Lactase Use in Strained Fermented Dairy Product Preparation
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Solution Overview
Problem
The separation process in manufacturing strained fermented dairy products often leads to clogging of the separating device due to the formation of a thicker dairy product, which disrupts production line operations.
Innovation Solution
Adding lactase during the fermentation step with a culture of bacteria comprising thermophilic and mesophilic lactic acid bacteria before the separation process prevents clogging by modifying bacterial metabolism and potentially reducing exopolysaccharides production, thereby improving the separation efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If separation is performed by centrifugation to obtain strained fermented dairy product with higher protein content, then protein concentration is improved, but device clogging occurs after few hours of operation
Solution Approach 1:
The patent changes the chemical composition parameters of the fermented dairy product by adding lactase enzyme before fermentation. This enzymatic treatment modifies the substrate available to bacteria, altering their metabolic output and reducing exopolysaccharides production. The result is a product with different rheological properties that prevents clogging during centrifugation while maintaining high protein content in the strained product.
Solution Approach 2:
Lactase enzyme is introduced as an intermediary substance that modifies the fermentation process. By breaking down lactose into glucose and galactose before bacterial fermentation, it changes the metabolic pathway of the bacteria, leading to reduced exopolysaccharides production. This intermediary action resolves the contradiction between obtaining thick strained product and preventing device clogging.
2Quantity of substance
If fermentation is performed to produce thicker dairy product with increased protein concentration, then nutritional benefit is improved, but separation efficiency deteriorates due to clogging
Solution Approach 1:
The patent modifies the fermentation parameters by introducing lactase enzyme, which changes the carbohydrate substrate available to bacteria. This leads to altered metabolic products with different viscosity and flow characteristics. The strained product maintains high protein concentration for nutritional benefit while the modified matrix allows faster separation by reducing clogging and improving whey drainage efficiency.
3Stability of the object's composition
If exopolysaccharides production is increased to improve product texture, then mouthfeel is improved, but separation device clogging worsens
Solution Approach 1:
The patent changes the metabolic parameters of the fermentation process by adding lactase, which modifies the available carbon substrate. This leads to reduced exopolysaccharides production by the bacteria. The resulting product has adequate texture for acceptability but with significantly reduced clogging potential, resolving the contradiction between texture quality and separation device reliability.
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 method ensures a higher protein content in the strained fermented dairy product and prevents device clogging, maintaining production efficiency and achieving target protein recovery rates above 93%, reducing the need for frequent device cleaning.
Implementation Method 1
adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria and at least one strain of mesophilic lactic acid bacteria and fermenting the dairy product
Implementation Method 2
fermenting the dairy product to obtain a fermented dairy product
Implementation Method 3
separating a liquid phase also called whey (containing generally water, lactose, minerals, etc.) from the conventional fermented dairy products. The remaining solid phase constitutes the desired strained fermented dairy products
Data Source
Figure 1
Figure 2~3c
Figure 4a~6e
AI summary
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.