Starch Use in Strained Fermented Dairy Separation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The separation process in manufacturing strained fermented dairy products often leads to clogging of the separating device due to the formation of a thicker solid phase, resulting in reduced productivity and inability to achieve target protein content.
Innovation Solution
Incorporating starch into the dairy starting material before fermentation and separation, which prevents clogging of the separating device by improving the separation step performance and maintaining texture stability during shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If centrifugation is used to separate whey from fermented dairy product, then protein content in strained product is increased, but clogging of separating device occurs due to thick solid phase formation
Solution Approach 1:
Starch is introduced as an intermediary substance that modifies the physical properties of the solid phase during centrifugation. The starch prevents excessive thickening of the fermented dairy product solid phase, thereby preventing clogging of the separating device while maintaining effective whey separation and protein concentration in the final product.
Solution Approach 2:
The addition of starch changes the rheological parameters of the fermented dairy product, specifically modifying the viscosity and flow characteristics of the solid phase. This parameter change allows the thick solid phase to pass through the separating device without clogging while still achieving the desired protein concentration in the strained product.
2Productivity
If centrifugation runs continuously to maintain productivity, then production output is maintained, but clogging accumulates and prevents target protein content achievement
Solution Approach 1:
Starch is added to the dairy starting material before fermentation begins. This preliminary action ensures that the starch is already present and distributed throughout the mixture before the thickening process occurs during fermentation and separation, preventing clogging issues before they can develop and interrupt continuous production.
Solution Approach 2:
Starch acts as a mediating substance that enables continuous operation of the centrifugation process. By modifying the solid phase properties, starch allows the separating device to handle the thick fermented dairy product continuously without clogging, thereby maintaining both productivity and protein content specifications.
3Reliability
If starch is added to prevent clogging, then separating device operation is improved, but other texturizing agents do not provide the same benefit
Solution Approach 1:
Starch uniquely changes the physical parameters of the fermented dairy product in a way that specifically prevents clogging. Unlike other texturizing agents, starch provides the appropriate balance of viscosity modification and flow properties that enable smooth passage through the separating device while maintaining product quality.
Solution Approach 2:
Starch provides localized functional properties at the interface between the solid phase and separating device. The starch molecules specifically interact with the protein matrix to prevent excessive thickening and clogging, while other texturizing agents lack this specific local quality that is necessary for preventing device clogging.
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 addition of starch enhances protein recovery and separation yield, reducing clogging issues and maintaining the desired protein and fat content in the final product, while ensuring stable texture evolution during storage.
Implementation Method 1
fermenting the dairy product after adding lactic acid bacteria to obtain a fermented dairy product
Implementation Method 2
separating a liquid whey from the fermented dairy product by centrifugation to obtain a strained fermented dairy product
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lactic acid bacteria to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product The present invention relates also to the use of starch for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.