Whey Manufacture TRIZ Cases
- Dairy Waste Fermentation for Lactic Acid Leaching Mixtures
Controlled dark anaerobic fermentation turns whey and scald into lactic acid leaching mixtures for lower-cost metal recovery.
- Neutral Whey Protein Powder for Clear Low-Foam Beverages
An antifoaming whey protein isolate powder keeps neutral-pH drinks clear while reducing foam, turbidity, and astringent mouthfeel.
- High-Protein Powder Mix for Uniform Creamy Reconstitution
Hydrocolloids and blended whey proteins help a high-protein powder reconstitute evenly into a creamy, yogurt-like food.
- Anaerobic Dairy Waste Fermentation for Low-Reagent Metal Leaching
Controlled dark anaerobic fermentation converts whey and scald into lactic-acid leaching mixtures without continuous pH adjustment.
- Analogue Cheese Composition Using Whey Protein Cream for Casein Reduction
This case uses whey protein cream as a protein source and emulsifier to reduce casein in analogue cheese formulations.
- Alpha-Lactalbumin Enriched Whey Protein Extract for Sphingomyelin Concentration
Acidifying whey to pH 4 and precipitating alpha-lactalbumin isolates sphingomyelin, matching breast milk levels without excess protein.
- Creatine Protein Matrix for Dietary Supplement Solubility
A creatine protein matrix integrates whey protein with creatine to form a homogeneous powder structure.
- Whey Powder Protein Concentration via Mechanical Surface Chipping
Airflow classifiers chip whey powder surfaces to concentrate proteins, avoiding liquid state costs and thermal denaturation.
- Heat-Stable Whey Protein Beverage Using Specific Sugars
Incorporating galactose-containing and fructose-containing sugars prevents whey protein aggregation at neutral pH, ensuring heat stability without gelation.
- Whey Protein Beverage Stability via Hydrolysis and pH Control
Optimizing hydrolysis degree and neutral pH prevents heat-induced aggregation in high-protein beverages.