Cheese Manufacture TRIZ Cases

A natural cheese method combines five milk streams to achieve specific texture attributes.

Heating and mechanical processing incorporate fat into microgel particles, resolving coarse texture and gray color issues in vegan cream cheese substitutes.

Replacing traditional press tanks, this decanter centrifuge minimizes cheese dust in whey to reduce losses and improve downstream processing efficiency.

A protective casing between the base and mobile plate creates a sealed enclosure for automatic washing, preventing microorganism dispersion during maintenance.

A thermoplastic packaging film uses a roughening agent in the sealant layer to emboss hot processed cheese.

Defined particles act as nuclei for gas bubbles, controlling eye distribution while preventing off-flavors from uncontrolled secondary fermentation.

Retractable support elements automate carrier element handling, eliminating manual intervention to reduce personnel injury risks during shelf maintenance.

A mozzarella cheese formulation uses curds with specific water retention and protein decomposition to maintain soft texture.

Continuous pressure applied during foil ripening maintains cheese geometry and reduces height variations.

A pivotable comb holder positions tines between cutting disks to hold down soft food strips during longitudinal slicing.

A tofu press uses a toggle latch to apply pressure and remove liquid from the food product.

A horizontal cheese vat relocates structural braces to the exterior, creating internal space for a longer whey strainer.

A billet carrier assembly transports pre-cut thermoformable billets between heating and forming stations in a continuous production line.

Intermediate temperature treatment reduces germs while maintaining product consistency.

Continuous co-extrusion fully encases filling within process cheese, preventing component mixing during cooling.

A mechanical frame inverts a filtration pocket to discharge curd through an opening using gravity.

An extrusion device reforming pasteurized cheese curds into a log shape.

Nut-based fermented curd achieves mozzarella consistency while avoiding high saturated fat levels found in starch alternatives.

A continuous cheese stretching method adds whey or milk proteins to a hot mass, creating a stable fibrous texture without phase separation.

A thermally insulating lid with conductive flaps enables rapid heat-sealing of cold-poured food products without heating the contents.

A grid support system separates polymeric material from the mold surface during heating to enable uniform thermal distribution.

Polyethylene glycol polymers stabilize chymosin enzyme structure, resolving the trade-off between long-term storage stability and high specific activity.

Controlled oxidation of potato starch eliminates residual sulfite levels while achieving high gel strength and melt spread for imitation cheese applications.