Whey Protein Mass Homogenization for Low-Casein Milk Products
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Solution Overview
Problem
The dairy industry faces challenges in economically viable repurposing of whey, a significant by-product of cheese manufacture, with existing methods either requiring the addition of non-milk components or focusing solely on protein processing, leading to products with high casein content.
Innovation Solution
A method involving heat treatment, high-pressure homogenization, and optional addition of milk, cream, and whey concentrate to produce a homogeneous emulsion-like liquid protein mass from whey, reducing casein content and enhancing whey protein content, suitable for various milk products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If whey is processed into whey powder or biogas, then whey can be repurposed, but economic viability is poor
Solution Approach 1:
The invention changes the physical and chemical parameters of whey through heat treatment (60-90°C for 5-30 minutes) and pH adjustment (adding acid to reach pH 4.6-5.2), transforming whey into a protein-rich product with different properties that commands higher economic value than conventional whey powder or biogas
Solution Approach 2:
The invention extracts protein from whey by inducing coagulation through heat and acid treatment, separating the coagulated protein mass from the liquid whey to produce a concentrated protein product that can be used as a food ingredient, thereby capturing the economic value in the protein fraction
2Quantity of substance
If microparticles and high-pressure treatment are used to process whey protein, then protein concentration is achieved, but the method focuses only on protein mass processing without creating versatile milk products
Solution Approach 1:
The invention creates a versatile protein-rich product that can serve multiple functions: as a food ingredient, base for dairy alternatives, or component in various food formulations. The product can be used in both acidified and non-acidified applications, replacing traditional milk or serving as a dairy alternative base
Solution Approach 2:
The invention produces a composite protein mass containing coagulated whey protein, added milk proteins (casein and/or whey protein), and fat globules, creating a multi-component material with enhanced nutritional value and functional properties suitable for various food applications
3Ease of manufacture
If skim milk is used as source material, then milk products can be produced, but casein content remains high (5-50 wt%)
Solution Approach 1:
The invention removes casein from the final product by using whey (which contains minimal casein after cheese manufacturing) as the starting material. The coagulation process selectively precipitates whey protein while leaving casein in the supernatant, which is then separated and discarded, resulting in a low-casein final product
Solution Approach 2:
Instead of starting with milk and removing casein (as in conventional skim milk processing), the invention inverts the approach by starting with whey (which already has low casein content) and concentrating the protein through selective coagulation, thereby achieving low-casein products more efficiently
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 effectively recycles whey into high-quality milk products with reduced casein, addressing lactose intolerance and milk allergy issues, and providing nutritional benefits from whey proteins, while being economically advantageous.
Implementation Method 1
heat treatment and high-pressure homogenisation of whey resulted in a uniform substance - a homogeneous emulsion-like liquid protein mass
Implementation Method 2
The separated liquid/lean whey is partially reintroduced to the precipitated protein mass (dry matter), and optionally cream (according to the recipe) and the normalised mixture is homogenised
Data Source
Figure 1A
Figure 1B
Figure 2A
AI summary
Heat treatment of whey/whey concentrate and separation of lean whey from the protein curd and partially adding lean whey back to it during pressure homogenisation of the resulting mixture produces a uniform, homogeneous, emulsion-like liquid protein mass, which is the source material to produce a milk product.