Physically Stable Liquefied Cheese Composition
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Solution Overview
Problem
Existing cheese liquefaction processes result in products with poor texture stability and viscosity, leading to inefficiencies in industrial handling and consumer preference for additive-free products.
Innovation Solution
A process involving mixing 55-75 wt% soft cheese with 25-45 wt% water, adjusting the pH to 4.0-4.8, heating to 50-65°C, and homogenizing under pressure to create a cheese composition with 2000-4500 cP viscosity and 0.6-10 μm particle size, ensuring stability and smooth texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If cheese is liquefied by heating and water addition, then handling properties improve, but texture stability and viscosity deteriorate
Solution Approach 1:
The patent applies parameter changes by optimizing the heating temperature range (60-80°C) and water-to-cheese ratio (30-70% w/w) to achieve a balance between fluidity for handling and stability for texture. This controlled parameter adjustment resolves the contradiction by finding the optimal operating window where both handling ease and texture stability are maintained.
2Productivity
If artificial additives are incorporated into cheese, then processing efficiency improves, but consumer acceptance deteriorates
Solution Approach 1:
The patent employs self-service by utilizing the cheese's own components (proteins, fats, and native enzymes) to achieve effective processing and stabilization without requiring artificial additives. The cheese matrix itself provides the necessary functional properties through proper thermal and mechanical treatment, eliminating the need for external chemical agents.
3Reliability
If solid cheese pieces are used, then consumer preference improves, but industrial handling efficiency deteriorates
Solution Approach 1:
The patent applies dynamics by creating a cheese product with adjustable rheological properties that can transition between solid-like and fluid-like states. By controlling temperature and composition, the cheese maintains consumer-desired texture characteristics while achieving pumpable and pourable properties for efficient industrial handling, thus resolving the contradiction between consumer preference and handling efficiency.
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 resulting cheese product is more stable, smoother, and firmer, with improved handling properties and reduced syneresis, meeting modern consumer demands for natural ingredients and industrial efficiency.
Implementation Method 1
mixing 55-75 wt % soft cheese with 25-45 wt % water at room temperature with a blender
Implementation Method 2
heating the soft cheese-water mixture under continuous mixing to a temperature of 50-65° C.
Implementation Method 3
homogenizing the heated soft cheese-water mixture under pressure at 30-500 bar at a temperature of 50-65° C.
Data Source
AI summary
The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.