Curd Cheese Viscosity Control via Dynamic Milk Flow Rate
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Solution Overview
Problem
The existing methods for producing curd cheese struggle to maintain consistent viscosity due to variations in the protein content of skimmed milk, leading to inconsistent product quality and stability, as the protein content in cow's milk fluctuates seasonally, affecting the final viscosity of the curd cheese.
Innovation Solution
The method involves determining the flow rate of thermized milk fed to the centrifuge using a specific formula that adjusts based on the protein content of the milk, ensuring a constant protein content in the curd cheese, which accounts for the exponential increase in protein needed when the milk has a higher protein content, thereby maintaining consistent viscosity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the flow rate of milk fed to the centrifuge is kept constant, then the production process is simple to operate, but the protein content and viscosity of the curd cheese vary due to seasonal fluctuations in milk protein content
Solution Approach 1:
The patent applies dynamics by transitioning from a static constant flow rate system to a dynamic variable flow rate system. The milk flow rate is adjusted based on the measured protein content of each milk batch, allowing the system to adapt to seasonal variations while maintaining consistent curd cheese viscosity and quality parameters.
Solution Approach 2:
The patent changes the operational parameter of milk flow rate dynamically based on the protein content parameter. By measuring the protein content of incoming milk batches and adjusting the flow rate accordingly, the system maintains constant protein content in the curd cheese despite variations in raw milk quality.
2Manufacturing precision
If the milk flow rate is increased to compensate for low protein content, then the desired protein content in curd cheese can be achieved, but the production time and processing duration increase
Solution Approach 1:
The patent implements feedback control by measuring the protein content of each milk batch and using this information to adjust the milk flow rate to the centrifuge. This closed-loop system ensures that the desired protein content in curd cheese is achieved while optimizing production time by preventing excessive milk processing.
3Quantity of substance
If skimmed milk powder is added to standardize protein content, then the protein content can be increased, but the cost increases and sugars are lost in the whey
Solution Approach 1:
The patent applies self-service by using the natural protein content variations in raw milk batches to achieve the desired protein content in curd cheese. By adjusting the milk flow rate based on measured protein content, the system utilizes the inherent properties of the raw materials rather than requiring additional protein supplements, thereby avoiding increased costs and sugar loss.
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 effectively reduces the variation in curd cheese viscosity by adjusting the milk flow rate according to the protein content, ensuring a stable and consistent product quality despite seasonal fluctuations in milk protein levels, thereby enhancing the control over the viscosity and stability of the curd cheese.
Implementation Method 1
it is separated, by means of a centrifuge, into whey, containing a predetermined amount of protein (Ew), and the curd cheese
Implementation Method 2
the serum or whey proteins are thereby denatured, so that they no longer end up in the whey, thus contributing to the consistency and stability of the curd cheese
Implementation Method 3
the milk is acidified and curdled with lactic acid bacteria so as to produce curds
Data Source
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AI summary
For producing curd cheese, batches of fresh skimmed milk are used as raw material and their protein content is determined each time. The milk is pasteurized, cooled and acidified using lactic acid bacteria so as to produce curds. The acidified milk is then thermized at a temperature of at least 56°C, killing off the lactic acid bacteria and denaturing the serum proteins, contributing to the consistency and stability of the curd cheese. The curd cheese is separated by means of a centrifuge from the whey. Here, the flow rate of the thermized milk is determined as a function of the protein content of the milk so as to obtain the desired protein content in the curd cheese. For obtaining curd cheese having a constant viscosity, it was found that the protein content in the curd cheese was not to be kept constant, but needed to be increased exponentially as a function of the protein content of the milk.