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, as rapid cooling is required to terminate fermentation, which results in texture loss and increased production costs.
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 through metabolic activity of lactic acid bacteria, allowing for pH maintenance within a stable range without the need for rapid cooling.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If rapid cooling is used to terminate fermentation, then post-acidification is controlled, but texture is lost and production costs increase
Solution Approach 1:
The invention changes the parameter of carbohydrate concentration by reducing it below detection limits before fermentation starts. This prevents post-acidification without requiring cooling, thereby maintaining texture while controlling acidity.
Solution Approach 2:
The invention performs preliminary action by removing carbohydrates from the milk before fermentation begins. This preliminary removal of substrates prevents the harmful effect (post-acidification) from occurring in the first place, eliminating the need for cooling and preserving texture.
2Reliability
If rapid cooling is used to terminate fermentation, then post-acidification is controlled, but production costs increase
Solution Approach 1:
The invention performs preliminary action by removing carbohydrates from the milk before fermentation begins. This eliminates the need for cooling equipment and operational steps, reducing production costs while maintaining control over post-acidification.
Solution Approach 2:
The invention extracts and removes the problematic substrate (carbohydrates) from the system before the harmful process (post-acidification) can occur. This extraction eliminates the need for additional processing steps like cooling, thereby reducing production costs.
3Reliability
If fermentation is terminated by carbohydrate depletion, then post-acidification is eliminated, but fermentation time may be extended
Solution Approach 1:
The invention changes the initial parameter of carbohydrate concentration to very low levels, which allows the fermentation to proceed efficiently without extending the duration. The low substrate level prevents post-acidification while maintaining acceptable fermentation timing.
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 significantly reduces post-acidification activity, maintaining a stable pH over 20 hours and eliminating the need for cooling, thereby enhancing product stability and reducing production costs.
Implementation Method 1
milk is fermented by a starter culture comprising lactic acid bacteria
Implementation Method 2
the fermentation causes the production of lactic acid, which causes a decrease of the pH
Implementation Method 3
post-acidification is controlled by the metabolic activity of L. bulgaricus and caused by peptide uptake
Data Source
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AI summary
The present invention relates to a method of producing a fermented milk product comprising a step wherein milk is fermented, wherein: the fermentation is initiated by a starter culture, which starter culture consists of lactose-deficient lactic acid bacteria capable of metabolizing one or several carbohydrates different from lactose; adding the one or several carbohydrates different from lactose to the milk; the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation: and the decrease is at least also caused by the metabolic activity of the lactic acid bacteria.