Wanted: Solution-Penetrating Salt Powder

Hi Chanoch, welcome to CR4.

Can you state a little more clearly what you're looking for? Your current post is a little ambiguous. If you can provide us with a little more data we may be able to advice you accordingly.

Shalom Hannoch,

Question is a little unclear. Can you elaborate?

And, Did you mean to say Gouda?.

Wangito.

Are you trying to create an accelerated process for making a hard ("mature") Gouda-style cheese, or what? Once we know this, someone may be able to come up with something approximating a sensible answer. In the meantime:
As I understand most processes for creating hard cheeses, the salt is applied to the outside of the cheese to assist with initial extraction of moisture, and a proportion of the salt diffuses into the cheese over time to provide the maturation conditions that lead to the characteristic flavour. Injecting salt would assist the cheese in retaining moisture, so you would need to change all the other conditions (temperature and/or environmental humidity) if you were to end up with a properly hardened cheese; in short, we should expect the final cheese to taste rather different.

Your question, I have to assume you are not a cheese maker, but a process engineer who is new to the dairy industry.

You're asking to take short cuts, and by doing so could have poor quality effects on your product.
Normally these cheeses are run in a brining operations and the salt migrates through the cheese.

Or your could add the salts by blending prior to the moulding operations, but be very careful with this.

A company tried this to cut their brining time down, and the salt was added just prior to the moulder and the salt was not distributed throughout. There were (2) semi's loads of cheese a week that were rejected by their customer due to this, and the quality control did not catch these until a well over a month of processing.

If your are aware of these but still want to continue, I would be happy to discuss this with you on possible alternative ways.

A gun would destroy your cheese.

phoenix911

good morning partner

you are right i'm not cheese maker but i'm in this business as more then forty years

to the point this is new idea , more info, the salt is not powder, but a solution salt water 20%

the idea is to shoot (not inject) this solution close to cheese curd process continuing line with out touching, deep into the curd in order to get a good homogenization

with air pressure 15000 lbs ? (or other means) we have to develop this method (you and me ) thanks so far Eng Berlin

40 years, now am interested, your being non traditional, and a risk taker.

There are High Pressure units being applied for food industry, such as water jets from Flow International, to cut pickle spears to high pressure pasteurization to orange juice, 60,000# + psi.

I have seen salt added mixed in prior to molding, but it has to be blending in, and having an even consistency through out.

Have to be careful, if done too soon while your curd is still fresh, you'll have fat losses, I believe it can be done.

The injecting part is hard, due to the lack of control, this would have to be over come. Then see what the results are in the product.

will have to look at some other carrier other than water, this would effect your moisture content of gouda. (I like to sell water but the customer may not want to buy it), and with the extra moisture in the cheese it woud no longer be classified as gouda. Gouda being a hard cheese, moisture content needs to be low.

Have you any model, or process plan yet?

What volume or is this a pilot plant?

Still interested? I am......

GOOD MORNING FRIEND

it's a little bit strange for me to correspond wiyh someone anonymous at least write your name if it's not against the rules

it seems that you have much expirience in dairy and food business

to the point we want to make few tests if you can give us a link to Flow jet or other manf

I'LL APRICIATE TO GET MORE INFO YOUR EXPIRIENCE IN DAIRY AND FOOD BUSINESS

I GUESS WE CAN WORK TOGATHER FOR THE BENEFIT OF BOTH OF US