Quark Matrix Taste Improvement via Segmented Separation
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Solution Overview
Problem
Conventional methods for producing quark matrices result in products with a bitter taste and high sodium content due to the inability to completely separate bitter proteins and alkali metal ions, leading to an undesirable sensory experience and the generation of complex and valuable acid whey as a by-product.
Innovation Solution
A process involving microfiltration, ultrafiltration, and electrodialysis steps is employed to separate and remove bitter proteins and sodium ions, followed by heat treatment, fermentation, and standardization to create a quark matrix with improved taste and reduced sodium content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional separation processes are used to produce quark matrix, then production efficiency is maintained, but the product has bitter taste and high sodium content
Solution Approach 1:
The patent applies segmentation by dividing the separation process into multiple stages: first separation to remove whey, followed by a second separation step to further purify the quark matrix. This multi-stage approach enables selective removal of bitter proteins and sodium ions while preserving the desired quark structure, thereby improving taste quality without compromising production efficiency
Solution Approach 2:
The patent employs extraction principles by selectively removing harmful components (bitter proteins and sodium ions) from the quark matrix through enhanced separation processes. The second separation step specifically targets and extracts these unwanted substances, allowing the production of quark with improved taste characteristics and reduced sodium content
2Productivity
If ultrafiltration is used to concentrate fermented process milk, then production speed is improved, but bitter proteins and phosphates remain in the product
Solution Approach 1:
The patent combines ultrafiltration with a second separation step, segmenting the purification process into two functional stages. The ultrafiltration stage rapidly concentrates the fermented milk, while the subsequent separation stage completes the removal of bitter proteins and phosphates, thereby maintaining high productivity while achieving complete separation
Solution Approach 2:
The patent utilizes parameter changes by adjusting separation conditions in the second step to specifically target residual bitter proteins and phosphates that survived ultrafiltration. By modifying separation parameters such as pore size, pressure, or chemical environment, the process achieves thorough removal of these components without sacrificing the speed benefits of ultrafiltration
3Productivity
If nanofiltration is applied to pre-concentrate milk, then concentration efficiency is improved, but the process generates complex acid whey as by-product
Solution Approach 1:
The patent applies extraction by removing the problematic acid whey by-product through the second separation step, which selectively extracts unwanted components while retaining the desired quark matrix. This approach maintains the concentration efficiency of nanofiltration while eliminating the generation of complex acid whey waste
Solution Approach 2:
The patent implements discarding and recovering by separating and removing the acid whey by-product in the second separation step. The process discards the unwanted whey fraction while recovering and concentrating the valuable quark matrix, thereby improving concentration efficiency without generating waste problems
4Manufacturing precision
If conventional methods are used to separate bitter proteins and sodium ions, then production simplicity is maintained, but taste quality deteriorates
Solution Approach 1:
The patent applies segmentation by dividing the separation process into two distinct steps, each optimized for specific removal targets. The first step handles bulk separation, while the second step specializes in removing bitter proteins and sodium ions. This segmented approach achieves superior separation effectiveness while maintaining reasonable process complexity through modular design
Data Source
AI summary
A quark matrix having improved taste characteristics is suggested, which is obtainable by(a) subjecting raw milk to heat treatment, separating the cream,(b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in,(g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and(h) adjusting the fermentation product such obtained to defined dry matter and protein contents.