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Dead Ends in Cheese Processing: Trapped Cheese Residues as a Driver of Defect Rates
In the complex environment of cheese processing, optimization often focuses on visible control points: pasteurization temperatures, pH targets, culture activity, and packaging sterility. Yet lurking within the physical infrastructure of the plant are literal dead end slow-flow or blind areas that allow residues to accumulate. These dead ends, like valve clusters, stagnant flow zones, blind…
