Cheese Production With Galactose-Scavenging Lactobacillus

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Solution Overview

Problem

Existing cheese production methods result in excessive galactose concentrations leading to browning during heating, particularly in mozzarella cheese, and post-acidification issues due to the Maillard reaction, which are not adequately addressed by prior art solutions.

Innovation Solution

Inoculating milk with Streptococcus thermophilus (ST) Gal(+) bacteria and Lactobacillus (Lb.) Gal(+) Lac(-) bacteria to reduce galactose levels, utilizing the Lb. Gal(+) Lac(-) bacteria as 'galactose scavengers' to ferment and remove galactose, thereby reducing its presence in the cheese.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If Streptococcus thermophilus is used for cheese production, then the cheese texture and acidification are improved, but excessive galactose is excreted leading to browning during heating

Engineering Contradiction:

Improvecheese textureVSAvoidbrowning during heating

Core Design Contradiction:

StrengthVSObject-generated harmful factors

Solution Approach 1:

The patent introduces Lactobacillus as an intermediary organism that consumes the harmful galactose excreted by Streptococcus thermophilus. This mediator converts the harmful substance (galactose) into useful products through fermentation, preventing the browning reaction while maintaining the beneficial functions of S. thermophilus in cheese production.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent converts the harmful effect of galactose excretion into a beneficial outcome by having Lactobacillus ferment the excess galactose. The galactose that would cause browning is instead transformed into lactic acid and other fermentation products that contribute to cheese flavor and preservation, turning a harmful byproduct into a useful component.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

2Power

If Streptococcus thermophilus ferments lactose, then acidification is achieved, but 1 mol of galactose is excreted for every 1 mol of lactose taken up

Engineering Contradiction:

Improveacidification rateVSAvoidgalactose concentration

Core Design Contradiction:

PowerVSQuantity of substance

Solution Approach 1:

Lactobacillus serves as a mediator that intercepts and consumes the galactose excreted by Streptococcus thermophilus during lactose fermentation. This prevents galactose accumulation while allowing S. thermophilus to maintain its efficient lactose fermentation and acidification function.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent implements a system where the harmful byproduct (galactose) discarded by S. thermophilus is recovered and utilized by Lactobacillus for further fermentation. This creates a cascading utilization system where waste from one organism becomes substrate for another, improving overall metabolic efficiency.

Inventive Principle:

Principle #34Discarding and recovering

3Speed

If high temperature heating is applied for pizza production, then cooking is achieved, but excessive browning of cheese occurs due to Maillard reaction

Engineering Contradiction:

Improvecooking speedVSAvoidbrowning during heating

Core Design Contradiction:

SpeedVSObject-generated harmful factors

Solution Approach 1:

The patent applies preliminary action by having Lactobacillus consume and reduce galactose levels during the cheese production and aging process before the pizza is cooked. This pre-treatment removes the substrate necessary for the Maillard reaction, preventing excessive browning during subsequent high-temperature heating while maintaining cooking speed.

Inventive Principle:

Principle #10Preliminary action

4Object-generated harmful factors

If excess galactose is present in cheese, then browning is reduced during storage, but post-acidification problems and flora imbalance occur

Engineering Contradiction:

Improvebrowning during storageVSAvoidflora balance

Core Design Contradiction:

Object-generated harmful factorsVSReliability

Solution Approach 1:

The patent establishes continuity of useful action by incorporating Lactobacillus into the cheese flora that continuously consumes galactose throughout storage. This ongoing fermentation prevents galactose accumulation and associated browning while the lactic acid produced maintains proper pH levels and supports healthy flora balance, preventing post-acidification problems.

Inventive Principle:

Principle #20Continuity of useful 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

Achieves a significant 64% reduction in galactose levels, minimizing browning and post-acidification problems, as demonstrated by the use of specifically selected bacterial strains.

Implementation Method 1

Lactobacillus (Lb.) Gal(+) Lac(-) bacteria... ferment and remove galactose

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

in the species S. thermophilus galactose is excreted via the lactose/galactose system

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 3

The browning phenomenon is believed to be due to the Maillard reaction where galactose as reducing sugar is reacting with amino acids/peptides

Methodology Applied

Scientific EffectMaillard reaction:

Data Source

PatentEP3809857B1A method for producing a cheese with reduced amount of galactose

Publication Date: 2025.10.29 CHR HANSEN AS

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AI summary

A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(-) bacteria.