Fermented Milk Post Acidification Control via Carbohydrate Depletion
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Solution Overview
Problem
Current methods for producing fermented milk products face challenges in controlling post acidification, leading to elevated acidity and reduced shelf life, particularly in maintaining the quality and health benefits of yoghurt, as rapid cooling to terminate fermentation results in texture loss and heat treatment affects flavor and health benefits.
Innovation Solution
The method involves fermenting milk using a starter culture comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, where fermentation is terminated by decreasing the concentration of carbohydrates metabolized by the lactic acid bacteria, allowing the pH to be maintained within a specific range without the need for rapid cooling, thus minimizing post acidification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If rapid cooling is used to terminate fermentation, then post acidification is controlled, but texture quality deteriorates
Solution Approach 1:
The patent changes the key parameter from temperature-based termination (rapid cooling) to carbohydrate concentration-based termination. By controlling the depletion of metabolizable carbohydrates during fermentation, the process naturally terminates without requiring rapid cooling, thus avoiding texture deterioration while still controlling post-acidification.
Solution Approach 2:
The fermentation process self-terminates when metabolizable carbohydrates are depleted. The lactic acid bacteria naturally stop producing lactic acid when their carbon source is exhausted, eliminating the need for external intervention (rapid cooling) to control post-acidification.
2Duration of action of stationary object
If heat treatment is applied to extend shelf life, then post acidification is reduced, but flavor and health benefits deteriorate
Solution Approach 1:
The patent applies preliminary action by depleting carbohydrates during the fermentation phase before storage. This preparatory step ensures that when the product enters storage, there are no remaining metabolizable carbohydrates to fuel post-acidification, eliminating the need for subsequent heat treatment to extend shelf life.
Solution Approach 2:
The patent converts the potential harm of ongoing fermentation (post-acidification) into a benefit by intentionally limiting carbohydrate availability. The limitation of carbon source, which might seem to restrict bacterial activity, actually benefits the final product by preventing excessive acidification and eliminating the need for damaging heat treatment.
3Manufacturing precision
If fermentation continues to reach desired pH, then acidification is achieved, but post acidification increases
Solution Approach 1:
The patent implements feedback control by monitoring carbohydrate depletion as the termination signal. When metabolizable carbohydrates fall below a threshold concentration, the fermentation process is considered complete and the product is ready for storage. This feedback mechanism ensures consistent pH control while preventing post-acidification during storage.
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 results in fermented milk products with extremely low post acidification activity, maintaining a stable pH and extending shelf life without compromising texture or health benefits, allowing for the production of high-quality yoghurt with improved storage stability.
Implementation Method 1
milk is fermented using a starter culture comprising lactic acid bacteria (or LAB) capable of metabolizing glucose obtained from lactose present in the milk; the fermentation causes the production of lactic acid, which causes a decrease of the pH
Data Source
AI summary
The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.