Probiotic Cream Cheese Whey Recovery Flavor

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Solution Overview

Problem

Conventional cream cheese production results in a bland product with unappealing syneresis and significant waste of whey, leading to environmental and economic issues, while also lacking robust flavor.

Innovation Solution

A process involving pasteurization, homogenization, and culturing with live probiotic bacteria to create a cream cheese product with retained whey flavor and improved texture, incorporating stabilizers to manage butterfat and water content, and using specific bacteria strains for flavor development.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If whey is discarded in conventional cream cheese production, then manufacturing simplicity is maintained, but flavor quality deteriorates and environmental harm increases

Engineering Contradiction:

Improvemanufacturing simplicityVSAvoidenvironmental harm and flavor loss

Core Design Contradiction:

Ease of manufactureVSObject-generated harmful factors

Solution Approach 1:

The patent recovers whey that would otherwise be discarded by incorporating it back into the cream cheese product. The whey is retained during curd processing and integrated into the final product, transforming waste into a valuable flavor component and eliminating environmental disposal issues.

Inventive Principle:

Principle #34Discarding and recovering

Solution Approach 2:

The patent converts the harmful aspect of whey disposal (environmental pollution and economic waste) into a benefit by using the whey as a flavor-enhancing ingredient in the cream cheese, thereby eliminating the harm while creating added value.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

2Stability of the object's composition

If curd is processed to remove whey, then product stability is improved, but flavor quality deteriorates

Engineering Contradiction:

Improveproduct stabilityVSAvoidflavor quality

Core Design Contradiction:

Stability of the object's compositionVSManufacturing precision

Solution Approach 1:

Instead of completely removing whey to achieve stability, the patent recovers and retains whey within the curd structure, achieving both stability and flavor quality simultaneously through controlled whey incorporation.

Inventive Principle:

Principle #34Discarding and recovering

3Quantity of substance

If live probiotic bacteria are incorporated, then nutritional value is improved, but product complexity increases

Engineering Contradiction:

Improvenutritional valueVSAvoidproduct complexity

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The patent uses live probiotic bacteria to perform multiple functions simultaneously: they contribute to nutritional value, develop flavor during culturing, and can help stabilize the product structure, thereby adding nutrition without proportionally increasing complexity.

Inventive Principle:

Principle #6Universality (Multi-functionality)

4Manufacturing precision

If whey is retained in the product, then flavor quality is improved, but syneresis increases

Engineering Contradiction:

Improveflavor qualityVSAvoidsyneresis

Core Design Contradiction:

Manufacturing precisionVSStability of the object's composition

Solution Approach 1:

The patent changes the parameters of whey retention by controlling the amount, timing, and method of whey incorporation into the curd, adjusting these parameters to achieve optimal flavor while minimizing syneresis through proper product formulation.

Inventive Principle:

Principle #35Parameter changes

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 process produces a cream cheese with enhanced flavor, reduced syneresis, and retention of whey, offering a more appealing and nutritious product while minimizing waste and environmental impact.

Implementation Method 1

a pasteurized milkfat fluid such as cream, having a butterfat content generally within a range of between about 10% by weight and 52% by weight, is the primary raw material. This milkfat fluid is subjected to thorough digestion by lactic acid—producing bacteria

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

The milkfat fluid is thus transformed into a solid phase containing a high concentration of fat that is referred to as the curd, and a liquid phase containing much of the nutritious protein from the milkfat fluid, referred to as the whey

Methodology Applied

Scientific EffectCoagulation: Coagulation

Data Source

PatentUS7897185B1Cream cheese products and methods of making the same

Publication Date: 2011.03.01 FRLIN FOODS HLDG INC

AI summary

Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.