Yoghurt Native Whey Protein Retention via Controlled Heat Treatment
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Solution Overview
Problem
Conventional yoghurt manufacturing methods result in significant denaturation of whey proteins, making it challenging to produce yoghurt with high amounts of native whey proteins, which are desirable for their health benefits and better absorption rates.
Innovation Solution
Modifying the temperature and time of the heat treatment step during yoghurt production, along with microfiltration and ultrafiltration processes, to retain a higher proportion of whey proteins in their native state, achieving a whey protein:casein ratio that is higher than traditional yoghurts.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional heat treatment (95°C for 5 minutes or 80°C for 30 minutes) is applied to yoghurt, then good yoghurt structure is obtained through denaturation of whey proteins and their covalent association to casein micelles, but the amount of native whey proteins is significantly reduced (close to 100% denaturation of β-lactoglobulin and 75% denaturation of α-lactalbumin)
Solution Approach 1:
The patent applies parameter changes by modifying the heat treatment conditions (temperature and time) to achieve partial denaturation (30-70%) rather than complete denaturation. This controlled parameter adjustment allows retention of native whey proteins (4-70 mg/mL) while still obtaining adequate yoghurt structure, resolving the contradiction between structural stability and native protein quantity.
2Productivity
If traditional manufacturing methods are used to produce yoghurt, then production efficiency is maintained, but the whey protein:casein ratio remains at conventional levels (20:80)
Solution Approach 1:
The patent applies preliminary action by adding native whey protein concentrate to the milk composition before heat treatment and fermentation. This pre-addition ensures that native whey proteins are present in the mixture prior to processing, allowing the final yoghurt to achieve an enhanced whey protein:casein ratio (22:78 to 50:50) while maintaining traditional production efficiency.
3Quantity of substance
If microfiltration and ultrafiltration are used to separate and concentrate whey proteins, then native whey protein concentrate is obtained, but additional process steps and equipment are required
Solution Approach 1:
The patent applies the extraction principle by using microfiltration and ultrafiltration to separate and concentrate native whey proteins from milk, producing native whey protein concentrate. This extracted concentrate is then added to yoghurt milk, achieving high native whey protein content (4-70 mg/mL) through a targeted extraction and addition approach.
4Quantity of substance
If heat treatment temperature and time are reduced to retain native whey proteins, then native whey protein content increases, but the degree of whey protein denaturation decreases (targeting 30-70% denaturation instead of near 100%)
Solution Approach 1:
The patent applies feedback by controlling heat treatment parameters (temperature and time) to achieve a specific degree of denaturation (30-70%). This controlled partial denaturation provides feedback balance: enough denaturation to support yoghurt gel structure formation, but not so much that all native whey proteins are lost, thereby achieving both structural integrity and high native protein retention.
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
This method allows for the production of high-quality yoghurt with increased native whey protein content, improving nutritional and health benefits while maintaining sensory and physical properties, and avoiding the production of unwanted by-products like acid whey.
Implementation Method 1
Conventional heat treatment, 95 °C for 5 minutes or 80 °C for 30 minutes, give close to 100 % denaturation of β-lactoglobulin
Implementation Method 2
The result was explained by the probable structural changes in proteins caused by heat denaturation and aggregation of whey proteins
Implementation Method 3
A method of producing the said whey protein product, using microfiltration and ultrafiltration
Implementation Method 4
using microfiltration and ultrafiltration, is described
Implementation Method 5
adding a starter culture to the heat treated homogenized composition with increased dry matter and thereby obtaining a fermented mixture
Data Source
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AI summary
The present invention relates to yoghurt products of good quality, both with regard to physical and sensory properties, comprising high amounts of proteins including high amounts of native whey proteins, and methods for manufacturing such yoghurt products.