Abstract: A process and apparatus for the production of cheese. Milk is initially concentrated by ultrafiltration and diafiltration to obtain the desired buffer capacity to lactose ratio in the retentate. Following concentration, an acid, an acid precursor, or a lactic acid producing starter culture is added to the retentate and the retentate is fermented to obtain a final pH of about 4.9 to 5.6 and preferably 5.1 to 5.2. After complete fermentation, a coagulant, such as rennet, is added to the fermented retentate to produce curds. The curds are subsequently treated to remove moisture and obtain the final solids content and texture. The curds can then be drained, salted and pressed. By reaching to a final pH before coagulation, better pH control is obtained over the final product.

Abstract: A walkway for a liquid heat transfer cabinet for food products to preclude contamination of the liquid heat transfer medium so that an operator can manually load and unload the cabinet with product to be subjected to a heat transfer operation. The walkway includes a fixed channel-shaped member mounted above the floor so that the liquid level cannot enter the fixed member and a swingable channel-shaped member functioning as a cover to the fixed member and also disposable in open position to define a walkway area like the fixed member and above the liquid level. In closed position the cover member prevents liquid from entering the area of the fixed channel-shaped member.

Abstract: A condenser receives hot compressed refrigerant from the heat pump compressor and transfers heat to water in water heater, refrigerant flows from the condenser through a pressure reducer to an evaporator coil in which baffles define first and second air flow paths across the coil parallel to the coil gradient. In one path the temperature of air flowing across the coil is reduced while the air gives up heat to the refrigerant. The other air flow path heats air passing across the coil. A multiplicity of pressure reducers are provided in the coil to progressively drop the temperature of the refrigerant from one end of the coil to the other. A supplemental coil can be used in conjunction with the second air flow path to heat air further. The supplemental coil may receive hot refrigerant directly from the condenser.

Abstract: The milk claw has a frusto-conical cover fitting on and oriented to the bowl. The four inlets to the cover are downwardly and tangentially arranged on the cover so incoming milk hugs the inside wall of the cover as it swirls around the cover for discharge into the bowl. The bowl has a downwardly spiraled path leading to the outlet arranged on a radius of the bowl. A dam separates the start of the spiral path in the bowl from the outlet and serves to prevent the flow at the outlet from interfering with the flow entering the bowl.

Abstract: An inflation for mounting in a teat cup assembly in the form of an elongated tubular member made of silicon material and having a uniform cross-section from end to end and a wall thickness of approximately 0.05 inches. The wall of the tubular member consists of a plurality of outwardly projecting flute portions connected by a plurality of inwardly projecting flute portions, said outwardly and inwardly projecting flute portions extending vertically and parallel with each other.

Abstract: An enclosed floor track system for use with wheeled hand trucks or the like in sanitary liquid treatment chambers. An elongate wheel channel into which the wheels of the truck are disposed includes a cover comprising either a cover plate or inflatable elastomer seals to prevent liquid from entering the contaminated wheel channel. In the cover plate embodiment the wheel channel includes an elongate side slot to accommodate the wheel axle structure. The inflatable seal is split to slidably receive a wheel axle structure.

Abstract: Sulfur dioxides are dry scrubbed from a flue gas by introducing minute droplets containing a liquid, such as water, and an alkali or alkaline reactant, such as lime, into the spray zone in the primary spray drying chamber of a spray dryer and concurrently contacting these droplets with the hot flue gas. The droplets are partially dried to a tacky condition before reaching a foraminous collecting member extending through the primary spray drying chamber and collect on the collecting member as a moist, porous mat. As the flue gas continues to flow through the mat, the mat serves as a filter for removing fly ash and other particulate matter and remaining sulfur oxides react with unreacted particles of the reactant and reactive ingredients of the fly ash particles in the mat.

Abstract: The valve comprises a housing connected to the outlet of a teat cup assembly. The housing includes a nipple formed in the bottom portion thereof for connection to a milk suction line. A ball member is mounted inside the valve housing and adapted to seat at the opening from the housing into the nipple when the interior of the housing is exposed to atmospheric pressure. The valve further includes a plunger slidably mounted in the wall of the valve housing, and the plunger is adapted to slide inwardly into the valve housing when the pressure in the housing falls below atmospheric pressure. The inward movement of the plunger is adapted to dislodge the ball member from its seated position at the nipple opening. The plunger member has an elastomeric washer mounted thereon which seals against the housing when the plunger slides inwardly. The washer has a locking ear thereon which engages a projection on the housing to lock the plunger in its retracted position during cleaning.

Abstract: A valve for use between a suction line and a casing. In one embodiment, the casing is a teat cup assembly. The valve or valve assembly comprises a valve housing connected to the outlet of a teat cup assembly. The housing includes a nipple formed in the bottom portion thereof for connection to a milk suction line. A ball member is mounted inside the valve housing and adapted to seat at the opening from the housing into the nipple when the interior of the housing is exposed to atmospheric pressure. The valve assembly further includes a plunger means slidably mounted in the wall of the valve housing, and the plunger means is adapted to slide inwardly into the valve housing when the pressure in the housing falls below atmospheric pressure. The inward movement of the plunger means is adapted to dislodge the ball member from its seated position at the nipple opening.

Abstract: An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd.

Abstract: A valve assembly including a first housing member having a flange and a second housing member having a flange. The first housing member is connected to the vacuum milking system. A flexible diaphragm is mounted between the flanges of said first and second housing members. The diaphragm is movable between an unflexed position and a flexed position in response to forces exerted on opposite sides thereof. A control valve is operable to selectively place the second housing member in communication with the atmosphere wherein the diaphragm is forced to assume its unflexed position and to periodically place the second housing member in communication with the vacuum in the vacuum line to thereby force the diaphragm to assume its flexed position. A valve member is mounted on the diaphragm and is operable to place the first housing in communication with the atmosphere when the diaphragm is in its flexed position to thereby admit air into the vacuum line.

Abstract: A milking unit support and detacher mechanism is provided for supporting a milking unit when the milking unit is attached to a cow for milking. The detacher mechanism includes a support arm movable between a first position wherein the arm extends downwardly and a second position wherein the arm extends outwardly, and the arm has a free end engageable with the hose member for supporting the milking unit. The arm is supported by a first support bracket disposed for rotation about a horizontal axis and a second bracket supported by the first bracket and being pivotal about a vertical axis. The support structure also includes a friction disc for yieldably resisting pivotal movement of the arm about the vertical axis. The support structure also includes a spring having one end supported by one of the brackets and the other end supporting the support arm.

Abstract: A cheese making vat comprising a closed vessel having a vertical shaft mounted for rotation within the vessel. The shaft carries a frame that extends radially outward from the shaft, and a series of vertical blades are mounted on the frame and are designed so that when the shaft is rotated in one direction, the blades act to cut the cheese curds and when the shaft is rotated in the opposite direction the blades act to stir or agitate the curds. During the agitation cycle, whey is continuously withdrawn from the upper end of the vessel and circulated through a heat exchanger to increase the temperature of the whey. The heated whey is then re-introduced into the lower end of the vessel. The circulation of whey, in combination with the movement of the agitator blades, provides a gentle agitation for the curds.

Abstract: An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd.

Abstract: An apparatus for separating curd fines from whey including a closed housing having an inlet to receive whey that contains a substantial portion of curd fines. The whey is introduced onto an inclined delivery trough and is discharged from the lower end of the trough onto a stationary inclined screen which is inclined in the opposite direction from the delivery trough. In passing from the delivery trough to the screen the whey passes through a slot which distributes the whey in a thin layer over the screen. In flowing down the screen a portion of the whey drains through the screen and is collected in a whey bin, while the remaining portion of the whey and fines, in the form of a slurry, is collected in a separate bin and can be returned to the cheese making vat.

Abstract: An apparatus for salting cheese. A tank containing a quantity of salt is located outside of the finishing vat that contains the cheese curd. The curd in the vat is agitated by stirring paddles which are mounted on a rotating arm and one end of a salt supply line is connected to the bottom portion of the salt tank while the opposite end of the line is connected to the rotating arm within the vat. A pressure line, connected to a source of gas under pressure, is also connected to the bottom portion of the salt tank, opposite the connection of the salt supply line. The pressure line has a smaller diameter than the supply line and gas is jetted through the salt bed, causing salt to be drawn into the fast moving gas stream and delivered through the supply line to the vat where it is uniformly distributed onto the curds.

Abstract: A teat cup assembly including a central shell member of transparent plastic material and an upper shell member of stainless steel telescopically engaged with the central shell member. A stop is provided for limiting the telescopic engagement of the upper shell with respect to the central shell. An inflation member is mounted inside the central and upper shells with the cap portion of the inflation fitted over the upper edge of the upper shell and with the lower end portion of the inflation stretched over the lower end of the central shell. A cap member of transparent plastic material is threaded onto the lower end of the central shell to securely capture the folded over portion of the inflation.

Abstract: A vehicle body including an outer shell including side walls, end walls and a floor. The floor has a discharge recess located at one end thereof inside the shell. A plurality of vertically positioned and spaced apart bulkhead members are mounted inside the shell to provide a plurality of separate, material containing, storage compartments therein. A bulkhead drive including a plurality of power screws is provided for successively driving the bulkhead members along the floor of the shell and over at least a portion of the discharge recess. The power screws each have an unthreaded portion and a threaded portion with the threaded portion normally in threaded engagement with the bulkhead members. The unthreaded portions of the power screws are located the discharge recess so that as each bulkhead member moves over the discharge recess it will become disengaged from the threaded portions of the power screws so that the lead bulkhead members can become nested over the discharge recess.

Abstract: An apparatus for the continuous matting and milling of cheese curd. The apparatus includes a housing which houses an upper, water-permeable, endless conveyor belt and a lower endless conveyor belt which operates in the opposite direction to that of the first belt. A mixture of cheese curd and whey is deposited as a layer on the upper belt and the whey is drained through the belt and is discharged through the lower end of the housing. The matted curd is transferred from the upper belt to the lower belt and as a result is inverted, and is subsequently discharged to a curd milling unit which acts to cut the mat of curd into cube-like chunks.

Abstract: A food processing vat comprising a closed vessel that includes a pair of partially cylindrical, intersecting sections. A vertical shaft is disposed centrally within each vat section and the distance between the shafts is slightly greater than the radius of the cylindrical sections. Each shaft carries an agitator frame that extends radially outward from the shaft, and a series of vertical blades are mounted on each frame and are designed so that when the shaft is rotated in one direction the blades act to stir the food product and when the shaft is rotated in the opposite direction, the blades act to cut or slice the food product.