High-Fat Low-Carb Yogurt Formulation With Controlled Lactose
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Solution Overview
Problem
Existing cultured dairy products, particularly yogurts, often contain high levels of lactose, which contribute to a bitter taste and require added sugars to mask this, and they do not meet the needs of consumers seeking low-sugar, low-carbohydrate, high-fat options suitable for diets like the ketogenic diet.
Innovation Solution
A method involving blending ultra-filtered milk, condensed whole milk, and condensed skim milk to create a dairy base with controlled lactose, protein, and fat levels, followed by pasteurization, fermentation, separation, and cavitation to produce a yogurt with minimal residual lactose and enhanced creaminess, while adding fat to achieve a high-fat, low-carbohydrate ratio.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If conventional yogurt is produced with generous amounts of lactose, then the milk ferments in a reasonable amount of time, but the resulting yogurt has high sugar content and bitter taste
Solution Approach 1:
The patent applies preliminary action by pre-selecting and blending specific milk streams with different lactose concentrations before fermentation. Ultra-filtered milk (low lactose) is combined with condensed whole milk and condensed skim milk (higher lactose) to create a base with optimized lactose content that enables adequate fermentation while limiting excess residual sugar in the final product.
Solution Approach 2:
The patent changes the lactose parameter by controlling the proportions of different milk streams in the blend. By adjusting the ratio of ultra-filtered milk to condensed milks, the formulation achieves a lactose level that balances fermentation efficiency with reduced residual sugar, eliminating the need for artificial sweeteners.
2Ease of operation
If sugar is added to yogurt to mask bitter taste, then the taste is improved, but the sugar content increases
Solution Approach 1:
The patent converts the potential harm of lactose (which can cause bitter taste) into a benefit by carefully controlling its quantity through milk stream blending. The optimized lactose level provides sufficient food for fermentation to develop desirable taste characteristics while preventing excess residual sugar that would create bitterness, eliminating the need for added sweeteners.
3Quantity of substance
If artificial sweeteners are used to reduce sugar content, then the sugar and calorie content is reduced, but the product uses artificial ingredients that not all consumers desire
Solution Approach 1:
The patent applies self-service by using naturally occurring lactose in controlled amounts to fulfill the dual function of providing fermentation substrate and contributing to the final taste profile. The optimized lactose level enables the yogurt to be inherently sweet enough without requiring artificial sweeteners, making the product universally acceptable to consumers who avoid artificial ingredients.
4Stability of the object's composition
If multiple milk streams are blended to control lactose, protein and fat levels, then the nutritional composition is optimized, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies segmentation by dividing the milk ingredient system into distinct streams with specific compositional characteristics: ultra-filtered milk (low lactose, high protein), condensed whole milk (high fat, high lactose), and condensed skim milk (high protein, high lactose, low fat). Each stream serves a specific nutritional function, and their controlled combination achieves the target composition of reduced lactose, elevated protein, and high fat content.
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 a yogurt product with reduced sugar content, minimal lactose, and a desirable taste, suitable for low-carbohydrate, high-fat diets, without the use of artificial sweeteners, maintaining creaminess and nutritional balance.
Implementation Method 1
streams that have been ultra filtered
Implementation Method 2
bacterial culture contains lactic acid producing bacteria such as Lactobacillus bulgaricus and/or Streptococcus thermophilus. Lactose is a sugar that is present in milk. During the fermentation, the bacteria consume some of the lactose
Implementation Method 3
The next step is separating the yogurt product in a centrifuge to obtain a separated yogurt product
Implementation Method 4
The separated yogurt is then subjected to cavitation at 60 Hz with a 3 mm gap
Data Source
AI summary
A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.