Milk Preparation TRIZ Cases

Optimizing milk protein concentration to 6.5-15.0 g/100 mL balances muscle synthesis effectiveness with manufacturing feasibility and ease of ingestion.

Two-round lactic acid fermentation reduces lactose below 0.04% while honey pomelo fiber addition resolves dietary fiber deficiency in dairy products.

Ultrasonic extraction isolates narirutin from citrus peel, reducing liver fat and cholesterol to treat alcoholic liver disease.

Briefly humidifying compressed milk powder surfaces creates a fused crust structure that reduces microbial contamination risk during rapid drying.

Selective precipitation and membrane filtration concentrate proteins in human milk without fluid reduction.

Low-concentration lactase hydrolyzes lactose into sweeter sugars to maintain consistent flavor in fermented dairy products.

Adding Lactobacillus helveticus to starter cultures resolves low acidification rates in high milk solids bases, enabling pH reduction within 12 hours.

Milk minerals replace sodium in cheese salting to adjust the potassium-to-sodium ratio, maintaining organoleptic properties while reducing harmful salt intake.

Propionate supplementation drives microbial synthesis of odd-chain fatty acids, bypassing genetic modification complexity while boosting concentration.

A jacketed kneading chamber with hollow augers transfers thermal energy to cheese curd, maintaining low moisture content during continuous processing.