Milk Processing System with Integrated Fat and Protein Standardization

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Solution Overview

Problem

Current milk processing systems face challenges in efficiently combining fat and protein standardization, requiring different equipment and control methods, which increases costs and operational complexity.

Innovation Solution

A method and system that separate raw milk into cream and skim milk, determine protein content, filter the skim milk to create a permeate and retentate with adjusted protein levels, and control flow rates to achieve a standardized milk product with precise protein and fat content, using valves and filtration devices to combine the streams effectively.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If traditional fat and protein standardization are combined using separate equipment and control methods, then standardization precision is improved, but device complexity and operational costs increase

Engineering Contradiction:

Improvestandardization precisionVSAvoidequipment complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent combines fat standardization and protein standardization into a single integrated system. The separator performs both fat separation and protein filtration functions, while a single control arrangement coordinates both standardization processes, reducing the number of separate equipment units needed

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The separator is designed to perform multiple functions: separating cream from skim milk for fat standardization, and simultaneously filtering skim milk into permeate and retentate for protein standardization. The control arrangement also manages both standardization processes universally

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Manufacturing precision

If traditional fat and protein standardization are combined using separate equipment and control methods, then standardization precision is improved, but operational costs increase

Engineering Contradiction:

Improvestandardization precisionVSAvoidoperational costs

Core Design Contradiction:

Manufacturing precisionVSEase of manufacture

Solution Approach 1:

By merging fat and protein standardization into one system with shared equipment (separator, control arrangement, piping), the patent reduces capital expenditure and operational costs compared to maintaining separate independent systems for each standardization process

Inventive Principle:

Principle #5Merging (Combining)

3Reliability

If extensive heating is applied to process milk, then bacterial growth is reduced, but energy consumption and product quality deteriorate

Engineering Contradiction:

Improvebacterial controlVSAvoidenergy consumption

Core Design Contradiction:

ReliabilityVSUse of energy by moving object

Solution Approach 1:

The patent replaces thermal processing (heating) with mechanical separation processes. The separator uses centrifugal force to separate cream and filter skim milk mechanically, achieving bacterial control and standardization without the energy-intensive heating required by traditional methods

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

4Manufacturing precision

If filtration is applied to skim milk to separate permeate and retentate, then protein content control is improved, but device complexity increases

Engineering Contradiction:

Improveprotein content controlVSAvoidfiltration system complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The separator performs dual functions: fat separation in the cream outlet and protein filtration in the skim milk outlet. This multi-functionality allows protein content control through filtration without adding a separate dedicated filtration device, maintaining system simplicity

Inventive Principle:

Principle #6Universality (Multi-functionality)

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 cost-efficient protein standardization while reducing equipment and operational costs, enabling precise control of protein and fat content in the final milk product without the need for extensive heating, thus minimizing bacterial growth and extending processing time.

Implementation Method 1

separating raw milk into cream and skim milk by using a centrifugal separator

Methodology Applied

Scientific EffectCentrifugal separation: Centrifugal Separation

Implementation Method 2

filtering, by using a filtration device, the second skim milk portion into a permeate fed into a permeate pipe and a retentate fed into a retentate pipe

Methodology Applied

Scientific EffectFiltration: Filter (physical)

Data Source

PatentUS11122768B2Method and system for processing milk

Publication Date: 2021.09.21 TETRA LAVAL HOLDINGS & FINANCE SA

AI summary

A method for processing milk, including separating raw milk into cream and skim milk, determining protein contents in the skim milk and the cream, dividing the skim milk into a first skim milk portion and a second skim milk portion, filtering the second skim milk portion into a permeate and a protein rich retentate, determining protein content in the permeate, calculating which flow rates are required for the first skim milk portion, the cream remix portion and the permeate to obtain a predetermined protein content of a mixture of the first skim milk portion, the cream remix portion and the permeate, which together form a standardized milk product.