Dynamic modeling and optimalization of the cheese making procedure
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This thesis has successfully derived an dynamic model based on analytic solutions for production of semi-hard cheeses on the basis of raw milk from the cattle breed Norwegian red. The main emphasis has been to create a general frame work to be able to recreate the parameter response of an ideal cheese over the entire production. The tool is highly suitable in research for simulation of entire productions and unit understanding. The on-site use at a dairy is more reduced, due to the level of accuracy and local differences in equipment, milk quality and vat sizes, but can be utilized to understand the theory behind the physical units especially.\\A central issue in large scale cheese production is to reduce the formation of low grade cheese, yielding a reduced overall profit. By utilizing an approach based on the governing parameter, the intent is to establish a higher level of accuracy i the state of the production, to diminish the low grade cheese accumulation. In order to full-fill the long therm goal of an cheese production with higher degree of automation and lowered operator dependency, some empirical work on determining the biological initial states, enzyme rates, accurate draining and diffusion coefficients and internal and external salt and water diffusion during the cheese ripening remains.