High-Protein Acidified Dairy Composition Without Specialized Fermentation

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Solution Overview

Problem

The production of high protein acidified dairy products requires specialized equipment that may not be available or affordable in standard dairies, and achieving good organoleptic properties and desired appearance can be challenging.

Innovation Solution

A method involving heating a liquid composition with 8-15% protein, at least 60% micellar casein, and controlled acidification to produce a high protein, acidified dairy product with specific mineral content and particle size, followed by optional smoothing and packaging.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If traditional fermentation method is used to produce high protein acidified dairy products, then protein content can be increased by adding protein or concentrating milk, but specialized equipment is required which is not available or affordable in standard dairies

Engineering Contradiction:

Improveprotein contentVSAvoidequipment availability and cost

Core Design Contradiction:

Quantity of substanceVSEase of manufacture

Solution Approach 1:

The patent changes the pH parameter of the milk composition to achieve acidification without requiring specialized fermentation equipment. By adjusting pH to specific ranges (4.0-5.0 or 3.8-4.2), the method achieves high protein content while using only standard dairy equipment, resolving the contradiction between protein concentration and equipment requirements

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent extracts the acidification step from the traditional fermentation process, separating it as an independent pH adjustment operation. This allows the use of conventional equipment for protein concentration while applying chemical or enzymatic acidification separately, eliminating the need for specialized fermentation equipment in standard dairies

Inventive Principle:

Principle #2Taking out (Extraction)

2Quantity of substance

If water or whey is drained after fermentation to increase protein content, then protein concentration increases, but achieving good organoleptic properties and desired appearance becomes challenging

Engineering Contradiction:

Improveprotein concentrationVSAvoidorganoleptic properties and appearance

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The patent performs preliminary acidification of the milk composition before protein concentration steps. By adjusting pH in advance to specific ranges, the casein micelles are pre-conditioned to maintain their structure and functionality during subsequent concentration processes, ensuring both high protein content and good organoleptic properties without requiring precise control during drainage operations

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent modifies the pH parameter to specific ranges (4.0-5.0 or 3.8-4.2) before concentration, which changes the electrostatic properties of casein micelles. This parameter change allows protein concentration through drainage while maintaining micelle stability and preventing aggregation, thus achieving both high protein content and desirable appearance

Inventive Principle:

Principle #35Parameter changes

3Quantity of substance

If protein is added to milk prior to fermentation to increase protein content, then high protein content is achieved, but the product requires specialized equipment and complex processing

Engineering Contradiction:

Improveprotein contentVSAvoidprocessing equipment and steps

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The patent inverts the traditional sequence by achieving acidification through pH adjustment rather than fermentation, and then concentrating proteins through controlled precipitation. This reversal eliminates the need for specialized fermentation equipment and complex processing steps while achieving the same high protein content goal

Inventive Principle:

Principle #13The other way round (Inversion)

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

The method enables the production of high protein, acidified dairy products with desirable sensory properties and viscosity, suitable for existing production lines, using a protein powder with defined mineral content and particle size.

Implementation Method 1

heating the liquid composition of step a) to a temperature of at least 70 degrees C. for a duration of time sufficient to obtain at least partial microbial reduction

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

subjecting the heat-treated, liquid composition of step b) to at least one acidification step using an acidifying agent, thereby obtaining an acidified dairy composition

Methodology Applied

Scientific EffectAcidification:

Data Source

PatentUS12471605B2High protein, acidified, dairy product, method of producing it, protein powder and use thereof

Publication Date: 2025.11.18 ARLA FOODS AMBA

AI summary

The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein powder.