Hard Cheese Cream Processing Without Thermal Fusion
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Solution Overview
Problem
Existing methods for producing cheese-based creams involve invasive heat treatments that alter the chemical and protein structure of cheese, leading to irreversible changes in taste, olfactory perception, nutritional value loss, and excessive fat, salt, and sugar content, making them unhealthy and unsuitable for certain consumers.
Innovation Solution
A mechanical processing method that combines hard cheese with a cream base without thermal fusion, using pasteurization at 85°C or less and specific mixing techniques to maintain organoleptic and nutritional characteristics, with optional ultrafiltration for higher yields.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If cheese is subjected to thermal fusion to achieve creamy consistency, then spreadability is improved, but organoleptic characteristics and nutritional value deteriorate
Solution Approach 1:
The patent changes the temperature parameter from high-temperature fusion to low-temperature processing (pasteurization at 72-85°C), preserving cheese characteristics while achieving creamy consistency through controlled thermal treatment followed by cooling and homogenization
Solution Approach 2:
The patent performs preliminary pasteurization and homogenization of the cream base before mixing with cheese, preparing the matrix in advance to receive cheese particles without subjecting them to destructive high-temperature fusion
2Shape
If cheese is subjected to invasive heat treatment to achieve creamy texture, then consistency is improved, but chemical and protein structure deteriorate
Solution Approach 1:
The patent uses controlled temperature parameters (pasteurization at 72-85°C rather than high-temperature fusion) and extended processing time to achieve creamy consistency through gradual protein denaturation and fat emulsification without catastrophic structural breakdown
Solution Approach 2:
The patent replaces the chemical/thermal fusion mechanism with a mechanical homogenization process that physically breaks down and distributes cheese particles and fat globules throughout the cream matrix, achieving creamy texture through mechanical action rather than invasive heat treatment
3Reliability
If cheese is used in large percentages to maintain tasting properties, then organoleptic quality is improved, but production cost and unhealthy ingredients increase
Solution Approach 1:
The patent optimizes the cheese content parameter to a moderate range (20-40%) rather than using excessive amounts, achieving satisfactory tasting properties through improved distribution and integration of cheese particles in the homogenized cream matrix
Solution Approach 2:
The patent ensures uniform local distribution of cheese particles throughout the cream base through homogenization, so that even at moderate cheese concentrations, each portion delivers consistent organoleptic quality without requiring excessive overall cheese content
4Shape
If excessive fat, salt, and sugar are added to achieve creamy texture and taste, then consistency is improved, but healthiness deteriorates
Solution Approach 1:
The patent replaces the need for excessive fat and cream additions with mechanical homogenization that creates a stable emulsion structure, achieving creamy consistency through physical dispersion rather than chemical enrichment with unhealthy ingredients
Solution Approach 2:
The patent reduces the concentration parameters of fat, salt, and sugar to moderate levels (e.g., salt 1-3%, sugar 2-5%) by relying on the physical homogenization process to provide creamy texture, thereby improving the health profile of the final product
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
Preserves the original taste and nutritional value of cheese while ensuring spreadability and packability, reducing fat and salt content, and extending shelf-life to 60-90 days, suitable for consumers with chewing or digestion difficulties.
Implementation Method 1
a pasteurization step of the cream base and/or of the mixable ingredient, implemented after joining the cream base with the mixable ingredient and performed at temperatures no higher than 85°C
Implementation Method 2
combines hard cheese with a cream base without thermal fusion, using pasteurization at 85°C or less and specific mixing techniques
Data Source
AI summary
A process for creating a cream comprises the steps of preparing a cream base, preparing a mixable ingredient adapted to define a granular mass and joining to said cream base said mixable ingredient; preparing said mixable ingredient comprises purely mechanical processing by trimming and/or grating the mixable ingredient, and the step of joining the mixable ingredient to the cream base comprises a sub-step of quantitatively determining a relative mixing proportion between 25% and 30%, said cream base having a dry matter content of between 35% and 40% and/or a fat substances content of between 28% and 30%.