Mozzarella Cheese Air Cooling for Uniform Moisture
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Solution Overview
Problem
Conventional mozzarella cheese production methods result in a non-homogeneous residual moisture distribution, leading to burning at pizza baking temperatures and packaging issues due to high moisture content, especially when using synthetic processing aids.
Innovation Solution
A mozzarella cheese production method using milk, rennet, salt, and optional lactic bacteria, with a residual water content of 55-60% and furosine levels below 12 mg/100g, achieved through a process involving high-temperature curd stretching and air-cooling instead of water immersion, ensuring uniform moisture distribution and natural origin ingredients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If water immersion cooling is used to cool the mozzarella cheese log, then the cooling process is efficient, but the residual moisture distribution becomes non-homogeneous with higher moisture in external parts
Solution Approach 1:
The patent introduces a specific cooling medium composition (water with controlled salt concentration and temperature) as an intermediary to achieve both efficient cooling and homogeneous moisture distribution. The controlled brine solution acts as a mediator that prevents excessive moisture migration to the external parts while maintaining effective heat transfer.
Solution Approach 2:
The patent controls specific parameters of the cooling medium including salt concentration and temperature to optimize both cooling efficiency and moisture distribution. By adjusting these parameters, the system achieves a balance between rapid cooling and homogeneous moisture retention throughout the cheese log.
2Quantity of substance
If synthetic processing aids are added to increase residual moisture content, then the moisture content reaches 55-60%, but the cheese tends to burn at pizza baking temperatures
Solution Approach 1:
The patent changes the chemical composition parameters of the cheese by using specific natural ingredients and their proportions. This modifies the thermal properties of the cheese matrix, allowing it to retain high moisture content (55-60%) while developing heat resistance that prevents burning at pizza baking temperatures.
Solution Approach 2:
The patent creates a composite cheese structure through the interaction of multiple natural ingredients (milk, rennet, salt, lactic bacteria) that work together to achieve both high moisture retention and thermal stability. The synergistic effect of these components creates a material that resists burning while maintaining high water content.
3Quantity of substance
If the residual moisture content is increased to 55-60%, then the cheese has desirable texture, but packaging becomes difficult due to product compression
Solution Approach 1:
The patent modifies the physical parameters of the cheese product by controlling moisture content (55-60%) and structural properties through natural ingredients. These parameter changes result in a product that maintains its shape and volume stability, preventing compression during packaging while retaining the desired high moisture 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
The method produces mozzarella cheese with uniform moisture distribution that prevents burning at high temperatures and allows for efficient packaging without compression, extending shelf life and reducing packaging waste.
Implementation Method 1
a mozzarella cheese pasta filata that has been worked at a high temperature
Implementation Method 2
a cylindrically-shaped log is obtained which is cooled by immersing it in water, possibly in brine
Data Source
AI summary
The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.