Milk Preparation TRIZ Cases
- Fermented Milk Lactose Reduction via pH-Stable Lactase
A low pH stable lactase converts lactose into glucose and galactose during fermentation.
- Glucosyl Stevia Enzymatic Modification for Taste Improvement
Cyclodextrin glucanotransferases modify steviol glycosides to eliminate bitterness and licorice flavors while maintaining sweetness potency.
- Tres Leches Dairy Mix Stabilization via Modified Starch Gel
Pre-mixed dairy formulations with modified starch gel eliminate separate component handling, reducing storage complexity and sanitary risks.
- Breast Milk Filtration Device for Antidepressant Removal
Filtration device removes antidepressants from breast milk using adsorbent substrates, protecting infants from drug exposure.
- Soluble Whole Grain Oat Flour Processing for Beverage Dispersibility
Extruded soluble whole grain oat flour maintains whole grain integrity while enabling rapid beverage dispersibility, eliminating complex hydration requirements.
- Ventilated Microwave Susceptor for Food Crisping
A perforated flexible susceptor transfers microwave heat to food surfaces while allowing steam to escape through the substrate.
- Pectin-Stabilized Acid Milk Beverage Preventing Protein Precipitation
Specific pectin parameters stabilize acid milk beverage proteins, preventing precipitation and aggregation at low solids-not-fat concentrations.
- Yoghurt Native Whey Protein Retention via Controlled Heat Treatment
Modified heat treatment and microfiltration retain native whey proteins in yoghurt, resolving the trade-off between structural stability and protein quantity.
- Phytase Pre-treatment for Plant Protein Acidification Speed
Pre-incubating plant protein with phytase breaks down phytic acid to accelerate acidification speed and reduce processing time.
- Allulose Sweetener for Amino Acid Beverage Flavor Masking
Allulose mediates between amino acids and the palate to eliminate off-tastes, improving consumer preference without adding calories.
- Granulated Vegetable Milk Powder with Pea-Rice Protein Blend
A granulated vegetable milk powder combines pea and rice proteins to deliver high solubility and nutritional completeness.
- Peptide-Metal Ion Complex for Fermentation Control
A peptide binds metal ions to form a complex that enters fermenting microorganisms.
- Nisin Fermentation Process pH Control and Downstream Formulation
Optimized nisin fermentation uses alkaline salts for precise pH regulation to yield stable, high-concentration products.
- CRISPR Spacer Modification for Phage-Resistant Starter Cultures
Modified CRISPR loci with added spacers generate bacteriophage-resistant starter cultures, reducing fermentation contamination risks.
- D-alanine composition stimulates laminin-332 production
A D-alanine composition stimulates laminin-332 production in human epidermal keratinocytes.
- Yogurt Viscosity Control via Dynamic Protein Adjustment
A dynamic formula adjusts milk protein powder addition based on fresh milk content to stabilize yogurt viscosity.
- Milk Protein Hydrolysates Using Microbial Enzymes for Allergy Reduction
Microbial trypsin-like and chymotrypsin-like enzymes hydrolyze milk proteins into hypoallergenic peptides.
- fadD Gene Expression Control for Microbial Acid Resistance
Engineering fadD gene expression resolves ATP-dependent temperature contradictions, ensuring probiotic viability during intestinal transit.
- Lactoperoxidase Isolation via Cold Separation and Expanded Bed Adsorption
Cold separation and expanded bed adsorption isolate lactoperoxidase, resolving low yield and high cost issues in commercial production.
- Pectin Xanthan Gum Blend Mouthfeel Modulation
A pectin and xanthan gum composition enhances beverage viscosity and friction to improve sensory texture.
- Two-Step Fermentation for Ambient-Stable Probiotic Milk
Sequential cultures metabolize monosaccharides to stabilize pH in fermented dairy products.
- Greek Yogurt Acid Whey Filtration for Beverage Base Production
Filtration removes particulates and microbes from acid whey, converting low-value waste into a shelf-stable beverage base.
- Pelleted Mineral Supplement With Heat Sink
A pelleted mineral supplement uses a heat sink material to absorb processing heat.
- Bacteroides uniformis CECT 7771 for Obesity and Metabolic Disorder Treatment
Bacteroides uniformis CECT 7771 resolves obesity treatment limitations by improving insulin sensitivity and regulating lipid metabolism without side effects.
- Particulate Dairy Agglomerates for Rapid Coffee Dissolution
Agglomerating semi-dried emulsion powder resolves poor bulk density and slow dissolution in instant coffee creamers.
- Biogenerated Flavor in Low-Fat Cream Cheese via Bacterial Fermentation
A two-phase fermentation process with specific bacteria generates biogenerated flavor compounds in low-fat cream cheese products.
- Probiotic Composition Strain Ratio for Gut Barrier Integrity
Optimizing the Lactobacillus rhamnosus to paracasei ratio in a probiotic composition prevents increased gut permeability and treats gastrointestinal disorders.
- High Solids Dairy Liquid Retort Stability via Protein and Sucrose Control
Forewarming and ultrafiltration stabilize high solids dairy liquids against gelation and browning by adjusting protein and sucrose ratios.
- Milk Fruit Preserve Filling Under Inert Atmosphere
Evacuable containers filled with protective gases prevent oxidative degradation of milk and fruit preserves.
- Hydrolyzed Guar Gum in Low-Fat Dairy for Satiety
Partially hydrolyzed guar gum modifies viscosity to extend meal intervals while maintaining low fat, sugar, and energy density.
- Stevia Purification Process Removing Bitterness via Ion-Exchange
Ion-exchange chromatography removes impurities causing residual bitterness, yielding 98% pure sweeteners for food applications.
- Powder Composition for Aerated Food Using Xanthan Gum Stabilization
Replacing starch with xanthan gum in aerated food powders maintains bubble dispersion stability while eliminating slimy mouthfeel and high caloric content.
- Frozen Yogurt Freeze-Thaw Stability via Protein Coagulation
Complete protein coagulation during fermentation enhances freeze-thaw stability, eliminating artificial emulsifiers and stabilizers.
- Rebaudioside B Purification via Lactase Hydrolysis and pH Control
Lactase converts rebaudioside A to rebaudioside B, eliminating bitterness from co-extracted glycosides.