Mare Goat Milk Mixture Stabilization Pasteurization
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Solution Overview
Problem
Mare's milk has a limited shelf life due to its composition, making it difficult to produce shelf-stable dairy products, and its sensitivity prevents pasteurization, resulting in a short refrigerated storage life of only two to three days.
Innovation Solution
Mixing mare's milk with goat's milk stabilizes the mixture, allowing it to be pasteurized and extending its shelf life, enabling the production of a range of dairy products that can be stored for two weeks at refrigerated temperatures and easily processed into various commercial dairy products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If mare's milk is used alone, then it provides superior nutritional value and health benefits, but it has very limited shelf life and cannot be pasteurized
Solution Approach 1:
The patent combines mare's milk with goat's milk in a mixture where mare's milk constitutes 10-90% by weight. This merging of two different milks allows the product to retain the nutritional benefits of mare's milk while gaining the stability and pasteurization capability of goat's milk, thereby resolving the contradiction between superior nutrition and limited shelf life/pasteurization resistance
Solution Approach 2:
The invention creates a composite milk product by mixing mare's milk and goat's milk. This composite approach allows the final product to exhibit properties that neither component alone could provide - specifically, the nutritional superiority of mare's milk combined with the pasteurization tolerance and extended shelf life of goat's milk
2Stability of the object's composition
If mare's milk is stored in refrigerator, then it maintains freshness for short period, but it becomes bitter after about two hours and spoils after about two days
Solution Approach 1:
By merging mare's milk with goat's milk, the mixture achieves both taste stability and extended refrigerated storage life. The goat's milk component provides stabilizing properties that prevent the bittering that occurs within two hours in pure mare's milk, while also extending the spoilage timeline from two days to at least two weeks
3Duration of action of stationary object
If mare's milk is frozen, then shelf life extends to six months, but fresh dairy products are preferable and freezing is not ideal
Solution Approach 1:
The invention changes the compositional parameters of the milk by creating a mixture with mare's milk at 10-90% by weight and goat's milk at the remaining proportion. This parameter change allows the product to achieve extended shelf life through pasteurization and refrigeration without requiring freezing, thus maintaining product freshness while significantly extending storage duration
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 mare's milk-goat's milk mixture is more stable, can be pasteurized, and has a broader appeal in taste, allowing for a longer shelf life and easier processing, making it suitable for commercial distribution and consumption, while maintaining nutritional benefits.
Implementation Method 1
The milk mixture is inoculated with lactic acid bacteria and fermented at 20 to 50°C, preferably 30 to 40°C and most preferably at 30°C for 10 to 50 hours, preferably 20 to 40 hours and most preferably for 30 hours
Implementation Method 2
The milk mixture is then renneted with natural goat rennet and/or calf rennet. For this purpose, a temperature of 20 to 50°C, preferably 30 to 40°C and most preferably at 30°C is used
Implementation Method 3
The milk product can be pasteurized and can therefore easily be further processed into all commercially available dairy products
Data Source
AI summary
Milk product (I) comprises mare's milk and goat's milk. An independent claim is included for a method for preparing (I) comprising mixing of mare's milk and goat's milk.