Phospholipase A Treatment for Fermented Milk Texture
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Solution Overview
Problem
The dairy industry faces challenges in producing fermented milk products with desirable texture and cost-effectiveness, as existing methods rely on expensive additives like proteins and homogenization, and there is a need to improve sensory properties such as mouthfeel and mouth coating.
Innovation Solution
The use of phospholipases in the fermentation process of milk products, where a starter culture is added to a milk base, and phospholipase A is introduced at the start of fermentation, allowing for reduced or eliminated use of proteins and texturizing agents, and potentially lowering homogenization requirements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If proteins or texturizing agents are added to improve texture, then the texture quality is improved, but the production cost increases
Solution Approach 1:
The milk base itself is used to generate the desired texture through endogenous phospholipids and natural fermentation processes, eliminating the need for external protein or texturizing agent additions. The system serves itself by utilizing its own components to achieve the texturizing effect.
Solution Approach 2:
The patent changes the chemical parameters of the milk base by controlling phospholipase activity during fermentation, which modifies the phospholipid structure and creates natural texturizing effects without adding external substances. This biochemical parameter change replaces the need for costly additives.
2Strength
If homogenization is applied to improve texture, then the texture quality is improved, but the energy consumption increases
Solution Approach 1:
The patent replaces the mechanical homogenization system with a biochemical system. Instead of using high-pressure mechanical forces to break down fat globules, the invention uses phospholipase enzymes to chemically modify phospholipids, achieving texturizing effects through biochemical reactions rather than mechanical action.
Solution Approach 2:
The patent changes the chemical composition and surface properties of milk components through phospholipase-mediated hydrolysis of phospholipids, altering the interfacial properties and emulsion stability to achieve homogeneous texture without mechanical homogenization energy input.
3Strength
If phospholipase is added to improve texture, then the texture quality and viscosity are improved, but the process complexity increases
Solution Approach 1:
The patent uses phospholipase as a biochemical intermediary that facilitates the transformation of phospholipids into structures that provide desired texture. This enzyme mediator enables the system to achieve complex texturizing effects through a relatively simple enzymatic reaction pathway.
Solution Approach 2:
The phospholipase enzyme performs multiple functions simultaneously: it hydrolyzes phospholipids to create viscosity, modifies emulsion stability, and contributes to the overall texture development. This multi-functionality reduces the need for multiple separate processing steps or additives.
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 enhances the viscosity and gel firmness of fermented milk products, improving their texture and sensory qualities while reducing production costs by minimizing the need for additional additives and homogenization pressures.
Implementation Method 1
adding at least one phospholipase A to the milk base at the start of the fermentation period
Implementation Method 2
fermenting the milk base for a period of time until a target pH is reached
Data Source
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AI summary
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The invention also provides a fermented milk product produced therefrom and a kit containing a starter culture and a phospholipase.