Lactase-Active Acidified Milk for Lactose Reduction
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Solution Overview
Problem
Current methods for producing acidified milk products with reduced lactose content are inefficient and costly, as they require lactase activity during fermentation, which is often inactivated by heat treatment, and involve complex processes that increase production costs and equipment requirements.
Innovation Solution
Incorporating a lactase that retains activity at pH 5.0 and 37°C, allowing for lactose conversion post-heat treatment, enabling lactose reduction during product storage at ambient temperatures without the need for refrigeration, thus simplifying the production process and reducing lactase requirements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional lactase is used during fermentation, then lactose reduction is achieved, but heat treatment inactivates the lactase and increases production complexity
Solution Approach 1:
The production process is segmented into two distinct phases: (1) fermentation phase where lactic acid bacteria convert lactose to lactic acid, and (2) post-heat-treatment phase where lactase is added to convert remaining lactose to glucose and galactose. This segmentation allows each phase to be optimized independently, avoiding the conflict between heat treatment and lactase activity.
Solution Approach 2:
The fermentation process is completed first to acidify the milk product and reduce lactose partially, then heat treatment is applied to stabilize the product, and finally lactase is added after heat treatment to complete the lactose conversion. This preliminary action sequence ensures that lactase is added under conditions where it remains active.
2Productivity
If lactase is added before heat treatment, then lactose conversion occurs, but heat treatment inactivates the lactase
Solution Approach 1:
Instead of adding lactase before heat treatment (conventional approach), the invention inverts the sequence by adding lactase after heat treatment. This inversion ensures that lactase is introduced into the product after the heat treatment that would otherwise inactivate it, thereby maintaining lactase activity and enabling continued lactose conversion during storage.
3Productivity
If fermentation is completed quickly, then production costs are reduced, but lactose conversion is incomplete
Solution Approach 1:
The useful action of lactose conversion continues beyond the fermentation phase. After fermentation completes and heat treatment stabilizes the product, lactase is added to continue converting remaining lactose to glucose and galactose during storage. This ensures complete lactose reduction without extending the fermentation time or increasing production costs.
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 allows for a cost-effective and efficient reduction of lactose content in acidified milk products, extending shelf life and improving product stability by avoiding adverse effects of lactic acid bacteria on lactase activity and minimizing Maillard reactions.
Implementation Method 1
a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase
Implementation Method 2
the lactase may be allowed to be active for a prolonged period of time, whereas in a fermentation process in a production it is desired to conduct the process as quickly as possible
Data Source
AI summary
Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.