Hot-Packaging Mozzarella Cheese Without Preserving Liquid
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Solution Overview
Problem
Mozzarella cheese preservation systems using a preserving liquid lead to microbiological contamination, rapid deterioration, and loss of freshness and taste due to the liquid's dilution of salt and lactose, making it uncomfortable to handle and preserve.
Innovation Solution
A method of hot-packaging mozzarella cheese without preserving liquid, using a multi-portion container system with peelable or non-peelable laminate, ensuring the cheese is sealed and maintained at high humidity for extended freshness, and utilizing a conveyor belt and cooling tunnel for thermal decontamination and preservation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If mozzarella cheese is packaged in preserving liquid, then freshness and humidity characteristics are maintained, but microbiological contamination increases and preservability deteriorates
Solution Approach 1:
The patent removes the preserving liquid from the packaging system, extracting the harmful medium that causes microbiological contamination while maintaining cheese freshness through alternative means (sealed packaging with humidity control). This directly addresses the contradiction by eliminating the source of contamination while preserving the desired freshness characteristics.
Solution Approach 2:
The patent creates a sealed packaging environment that acts as an inert barrier, preventing external microflora from contacting the cheese. The sealed package maintains a controlled internal atmosphere that prevents contamination while preserving moisture and freshness, thereby resolving the contradiction between preservability and microbial contamination.
2Reliability
If mozzarella cheese is packaged in preserving liquid, then freshness is maintained, but handling comfort deteriorates due to liquid spillage
Solution Approach 1:
By removing the preserving liquid from the packaging, the patent eliminates the source of spillage and handling difficulties. The cheese is packaged in a sealed container without liquid, making it easy to handle and transport while maintaining freshness through the sealed environment and humidity control.
Solution Approach 2:
The patent uses a sealed packaging container that acts as a protective barrier. The flexible sealing mechanism maintains humidity and freshness while preventing liquid spillage, thereby improving handling comfort without sacrificing freshness characteristics.
3Reliability
If mozzarella cheese is packaged in preserving liquid, then humidity is maintained, but organoleptic characteristics deteriorate due to dilution of salt and lactose
Solution Approach 1:
The patent removes the preserving liquid that causes dilution of salt and lactose. By packaging the cheese without liquid, the original organoleptic characteristics are preserved while humidity is maintained through the sealed packaging environment and controlled atmosphere.
Solution Approach 2:
The patent changes the packaging parameters from liquid-based to air-sealed based. This parameter change maintains humidity through controlled atmosphere while preventing the dilution effect, thereby preserving the stability of organoleptic characteristics such as salt and lactose concentration.
4Ease of operation
If mozzarella cheese is packaged without preserving liquid, then handling comfort is improved, but preservability deteriorates
Solution Approach 1:
The patent creates a sealed packaging environment that provides protection against microflora contamination. The inert sealed atmosphere prevents microbial growth while maintaining humidity and freshness, thereby ensuring preservability without requiring preserving liquid and improving handling comfort.
Solution Approach 2:
The sealed packaging acts as an intermediary barrier between the cheese and the external environment. This intermediary structure prevents contamination while maintaining internal humidity and freshness, thereby ensuring preservability without the need for preserving liquid and improving handling comfort.
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 microbiological contamination, maintains the cheese's organoleptic characteristics, and enhances preservability and handling comfort by preventing liquid spillage and maintaining the cheese's freshness and taste for a longer period.
Implementation Method 1
utilizing a conveyor belt and cooling tunnel for thermal decontamination and preservation
Implementation Method 2
maintained at high humidity for extended freshness
Data Source
AI summary
The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is studied to facilitate the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of said pasta filata cheese.