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Weight control of soft cheese formed on a manual production line
Páral, Marek ; Zemanová, Jana (referee) ; Tomečková, Šárka (advisor)
The thesis deals with the control of the weight of soft cheeses during molding on a manual line. The theoretical part describes the classification of cheeses into groups, the basic characteristics of soft cheeses and their representatives. Furthemore, the whole technology of soft cheese production is processed and the effects on curd formation and factors influencing the weight of cheeses during molding are explained. The theoretical part ends with the basics of statistics for data processing. Basic measuring techniques (dry matter measurement, pH measurement, measurement of temperature and weight) were selected to determine the technological parameters (pH of whey, pH, dry matter and temperature of cheese grain, weight of cheese etc.) to describe the quality of grain in the experimental part of the thesis. The Design of Experiments method was used to find the optimal setting of the molding machine. Three partial experiments were designed and done. Results were verified in real production. The pH of whey was chosen to describe the grain quality. Two factors have been discovered that have a significant effect on the weigh of cheeses during molding, namely the position of the operator during molding and the amount of whey flowing into the forms with the cheese grain. The proposed molding modifications were successfully tested in production and no statistical difference was found between the weight of cheeses formed with the new setting of molding machine.
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Weight control of soft cheese formed on a manual production line
Páral, Marek ; Zemanová, Jana (referee) ; Tomečková, Šárka (advisor)
The thesis deals with the control of the weight of soft cheeses during molding on a manual line. The theoretical part describes the classification of cheeses into groups, the basic characteristics of soft cheeses and their representatives. Furthemore, the whole technology of soft cheese production is processed and the effects on curd formation and factors influencing the weight of cheeses during molding are explained. The theoretical part ends with the basics of statistics for data processing. Basic measuring techniques (dry matter measurement, pH measurement, measurement of temperature and weight) were selected to determine the technological parameters (pH of whey, pH, dry matter and temperature of cheese grain, weight of cheese etc.) to describe the quality of grain in the experimental part of the thesis. The Design of Experiments method was used to find the optimal setting of the molding machine. Three partial experiments were designed and done. Results were verified in real production. The pH of whey was chosen to describe the grain quality. Two factors have been discovered that have a significant effect on the weigh of cheeses during molding, namely the position of the operator during molding and the amount of whey flowing into the forms with the cheese grain. The proposed molding modifications were successfully tested in production and no statistical difference was found between the weight of cheeses formed with the new setting of molding machine.
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