Acid Whey Dairy Product Process Prevents Coagulum

Solution Overview

Problem

The production of drinkable, acidified dairy products faces challenges with the use of acid whey, leading to coagulum formation and complex processing requirements, which affect the organoleptic properties and efficiency of the manufacturing process.

Innovation Solution

A process involving the direct mixing of acid whey and casein-containing ingredients before acidification, allowing for a simplified production method without coagulum formation, with a casein:whey protein ratio of 0.5:99.5 to 12:88, and subsequent acidification to produce a drinkable, acidified dairy product with improved properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Loss of substance

If acid whey is used in drinkable dairy products, then the utilization of low-value acid whey is improved, but coagulum formation occurs and processing complexity increases

Engineering Contradiction:

Improveutilization of acid wheyVSAvoidprocessing complexity

Core Design Contradiction:

Loss of substanceVSDevice complexity

Solution Approach 1:

The casein-containing ingredient is heat treated before mixing with acid whey, preparing it in advance to prevent coagulum formation during subsequent acidification. This preliminary heat treatment step resolves the contradiction by enabling direct mixing of acid whey with casein without requiring complex separate processing steps.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention combines the heat treatment of casein and mixing with acid whey into a single integrated step, where the heat treated casein is directly mixed with acid whey before acidification. This merging eliminates the need for separate processing steps and simplifies the overall process while maintaining product quality.

Inventive Principle:

Principle #5Merging (Combining)

2Ease of manufacture

If casein and acid whey are mixed before acidification, then the production process is simplified, but coagulum formation may occur

Engineering Contradiction:

Improveproduction process simplicityVSAvoidcoagulum formation

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The casein-containing ingredient undergoes heat treatment before mixing with acid whey, preparing it in advance to prevent coagulum formation during subsequent acidification. This preliminary heat treatment step resolves the contradiction by enabling direct mixing of acid whey with casein without requiring complex separate processing steps.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes the temperature parameter by heat treating the casein-containing ingredient before mixing, which alters its physical properties to prevent coagulum formation during acidification. This parameter change enables simplified processing while eliminating the harmful coagulum formation effect.

Inventive Principle:

Principle #35Parameter changes

3Reliability

If traditional heat treatment and fermentation steps are used separately, then coagulum formation is prevented, but the manufacturing process becomes complex

Engineering Contradiction:

Improveprevention of coagulum formationVSAvoidmanufacturing efficiency

Core Design Contradiction:

ReliabilityVSProductivity

Solution Approach 1:

The invention combines the heat treatment of casein and mixing with acid whey into a single integrated step, where the heat treated casein is directly mixed with acid whey before acidification. This merging eliminates the need for separate processing steps and simplifies the overall process while maintaining product quality.

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The casein-containing ingredient is heat treated before mixing with acid whey, preparing it in advance to prevent coagulum formation during subsequent acidification. This preliminary heat treatment step resolves the contradiction by enabling direct mixing of acid whey with casein without requiring complex separate processing steps.

Inventive Principle:

Principle #10Preliminary action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This approach simplifies the production process, enhances the organoleptic characteristics, and improves the utilization of low-value acid whey, resulting in a product with the same flavor and texture as traditional yoghurt while offering nutritional benefits from high whey protein content.

Implementation Method 1

adding an acidifying agent to the composition of step a), thereby obtaining a mixture; and c) allowing the acidifying agent to reduce the pH of the mixture of step b) thereby producing said drinkable acidified dairy product

Methodology Applied

Scientific EffectAcidification:

Implementation Method 2

providing a heat treated composition or a composition of heat treated portions having a casein:whey protein ratio of from 0.5:99.5 to 12:88 (w/w)

Methodology Applied

Scientific EffectHeat treatment: Heat Treatment

Data Source

PatentEP2451292B1A drinkable acidified dairy product based on acid whey and a process of preparing it

Publication Date: 2013.09.11 ARLA FOODS AMBA

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AI summary

The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a case in: whey protein ratio of from 0.5:99.5 to 12:88 (w/w), wherein the process involve the direct mixing of all ingredients before acidified. In addition, the invention provides a drinkable acidified dairy product obtainable by the present process with low casein content. While having the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins.