Cheese Curd Surface Rennet Application for Ripening Time
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Solution Overview
Problem
Cheese made from ultra-filtered milk (UF milk) has delayed texture development, making it less suitable for slicing and shredding compared to regular cheese, which increases storage and energy costs.
Innovation Solution
Applying a rennet solution to the surface of cheese curds at atmospheric pressure of at least 28.5 inches, either by spraying or soaking, to enhance ripening and texture development without the need for additional equipment or chemical additions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If ultra-filtered milk is used in cheesemaking, then casein concentration increases and coagulation firmness improves, but ripening time increases and texture development delays
Solution Approach 1:
The patent applies rennet solution to the surface of cheese curds after coagulation but before ripening, performing a preliminary enzymatic action that accelerates texture development during the ripening process. This preliminary application of rennet to the curd surface initiates proteolysis earlier in the process, reducing the time needed to achieve suitable conversion texture.
2Strength
If extra rennet is added to UF milk, then coagulation is enhanced, but gel formation becomes brittle and curd formation is compromised
Solution Approach 1:
Instead of adding excessive rennet to the milk (which would cause brittle gel formation), the patent applies rennet solution locally to the surface of the formed curds. This localized application provides the necessary enzymatic activity at the curd surface without compromising the overall gel structure, achieving enhanced coagulation strength where needed without creating brittleness throughout the cheese.
Solution Approach 2:
The rennet solution is applied to the curd surface after coagulation has already occurred, performing a preliminary action that enhances ripening and texture development without interfering with the initial gel formation process. This timing allows the gel structure to form properly first, then enhances it with surface-applied rennet.
3Stability of the object's composition
If UF cheese is stored for extended ripening, then texture develops, but storage costs and energy consumption increase
Solution Approach 1:
By applying rennet solution to the curd surface after coagulation, the patent initiates texture development earlier in the process. This preliminary enzymatic action accelerates the ripening process, allowing the cheese to achieve suitable conversion texture in a shorter time, thereby reducing the storage period and associated energy costs.
Solution Approach 2:
The patent changes the parameter of rennet application by applying it as a surface treatment rather than mixing it into the milk. This parameter change (application method and timing) accelerates texture development during ripening, reducing the time required to achieve optimal texture and thereby reducing storage energy costs.
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 method reduces the ripening time and improves the conversion properties of UF cheese, allowing for earlier slicing and shredding, thus reducing storage and energy costs.
Implementation Method 1
In the beginning stages of proteolysis in ripening, rennet (chymosin) hydrolyzes the alpha s1-casein, resulting in cheese breakdown and softer texture
Implementation Method 2
In dairy processing, ultrafiltration of milk retains macromolecules and particles larger than about 0.001-0.02 micrometers, including casein and whey proteins, while some of the lactose, minerals, and water-soluble vitamins present in milk are removed along with water in the permeate
Implementation Method 3
rennet (chymosin) enzymatically cuts the negatively-charged kappa-casein, removing the negative end of the molecule. Removal of the negatively-charged end of kappa-casein produces para-kappa-casein, which is relatively unstable and interacts with milk minerals (phosphate and calcium) to form a bridge that joins the casein micelles together
Data Source
AI summary
Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.