Profiled Curd Forming Surface for Pinhole Reduction
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Solution Overview
Problem
In cheese making, the surface of curd blocks is prone to defects such as pinholes and weak spots, which can lead to infection, crack formation, and poor appearance during ripening and slicing, due to instability and air entrapment.
Innovation Solution
A method involving a forming and moulding unit with a profiled surface of alternating ridges and grooves is used to compress and shape the curd body, forcing curd grains closer together to create a more rigid and enclosed surface, reducing defects and improving hygiene.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a smooth surface is used for forming curd blocks, then the forming process is simple, but the curd surface becomes unstable and prone to defects like pinholes and weak spots
Solution Approach 1:
The invention applies a profiled surface with alternating ridges and grooves to the forming device, creating localized structural variations in the curd body. The ridges compress curd grains together while grooves allow air and whey drainage, resulting in a surface with enhanced rigidity and reduced defect formation compared to a smooth surface.
Solution Approach 2:
The profiled surface features curved ridges and grooves that apply distributed compression forces to the curd grains. This curved geometry helps force curd grains closer together more effectively than flat surfaces, promoting fusion and creating a more enclosed, rigid surface structure.
2Strength
If curd grains are compressed together to form a rigid surface, then defect formation is reduced, but air and whey drainage may be impaired
Solution Approach 1:
The profiled surface creates a porous-like structure with alternating ridges and grooves. The grooves act as channels that allow air and whey to drain from the curd body during compression, preventing entrapment while the ridges provide the necessary compression to force curd grains together and create surface rigidity.
Solution Approach 2:
The surface is segmented into alternating ridges and grooves, creating distinct functional zones. The ridges are responsible for compression and rigidity, while the grooves provide drainage pathways. This segmentation allows both functions to occur simultaneously without interfering with each other.
3Manufacturing precision
If the curd body is compressed to reduce pinholes, then cheese quality improves, but the compression process becomes more complex
Solution Approach 1:
The profiled surface uses curved ridges and grooves that can be integrated into the existing forming device geometry. This curved design allows for effective compression and air/whey drainage without requiring complex mechanical systems, maintaining relative simplicity while improving curd body quality.
Solution Approach 2:
Instead of applying complex compression mechanisms throughout the entire forming process, the invention applies localized profiled surfaces at critical contact points with the curd body. This targeted approach achieves the necessary compression and drainage effects with minimal additional device complexity.
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 enhances the rigidity and stability of the curd body, reducing defects and microbiological contamination, while allowing air and whey drainage, resulting in improved cheese quality and reduced crack formation.
Implementation Method 1
the curd and whey mixture has been compressed into a preshaped and stable curd bed
Implementation Method 2
a drainage column (20) comprising a resting surface (22'), and means (24) for receiving a curd and whey mixture (2), wherein the drainage column (20) is configured to transform the curd and whey mixture (2) into a curd body (10) resting on the resting surface (22')
Data Source
Figure 1
Figure 2a~2b
Figure 3~4
AI summary
The invention relates to a method for preparing a curd body used in cheese making. The method comprises the steps of feeding a drainage column (20) with a curd and whey mixture, whereby the curd and whey mixture will be compressed and form a curd body (10); and forming at least a portion of the curd body with a profiled surface having a pattern of alternating ridges (100) and grooves (110). The invention also relates to a forming and moulding unit for preparing a curd body.