Milk Preparation TRIZ Cases

Segmented kibble applies a colored probiotic coating to an extruded core, preserving microbial viability while communicating health benefits to consumers.

A basket-batch process uses magnetically filterable cation-exchange sorbents to adsorb whey proteins from milk medium.

Multi-stage purification removes impurities to eliminate residual bitterness in steviol glycosides.

Engineered polypeptides drive transgalactosylation to produce galacto-oligosaccharides in dairy matrices.

Controlled transglutaminase activity boosts cheese yield without inhibiting rennet coagulation or degrading texture.

Extruding nut flour with starch creates shelf-stable pellets, resolving the contradiction between high nut content and storability.

Optimized heat treatment at 90-130°C inactivates residual beta-galactosidase to prevent GOS degradation during storage.

L-arginine supplementation during gestation lowers milk somatic cell count and reduces mastitis risk.

Roasted nut particles in a fermented beverage eliminate bitterness while maintaining fiber content.

Bacteroides cellulosilyticus alleviates vascular lesions and prevents recurrence by restoring intestinal flora balance without toxic side effects.

Serum protein concentrate aligns infant formula composition with human milk while preventing rapid weight gain from high protein content.

Microporous structuring agent particles enable stable edible dispersion formation at ambient temperature without thermal processing.

Enzymatic breakdown and ultrafiltration remove lactose from dairy products, resolving health risks from high sugar consumption.

NCIMB 42835 reverses microbiome depletion caused by industrialization, restoring beneficial symbionts to counteract Western non-communicable disease risks.

Extrusion transforms acid casein and whey protein mixtures into high protein food products with controlled density.

Enzymatic deamidation modifies milk protein parameters to resolve the contradiction between reduced fat content and deteriorated texture quality.

Sulfur-containing amino acids replace yeast extract to maintain bifidobacteria viability during storage without compromising organoleptic properties.

A continuous galactooligosaccharide production method recovers beta-galactosidase enzymes through pH inhibition and membrane filtration.

Lactobacillus paracasei and Bifidobacterium animalis strains increase vaccine-specific antibody titers.

Sodium hexamethaphosphate and hydrocolloids prevent phase separation and sedimentation in high-protein chocolate beverages during storage.

Lactic acid bacterium fermentation product inhibits pentosidine production using milk or aloe culture media.

Selective membrane filtration removes proteins, fats, and lactose from milk while retaining calcium levels to create a low-energy mineral water.

Low-temperature pasteurization and membrane dispersion stabilize fat agglomerates, preventing whey protein denaturation during production.

Optimized heat treatment at 83-90°C eliminates pathogens while probiotic pre-maturation restores clotting ability lost during pasteurization.

Amylomaltase-treated starch forms discrete gel domains to replace fat, reducing caloric intake and avoiding glue-like tastes from high concentrations.

High dimer vitamin E derivative compositions enhance solubility of non-polar compounds, maintaining beverage clarity and stability without compromising taste.

Probiotic strains adsorb lead, cadmium, and arsenic to reduce gastrointestinal absorption.

Adjusting temperature and holding time minimizes residual enzyme activity, preventing off-flavors while maintaining industrial process compatibility.

Simultaneous administration of myo-inositol and probiotics reduces excess weight while increasing lean mass in infants.

Engineered silk fibroin fragments create water-soluble barriers that extend shelf life without plasticizers.

A microwave roasting oven uses a rotating support and susceptor layer to heat low-moisture foods.

Leucine peptide composition increases blood leucine concentration to induce satiety while reducing total protein content and improving organoleptic properties.

Mixed probiotic strains degrade whey protein into branched chain amino acids and hydrolyze lactose.

Cyclodextrin glucanotransferase catalyzes selective glucosylation of steviol glycosides, reducing residual bitterness and improving taste consistency.

Lactococcus lactis subsp. lactis CCFM1018 adsorbs di(2-ethylhexyl) phthalate to reduce serum levels, addressing low adsorption rates in existing probiotics.

Hydroxy-gamma-lactones mask bitter aftertastes from high-intensity sweeteners while enhancing creaminess without adding flavor.

Concentrates milk sugar in cream fraction using nanofiltration or reverse osmosis before churning into butter.

Mechanical microfiltration removes Bacillus cereus from human milk without thermal pasteurization damage.

Neutralizing bacterial culture pH before freezing reduces viability loss and preserves storage stability of concentrated cultures.

A powder dispenser uses an annular sealing component to secure the adapter and container interfaces.

A functional sweetener composition combines high-potency sweeteners with weight management agents to deliver a balanced sugar-like taste experience.

Plant polyphenols bind to Ganoderma lucidum polysaccharides while metal ions chelate the complex, preventing agglomeration in liquid systems.

Glucosyltransferase catalysis replaces acid heat treatment to create digestion-resistant soluble alpha-glucan fiber with low gas production.

A liquid dairy blend uses a specific whey protein to casein ratio and pH adjustment to create a stable emulsion.

Lactobacillus plantarum CCFM8610 binds cadmium in the gastrointestinal tract to reduce tissue accumulation.

Preliminary steam treatment and sterile packaging maintain texture while preventing microbial growth for 60 days at 4°C.

Slow-fermenting prebiotic oligosaccharides in infant formula improve digestion and SCFA profiles while minimizing gas, bloating, and diarrhea.