Application Industry Solutions
——Cheese

1. Freeze core requirements
Rapid cryogenic cooling: Within 15-30 minutes, the center temperature is reduced from 4 ℃ to below -18 ℃, quickly passing through the ice crystal danger zone of -1 ℃~-5 ℃, forming small and uniform ice crystals of ≤ 20 μ m, avoiding protein denaturation and fat precipitation.
Full low-temperature chain: The storage temperature of raw cheese is 0-4 ℃, the temperature in the pre-processing workshop is ≤ 15 ℃, and it is frozen at -18 ℃± 1 ℃ within 1 hour after quick freezing to prevent quality deterioration caused by temperature fluctuations.
Flavor locking: The freezing process should reduce the loss of volatile flavor compounds (such as milk aroma compounds), and the flavor retention rate after thawing should be ≥ 90%, with no off flavors or halal flavors.
2. General process flow
Raw material acceptance (0-4 ℃) → Pre treatment (cutting/forming/seasoning) → Pre cooling (0-2 ℃, 10-15 minutes) → Quick freezing (-35~-45 ℃, 15-30 minutes) → Screening → Vacuum packaging → Freeze storage (-18 ℃± 1 ℃)
Key step: Pre cooling requires a rapid reduction in the surface temperature of the cheese to minimize temperature stress during quick freezing; Immediately package after quick freezing to prevent surface frosting and oxidation; During the freezing period, temperature fluctuations should be ≤ ± 0.5 ℃ to avoid repeated thawing.
Shelf life: Under reasonable processing, hard cheese (such as cheddar) can last for 6-12 months, soft cheese (such as mozzarella) can last for 3-6 months, and processed cheese (such as cheese sticks) can last for 6-9 months.

1. Hard/Semi Hard Cheese (Cheddar, Parmesan)
Preprocessing: Cut into blocks with a length and width of ≤ 5cm and a thickness of ≤ 2cm to avoid uneven freezing caused by excessive size; The surface is slightly dry (moisture content ≤ 38%) to reduce surface freezing during quick freezing.
Quick freezing parameters: -40 ℃ low temperature, wind speed 5-7m/s, complete freezing within 20-25 minutes to ensure the center temperature meets the standard and avoid the formation of large ice crystals inside.
Technical points: Add 0.1% whey powder to enhance protein stability, and use nitrogen filled packaging during freezing to prevent fat oxidation and cracking.
2. Soft/brushed cheese (mozzarella, Brie)
Pre processing: The moisture content of brushed cheese should be controlled at 45-50% to ensure the brushed effect after thawing; Soft cheese needs to be quickly pre cooled after molding to avoid deformation.
Quick freezing parameters: -45 ℃ ultra-low temperature, wind speed of 7-9m/s, rapid freezing for 15-20 minutes, reducing fat ball rupture, retaining soft texture and stretchability.
Technical points: Add 0.2% monoglyceride (emulsifier) to stabilize the fat structure; After quick freezing, coat with thin ice (with a thickness of 0.2-0.3mm) to reduce dryness and surface cracking.
3. Processed cheese (cheese sticks, cheese slices)
Pre treatment: Emulsified salt (such as 0.3-0.5% phosphate) is used to mix the cheese, which is melted and evenly shaped. After cooling to room temperature, it is pre cooled.
Freezing parameters: -35 ℃, wind speed of 4-6m/s, 10-15 minutes of freezing to ensure stable molding and avoid corner cracking.
Technical points: Add 0.1% xanthan gum to enhance structural stability, and use high barrier composite film for packaging to prevent flavor loss caused by oxygen permeation.

Device Type	Applicable Products	Advantage	Core adaptation points
Spiral Quick Freezer	Block cheese, cheese sticks	Continuous production of large quantities of products, small footprint, and high temperature uniformity	Suitable for large-scale processing and precise control of freezing rate