Fermented Milk Beverage pH Stabilization via Lactobacillus rhamnosus
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Solution Overview
Problem
Fermented milk products, especially yoghurt, face significant challenges in maintaining high viable lactobacillus cell counts when stored at ambient temperatures due to post acidification, which leads to rapid degradation and short shelf life, particularly in regions lacking a perfect cold chain system.
Innovation Solution
The process involves initial fermentation with regular yoghurt lactobacillus, followed by the addition of Lactobacillus rhamnosus ATCC 53103, which uses limited monosaccharides to stabilize the pH value of the fermented milk beverage, preventing excessive acid production and maintaining viable cell counts during storage at ambient temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If fermented milk is stored at ambient temperature without refrigeration, then storage and distribution becomes easier in regions lacking cold chain systems, but the viable cell count of lactobacillus decreases rapidly due to post acidification
Solution Approach 1:
The patent changes the pH parameter of the fermented milk product through controlled acidification during fermentation, stabilizing it at a level that prevents excessive post-acidification. This parameter change allows the product to maintain viable cell counts at ambient temperature by controlling the chemical environment that would otherwise lead to rapid bacterial death
Solution Approach 2:
The patent applies preliminary action by controlling the fermentation process to achieve desired acidification levels before storage. By pre-adjusting the pH and acid content during manufacturing, the product is prepared in advance to resist further unwanted acidification during ambient temperature storage, thereby maintaining cell viability
2Productivity
If regular yoghurt lactobacillus (Streptococcus thermophilus and/or Lactobacillus bulgaricus) is used for fermentation, then the fermentation process is efficient and rapid, but excessive lactic acid is produced causing pH to drop quickly below 4.5, leading to cell death
Solution Approach 1:
The patent applies partial action by using regular yoghurt lactobacillus for fermentation but controlling the process to achieve only partial acidification (pH 3.8-4.8) rather than complete acidification. This partial acidification is sufficient for product formation but prevents excessive acid production that would kill the cells, especially when combined with the addition of Lactobacillus rhamnosus which consumes excess acid
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 the storage of fermented milk beverages at ambient temperatures for 1-6 months while maintaining a viable cell count of at least 105 cfu/ml, significantly extending shelf life and improving product quality compared to conventional methods.
Implementation Method 1
Lactobacillus rhamnosus ATCC 53103...uses limited monosaccharides to stabilize the pH value of the fermented milk beverage, preventing excessive acid production
Data Source
AI summary
The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.