Cheese Milk Bacterial Reduction via Segmented Thermal Filtration
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Solution Overview
Problem
Current methods for producing cheese milk with reduced germ and bacteria content either result in low thermal stress with high production times or high thermal treatment that reduces rennet capability, failing to combine these advantages effectively, especially in rennet cheese production.
Innovation Solution
A method that combines low-temperature filtration with high-temperature thermal treatment, allowing for variable distribution of milk flows to achieve desired bacterial reduction and whey protein denaturation in a single process step, incorporating both filtration and centrifugation to optimize cheese milk production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If low-temperature filtration is used to reduce bacterial content, then thermal stress is minimized, but production time increases significantly
Solution Approach 1:
The milk flow is divided into multiple streams that undergo different treatment paths: one stream receives low-temperature filtration while another receives high-temperature treatment, allowing parallel processing that reduces overall production time while maintaining bacterial reduction effectiveness
Solution Approach 2:
The patent applies different temperature parameters to different milk streams - low temperature for filtration to preserve quality, and high temperature for rapid bacterial reduction, optimizing both production time and bacterial control simultaneously
2Productivity
If high-temperature thermal treatment is applied to reduce bacterial content, then production time is reduced, but rennet capability deteriorates
Solution Approach 1:
The milk flow is segmented into different treatment streams where only a portion receives high-temperature treatment, while the remainder undergoes low-temperature filtration, thereby maintaining overall rennet capability while achieving bacterial reduction and shortened production time
Solution Approach 2:
Different temperature treatments are applied locally to different portions of the milk flow - high temperature locally to a specific stream for rapid bacterial reduction, and low temperature to another stream to preserve rennet capability, achieving both goals simultaneously
3Quantity of substance
If high-temperature thermal treatment is used to denature whey proteins, then cheese yield increases, but rennet capability is reduced
Solution Approach 1:
The milk flow is divided so that one stream undergoes high-temperature treatment for whey protein denaturation and increased cheese yield, while another stream receives low-temperature filtration to maintain rennet capability, achieving both objectives through parallel processing
Solution Approach 2:
Different temperature parameters are applied to different milk streams - high temperature to promote whey protein denaturation and cheese yield, and low temperature to preserve rennet capability, optimizing both cheese production and processing efficiency
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 enables the production of cheese milk with reduced bacterial content and enhanced whey protein denaturation, maintaining rennet suitability while minimizing thermal stress, thus achieving improved cheese quality and yield.
Implementation Method 1
the skimmed milk fraction is separated by at least a first microfiltration into a first retentate containing germs and bacteria and into a first permeate with a reduced germ and bacteria content
Implementation Method 2
the supplied milk is separated by a centrifugal separator into a cream fraction containing germs and bacteria and into a skimmed milk fraction containing germs and bacteria
Implementation Method 3
the first retentate is subjected to a treatment controlling the bacterial content, preferably a thermal treatment above 100 °C
Data Source
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AI summary
The invention relates to a method for the treatment of milk for the production of cheese milk having a reduced content of germs and bacteria, and to an installation for carrying out said method. The aim of the invention is to devise a corresponding method and installation with which the advantages resulting from the treatment of the milk at a low or at a high temperature level can be variably combined depending on the focus. This aim is achieved by a second method variant according to which the supplied milk (M) is subdivided into a first milk portion (MI) and a second milk portion (M2), the first milk portion (M1) is subjected to centrifuging (ZF), the second milk portion (M2) is subjected to the bacteria controlling treatment (BSB) together with • either the at least first retentate (R-1) obtained in the at least first microfiltration (MF-I) • or the at least first retentate (R-1) and in addition with the milkfat fraction (RF) or a first portion of the milkfat fraction (RF1). BSB is a thermal treatment by heating the milk to above 100°C and the mixture treated this way and consisting of • either second components (K2), which consist of a non-centrifuged treated second milk portion (M2*) and a treated at least first retentate (R-1*), • or third components (K3), which consist of the second components (K2) and a treated milkfat fraction (RF) or a treated first milkfat fraction (RF1*), is combined and mixed with the at least first permeate (P-1) or the last permeate resulting from the last microfiltration in order to obtain standardized cheese milk (SKM).