In the process of cheese production, there is a stage where the curd is flipped to promote whey separation. The duration required for this varies depending on the type of cheese; in our laboratory, we typically employ a method that takes roughly half a day, flipping the curd every few hours.
I fully understand that this task is manual, time-consuming, and often met with dissatisfaction. Unfortunately, there were no alternative methods available.
One day, Ms. Hayashizaki expressed her frustration by stating, “I can’t take this anymore,” and decided to pursue automation. After three arduous months, with the assistance of various friends, including programmers from the Faculty of Science and Technology and woodworking experts, she finally completed the automation project.
↑ circuit board for controlling motors.
↑ cheese mould placed into a wooden box and connected to the motor.
↑ actual appearance of the rotation (click for video)
It is truly remarkable, and I am deeply impressed. I would like to express my gratitude to those who provided assistance.
