Protein Composition From Milk TRIZ Cases
- Whey Protein Particle Blend for Heat-Stable Yoghurt Texture
A dual whey protein particle system limits heat-induced gel clogging while building yoghurt-like viscosity and reducing sedimentation.
- Calcium-Bound α-Lactalbumin Whey Concentrate for Stable Infant Formula
Binding calcium to α-lactalbumin whey concentrate raises infant formula calcium levels while preserving solubility, stability, and absorption.
- Whey Protein Particle Blend for High-Protein Yoghurt Processing
Microparticulated whey protein blends limit heat-treatment gel clogging while building viscosity and reducing sedimentation in high-protein yoghurt-like products.
- Recombinant Casein Micelles for Plant-Based Dairy Functionality
Plant-based milk lacks casein micelles; recombinant caseins assemble with calcium and phosphate to support dairy-like products.
- Charged Ultrafiltration Membrane Protein Fractionation
A charged ultrafiltration membrane separates dairy proteins by adjusting solution pH and conductivity to control electrostatic interactions.
- Fermented Cream Cheese Protein Texture Contradiction
Microparticulated denatured serum proteins prevent phase separation and firm texture when increasing protein content in fermented cream cheese.
- Denatured Whey Protein Composition Enzymatic GMP Reduction
Enzymatic hydrolysis reduces native glycomacropeptide in whey protein compositions to improve flavor and viscosity.
- Alpha-Lactalbumin Enriched Whey Protein via Selective Hydrolysis
Protease enzymes hydrolyze beta-lactoglobulin in whey protein mixtures to increase alpha-lactalbumin concentration.
- Casein Protein Meat Analogue via Enzymatic Crosslinking
Enzymatic crosslinking creates meat-like microstructures in casein products despite milk inhibitors.