EPS-Producing Bacteria for Cream Cheese Texture Without Additives
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Solution Overview
Problem
The existing process for producing cream cheese requires the use of texturizing agents to achieve the desired texture, which can be costly and may not be desirable in all formulations.
Innovation Solution
The process involves using exopolysaccharide (EPS) producing lactic acid bacterium strains to create an EPS-containing fermented milk composition, which serves as the sole milk-derived soft cheese base, eliminating the need for additional texturizing agents by generating a high-texture product through fermentation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If texturizing agents are used to achieve desired texture, then texture quality is improved, but product cost and ingredient complexity increase
Solution Approach 1:
The patent employs lactic acid bacteria strains that naturally produce exopolysaccharides during fermentation. These EPS-producing bacteria self-generate the texturizing components needed for cream cheese texture, eliminating the requirement for externally added texturizing agents. The bacteria serve both as fermenting agents and as sources of texturizing substances.
Solution Approach 2:
The patent changes the biological parameters of the fermentation process by selecting specific lactic acid bacteria strains with high EPS-producing capabilities. By optimizing fermentation conditions (temperature, time, pH) and selecting strains like Lactococcus lactis subsp. cremoris and Leuconostoc mesenteroides with enhanced EPS production, the system achieves superior texture without external additives.
2Ease of manufacture
If traditional fermentation cultures are used, then fermentation process is simple, but texture quality is insufficient without additional texturizing agents
Solution Approach 1:
The patent uses lactic acid bacteria strains that perform multiple functions simultaneously: they ferment lactose to lactic acid (acidification), produce exopolysaccharides (texturizing), and contribute to flavor development. This multi-functionality eliminates the need for separate texturizing agent addition steps while maintaining process simplicity.
Solution Approach 2:
The patent creates a composite fermentation system using mixed cultures of lactic acid bacteria strains with complementary capabilities. The combination of EPS-producing strains with traditional starter cultures creates a synergistic effect where the composite culture system produces both adequate acidification and superior texture through EPS production.
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 allows for the reduction or complete avoidance of texturizing additives, resulting in a cream cheese with acceptable texture and taste, demonstrating that EPS-producing strains can effectively replace traditional texturizing agents in cream cheese production.
Implementation Method 1
Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition
Data Source
AI summary
The present invention relates to a process for producing a fermented milk soft cheese product including the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture including at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.