Fermented Milk Texture via Lactase and Specific Strains
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Solution Overview
Problem
Fermented milk products often experience undesirable post-acidification during storage, affecting their quality and texture, which existing methods fail to adequately address.
Innovation Solution
The use of selected lactic acid bacteria strains (DSM22935, DSM22585, DSM22586, DSM28910, and DSM33677) in combination with lactase during the fermentation process to improve texture and reduce post-acidification in fermented milk products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional lactic acid bacteria strains are used for fermentation, then the fermentation process is simple and cost-effective, but the texture is insufficient and post-acidification occurs during storage
Solution Approach 1:
The patent combines traditional lactic acid bacteria strains with specific enzyme preparations (lactase and other enzymes) in a unified fermentation system. This merging allows the bacterial culture to perform acidification while the enzymes simultaneously hydrolyze lactose and modify protein structures, thereby improving texture and preventing post-acidification without requiring separate processing steps
Solution Approach 2:
The patent modifies the fermentation parameters by introducing specific enzyme preparations with defined activity units and concentrations. By controlling enzyme activity levels and fermentation conditions (temperature, time, pH), the system achieves optimal texture development and prevents post-acidification while maintaining a relatively simple overall process
2Reliability
If texturizing agents like starch, pectin, or gelatin are added to improve texture, then the texture is improved, but the product complexity increases and additional ingredients are required
Solution Approach 1:
The patent extracts and utilizes functional properties already present in milk components (lactose and proteins) through enzymatic action. Instead of adding external texturizing agents like starch or pectin, the system employs lactase to hydrolyze lactose and specific enzymes to modify milk proteins, thereby achieving texture improvement while maintaining manufacturing simplicity and avoiding additional ingredients
Solution Approach 2:
The patent enables the milk base to serve its own texturization needs through intrinsic enzymatic reactions. The lactase enzyme hydrolyzes lactose to provide fermentable sugars, while other enzymes modify milk proteins to create desirable texture, allowing the milk components to self-modify without requiring external texturizing agents
3Reliability
If fermentation continues during storage to maintain acidification, then the product remains fresh, but post-acidification degrades quality and texture
Solution Approach 1:
The patent applies preliminary action by introducing lactase and other enzymes during the fermentation process to pre-hydrolyze lactose and pre-modify proteins before storage begins. This preliminary enzymatic action ensures that when the product is stored, the lactose is already broken down and proteins are already modified, preventing post-acidification while maintaining freshness
Solution Approach 2:
The patent uses enzyme preparations as intermediary substances that mediate between the lactic acid bacteria and the milk components. The enzymes act as intermediaries that control the hydrolysis of lactose and modification of proteins, thereby regulating the acidification process and preventing excessive post-acidification during storage while maintaining product freshness
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 results in fermented milk products with enhanced texture and reduced post-acidification, maintaining pH stability and improved rheological properties over storage time.
Implementation Method 1
Adding a lactase to the milk base
Implementation Method 2
Adding the starter culture to a milk base to ferment said milk base until a target pH is reached
Data Source
AI summary
The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected from a group consisting of: DSM 22935, DSM 22585, DSM 22586, DSM28910 and DSM33677; (b) Adding the starter culture to a milk base to ferment said milk base until a target pH is reached; and (c) Adding a lactase to the milk base; wherein the fermented milk product has improved texture and/or reduced post-acidification as compared to a fermented milk product produced without addition of the lactase of step c) or the starter culture of step a).