Milk Preparation TRIZ Cases
- Multilayer Food Product Deposition with Gravity Dosing for Uniform Layers
A dosing piston and centrifugal force distribute an upper food layer uniformly while protecting the low-viscosity lower layer.
- Acidified Milk Enzyme Blending to Reduce Yoghurt Graininess
This acidified milk process pairs transglutaminase with protease to preserve viscosity while improving yoghurt texture and appearance.
- Multifunctional Lactobacillus Strains for PFOA Adsorption
This case uses three Lactobacillus strains to adsorb PFOA, reduce oxidative stress, and restore intestinal flora balance.
- Two-Stage Compression-Molded Solid Milk for Solubility and Breakage Resistance
A fast first compression and slower second stage shape porosity for solid milk that dissolves readily and resists breakage.
- Lactase Polypeptide Variants for Galactose Inhibition Control
Tune lactase variants to overcome galactose inhibition during lactose hydrolysis.
- Non-Human Organisms with C16:0 LPAT for HMF-Like Triacylglycerol
Engineered organisms localize C16:0 LPAT in the ER to enrich sn-2 triacylglycerol and better mimic human milk fat.
- Fiber Composition for Smooth, Non-Gummy Beverage Mouthfeel
A dual-fiber composition replaces traditional gums to deliver smoother beverage texture and a cleaner label.
- MetAPR Streptococcus Strains for Stable Cos-Phage Resistance
This case shows how a stable metAPR allele protects Streptococcus starter cultures from cos-type phages during milk fermentation.
- Lactocyte Organoid Culture for Customizable Human Milk Production
Mammary epithelial cells are cultured into lactocyte organoids to produce milk-like products without donor milk or early stem cells.
- Lactic Acid Bacteria Composition for Low-Temperature Fermented Milk
Combining prtS and non-prtS Streptococcus thermophilus with Lactobacillus limits pH and acidity increases during cold storage.
- High-Allulose Fermented Milk Composition for Extended Shelf Life
This case uses 70–98% allulose saccharides to preserve fermented milk quality, bacterial viability, and shelf life.
- Intact Agar-Alginate Particles for Satiety Without GI Side Effects
This case uses intact agar-alginate particles to occupy stomach and intestinal volume, induce satiety, and absorb sugars.
- Milk Nanofiltration for Low-Heat IgG Recovery and Shelf Life
Low-temperature nanofiltration recovers IgG while preserving milk taste and shelf life.
- Peptidyl Flavor Modifiers for Coffee Body and Mouthfeel
This case uses preliminary peptidyl treatment of green coffee beans to enhance body and mouthfeel through conventional roasting and brewing.
- Compression-Molded Solid Milk Hardening for Solubility and Strength
Compression molding followed by hardening above 100°C and at up to 100% RH improves solid milk handling strength and solubility.
- Compression-Molded Solid Milk With Improved Drop Resistance
This case balances compression-molded hardness with dissolution speed to protect solid milk from transport breakage.
- Acidic-pH Glucansucrase Production of Thermally Stable Galactosylkojibiose
Lactose and sucrose are enzymatically converted to galactosylkojibiose, preserving at least 80% after heating.