Verfahren zur Bestimmung von Werten von Verarbeitungsvariablen für eine Verarbeitungslinie zur Herstellung von Käse

Details

Veröffentlichungs-Nr.

EP4623677

Aktenzeichen

EP25163795

Anmeldetag

14. März 2025

Veröffentlichung

1. Oktober 2025

Rechtsraum

EP

IPC

A01J25/02A01J25/06A01J25/00A23C19/06A23C19/072G06F30/27A23C19/05G06F119/08G06F119/18

Abstract

A method (700) for determining values (822) of processing variables for a processing line (700) for producing cheese is disclosed. The processing variables relate to processing steps taking place in a cheese vat arrangement (800, 800a, 800b) of the processing line (700). The method comprises obtaining (702), by a control device (808), a target moisture content value (810) of the cheese, obtaining (704), by the control device (808), milk properties (812) of milk (M) fed into the cheese vat arrangement (800, 800a, 800b), wherein the milk properties (812) comprise pH of the milk (M), protein content of the milk (M) and fat content of the milk (M), obtaining (706), by the control device (808), coagulant properties (814) of a coagulant fed into the cheese vat arrangement (800, 800a, 800b), wherein the coagulant properties (814) comprise type and amount of the coagulant, obtaining (708), by the control device (808), starter properties (816) of a starter culture fed into the cheese vat arrangement, wherein the starter properties (816) comprise type and amount of the starter culture, feeding (710) the target moisture content value (810), the milk properties (812), the coagulant properties (814) and the starter properties (816) as input features to an artificial intelligence (AI) model (818), and in response to providing the input features to the Al model (818), obtaining (712), by the control device (808), predictions in the form of values (822) of the processing variables from the Al model (818), wherein the processing variables comprise at least one number of cuts and/or one number of stirs performed in the cheese vat arrangement during cheese production and at least one cooking time and/or one cooking temperature used in the cheese vat arrangement during cheese production.

Anmelder

Firma

Tetra Laval Holdings & Finance S.A.

Land

🇨🇭 Schweiz

Fachgebiete