Milk Preparation TRIZ Cases
- Engineered Lactase Enzymes for Acidic and High-Temperature Hydrolysis
Beta-galactosidases engineered for acidic pH and elevated temperatures hydrolyze lactose faster with lower dosage and less microbial risk.
- Fermented Milk Protein Particle Shape for Storage-Stable Viscosity
Controlling protein particle aspect ratio and circularity limits reaggregation, keeping fermented milk low in viscosity and easy to redisperse during storage.
- Flow Fermentation of High-Protein Milk for Smooth Low-Viscosity Texture
Continuous flow fermentation and cooling keep particle size below 125 µm, reducing viscosity and coarse aggregates in high-protein fermented milk.
- Milk and Egg Phospholipid Composition for Bioavailable Choline
Milk and egg phospholipids replace poorly absorbed choline salts to deliver bioavailable choline for infant, pregnancy, and senior nutrition.
- High-Isoelectric Protein Compositions for Slower Infant Formula Digestion
Adding high-isoelectric proteins to infant formula slows digestion toward breast milk, supporting intestinal and tissue development.
- Plant Fiber Fermented Yogurt Formulation for Off-Taste and Texture Control
Plant fibers and starches reduce vegetal, sour, bitter, and astringent notes while improving thickness and mouthfeel in fermented plant milks.
- Cream Cheese Manufacture Using Cavitated Mixed Whey Proteins
Mixed sweet and acid whey is ultrafiltered and cavitation-heated to make smooth cream cheese without energy-intensive evaporators.