A novel technology for low volume bioreactor development for the dairy industry
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Technology code 21-UP-01 |
Status OPEN |
Applications mode First call for technology offers |
Access model As specified in the call |
Code: 21-UP-01
The Opportunity
The use of biocatalysts such as rennin has been extensively used in cheese making. However, in an industrial setting the application of biocatalysts has many challenges such as complex processes, low yield due to enzyme instability, increased risk of contamination due to open tanks, as well as the overall need for high investment.
Our Offer
Based on enzyme immobilization technology on tubular cellulose/starch matrix, we have developed a closed, cost-effective, bioreactor system, that allows real time milk coagulation offering better control of the process and decreased risk of contamination.
Using our system, milk coagulation for cheese making process occurs in a continuous mode enhancing productivity while engaging limited working space compared to traditional systems.
The Technology
Our processed tubular cellulose is combined with starch gel, which due to the smaller pore size and reduced crystallinity, makes a perfect matrix for enzyme immobilization. Our novel matrix is then used to encapsulate rennin, ensuring enzyme stability. This novel biocatalyst is then used to process milk in a continuous flow in a closed bioreactor system.
We have ascertained that a continuous milk flow through a closed bioreactor system using encapsulated rennin in our novel matrix results in the production of higher quality cheese in a less expensive setting.
After a 60-day ripening period, the cheese produced develops unique aromas due to the formation of volatile compounds, different to the ones produced with free rennet.
Our continuous milk coagulation process produces a unique final product at a much higher production yield with a smaller production cost and less space requirements (a bioreactor of 1m³ can treat approx. 12,000L milk per day).
Advantages & Innovations
- Increase of milk coagulation productivity
- Acceleration of the cheese maturation process
- Environmentally friendly process
- Process based on a novel technology
- Reduction of industrial site size
- Reduction of investment cost
- Economically viable investment
- High quality product
- Reusability of the biocatalyst
Stage of Development
This novel technology has been designed and tested in an industrial scale up setting. It has been shown that by using a continuous milk coagulation process based on encapsulated rennin in our novel matrix, issues such as coagulation inside the bioreactor and contamination can be eliminated.
Partner Search
FOOD INNOVATION RI is seeking for Partners with the capacities to further develop this technology. The ideal Partner shall be a cheese manufacturer with a strong retail network or an equipment designer and manufacturer eager to further develop this system in a relevant and operational environment. Alternative options may also be considered.
Offered by
Department of Chemistry, University of Patras, University Campus 26504 Rio Achaia, Greece
Contact
Prof Athanasios KOUTINAS
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Food Chemistry and Biotechnology Group
