Fibrous Ewe-Cheese Production via Dual Coagulation
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Solution Overview
Problem
Current cheese production methods result in products with short conservation periods, low protein content, and reliance on food additives, failing to provide a paste-free, fibrous, and elastic cheese with balanced nutrition and extended shelf life.
Innovation Solution
A method combining elements of fresh, fermented, and steamed cheese production, involving acid coagulation of unpasteurized milk, enzymatic curdling, and reduced whey content, with calcium chloride addition to modify the casein-phospho calcium complex, and a specific kneading process to achieve a fibrous and elastic texture without additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If conventional cheese production methods are used, then cheese with paste and compact mass is obtained, but the product lacks fibrous and elastic texture
Solution Approach 1:
The patent applies parameter changes by modifying the coagulation process parameters (using specific rennet doses, controlling acidification levels to pH 4.5-5.0, and adjusting heating temperatures to 85-95°C) to transform the curd structure from compact paste to fibrous and elastic texture without adding complex processing steps
Solution Approach 2:
The patent employs periodic action through alternating phases of acid coagulation, enzymatic coagulation, heating, and draining over specific time intervals (30-60 minutes for acid coagulation, 15-30 minutes for enzymatic coagulation, heating for 10-20 minutes) to progressively develop the fibrous texture while maintaining production simplicity
2Quantity of substance
If high protein content is achieved through concentrated casein curd, then nutritional value increases, but the cheese develops paste consistency and loses fibrous texture
Solution Approach 1:
The patent applies the extraction principle by systematically removing whey at multiple stages (after acid coagulation, after enzymatic coagulation, and during heating) to concentrate proteins in the curd while preventing paste formation. The repeated draining operations extract excess moisture that would otherwise create compact mass, preserving fibrous texture with 20-30% protein content
Solution Approach 2:
The patent uses dynamics by applying mechanical agitation and kneading operations at specific stages to continuously reshape the curd structure. The dynamic manipulation of the curd mass during and after coagulation prevents casein from forming a compact paste network, instead promoting fibrous alignment while maintaining high protein concentration
3Productivity
If enzymatic coagulation is used for cheese production, then curdling efficiency improves, but the cheese develops compact mass and loses elasticity
Solution Approach 1:
The patent merges two coagulation mechanisms (acid coagulation and enzymatic coagulation) into a sequential process. Acid coagulation first creates an initial curd structure, then enzymatic coagulation further develops the network. This combination achieves high curdling efficiency while the acid-induced structure provides a framework that maintains elasticity and prevents compact mass formation
Solution Approach 2:
The patent creates a composite curd structure through the interaction of casein micelles coagulated by both acid and enzymes. The dual coagulation mechanism produces a heterogeneous network with regions of tight casein aggregation (from enzymatic action) and regions of looser structure (from acid coagulation), resulting in a composite material with both high curdling efficiency and maintained elasticity
4Quantity of substance
If fresh cheese with high humidity is produced, then creamy consistency and lactic fermentation taste are achieved, but the conservation period is short
Solution Approach 1:
The patent applies preliminary action by conducting acid coagulation and enzymatic coagulation before final shaping, and by pre-heating the curd to 85-95°C before the final draining stage. These preliminary operations stabilize the protein structure and reduce moisture content progressively, extending conservation period while maintaining 60-70% humidity and creamy consistency
Solution Approach 2:
The patent uses parameter changes by controlling the pH progression (from initial milk pH 6.5-6.8 down to 4.5-5.0), temperature variations (heating to 85-95°C then cooling), and moisture content reduction through staged draining. These parameter changes create a stable protein matrix that preserves elasticity and extends shelf life while maintaining high humidity and creamy texture
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
Results in a fresh, fibrous, and elastic cheese with high protein content, low fat, and extended preservation, suitable for immediate consumption or storage without refrigeration, maintaining nutritional value and flavor.
Implementation Method 1
milk souring is produced by natural lactose fermentation determined by the presence of lactic ferments that transform it into lactic acids
Implementation Method 2
acid coagulation of casein
Implementation Method 3
8-20 ml quantity of liquid enzymatic curd is introduced in the total mass of sour milk
Implementation Method 4
the total cheese mass is heated up again with the help of the same installation for steam ebullition, until the temperature of the sour milk mass reaches the temperature of 65-70 C
Data Source
AI summary
The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39 % proteins, 7,67 % sodium chloride, 41, 58 % fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28... 30 C, after which it is filtrated, separated up to a content of 0,15 % in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65...70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2...3 h and the result is a non-fat cheese with fibrous aspect, which is packed.