Abstract: A cheese processing vat of the type having a pair of interconnected generally cylindrical wall portions with agitator panels rotating therein to sweep generally cylindrical volumes includes agitator panels which are driven to rotate in opposite directions such that the panels move through a common swept volume between their axes of rotation in the same direction. The panels are mounted such that one panel leads the other during movement through the common swept volume.

Abstract: A process for the final containerization of bulk cheese discharged from a vertical cheese forming tower operates with variant methods to accommodate direct filling of the final container or preliminary filling for transfer to the final container. In accordance with both methods, initial filling utilizes a false bottom container which allows the cheese section to be lowered into the container for sealing and either final closure or inversion and transfer to another final container such as a fixed bottom steel barrel. Both methods utilize a step of placing a closure over the open top of the initially filled container, and an inverting step to expose the opposite end of the container for a final closure. Common apparatus may be used in the system of the present invention to accommodate either embodiment of the containerization method.

Abstract: A cheese transfer system is adapted for receiving a column of cheese as it is discharged from a continuous cheese making system. The cheese transfer system has an expandable chamber into which the cheese is introduced. The chamber is then compressed to clamp the cheese for maintaining the cheese in the configuration developed by the tower. The chamber is then introduced into a shipping and storage container, after which the chamber is expanded and withdrawn from the container to release the cheese. The cheese is then allowed to expand fully into the container by settling.

Abstract: A method of making bulk cheese utilizes a vertical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.

Abstract: A cheese former for making large batches of cheese in a continuous process includes a tower having a screen along its internal side wall and a central screen extending along the axis of the tower, wherein whey may be separated from a curds and whey mixture introduced into the tower by drawing the whey through the screens toward both the perimeter of the tower and the central axis of the tower for removal from the system. This permits large quantities of cheese such as 600-650 pound blocks or 500 pound barrels to be made in a continuous tower forming system.

Abstract: Liquids containing solid materials in soluble or suspended form are atomized in a chamber while admitting a drying gas. Partially dried particles settle to the bottom of the chamber and are collected on a perforated conveyor belt where they are subject to a final drying in order to obtain a homogeneous porous layer while drawing drying gas through the layer. The generation of a whirling movement in the lower part of the chamber immediately over the part of the conveyor belt where the particles settle ensures an even distribution of the particles while forming a layer of a constant thickness on the conveyor belt.

Abstract: An improved food processing vat including an outer shell, and a vessel to contain a food product, such as curds and whey, is spaced inwardly of the shell and is composed of a pair of generally cylindrical sections which intersect along vertical apices. Each apex is generally curved and has a radius in the range of 1:6 to 1:12 with respect to the radius of the cylindrical sections. A heating medium, such as steam, is introduced into the area beneath the vessel and the outer shell at locations diposed outwardly of each apex. An agitator unit is disposed in each cylindrical section and each unit includes a rotatable vertical shaft and a frame extends radially from each shaft. Each frame consists of a series of vertical and horizontal blades and a swinging blade is mounted on the outer end of each frame and is freely swingable from a cutting position where the sharp edge of the blade leads in the direction of rotation to an angular stirring position where the side of the blade faces in the direction of rotation.

Abstract: An apparatus for matting and milling cheese curd. A mixture of curds and whey is fed onto a porous endless belt of a first conveyor to form a layer of curds with the whey draining through the belt. As the leading end of the curd layer reaches the downstream end of the first conveyor, the speed of the first conveyor is reduced to match the speed of a second conveyor which is located at a slightly lower level than the first conveyor, so that the curd layer is transferred from the first conveyor to the second conveyor while the conveyors are operating at the same speed. A third conveyor is positioned beneath the second conveyor and operates at the same speed as the second conveyor. As the curd layer is transferred to the third conveyor it is inverted. A fourth conveyor is positioned beneath the downstream end of the third conveyor and the curd layer is transferred to the fourth conveyor while the fourth conveyor is operating at the same speed as the third conveyor.

Abstract: A mixture of solids and a liquid such as a food product is sprayed into a chamber concurrently with a stream of hot gas to evaporate the liquid from the solids. Lecithin or other non-oxidative substance is sprayed into the chamber concurrently with the heated gas and mixture so the droplets of the substance can be put in contact with droplets of the mixture and the solid particles derived from the mixture. Thus, the solid particles are coated with the substance.