Cream Cheese Processing with Cavitated Whey Protein Integration
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Solution Overview
Problem
Existing methods for manufacturing cream cheese struggle to utilize whey protein solutions, particularly those containing ideal whey protein, resulting in undesirable texture and mouthfeel, leading to waste and increased production costs.
Innovation Solution
A method involving cavitation treatment of whey protein solutions to heat them to 80°C to 90°C, followed by mixing with cheese curds and subjecting the mixture to a texture-building heat-treatment step at 65°C to 90°C with shearing for at least 15 minutes, effectively incorporating ideal whey protein into cream cheese production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If whey protein solutions are not used quickly, then large storage tanks are needed to store the solutions at reduced temperatures, but this increases device complexity and space requirements
Solution Approach 1:
The patent extracts and utilizes ideal whey protein from waste streams by incorporating it into the cream cheese manufacturing process. The whey protein solution is taken out from the waste stream and integrated at a specific stage (after curd formation and before final packaging) to improve protein content and texture without requiring extensive storage infrastructure
Solution Approach 2:
The patent performs preliminary heat treatment and standardization of the whey protein solution before incorporating it into the cream cheese mixture. This preliminary preparation ensures the whey protein is ready for immediate use, eliminating the need for long-term storage and reducing the requirement for large storage tanks
2Ease of manufacture
If conventional heating methods are used to heat treat whey protein, then the process is simple, but the texture-building heat-treatment step does not work effectively with ideal whey protein
Solution Approach 1:
The patent changes the heating parameters by implementing a two-stage heat treatment process: first heating the whey protein solution to 80-90°C for denaturation, then incorporating it into the cream cheese mixture and subjecting the combined mixture to a texture-building heat treatment at 65-90°C for at least 15 minutes with shearing. This specific parameter combination enables effective texture development with ideal whey protein while maintaining process simplicity
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 cream cheese with a desirable creamy texture and mouthfeel, reducing waste and increasing process efficiency by utilizing otherwise discarded whey protein solutions.
Implementation Method 1
subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of from 80°C to 90°C
Implementation Method 2
subjecting the mixture to a texture-building heat-treatment to form the cream cheese; wherein the texture-building heat-treatment comprises heating the mixture to a temperature of from 65°C to 90°C with shearing for a period of at least 15 minutes
Data Source
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AI summary
A method for the manufacture of a cream cheese There is provided a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution comprising ideal whey, (iii) subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of at least 70°C to provide a heat-treated whey protein solution, (iv) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (v) subjecting the mixture to a texture-building heat-treatment to form the cream cheese.