Quark Base Texture Control via Multi-Strain Fermentation
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Solution Overview
Problem
Existing quark production methods result in products with unsatisfactory sensory assessments, either perfect taste but rough structure or creamy but slimy texture, and struggle to maintain consistency when paired with fresh fruit toppings as fruit juice causes waterlogging, affecting consumption properties.
Innovation Solution
A quark base is produced by subjecting raw milk to temperature treatment, separating cream, and adding specific starter cultures and rennet, followed by fermentation and adjustment to defined dry matter and protein content, using a rotor-stator mixer to enhance creaminess and delay fruit juice penetration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional starter cultures are used in quark production, then the production process is simple, but the taste properties are unsatisfactory and the texture is either rough or slimy
Solution Approach 1:
The patent applies parameter changes by precisely defining the composition ratios of multiple starter culture microorganisms. Specifically, it uses Streptococcus thermophilus (20-30%), Lactococcus lactis subsp. lactis (20-30%), Lactococcus lactis subsp. cremoris (20-30%), Lactobacillus delbrueckii subsp. bulgaricus (5-15%), and Bifidobacterium animalis subsp. lactis (5-15%). This controlled variation in microbial parameters transforms the taste and texture properties of quark, eliminating the rough or slimy sensations while maintaining production feasibility.
Solution Approach 2:
The patent employs composite materials by creating a multi-strain starter culture consortium rather than using a single culture. The combination of five different microorganism types works synergistically during fermentation to produce the desired sensory properties. This composite approach allows the different strains to contribute different metabolic functions, resulting in improved taste and texture that cannot be achieved with conventional single-strain cultures.
2Adaptability or versatility
If quark is prepared with fresh fruit topping, then the product offers enhanced flavor variety, but the fruit juice permeates and waters down the quark mass
Solution Approach 1:
The patent applies parameter changes by optimizing the viscosity and protein content of the quark mass through controlled fermentation with the specific starter culture mixture. The fermentation parameters are adjusted to achieve a quark base with sufficient structural integrity and binding capacity. This allows the quark to maintain its composition stability even when in contact with fruit juices, preventing the watering down effect while still allowing flavor integration.
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 results in a quark base with improved taste and texture that remains creamy without a slimy impression, and when paired with fresh fruit toppings, the consistency is maintained, allowing for industrial-scale production of ready-to-eat quark preparations.
Implementation Method 1
adding starter cultures and rennet to the denatured product and, if necessary, (d) adjusts the quark base obtained after fermentation
Implementation Method 2
The casein coagulates and forms what is known as jelly
Implementation Method 3
adding starter cultures and rennet to the denatured product
Implementation Method 4
subjecting raw milk to a temperature treatment and separating the cream
Implementation Method 5
subjecting the resulting mixture to a temperature treatment until denaturation occurs
Implementation Method 6
using a rotor-stator mixer to enhance creaminess and delay fruit juice penetration
Data Source
AI summary
A quark base with improved flavor properties is proposed, obtainable by (a) subjecting raw milk to a temperature treatment and separating the cream to produce an unfermented quark base, (b) subjecting the mixture thus obtained to a temperature treatment until denaturation occurs, (c) adding starter cultures and rennet to the denatured product, and optionally (d) adjusting the quark base obtained after completion of fermentation to a defined dry matter and protein content, using as a starter culture (i) an initial mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis, and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp.lactis and (ii-3) Lactococcus lactis subsp. cremoris is used.