Solid Fermented Milk Base Through Whey Protein Polymerization
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Solution Overview
Problem
Consumers seek nutritious, enjoyable, and simple foods with fewer ingredients, while existing fermented milk products rely on non-dairy stabilizers and thickeners that detract from the natural appeal and texture.
Innovation Solution
A method to produce a fermented milk base with increased whey protein content and polymerization, achieving a stable solid form without non-dairy stabilizers or thickeners, using lactic acid bacteria fermentation and thermal treatment to a pH of less than 5, resulting in a creamy mouthfeel and moldable texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If non-dairy stabilizers and thickeners are added to fermented milk products, then the texture and stability are improved, but the natural appeal and ingredient simplicity are reduced
Solution Approach 1:
The patent removes non-dairy stabilizers and thickeners from the fermented milk composition, relying instead on dairy-based proteins (whey and casein) to provide the necessary texture and stability. This extraction of unnecessary additives resolves the contradiction by eliminating ingredient complexity while maintaining texture stability through natural dairy components.
Solution Approach 2:
The patent modifies the protein composition parameters by increasing whey protein content to 40-80% of total protein and casein to 20-50%, and adjusts thermal treatment parameters (heating at 85-95°C for 5-15 minutes) to optimize the functional properties of dairy proteins. These parameter changes enable dairy proteins to naturally provide texture stability without requiring non-dairy additives.
2Stability of the object's composition
If whey protein content is increased and polymerized through thermal treatment, then the solid form stability is improved, but the processing complexity increases
Solution Approach 1:
The patent applies thermal treatment to polymerize whey proteins before fermentation, creating a pre-modified protein structure that will maintain solid form stability during and after fermentation. This preliminary action resolves the contradiction by establishing the necessary structural stability in advance, simplifying the overall process despite the added thermal treatment step.
Solution Approach 2:
The patent creates a composite protein system combining polymerized whey proteins (40-80%) with casein (20-50%) to achieve solid form stability. This composite approach leverages the complementary properties of different dairy proteins, where polymerized whey provides structural framework and casein contributes to texture, resolving the stability challenge without requiring complex processing.
3Stability of the object's composition
If the fermented milk is fermented to a lower pH, then the protein structure is stabilized, but the texture may become too firm or grainy
Solution Approach 1:
The patent optimizes the pH range to 4.0-4.5 during fermentation, which is sufficient to stabilize protein structure without excessive acidification that would cause graininess. Additionally, the patent adjusts thermal treatment temperature (85-95°C) and time (5-15 minutes) to control protein denaturation and aggregation, ensuring smooth texture while maintaining structural stability. These parameter optimizations resolve the contradiction between protein stabilization and texture smoothness.
Solution Approach 2:
The patent uses a composite dairy protein system with specific ratios of polymerized whey protein (40-80%) and casein (20-50%) that work synergistically to provide both protein structure stability at lower pH and smooth texture. The casein component helps buffer against excessive firmness and graininess that can occur with low pH fermentation alone, resolving the texture contradiction.
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 method creates a stable, solid fermented milk base that maintains form for at least 30 days at 4°C, offering a unique eating experience with a creamy texture and reduced reliance on non-dairy additives.
Implementation Method 1
fermenting a dairy composition having a protein content of 5% to 8% by weight, with the protein content being 40% to 80% whey protein of the total protein content by weight, to a pH of less than 5 using lactic acid bacteria
Implementation Method 2
the whey protein is polymerized by thermal treatment in solution at 80°C for 15 minutes or at 95°C for 6 minutes prior to being added to the dairy composition to be fermented
Implementation Method 3
the whey protein is polymerized by thermal treatment in solution
Implementation Method 4
allowing the fermented dairy composition to set to form the fermented milk base that exhibits a stable form for at least 30 days
Data Source
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AI summary
Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non- dairy thickeners. Also disclosed are packaged food products including the disclosed fermented milk bases.