Two-Step Vacuum Cheese Pressing Method
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Solution Overview
Problem
Current cheese production methods require extensive time and energy for pressing treatments to remove whey and air from curd masses, leading to inefficiencies and potential defects in cheese quality.
Innovation Solution
A method involving a two-step vacuum treatment process, where the first step creates a vacuum to draw air and whey from the curd mass, and the second step reduces vacuum pressure to boil off whey, utilizing the pressure difference to compact the curd without mechanical pressing, thereby forming a stable cheese block.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If mechanical pressing treatment is used to remove whey and air from curd mass, then whey and air are removed and curd particles are compacted, but the process requires much time and energy
Solution Approach 1:
The patent replaces mechanical pressing systems with a vacuum treatment system. Instead of using mechanical force to compact curd particles and remove whey, a vacuum environment is created in the holder, causing whey to be drawn out through capillary action and evaporation, significantly reducing both time and energy requirements
Solution Approach 2:
The patent utilizes phase transition of whey from liquid to vapor through vacuum evaporation. By creating a vacuum environment, the boiling point of whey is reduced, allowing it to evaporate at lower temperatures and be removed from the curd mass without requiring high-energy mechanical pressing
2Manufacturing precision
If successive pressing steps are used to remove excess whey and form rind, then curd mass is compacted and rind is formed, but the process takes much time
Solution Approach 1:
The patent replaces multiple successive mechanical pressing steps with a single vacuum treatment process. The vacuum environment simultaneously achieves whey removal, curd particle compaction, and rind formation through evaporation and capillary action, reducing the process from multiple time-consuming steps to a single efficient operation
Solution Approach 2:
The vacuum treatment operates continuously to achieve all pressing objectives simultaneously. Instead of sequential pressing steps with intermediate pauses, the vacuum environment maintains continuous whey removal and compaction until the desired cheese block structure is achieved, eliminating idle time between steps
3Speed
If high vacuum pressure is applied briefly to obtain rind quickly, then rind formation is accelerated, but internal structure may be compromised
Solution Approach 1:
The patent carefully controls vacuum pressure parameters throughout the treatment process. By maintaining optimal vacuum levels and duration, the process achieves rapid rind formation while preventing excessive compaction or structural damage to the internal curd matrix, balancing speed with structural integrity
Solution Approach 2:
The vacuum treatment may be applied in periodic cycles with controlled duration and intensity. This allows progressive whey removal and rind formation while giving the curd structure time to adapt and maintain stability, preventing sudden structural collapse that could occur with continuous high-intensity vacuum
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 significantly reduces the time and energy required for cheese production, minimizes defects, and ensures a high-quality cheese block with improved internal and external structure, while eliminating the need for separate mechanical pressing.
Implementation Method 1
in the first step in the holder with the aid of vacuum pump means a vacuum with a first vacuum pressure is created to draw air and whey entrained with the air from the curd mass
Implementation Method 2
to draw air and whey entrained with the air from the curd mass
Implementation Method 3
the vacuum pressure in the holder is reduced further to a second vacuum pressure, which has a value at which the whey present in the curd mass starts to boil
Implementation Method 4
residual air and free whey are pushed from the curd mass
Data Source
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AI summary
A method for producing blocks of cheese from curd, wherein a curd mass is deposited in at least one cheese mold provided with a follower and in the at least one cheese mold is subjected to a vacuum treatment and pressing treatment, which pressing treatment is carried out while the at least one cheese mold is situated in a holder in which a vacuum prevails, wherein the vacuum treatment comprises at least a first and a second step, wherein in the first step in the holder with the aid of vacuum pump means a vacuum with a first vacuum pressure is created to draw air and whey entrained with the air from the curd mass, and in the second step the vacuum pressure in the holder is reduced further to a second vacuum pressure, which has a value at which the whey present in the curd mass starts to boil and residual air and free whey are pushed from the curd mass.