Modeling and study of cheese cooling

After the end of the fermentation process, which results in a curd clot, the resulting product is sent for cooling. This process directly determines the quality of the resulting curd. The cooling rate and accuracy of maintaining the temperature affect the cessation of lactic acid fermentation and the increase in acidity–one of the main qualitative indicators of cottage cheese. The use of different types of existing coolers does not fully meet the requirements of the technological regulations for the conduct of the process. The reason lies in the need to take into account not only the design features of the device, but also the knowledge of its dynamic properties, as well as in identifying a number of constantly changing production factors that have a significant impact on the flow of the cooling process. Using the mathematical modeling method allows you to reduce the costs and time required to solve the tasks. The conducted research allowed us to identify the parameters that most affect the cooling temperature and develop ways to eliminate them. The performed calculations allowed us to determine the laws of regulation that ensure high cooling speed and sufficient accuracy of maintaining the set temperature. The results obtained confirmed the effectiveness of the combined control system in comparison with the commonly used standard single-circuit control systems.