Single-Unit Fermented Milk Production System
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Solution Overview
Problem
Conventional methods for producing fermented milk products require multiple machines and labor-intensive processes, leading to high costs, space inefficiency, and low productivity in small-scale facilities.
Innovation Solution
A method utilizing a single machine that involves heating a milk-based mixture, adding high concentrations of lactic bacterial strains, and subjecting it to specific thermal treatments to reduce production time, combined with sugar addition and mixing/cooling steps to enhance quality and productivity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If multiple machines are used for pasteurization, fermentation, and storage, then the quality of fermented milk products is maintained, but the labor costs and operational complexity increase significantly
Solution Approach 1:
The patent combines multiple separate machines (pasteurization machine, fermentation device, refrigerating machine) into a single integrated machine that can perform all three functions sequentially within one device, thereby reducing the number of machines required while maintaining product quality
Solution Approach 2:
The patent designs a single machine with multiple functional capabilities - it can pasteurize milk, ferment the inoculated milk, and store the fermented product, making one device perform the roles of three separate machines through programmable control
2Reliability
If multiple machines are used for the production cycle, then the quality control is improved, but the space required for installation increases
Solution Approach 1:
By merging pasteurization, fermentation, and storage functions into a single machine with a shared containment tank and control system, the patent reduces the total installation space required while maintaining quality control through programmable processes
3Ease of operation
If conventional production cycles are used with multiple machines, then the process control is simplified, but the production time increases significantly
Solution Approach 1:
The patent enables continuous processing by automatically transferring milk between functional zones within the same machine without manual intervention, eliminating idle time between operations and significantly reducing total production time while maintaining ease of operation through automated control
Solution Approach 2:
The machine performs preliminary actions such as pre-heating, pre-cooling, and automatic inoculation before main processing steps, optimizing the overall process timeline and reducing total production time
4Productivity
If high concentrations of lactic bacterial strains are added, then the fermentation efficiency is improved, but the risk of contamination increases
Solution Approach 1:
The patent optimizes the concentration parameter of lactic bacterial strains to a specific high level that maximizes fermentation efficiency while the integrated design maintains controlled conditions that prevent contamination, balancing productivity with safety
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 production time to less than half that of conventional methods, increasing productivity and reducing costs, while maintaining high-quality fermented milk products.
Implementation Method 1
subjecting the basic mixture to a heating thermal treatment
Implementation Method 2
the fermented milk is cooled to a storage temperature
Implementation Method 3
adding lactic bacterial strains to the basic mixture... to induce the growth of the bacteria present
Data Source
AI summary
Described is a method for making liquid and semi-liquid fermented milk products, comprising the following steps:a) placing a milk-based mixture in a container (3);b) subjecting the basic mixture to a heating thermal treatment;c) adding lactic bacterial strains to the basic mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of basic mixture, and subjecting the basic mixture to which lactic bacterial strains were added to a thermal treatment for a predetermined time;d) stirring the mixture to which lactic bacterial strains were added in order to break a coagulated mass which formed in the mixture to which lactic bacterial strains were added, to make the liquid and semi-liquid milk products.