Cheese Manufacture TRIZ Cases
- Compartmentalized Mozzarella with Nested Cream Fillings
Segmented mozzarella structure containing nested small cheese balls and cream for customizable flavor release.
- Homogenization Container for Fibrous Food Mass Fiber Alignment
A homogenization container aligns fibers in fibrous food mass before shaping.
- Continuous White Cheese Production via Centrifugal Whey Separation
Centrifugal whey separation replaces mechanical pressing in a continuous white cheese process, preserving texture while eliminating batch salt baths.
- Expanded Cheese Production via Microwave Heating and Air Cooling
Microwave heating expands seasoned cheese pieces while forced air cooling stabilizes the structure, preventing fragmentation and mold contamination.
- Rotating Strainer Cylindrical Screen Whey Separation
A cylindrical rotating strainer prevents clogging and reduces shear stress damage to fragile curd particles during submerged cheese vat processing.
- Oxygen Scavenging Cheese Packaging Prevents Clumping
Enzyme catalysis removes oxygen from cheese packages to prevent clumping without inert gas flushing.
- Fermented Plant Proteins for Vegan Dairy Texture
Microbial fermentation breaks down bitter plant proteins to create creamy textures and natural flavors without additives.
- Extruder Nozzle Height Adjustment via Rotational Pivot
A pivot-based height adjuster rotates an extruder stand to modify nozzle elevation for precise product weight control.
- Spray Coating Cheese With Shear-Thinning Polymer Emulsion
Shear-thinning polymer emulsion resolves nozzle flow bottlenecks while maintaining protective coating properties on cheese.