Abstract: Proposed is a smart method of providing information about green vegetable juice, the method including: obtaining juice-extraction information which includes information about juice-extraction time of the green vegetable juice, information about weight of the green vegetable juice, and information about ingredients for the green vegetable juice; receiving intake information about the green vegetable juice from a user; calculating change in the weight and freshness of stored green vegetable juice based on the juice-extraction information and the intake information; and generating and displaying a smart button with status information about the stored green vegetable juice based on the calculated change in the weight and freshness of the green vegetable juice. By this method, it is possible to intuitively know the weight and the freshness of the stored green vegetable juice.

Abstract: The present application provides a beverage dispensing system for dispensing beverages with low solubility ingredients. The beverage dispensing system may include a sweetener flow, a first diluent flow, a low solubility ingredient premixing system for mixing a low solubility ingredient with a second diluent flow to create a mixed flow, and a nozzle to mix the sweetener flow, the first diluent flow, and the mixed flow.

Abstract: Process for treating solid waste containing an organic fraction, comprising an initial step of extrusion pressing the waste with production of a solid fraction and a liquor. The solid fraction is subjected to a milling treatment at a pressure lower than the atmospheric pressure in a rotary mill that produces a sanitized dry solid and water. The liquor is subjected to a treatment of anaerobic digestion in three subsequent steps, with production of biogas and of a digestate that is subjected to evaporation under vacuum to obtain a concentrated compost and steam, re-used in other steps of the process. The sanitized dry solid and the biogas can be used as fuel to produce thermal and electric energy to be used in the process, which also allows surplus energy to be obtained.

Abstract: Transportable bottling plant fitted into freight container Disclosed is a transportable bottling plant (100) comprising a freight container divided into separate rooms (107-110), one of the rooms being a bottling room (107); a preform feeder (118), a bottle forming unit (300), a bottle filling and closing unit (119) being mounted in the bottling room; whereby the container comprises at least three technical rooms, the power generator (111) being mounted in a first technical room (108), the air conditioning unit (115) being mounted in a second technical room (109) and the air compressor (113) being mounted in a third technical room (110).

Abstract: A system and methods comprising a greenhouse for predrying a biosolids to reduce volume and weight; a conveyer belt operably connected to the greenhouse for conveying the biosolids from the greenhouse to a pasteurization system; the pasteurization system comprising a burner-fan to introduce hot air to the biosolids; the pasteurization system comprising a heat up belt to accept the biosolids from the greenhouse and a burner-fan for raising the biosolids temperature from ambient to at least 70° C.; the pasteurization system further comprising a pasteurization belt to hold the biosolids at 70° C. for at least thirty minutes; a biofilter system operably connected with the greenhouse and the pasteurization system for reducing odors; and bagging area to collect a final product.

Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation and transfer of dissipation heat and additional phase transition (freezing) heat to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Abstract: An apparatus and a method for heating and sterilizing liquid food, which may avoid the food product damage caused by direct contact with a hot heating medium, and reduce the time required for heat exchange, and the time for which the food product is kept in the high temperature zone. The apparatus and the method may also reduce the damage to the quality of the food product due to the high temperature.

Abstract: The invention refers to a mechanical food treatment processor comprising a driving block topped by a bowl unit. The driving block comprises a motor connected to a rotation driving device configured to move a food treatment tool. The bowl unit comprises a functional element electrically supplied via an electric circuit connecting the bowl unit and the driving block. The electric circuit comprises at least two contacts between the bowl unit and the driving block. At least one of the contacts is achieved by the contact of two electrical contact surfaces, respectively located on an external surface of the bowl unit and on an external surface of the driving block. Each of the two electrical contact surfaces is substantially leveled with the external surface of the bowl unit or of the driving block. Such a configuration facilitates the cleaning of the external surfaces of the processor.

Abstract: A refrigerator having a curd maker to make curd directly disposed in a refrigerating compartment wherein curd is made by the curd maker disposed in the refrigerating compartment and is kept fresh. The refrigerator includes a curd maker provided in a refrigerating compartment to ferment milk into curd, wherein the curd maker includes a case including an outer case forming an external appearance of the case and an inner case provided in the outer case, an insulation member provided between the outer case and the inner case, a curd container received in the inner case to store milk, a heater provided between the inner case and the insulation member to heat the curd container, a fan to supply cool air from the refrigerating compartment to the curd container to cool the curd container, and a temperature sensor to measure temperature in the curd maker.

Abstract: A refrigerating apparatus including a control unit which starts the operation of the refrigerant compressor in response to an operation signal and which regulates the pressure reducing device so that the temperature of a refrigerant in the water heat exchanger becomes +80 ° C. or more and the temperature of the refrigerant in the evaporator becomes 0 ° C. or less. The control unit detects a state where a cold storage amount in the cold storage unit reaches a predetermined amount or more and another state where the control unit judges whether the hot water storage tank is full of the hot water, after the elapse of a predetermined time from the start of the operation of the refrigerant compressor, and it stops the operation of the refrigerant compressor when one of the states is satisfied.

Abstract: A method for making of ice cream on a stick, includes the following steps: subjecting a liquid or semiliquid base product to cooling and stirring inside a container to obtain a processed liquid or semiliquid product; drawing the processed product from the container to fill cavities of a mould; inserting sticks in the mould; cooling the mould, filled with the processed product and containing the sticks, so as to obtain ice creams on a stick.

Abstract: Pasta filata cheese, such as mozzarella and provolone, is molded and chilled by delivering the warm, plastic cheese through a cheese inlet port into a plurality of molds at an inlet station. A fluid, such as chilled water, is circulated around the molds to cool the pasta filata cheese therein. After cooling to some degree, force is applied to the upper surface of the cheese in each mold to prevent a depression from forming in that surface. Thereafter upon cooling for a desired amount, the pasta filata cheese is ejected from the plurality of molds at an outlet station.

Abstract: A system for pasteurizing animal food, comprising a pasteurizing unit and a cooling unit designed as a heat exchanger (3 or 3?) is disclosed. The height (H) of the heat exchanger (3 or 3?) is a multiple of the maximum width (D) thereof. A pipe is provided inside the heat exchanger (3 or 3?) as a cooling serpentine (6) which extends nearly along the entire height (H) of the heat exchanger (3 or 3?).

Abstract: A portable milk pasteurizing and homogenizing device may include a portable frame. Such a portable frame may include a heating section and a pump section adapted to heat and receive unpasteurized and unhomogenized milk. A controller may be operably coupled to the heating section and the pump section respectively. A portable cooling section may further be positioned adjacent to the frame and may be in fluid communication with the pump section. A portable collection reservoir may be positioned adjacent to the frame and may further be in fluid communication with the cooling section to receive the pasteurized and homogenized milk from the cooling section. The cooling section and the collection reservoir may further be spaced from the frame and be independently transported while the heating section and the pump section remain stationary respectively.

Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.

Abstract: The invention relates to a beverage preparation machine comprising an apparatus for frothing or heating milk, which apparatus is connected via a milk suction hose to a milk container, and a cleaning apparatus for cleaning the milk suction hose and the apparatus for frothing or heating milk by means of a flushing fluid. The milk can be sucked from the milk container into the apparatus for frothing or heating milk by means of a vacuum which can be generated in the apparatus for frothing or heating milk.

Abstract: The invention relates to a device for producing processed cheese portions, comprising a plurality of modules that are arranged successively in the direction of production, in which the processed cheese is formed into a band, cooled, and divided into portions, wherein the modules define a production space through which the processed cheese travels during the production of the processed cheese portions. The production space is enclosed by a spray-proof casing, wherein the casing comprises a frame structure and a plurality of sheet metal elements which are detachably connected to the frame structure, and wherein a sealing hose is arranged between a sheet metal element and the area of the frame structure opposite thereto, and encircles the sheet metal element or the area of the frame structure opposite thereto.

Abstract: An inventive solution directed to the production of pasta filata type cheese, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.

Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Abstract: There is disclosed a system comprising a method and an apparatus for making an air-containing mixture 7, where air 8 is introduced into a viscous mass of raw mixture 5 for forming the air-containing mixture, and where the introduction of air is performed in connection with introducing the mixture in a treating unit 13. In the system, the raw mixture will be pumped under pressure through a nozzle 18 for forming least one jet 19 which is sprayed through an air space 17 against the surface 21 of the mixture, so that air is entrained in the mixture and that the air-containing mixture formed thereby is subsequently introduced in the treatment unit.

Abstract: An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts. The overlaying belts having a series of grooves with negative dimension of a desired cross sectional shape for molding purposes. The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two belt assembly. Cheese is pulled into and through each tunnel wherein a given amount of pressure and cooling affect is applied. Released cheese ribbons of molded shape are ready for immediate packaging and storage.

Abstract: This invention relates to a machine for making, storing and dispensing yogurt, comprising a tank for processing a certain quantity of milk, a device for inoculating milk ferments inside the tank, a cylinder for keeping and storing the yogurt, which is connected to the processing tank, a tap for dispensing the yogurt coming from the keeping and storing cylinder; the machine also comprises a heating and cooling unit connected to the processing tank and capable of causing the milk to reach a first pasteurization temperature, a second inoculation temperature, at which a certain quantity of milk ferments is inoculated in the processing tank through the inoculating device, and a third fermentation temperature of the milk ferments; the heating and cooling unit is also connected to the keeping and storing cylinder to cool the yogurt coming from the processing tank and to bring it to a fourth cooling temperature and to a fifth storing and dispensing temperature.

Abstract: A machine (10) for producing and dispensing products such as ice cream, iced beverages or granita comprises a removable product-containing tank (12) which is provided at its front end with a tap (14) for dispensing the product and which, via its rear opening (18), sealingly houses a cooling element (19) with a substantially horizontal axis (20) and a motor-driven mixer element (21). The tank is removable from the machine by means of extraction from its operating position in a disassembly direction (26) which is substantially parallel to the axis of the cooling element, and snap-engaging means (30) for locking the movement of the tank are provided between the tank and its seat on the base of the machine, said means being able to be manually released by means of operation of at least one operating lever (31).

Abstract: Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range.

Abstract: A machine (10) for the preparation and distribution of cold food products that is used in the production of soft ice-cream, that has a cylindrical chamber (12) equipped at one end with an inlet mouth (14) for a liquid food mixture and at an opposite end with an extraction tap (18) for the distribution of the cold food product through at least one distribution nozzle (36), wherein said cylindrical chamber (12) is enveloped by an evaporation chamber (20) for the cooling of said liquid food mixture and contains in its interior a mixer (24) wherein underneath said distribution nozzle (36) there is a protection door (62) for said nozzle (36). The machine includes at least one ultraviolet-ray lamp (48) positioned on the math body of the machine (10) in correspondence with a distribution nozzle (36) where the ultraviolet-ray lamp (48) functions to sterilize the distribution nozzle (36).

Abstract: The invention describes a machine for making ice-cream which comprises a holding tank and a cooling and/or heating circuit for a liquid or semi-liquid foodstuff to be treated, a detection apparatus capable of detecting a characteristic parameter of this product, and a control unit capable of recognizing the product starting from this parameter, and for setting operating parameters for the machine on the basis of the product recognized.

Abstract: A machine for the treatment of food mixtures with an improved performance includes a container or cylinder for collecting a food mixture, integral with a frame structure and equipped with an upper lid, for closing the container and hinged to the frame, so as to be in a closed or open position on an upper opening of the container, in the container there being a rotating shaft, which is coaxial to the container and which supports in rotation scraping and mixing blades at the bottom and sides of the inner and bottom walls of the container, a blender being positioned in an opening of the lid. Particularly, the blender can be positioned so to be freely removable.

Abstract: A machine for producing ice-cream and the like including an outer boxlike housing, a processing tank that extends into the boxlike housing, and a discharge manifold which branches from the bottom of the processing tank to reach the boxlike housing at a front wall of the latter, and is structured so as to allow a product contained in the processing tank to flow out of the machine. The discharge manifold includes a tubular duct which protrudes from the bottom of the processing tank and ends with a mouth assembly which through-engages an appropriate opening obtained on the front wall of the boxlike housing. The mouth assembly includes a central sleeve that is rigidly and fixedly attached to the tubular duct.

Abstract: Apparatus for producing so-called soft ice cream comprising a refrigerated feeding tank (12) for a liquid mixture (11) suitable for the preparation of soft ice cream, a group for pasteurising the mixture and a whipping cylinder (50). According to the invention, said group for pasteurising the mixture comprises a heating device (20) for an amount of mixture equal to at least one portion of product, a pre-cooling device (30, 30?) for said amount of heated mixture and a storage tank (40, 40?) for storing the pasteurised mixture at a constant temperature.

Abstract: Movement device, in particular for fluid or pasty products, comprising: a helical element (2), arranged with helical development about a longitudinal axis (x) thereof and being predisposed to rotate concentrically externally of a cooling element (100) in such a way as to push a fluid product in advancement along the longitudinal axis (x); a first connecting element (3), predisposed to reciprocally connect and maintain the turns of the helical element (2) distant from one another; a hub (4), predisposed to enable connecting the helical element (2) to a rotating element (110) predisposed to activate the helical element (2) in rotation about the longitudinal axis (x) thereof; a first frontal blade (10), arranged downstream of the helical element (2), conformed such as to push a fluid product in advancement along the longitudinal axis (x) downstream of the helical element (2).

Abstract: A machine for producing ice cream shop products comprises a whipping and freezing unit (2) with a horizontal axis (A) and a removable head (10) forming an end wall (11) of the whipping and freezing unit (2), there being in the wall (11) an inlet (12) for ingredients intended to constitute the ice cream shop products, and an outlet (13) for the ice cream shop product prepared.

Abstract: A movement device, in particular for fluid or pasty products, comprising: a helical element (2), arranged with a helical development about a longitudinal axis (x) thereof and being predisposed to rotate concentrically externally of a cooling element (100) in such a way as to push a fluid product in advancement along the longitudinal axis (x); a first connecting element (3), predisposed to reciprocally connect and maintain the turns of the helical element (2) distant from one another; a hub (4), predisposed to enable connecting the helical element (2) to a rotating element (110) predisposed to activate the helical element (2) in rotation about the longitudinal axis (x) thereof; scraper means (5, 7, 8, 9) predisposed to drag contactingly on an external surface of the cooling element (100) such as to remove accumulations and/or residues of material from the external surface.

Abstract: An inventive solution directed to the production of pasta filata type cheese, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

Abstract: An inflatable cushion useable for an ice cream maker. The ice cream maker can be spherical in shape and the inflatable cushion can approximate a spherical or dodecahedron shell. The inflatable cushion can be comprised of two half-shell portions that are pivotable with respect to one other to be selectively placed in a closed or open position. The ice cream maker can be snugly inserted within the inflatable cushion.

Abstract: A machine for making homemade ice-cream and similar having an outer casing, a mixing bowl housed inside the machine and projecting outwards of the casing, and a movable lid hinged to the casing and movable to and from an operating position in which it closes the top end of the bowl completely; the movable lid having a supporting arm which is hinged to the casing and is provided with a through opening positioned over the top end of the bowl when the supporting arm is in a lowered position, and a cover fixed to the supporting arm so as to be positioned closing the top end of the bowl when the supporting arm is in the lowered position; the cover having a cup-shaped body fixed upside down to the supporting arm with the bottom of the cup-shaped body located at the through opening, a threaded tubular sleeve which engages a through hole formed in the bottom of the cup-shaped body so as to project from the supporting arm on back through the through opening, and a lock nut screwed to the end portion of the tubular sle

Abstract: A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

Abstract: An apparatus and method for combining particulate and soft-serve ice cream is disclosed. The soft serve ice cream is manufactured using N2 vapor.

Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Abstract: A method and apparatus for producing a non-newtonian fluid product including a non-newtonian fluid base product including at least one second phase is disclosed. A second phase dispersion apparatus is disclosed which receives the at least one second phase and the non-newtonian fluid base product and disperses the at least one second phase within the non-newtonian fluid base product to produce the non-newtonian fluid product.

Abstract: A machine for making yoghurt without requiring active bacterial cultures includes a milk dispenser, an ingredient dispenser, a heating unit and a cooling unit. In particular, a vending machine further includes a credit entry component. The ingredient dispenser system releases at least one salt of a non-toxic divalent cation and at least one non-toxic acidulating agent.

Abstract: Pasteurizing group (10) of liquid food mixtures comprising at least one—pasteurizing device (11, 12), at least one supply duct (13, 14) and at least one outlet duct (15, 16) for said liquid food mixtures associated with said at least one pasteurizing device (11, 12), temperature control means (17, 18) of said liquid food mixtures inside and/or leaving said at least one pasteurizing device (11, 12) and selective blocking means (35, 36) of said at least one outlet duct (15, 16).

Abstract: A device for treating milk contained in a container is disclosed. The device comprises at least one heat source that comprises an air bath, a device for setting the container in motion and exposing the container to the heat source for a defined period of time, and a cooling source for cooling the milk.

Abstract: The disclosure relates to an apparatus for the evaporative cooling of a liquid product. The apparatus comprises a vacuum chamber (1) which is divided into a first, centrally positioned space (6) and a second space (7) which concentrically surrounds the first space (6). Both of the spaces (6, 7) are open towards the upper end wall (2) of the vacuum chamber (1). The first space (6) has an outlet (25) for condensed steam. The second space (7) has an inlet (11) for steamed product, as well as an outlet (12) for the product. The apparatus also includes a circulation circuit for coolant liquid. The first space (6) is extended downwards so that it extends at least as far below the bottom end wall (4) of the vacuum chamber (1) as the extent of the space (6) inside the vacuum chamber (1).

Abstract: The present invention relates generally to a system and method of removing or at least minimizing carry over along food contact surfaces of a food processing and dispensing system. Specifically, data including color information related a first food product may be received and stored on a CPU. When the presence of carry over on the food contact surface is detected the CPU utilizes color information related to a second food product to determine whether to implement a purge cycle to remove the carry over along the food contact surface before the production of the second food products based on a calculated color variance between received color information related the first food product and received color information related to the second food product. If the calculated color variance is outside a predetermined range of values, the system implements a purge cycle before producing the second food product on the food contact surface.

Abstract: An object is to provide a refrigerating apparatus which eliminates a disadvantage that a refrigerant circuit is overloaded and which can safely be operated. The refrigerating apparatus includes a control unit which starts the operation of a refrigerant compressor of the refrigerant circuit in response to an operation signal and which regulates an expansion valve so that the temperature of a refrigerant in a water heat exchanger becomes +80° C. or more and so that the temperature of the refrigerant in an evaporator becomes 0° C. or less. The control unit detects a state of a case where a cold storage amount in an ice cold storage tank of an ice cold storage unit reaches a predetermined amount or more and a state of a case where the control unit judges that a hot water storage tank is full of hot water, after the elapse of a predetermined time from the start of the operation of the compressor, and stops the operation of the compressor when one of the states is satisfied.

Abstract: A machine for producing ice-cream and the like including an outer boxlike housing, a processing tank that extends into the boxlike housing, and a discharge manifold which branches from the bottom of the processing tank to reach the boxlike housing at a front wall of the latter, and is structured so as to allow a product contained in the processing tank to flow out of the machine. The discharge manifold includes a tubular duct which protrudes from the bottom of the processing tank and ends with a mouth assembly which through-engages an appropriate opening obtained on the front wall of the boxlike housing. The mouth assembly includes a central sleeve that is rigidly and fixedly attached to the tubular duct.

Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.

Abstract: A beverage making machine, such as a coffee machine, has a thermally insulated milk holder 1 coordinated with the machine to hold a milk package 11. The milk holder 1 has a pipeline opening 5 to let through a milk pipeline reaching into the package 11 to tapping the milk. At least one compartment 12 to receive at least one passive cooling element 16 is arranged in a chilling space 10 of the milk holder 1 separately from a milk package 11. In the cooling element compartment 12, a cooling element 16 can be inserted and removed.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft carries a number of cutting frames extending radially from the shaft and arranged on the shaft in staggered relation, each cutting frame having two frame girders, which extend radially from the drivable shaft and between which a lattice work is situated formed from longitudinal knives and transverse knives, the transverse knives being mounted on the frame girders by welding. The transverse knives form openings which are in line, in which the longitudinal knives are received with ample play, while means are provided for substantially preventing displacement of the longitudinal knives in the longitudinal direction.