Extrusion Device Reforming Pasteurized Cheese Curds

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Solution Overview

Problem

Raw cheese and unpasteurized cheese curds are illegal to sell in the United States due to the presence of bacteria like listeria, necessitating a method to eliminate these bacteria before sale, typically by aging the cheese for at least 60 days.

Innovation Solution

A cheese curd log/stick and single serving cheese curd snack are created through an extrusion process using an extrusion device, allowing pasteurized cheese curds to be reformed into a log or stick shape, which can be packaged and sold safely without aging, with the option to add new flavor profiles and shapes.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If cheese curds are aged for at least 60 days to eliminate bacteria, then safety is improved, but time and productivity deteriorate

Engineering Contradiction:

ImprovesafetyVSAvoidaging time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The cheese curds are pasteurized before the extrusion process, eliminating bacteria in advance. This preliminary pasteurization action allows the cheese curds to be safely processed and packaged without requiring subsequent aging, thus resolving the contradiction between safety and time loss.

Inventive Principle:

Principle #10Preliminary action

2Productivity

If cheese curds are pasteurized and extruded into logs, then productivity is improved, but manufacturing complexity worsens

Engineering Contradiction:

Improveproduction efficiencyVSAvoidextrusion process complexity

Core Design Contradiction:

ProductivityVSDevice complexity

Solution Approach 1:

The extrusion device performs multiple functions: it shapes the cheese curds into logs, allows for flavor injection, and enables consistent sizing. This multi-functionality consolidates several operations into one device, improving productivity while managing manufacturing complexity through functional integration.

Inventive Principle:

Principle #6Universality (Multi-functionality)

3Adaptability or versatility

If cheese curds are extruded into various shapes and flavors, then versatility is improved, but manufacturing precision worsens

Engineering Contradiction:

Improveproduct varietyVSAvoidshape consistency

Core Design Contradiction:

Adaptability or versatilityVSManufacturing precision

Solution Approach 1:

The extrusion process allows for changing parameters such as flavor injection timing, extrusion temperature, and mold configurations to create different shapes and flavors. By systematically controlling these parameters, the process achieves both versatility in product variety and consistency in manufacturing precision.

Inventive Principle:

Principle #35Parameter changes

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 solution enables the safe sale of cheese curds by eliminating the need for aging, reducing waste and manufacturing concerns, while allowing for innovative flavor profiles and shapes, thus promoting the distribution of cheese products globally.

Implementation Method 1

the cheese curd log is formed into a log via an extrusion process using an extrusion device

Methodology Applied

Scientific EffectExtrusion: Extrusion

Data Source

PatentUS20220104529A1Cheese curd log/stick, and cheese curd snack apparatus, process, and a method of making same

Publication Date: 2022.04.07 BARRON COUNTY CHEESE LLC

AI summary

A cheese curd log, including a cheese curd log first end, a cheese curd log second end, and a cheese curd log length, wherein the cheese curd log length extends between the cheese curd log first end and the cheese curd log second end, wherein the cheese curd log is formed into a log via an extrusion process using an extrusion device.