Cheese Powder Preparation via Emulsification and Drying
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Solution Overview
Problem
The variability of raw materials in cheese production leads to uncontrollable texture and nutritional qualities in cheese products, making it challenging to precisely control the composition and functionality of cheese products.
Innovation Solution
A process for preparing cheese powder that involves adjusting the fat and protein contents in a dairy mixture, followed by renneting, coagulation, cutting, and functionalization, which results in a reconstitutable cheese powder with controlled composition and stability, achieved through emulsification and drying, allowing for precise control over the final cheese product's characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional processed cheese is made by melting cheese and mixing with dairy ingredients, then the manufacturing process is simple, but the composition and texture are uncontrollable due to raw material variability
Solution Approach 1:
The patent applies preliminary action by pre-adjusting the fat and protein contents in the dairy mixture before cheese production. The composition is standardized in advance during the dairy mixture preparation stage, allowing precise control of the final cheese product's nutritional properties without complex adjustments during processing.
Solution Approach 2:
The patent changes key parameters (fat content, protein content, dry extract content) of the dairy mixture to achieve desired composition control. By adjusting these parameters in the initial dairy mixture and maintaining them through controlled processing steps, the invention achieves precise composition control while managing process complexity.
2Stability of the object's composition
If cheese products are made from ripened cheeses with diverse origins, then variety is achieved, but texture and nutritional qualities become uncontrollable
Solution Approach 1:
The patent uses preliminary action by standardizing the composition of the dairy mixture before cheese production. The fat, protein, and dry extract contents are adjusted in advance to target values, ensuring consistent texture and nutritional qualities regardless of the cheese origin or type used in the mixture.
Solution Approach 2:
The patent controls texture consistency by maintaining specific parameter ranges for fat content, protein content, and dry extract content in the dairy mixture. These parameter controls are applied throughout the process from dairy mixture preparation through drying, ensuring stable composition while allowing flexibility in cheese selection.
3Reliability
If high heat treatment is applied during cheese production, then sterilization is achieved, but protein structure and functionality are degraded
Solution Approach 1:
The patent replaces thermal sterilization with a drying process that achieves preservation without high heat treatment. The functionalized cheese mixture is dried to produce cheese powder with stable properties, avoiding the protein degradation that would result from high-temperature sterilization while maintaining reliability through controlled moisture removal.
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
The process enables the production of cheese products with consistent texture and nutritional properties, overcoming the variability of raw materials and allowing for precise control over the composition and functionality of the final product, ensuring superior functionalities and stability.
Implementation Method 1
renneting of the dairy mixture obtained in the previous step, coagulation and obtaining a coagulum
Implementation Method 2
functionalization of the cheese mixture obtained in the previous step by at at least one emulsification operation
Implementation Method 3
drying the functionalized cheese mixture and obtaining a cheese powder
Data Source
AI summary
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) comprising components consisting in particular of fat and protein, the respective fat and protein contents of which, relative to the solids content of the blend (1), are adjusted according to the corresponding targeted contents in the cheese product after reconstitution, - rennetting (2) of the dairy blend obtained in the preceding step, coagulation and production of a coagulum, - cutting of the coagulum (3) obtained in the preceding step and production of a cheese blend, - functionalization (5) of the cheese blend obtained in the preceding step via at least one emulsification operation and production of a functionalized cheese blend, - drying (6) of the functionalized cheese blend and production of a cheese powder (7) capable of being reconstituted by mixing with a liquid component. The invention also relates to a functionalized cheese powder and to a process for preparing a cheese product, which comprises at least one reconstitution step which consists of at least one operation of mixing (8) a liquid component with the cheese powder (7).