Yogurt Viscosity Control via Dynamic Protein Adjustment
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Solution Overview
Problem
The variability in protein content of fresh milk, particularly in cow's milk, leads to inconsistent viscosity in yogurt production, causing issues with high viscosity in winter batches that can result in unpourable yogurt.
Innovation Solution
A method is developed to control yogurt viscosity by determining the amount of protein to be added from milk protein-containing powders using a specific formula that adjusts based on the protein content of the fresh milk, taking into account the base milk protein content and excess protein, to maintain consistent viscosity throughout the year.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a relatively high amount of protein is added to milk to increase yogurt viscosity and stability, then the yogurt becomes more stable and less prone to syneresis, but the yogurt becomes too viscous to pour, especially in winter when fresh milk already has high protein content
Solution Approach 1:
The patent implements a dynamic adjustment mechanism where the amount of protein powder added to milk is continuously adapted based on the measured protein content of the fresh milk batch. The control formula calculates the optimal addition amount considering seasonal variations, ensuring the final yogurt achieves target viscosity and stability without excessive thickness that would prevent pouring.
Solution Approach 2:
The patent changes the concentration parameter of protein addition based on the protein content of fresh milk. By adjusting the amount of protein powder added according to measured milk protein levels and the control formula, the system optimizes yogurt rheological properties to balance stability and pourability across different seasons and milk batches.
2Adaptability or versatility
If the protein content of fresh milk varies seasonally (higher in winter, lower in summer), then the natural protein content adapts to seasonal needs, but the yogurt viscosity becomes inconsistent and too high in winter batches
Solution Approach 1:
The patent implements a feedback control system where the protein content of each fresh milk batch is measured, and this measurement feeds into a control formula that determines the precise amount of protein powder to add. This closed-loop approach compensates for seasonal variations in milk protein content, ensuring consistent yogurt viscosity across all batches regardless of when they are produced.
Solution Approach 2:
The patent performs preliminary measurement of the fresh milk's protein content before production, and uses this information to pre-calculate the optimal protein powder addition amount. This advance preparation allows the system to compensate for seasonal variations before the yogurt production process begins, ensuring consistent results.
3Stability of the object's composition
If protein powder is added to fresh milk to standardize protein content, then the effects of milk seasonality are reduced, but the viscosity control becomes difficult when fresh milk already has high protein content
Solution Approach 1:
The patent transitions from a static protein addition approach to a dynamic one, where the amount of protein powder added is continuously adjusted based on the measured protein content of the fresh milk batch. The control formula ensures that when milk protein content is already high (as in winter), less or no additional protein powder is added, preventing excessive viscosity while still achieving target stability.
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 approach effectively stabilizes yogurt viscosity, preventing excessive viscosity in winter batches and ensuring the yogurt remains pourable, while maintaining stability and preventing syneresis over a long shelf life.
Implementation Method 1
the mixture is fermented using these lactic acid bacteria for forming the batch of yogurt
Implementation Method 2
This mixture is then pasteurized
Implementation Method 3
after which it is inoculated with lactic acid bacteria including at least Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus. Then, the mixture is fermented
Data Source
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AI summary
The present invention relates to a method for producing different batches of a same yogurt by means of which the viscosity of the yogurt can be better controlled, more in particular to limit the variations of the viscosity as a result of a varying protein content of the milk. To this end, in the method, the amount of protein added to the fresh milk by means of a milk protein containing powder is not only lowered with the extra amount of protein already present in the fresh milk, maar this amount is again additionally lowered according to an exponential function of the extra amount of protein present in the fresh milk, expressed in grams per 100 ml of milk.