Hazelnut Milk Cheese Production via Mild Thermal Coagulation
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Solution Overview
Problem
Conventional cheese production methods involve thermal processes that deteriorate milk oils and reduce nutrient values, and rely on animal products and synthetic additives, which are undesirable for vegan consumers and affect shelf life.
Innovation Solution
A production method for hazelnut cheese that uses hazelnut milk pasteurized with minimal nutrient destruction, herbal ferments from chickpeas, and yoghurt ferments to create a vegan-friendly product with high nutrient values and long shelf life, without animal or synthetic inputs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If thermal processes are applied to milk during cheese production, then coagulation is achieved, but the structure of oils deteriorates and nutrient values decrease
Solution Approach 1:
The patent applies mild thermal processing at controlled temperatures (60-85°C) for specific time periods (15-45 minutes) to achieve coagulation while minimizing nutrient degradation. This optimized parameter combination allows the cheese to coagulate properly while preserving oil structure and nutrient content, resolving the contradiction between reliable coagulation and nutrient preservation
Solution Approach 2:
The patent replaces traditional strong thermal coagulation with a combination of enzymatic action (ferment addition) and mild thermal processing. This substitution allows coagulation to occur through biological and gentle thermal mechanisms rather than harsh heating, thereby achieving reliable coagulation while minimizing damage to oils and nutrients
2Duration of action of stationary object
If synthetic additive substances are added to extend shelf lifetime, then shelf life is extended, but toxic effects are introduced and nutrient values decrease
Solution Approach 1:
The patent employs natural ferments (plant-based cultures) as temporary, biodegradable coagulating agents that decompose harmlessly over time. These natural ferments provide the necessary coagulation function without introducing persistent synthetic chemicals, achieving shelf life extension through natural preservation rather than toxic additives
Solution Approach 2:
The patent introduces natural ferments as intermediary substances that facilitate coagulation and preservation without becoming permanent contaminants. These ferments act as mediators between the milk components, enabling safe shelf life extension through natural biological processes rather than synthetic chemical preservation
3Productivity
If conventional cheese production methods are used, then cheese is produced efficiently, but animal products and synthetic additives are required
Solution Approach 1:
The patent develops a universal cheese production method that works with plant-based milks (hazelnut, almond, soy, etc.) using the same fundamental process steps as traditional cheese making. The method maintains production efficiency while being adaptable to various vegan milk sources, eliminating the need for animal products without sacrificing productivity
Solution Approach 2:
The patent modifies key process parameters including using plant-based ferments instead of animal rennet, adjusting pH levels suitable for plant proteins, and optimizing thermal processing temperatures for vegan milk composition. These parameter changes enable efficient production of vegan-compatible cheese while maintaining quality standards
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
The method preserves the nutritional integrity of hazelnut milk, eliminates animal-derived and synthetic additives, and extends shelf life while ensuring the cheese meets the nutritional and vegan requirements.
Implementation Method 1
obtain herbal ferments from chickpeas
Implementation Method 2
adding the yoghurt ferment, obtained in step ii), into hazelnut milks obtained in step i)... until the milk is curdled inside the mixture
Implementation Method 3
applying thermal processes to the hazelnut milk separated from milk cloth
Implementation Method 4
Coagulation, which is one of the basic processes in cheese production, can be produced by using cheese ferment (photolytic enzyme) or harmless organic acids
Data Source
AI summary
Hazelnut cheese is provided. The hazelnut cheese does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and any animal taste and odor, and the hazelnut cheese has high nutrient values and long shelf lifetime. The production method of said hazelnut cheeses is also provided.