Fermented Mare's Milk Compositions for Immune Support
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Solution Overview
Problem
Current nutritional compositions for domestic animals lack effective solutions for enhancing growth, immune system strengthening, and disease mitigation, particularly in immature mammals, with limited stability and shelf life, and often rely on inconsistent fermentation processes and unknown bacterial/yeast strains.
Innovation Solution
Development of novel nutritional compositions using unique milk fermentation processes with defined bacterial strains, isolating bioactive peptides and components from fermented mare's milk and bovine colostrum, which are stable, easily manufacturable, and provide enhanced nutritional value and immune system support.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional fermentation processes with naturally occurring yeasts and bacteria are used, then the product can be safely preserved over time, but the quality and characteristics vary depending on milk source and fermentation conditions
Solution Approach 1:
The patent applies parameter changes by transitioning from uncontrolled natural fermentation to controlled fermentation with specific parameters: defined bacterial strains (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus), controlled temperature (37-42°C), controlled pH (4.0-4.5), and defined fermentation time (18-72 hours). This ensures consistent quality while maintaining preservation benefits
Solution Approach 2:
The patent uses defined lactic acid bacteria strains as intermediaries to mediate the fermentation process. These specific bacterial strains serve as controlled mediators between the milk substrate and the desired product characteristics, replacing the unpredictable naturally occurring microorganisms while maintaining the fermentation preservation mechanism
2Duration of action of stationary object
If fermentation is used to extend shelf life of milk products, then the product can be stored longer, but the continuing action of bacteria and yeast limits shelf life to 10 days at 4°C
Solution Approach 1:
The patent extracts and removes the casein fraction from the fermented milk product. Casein removal serves to stop the continuing bacterial action on protein substrates, thereby extending shelf life beyond the typical 10-day limitation while maintaining the benefits of fermentation. The extracted casein can be separately utilized
Solution Approach 2:
The patent changes the chemical composition parameters of the fermented product by removing casein, which eliminates the substrate that continues to support bacterial growth during storage. This parameter change (casein removal) stabilizes the product for longer storage while preserving the beneficial effects of fermentation
3Adaptability or versatility
If milk with different fat contents is used for fermentation, then diverse food products can be produced, but the product characteristics vary widely and consistency is difficult to achieve
Solution Approach 1:
The patent applies parameter changes by controlling the fat content parameter of the milk substrate and the fermentation conditions to produce consistent low-fat fermented milk products. By defining specific parameters (low fat content, defined bacterial strains, controlled temperature and pH), the patent achieves both versatility in product type and consistency in quality
Solution Approach 2:
The patent applies local quality by creating a standardized fermentation process that can be applied to different milk sources while maintaining consistent product characteristics. The defined bacterial strains and controlled conditions ensure that regardless of the milk source, the final product achieves uniform quality and properties
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 compositions effectively promote growth, strengthen the immune system, mitigate infections, and provide long-term health benefits, including anti-anxiety effects and protection against digestive issues, with improved bioavailability of nutrients and extended shelf life without refrigeration.
Implementation Method 1
These processes typically involve adding lactic acid-producing microorganisms, such as bacteria and yeast to milk, which ingest lactose, or milk sugar, and release lactic acid as waste.
Implementation Method 2
The compositions are prepared by unique milk fermentation processes... isolating bioactive peptides and components from fermented mare's milk and bovine colostrum
Data Source
AI summary
Novel nutritional compositions and methods for their manufacture, administration and use are disclosed. The nutritional compositions of the present invention are useful for the feeding of immature mammals, particularly those used for food, and/or performance animals, such as horses, and for companion animals, such as dogs and cats. The nutritional compositions and supplements of the present invention are effective in supporting the growth and health of the immature mammal, in supporting and stimulating its immune system, and in mitigating undesirable infections and other. Additionally, particular fractions of the unique peptides produced by the disclosed methods can be separated and utilized as therapeutic agents.