About

Novel magnesium-based technology that increases cheese protein yield by 33%, prevents bacterial contamination, and enhances product safety while adding nutritional benefits.

Researchers:

Prof. Moshe Shemesh; Department of Food Quality and Safety, Agricultural Research Organization

Prof. Ram Reifen, Department of Food Science and Nutrition, The Hebrew University of Jerusalem

Background

The dairy industry faces significant challenges with bacterial contamination and product spoilage, leading to approximately 20% of pasteurized milk being discarded annually¹. Current solutions like chemical sanitizers and heat treatments are often ineffective against resilient bacterial biofilms.

Our Innovation

A proprietary magnesium-enrichment technology that transforms dairy processing by:

  • Increasing cheese protein yield by 33%, potentially doubling cheese output by weight
  • Preventing bacterial biofilm formation at concentrations of 5mM and higher
  • Enhancing heat pasteurization effectiveness
  • Improving cheese curdling efficiency
  • Providing enhanced magnesium bioavailability for consumer health benefits

Value Proposition:

  • Reduction in cleaning costs and downtime from biofilm prevention
  • Extended shelf life reducing waste and returns
  • Premium pricing potential for magnesium-enriched products

Technology

The technology involves enriching milk with specific concentrations of magnesium ions that:

  • Inhibit bacterial biofilm formation through gene expression modification
  • Enhance protein retention during cheese production
  • Improve curd formation and cheese texture
  • Increase magnesium bioavailability in final products

Demonstrated results include:

  • 33% increase in protein retention
  • Complete biofilm inhibition at 5mM concentration
  • Double the magnesium bioavailability compared to standard milk
  • Improved curd firmness and faster clotting times

Antimicrobial effect of Mg2+ ions on Bacillus species during growth within milk. he survival rate of B. subtilis under heat treatment within milk in the presence of Mg2+ ions.

Opportunity

We seek industry partners to:

  • Scale up the technology for industrial implementation
  • Conduct pilot studies in commercial settings
  • Develop optimized protocols for different dairy products
  • Explore additional applications in other food processing sectors

Patents and Publications

Patent PCT/IL2016/051000,

Granted in Israel, Australia, New Zealand, Canada, Russia,

Under Examination in USA, EuropsEurope, China, India,

Key publication: Ben-Ishay et al. (2017) Enrichment of milk with magnesium provides healthier and safer dairy products. npj Biofilms and Microbiomes, 3:24.