Fermented Camel Milk Stabilization with κ-Carrageenan
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Fermented camel milk products enriched with probiotics are not widely available due to their poor thermal stability, limiting their availability and health benefits such as enhanced immune system, antioxidant, and antimicrobial properties.
Innovation Solution
A method involving heating camel milk to 85°C, adding a stabilizer like κ-carrageenan to prevent whey separation, and fermenting with probiotic bacterial cultures at 40-45°C for 4-12 hours, followed by specific storage steps to enhance D-amino acid, antioxidant, and antimicrobial content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If camel milk is fermented with probiotic bacterial cultures, then the product gains enhanced immune system, antioxidant, and antimicrobial properties, but the product suffers from poor thermal stability and whey separation
Solution Approach 1:
κ-carrageenan acts as a stabilizer intermediary between the probiotic bacterial cultures and the camel milk matrix. The hydrocolloid forms a protective network that prevents whey separation and improves thermal stability, allowing the probiotic fermentation to proceed effectively without the harmful separation effects
Solution Approach 2:
The patent applies specific parameter changes by controlling fermentation temperature (40-45°C) and time (4-12 hours), and by using precise concentrations of κ-carrageenan (0.02% by weight). These parameter optimizations resolve the contradiction by creating conditions where probiotic enrichment occurs without triggering whey separation
2Reliability
If camel milk is heated at high temperature, then the product gains improved stability, but the probiotic bacterial cultures are destroyed
Solution Approach 1:
The κ-carrageenan stabilizer is added to the camel milk before introducing the probiotic bacterial cultures and before any thermal processing. This preliminary action creates a protective environment that allows subsequent heating to improve stability without destroying the probiotic cultures, as the stabilizer network protects the bacteria during thermal exposure
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 produces fermented camel milk products with increased D-amino acid, antioxidant, and antimicrobial properties, demonstrating improved stability and health benefits, as shown by increased bacterial counts and radical scavenging activities.
Implementation Method 1
adding a stabilizer or hydrocolloid (preferably 0.02% by weight κ-carrageenan) to avoid whey off (whey separation) problems
Implementation Method 2
The camel milk is then fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used
Implementation Method 3
heating camel milk at 85° C. for thirty minutes
Data Source
AI summary
The method of making a fermented dairy product from camel milk includes heating camel milk at 85° C. for thirty minutes, cooling the milk to about 60° C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight κ-carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10° C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4° C., and then storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.