Spun Curd Cheese Production via Controlled Thermal Acidification
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Solution Overview
Problem
Conventional methods for producing spun-curd cheeses from milk pasteurized at high temperatures fail to achieve satisfactory curd-spinning properties due to the incompatibility of high temperature treatments with the spinning ability, and the addition of calcium chloride counteracts spinning abilities.
Innovation Solution
A method involving pasteurization of milk at a temperature between 80 and 85°C with a selected acidogenic agent, such as glucono-delta-lactone, and a low exogenous calcium salt content, allowing for improved spinning and curd quality comparable to conventional techniques.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If milk is pasteurized at high temperature (above 72°C), then hygiene is improved and cheese yield increases, but the spinning ability of curd deteriorates
Solution Approach 1:
The patent optimizes the pasteurization temperature parameter to a specific range (80-85°C) that balances hygiene requirements with curd spinning ability. This parameter change resolves the contradiction by finding an optimal temperature window that satisfies both hygiene and spinning requirements
Solution Approach 2:
The patent applies preliminary thermal treatment at controlled temperatures before curd formation to preserve the spinning ability. By pre-treating the milk at optimized temperatures and controlling the thermal history, the patent maintains curd properties necessary for spinning while still achieving hygiene standards
2Productivity
If calcium chloride is added to thermally treated milk, then solidifying time decreases and curd firming rate increases, but spinning ability deteriorates
Solution Approach 1:
The patent extracts or removes calcium chloride from the cheese-making process. By eliminating this additive, the patent avoids the negative impact on spinning ability while accepting naturally occurring calcium levels in milk, thus resolving the contradiction between solidifying speed and spinning quality
Solution Approach 2:
The patent relies on the natural calcium content already present in milk rather than adding external calcium sources. This approach uses the milk's inherent properties instead of supplemental additives, maintaining spinning ability while achieving adequate curd firming through optimized thermal and acidification parameters
3Reliability
If milk is acidified with glucono-delta-lactone after high temperature pasteurization, then cheese-producing capacity is restored, but curd-spinning properties deteriorate
Solution Approach 1:
The patent applies preliminary acidification with glucono-delta-lactone before or during the thermal treatment process, rather than after. This timing allows the acidification to occur under controlled conditions that preserve curd spinning ability while still restoring cheese-producing capacity
Solution Approach 2:
The patent optimizes the combination of temperature and acidification parameters. By controlling the pH development during thermal treatment at 80-85°C and managing the acidification rate, the patent achieves both reliable curd formation and good spinning properties
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 enhances the spinning ability and curd quality, increases production yields, and reduces ionized calcium content to combat bacterial issues, providing an economical advantage and improved organoleptic quality.
Implementation Method 1
a pasteurized milk is used, which is acidified before or after pasteurization in a controlled manner by means of an acidogenic agent
Implementation Method 2
said milk is thermally treated at a temperature of between 80 and 85° C.
Data Source
AI summary
A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterized in that during the phase of preparation of the milk which has a low content of exogenous calcium salts, the milk is thermally treated at a temperature between 80 and 85° C. and an effective amount of an acidifying agent is added before or after the thermal treatment.