Milk Component Separation for Customizable Dairy Profiles
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Solution Overview
Problem
Current methods for separating milk components do not effectively produce nutritionally optimized dairy compositions tailored to specific population groups, such as athletes, lactating women, and individuals with dietary restrictions, limiting the ability to design dairy products that meet individual nutritional requirements.
Innovation Solution
A method involving sequential membrane-based, chromatographic, and density-based separation processes to isolate and combine milk components like cream, skim milk, ultrafiltration permeate and retentate, nanofiltration permeate and retentate, and reverse osmosis permeate and retentate, allowing for the creation of dairy compositions with varying fat, protein, lactose, and mineral content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If conventional separation methods (centrifugal separation and acid precipitation) are used to produce cottage cheese or casein, then milk fat and casein can be separated, but the ability to produce nutritionally optimized dairy compositions tailored to specific population groups is limited
Solution Approach 1:
The patent applies segmentation by dividing the separation process into multiple sequential stages using different separation mechanisms. First, centrifugal separation divides milk into cream and skim milk. Then, membrane filtration further separates skim milk into permeate and retentate. Finally, acid precipitation separates casein from whey. This multi-stage segmentation enables precise control over nutritional composition while meeting the adaptability requirement for different population groups.
Solution Approach 2:
The patent introduces membrane filtration as an intermediary process between centrifugal separation and acid precipitation. The membrane acts as a mediator that selectively separates molecules based on size, allowing precise control over the composition of permeate and retentate streams. This intermediary step enables the production of nutritionally optimized compositions without requiring complete redesign of the separation system.
2Manufacturing precision
If membrane-based separation processes are used to fractionate milk components, then nutritionally optimized dairy compositions can be produced, but the device complexity and process steps increase
Solution Approach 1:
The patent applies universality by designing a separation system where each stage serves multiple functions. The centrifugal separator not only divides cream from skim milk but also prepares the skim milk for subsequent membrane filtration. The membrane filter serves both as a physical barrier and a molecular sieve, producing both permeate and retentate streams with different nutritional profiles. This multi-functionality reduces the need for additional specialized equipment while achieving precise nutritional customization.
Solution Approach 2:
The patent applies preliminary action by performing centrifugal separation before membrane filtration. This preliminary step removes the bulk of milk fat, simplifying the subsequent membrane filtration process and reducing the load on the membrane system. By preparing the milk stream in advance, the system achieves better manufacturing precision in the final nutritional composition without proportionally increasing overall process complexity.
3Adaptability or versatility
If multiple separation processes are used to isolate individual milk components, then dairy compositions with varying nutritional content can be created, but the production time and process duration increase
Solution Approach 1:
The patent applies continuity of useful action by designing the separation processes to operate in a continuous flow manner rather than batch processing. Milk flows continuously through the centrifugal separator, then into the membrane filtration system, and finally to the acid precipitation step. This continuous operation allows multiple separation functions to occur simultaneously without interruption, producing various dairy compositions with different nutritional profiles while minimizing production time and maximizing adaptability.
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
Enables the production of dairy compositions with customizable nutritional profiles, extending shelf life and eliminating the need for extraneous sugars or stabilizers, suitable for various dairy products including lactose-free and low-lactose options.
Implementation Method 1
The UF permeate is then subjected to nanofiltration (NF) to produce an NF permeate and NF retentate. The NF retentate is combined with a portion of the UF retentate and the cream to produce a blended composition.
Implementation Method 2
The UF permeate is then subjected to nanofiltration (NF) to produce an NF permeate and NF retentate.
Implementation Method 3
The NF permeate is then subjected to reverse osmosis (RO) to produce an RO permeate and RO retentate.
Implementation Method 4
A method involving sequential membrane-based, chromatographic, and density-based separation processes to isolate and combine milk components
Implementation Method 5
milk fat is first separated centrifugally (as cream)
Data Source
AI summary
The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.