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 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 During the agitation cycle, whey is continuously withdrawn from the upper end of the vessel and circulated through a heat exchanger to increase the temperature of the whey.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: 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: 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. The curd mill includes a cylindrical drum and a blade extends the length of the drum and is spaced outwardly from the drum periphery. A series of radial knives connect the blade and the drum.

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.