Cheese Liquefaction Without Emulsifiers
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Solution Overview
Problem
There is a need for a method to liquefy cheese without using artificial emulsifying agents, while maintaining varietal flavor and enhancing handling properties, and ensuring the product remains stable and resistant to spoilage.
Innovation Solution
The method involves heating cheese in the presence of water to a temperature greater than 82°C under controlled conditions to achieve a homogenous, low viscosity cheese mass, without additional emulsifying agents, allowing for further processing into spreadable, solid, or powdered products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If artificial emulsifying agents are used to process cheese, then viscosity and handling properties are improved, but product quality and consumer acceptance deteriorate due to artificial additives
Solution Approach 1:
The patent removes artificial emulsifying agents from the cheese processing system entirely. Instead of adding external additives, the invention extracts and utilizes the natural emulsifying properties already present in cheese through controlled heating to separate and redistribute fat globules, achieving improved handling without harmful additives
Solution Approach 2:
The cheese mass itself provides the emulsifying function through its inherent components. The controlled heating process enables the cheese's own fat and protein structures to self-emulsify, creating a stable dispersion without requiring external emulsifying agents. The system serves itself by utilizing its intrinsic properties
2Ease of operation
If cheese is heated to high temperature to achieve liquefaction, then viscosity is reduced and handling properties are improved, but varietal flavor and product quality may be compromised
Solution Approach 1:
The patent employs precise parameter control, specifically heating to 82-90°C for 10-30 minutes, then cooling to 40-60°C. This controlled temperature range facilitates fat globule separation and emulsion stabilization while preserving varietal flavor compounds that would be degraded at higher temperatures. The parameter optimization balances liquefaction with flavor preservation
Solution Approach 2:
The process uses periodic heating and cooling cycles rather than continuous high-temperature processing. The cheese is heated to facilitate emulsion formation, then cooled to stabilize the structure and preserve flavor, creating a periodic action that achieves both liquefaction and quality maintenance
3Ease of operation
If water is added to cheese during processing, then viscosity is reduced and pumpability is improved, but syneresis (separation of water and fat) occurs
Solution Approach 1:
The patent controls the temperature parameter during water addition and mixing, maintaining 82-90°C to prevent syneresis. At this temperature range, the cheese matrix remains stable and incorporates water without separating. The controlled thermal conditions ensure uniform water distribution while preserving the integrity of the fat-protein-water emulsion
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 results in a cheese product with enhanced handling properties, longer storage longevity, and retention of varietal flavor, without the use of artificial additives, effectively addressing the challenges of spoilage and processing efficiency.
Implementation Method 1
raising the temperature of the cheese in the presence of water to greater than 82° C. under conditions which allow the water to be incorporated into the cheese without syneresis
Implementation Method 2
the transformation of a 'substantially solid' material into a 'substantially liquid' material... a macroscopic phase transition of a substantially solid material to a substantially liquid material
Data Source
AI summary
The invention relates to the processing of cheese, and in particular to a method of liquefying cheese to produce a low viscosity product with enhanced handling properties. The invention also relates to various cheese products prepared from such liquefied cheese, those products retaining varietal characteristics of the cheese subjected to liquefaction, as well as exhibiting useful storage longevity.