Milk Preparation TRIZ Cases
- Phage-Resistant Streptococcus via CRISPR Inactivation
Inactivating CRISPR systems with antisense RNA selects stable non-CRISPR resistance mechanisms.
- Mare Goat Milk Mixture Stabilization Pasteurization
Blending mare and goat milk stabilizes the blend, allowing pasteurization to extend shelf life beyond two days.
- Probiotic Cream Cheese Whey Recovery Flavor
Probiotic cream cheese recovers discarded whey to enhance flavor while reducing syneresis and environmental waste.
- Oligosaccharide Mixture Human Milk Profile
Animal milk oligosaccharide mixture enriched with sialylated compounds replicates human milk composition for infant formula.
- W1/O/W2 Double Emulsion for Probiotic Stability
A W1/O/W2 double emulsion system embeds probiotics within an internal water phase protected by oil and interface films.
- Centrifugal Separator with Segmented Disc Stack for Cold Milk
Segmented disc stacks resolve low temperature skimming bottlenecks by preventing fat buildup while maintaining high efficiency.
- High-Pressure Food Treatment for Probiotic Preservation
Applying 300 to 600 MPa pressure inactivates spoilage microflora while preserving viable beneficial bacteria.
- Fermented Milk Production Using Lactose-Deficient Strains
A co-culture system accelerates milk acidification using a lactose metabolism-deficient strain alongside Lactobacillus casei.
- High-Lactose Milk Snack Extrusion Suppressing Maillard Reactions
Controlled temperature and moisture suppress Maillard reactions during extrusion, preserving organoleptic properties of high-protein dairy snacks.
- Whey Ethanol Production via Lactose Crystallization and Kluyveromyces Fermentation
A whey processing system separates proteins via ultrafiltration, concentrates lactose, and ferments molasses using Kluyveromyces yeast to produce ethanol.
- Fermented Milk Product with Angiogenin and Lactoperoxidase for Bone Health
Angiogenin and lactoperoxidase in fermented milk enhance bone density, overcoming low calcium absorption rates associated with conventional supplements.
- L-lysine Feed Additive Granules Stability
Acidifying fermentation broth to pH 4.0-5.2 reduces lysine loss by 50% while preventing hygroscopic caking in feed additives.
- Sugar Beet Pectin Emulsifier for Stable Food Systems
Heat-treated sugar beet pectin acts as a natural emulsifier to stabilize oil-in-water mixtures in food applications.
- Tetracycline-Sensitive Bifidobacterium via Mutagenesis
Chemical and physical mutagens inactivate chromosomal tetW genes in Bifidobacterium, reducing antibiotic resistance gene transfer risk.
- Sialyllactose Purification via Dual Membrane Filtration
Two-step membrane filtration purifies sialyllactose from fermentation broth contaminants, eliminating complex chromatography.
- Preservative-Free Liquid Beverage Enhancer with High pH and Humectants
A liquid beverage enhancer uses high pH and humectant solvents to maintain microbiological stability without preservatives.
- Beverage Whitening Composition Volume Reduction
High butter fat cream and serum solids compensate for volume reduction, resolving dilution trade-offs.