Abstract: A curd and whey mixture is drained of loose whey on a conveyor and the dry curd fed into the top of a tubular perforated column (48,49) maintained under sub-atmospheric pressure to form a pillar of curd. A mass of curd severed from the lower end of the pillar is deposited in a mould (14) mounted on a turntable (13) rotatable to index the mould in succession at six pressing stations at each of which the curd is compressed for 45-120 seconds at a pressure of at least 4 bar in order to form a block of cheese with a rind firm enough to permit handling of the cheese block after ejection from the mould. At the first pressing station the curd is subjected to a sub-atmospheric pressure of -0.9 to -1.0 bar prior to compression. After the cheese block is ejected from the mould, the turntable returns the empty mould to the column for reception of another mass of curd.

Abstract: A process is provided for sterilizing or pasturizing aqueous fluids by contacting the aqueous fluid with a permeable membrane to separate the fluid into a serum and a residue, separating the serum into two portions, the pH of the first portion is increased and the pH of the second is decreased. The second portion of serum is combined with the residue, maintained at an elevated temperature to reduce the concentration of microbial cells, and combined with the first portion of serum to reconstitute the flowable fluid with a reduced concentration of viable cells.

Abstract: The invention herein is a method of reducing cholesterol in egg yolks by extracting cholesterol with substantially low moisture alcohol extractant and then hydrolyzing with selected proteolytic enzymes, such that the resulting product is useful in producing emulsified products like mayonnaise, salad dressings, and the like.

Abstract: A method and apparatus for continuously processing cheese curd forms the cheese curd into a series of ribbons on a conveyor belt used to separate the whey from the cheese curd and then uses a series of plowshares, augers or other deflection means to displace or rotate the ribbons onto bare segments of the conveyor belt to enhance the draining of the whey from the cheese curd.

Abstract: In a process for separating the dissolved and undissolved constituents of milk, a microporous membrane with a pore size in the range of 0.1 to 2 .mu.m is pretreated with an aqueous solution, dispersion or emulsion of lipids or peptides and the milk is separated on the pretreated membrane.

Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.

Abstract: The invention relates to a process for the reduction in size of the pores of a filter medium for beverages, preferably beer. Silica sol is added to the beverage to be filtered. In order to be able to reduce the size of the pores of the filter medium in a simple manner and to adjust it to the requirements, upstream of the filter medium through which passes the beverage, silica sol is added continuously or in a batch-feed process using a tank, in such a quantity and controlled such that the silicic-acid precipitation, i.e. the transition from SiO.sub.2 primary particles to SiO.sub.2 secondary particles, has taken place before the beverage has left the filter medium. The resultant silicic-acid precipitation reduces the size of the pores without sealing them.

Abstract: A natural fruit flavor extract is produced by preparing an infusion solution and immersing a fruit in the solution for a period of time to infuse the fruit with the solution. The infusion solution is an aqueous solution containing a disaccharide, an edible acid to inhibit non-enzymatic and enzymatic browning, a reducing agent, an anti-microbial agent and a chelating agent to remove trace metal ions. During infusion, the components of the solution infuse the fruit and components from the fruit diffuse into the solution. After infusion, the solution contains comparatively small amounts of the disaccharide, acid and chelating agents and significant portions of the fruit sugars, colors, flavors and pectins from the fruit. The solution is recovered and used as a flavoring or a sweetener without additional treatment, concentrating or supplementing with additional sweeteners, flavors or colors.

Abstract: The invention concerns a method and apparatus for filling curd into cheese moulds (6). During the cheese production process, milk is separated in a cheese vat (1) into curd and whey (2), both of which are routed to a piping manifold that distributes the curd for the run-off drainage of the whey (8) into cheese moulds (6) placed in a whey drainage vat (7). According to the invention, the manifold comprises a main line (3) exiting from the cheese vat, a plurality of side lines (5) branching from the main line and discharging into the multiple cheese moulds (6), and a return line (9) which forms a continuation of the main line and is routed back to the cheese vat, whereby the discharge of the curd in whey takes place as a continuous process via the main line and the side lines into the cheese moulds, while simultaneously the excess flow is returned at a set rate via the return line back to the pan.

Abstract: The height position of the rake gear rotating in a lauter tub for the production of beer is automatically controlled in accordance with the flow rate or the differential pressure. The control is effected in such a way that when there is a drop in the flow rate or an increase in the differential pressure, the rake gear is moved to a lower position, whereas when there is an increase in the flow rate or a drop in the differential pressure, it is moved to a higher position. In addition, the rotational speed of the rake gear can be increased or reduced at the same time as it is raised and lowered.

Abstract: Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.

Abstract: The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the following distribution, as a function of their molar mass:______________________________________ Proportion by weight Molar mass (as g peptides per (g per mole) 100 g total peptides) ______________________________________ MM>5000 0-5 5000>MM>3500 15-25 3500>MM>1500 20-30 1500>MM>500 35-45 MM<500 5-10 ______________________________________as well as the free amino acids; the free amino acid content of the hydrolysate being less than 10% (calculated as grammes of nitrogen per 100 grammes of total nitrogen), as well as an enzymatic product for its preparation:Application to the production of dietetic milk foods.

Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.

Abstract: A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the arrangement. The remote chamber is automatically sealed by a plug which is urged by the internal pressurized bottled wine. The remote chamber is removed from the arrangement and discarded with the collected sediment therein.

Abstract: In the cyclic preparation of a length of curds by draining a mixture of whey and curds in an upright column, formed by a permeable casing, the preparation cycle consists of at least three parts: a thickening phase and an extrusion phase from the column and a lateral discharge phase of the length of curds. The mixture is supplied to one end of the casing and a length of the thickened mass of curds is removed periodically at the other end of the casing. The whey/curds column inside the casing is moved forwards at slow speed in the longitudinal direction of the casing during the thickening phase of the preparation cycle, the thickening phase and the extrusion phase taking place at the same time. The discharge phase of the cycle takes place when the column is stationary, within a time span which is less than 20% of the thickening phase and extrusion phase.

Abstract: A process for producing a protein-rich fish meal and a fish oil which comprises treating fish bodies with a protease acting at a relatively low temperature to give a slurry and dividing and drying said slurry at a relatively low temperature. The products thus obtained scarcely undergo thermal denaturation and contain a large amount of partially decomposed protein. Thus they are highly useful as a protein source for, e.g., feeds, baits and pet foods.

Abstract: For aftertreatment of clarified juices, the juice is brought into contact with an agent, e.g., PVPP, and is filtered in a crossflow filtration device (11) and the aftertreated juice is separated as permeate from the agent. The agent can be regenerated by the addition of water and lye either inside or outside the unit. After regeneration, the lye is again flushed out by diafiltration on the permeate side of crossflow filtration device (11). With the aid of crossflow filtration, the economic efficiency and the universal applicability with respect to the use of agents of the unit can be considerably increased and the treatment quality of the juice can be improved.

Abstract: A method to dealcoholize partially or totally wine and/or cider and apparatus to implement this method. The invention aims to permit a partial or total dealcoholization of wine and/or of cider while preserving the bouquet and the aroma of the treated product.The apparatus used comprises a vat containing the liquid to be treated, a module of reverse osmosis, and a closed circuit between these two elements to cause the liquid that is to be treated to circulate through the module and return to the tank. Mounted in this circuit are a high pressure pump and means to control and regulate the pressure, the temperature and the flow to enable the dealcoholization operation to be effected. Means are provided to inject demineralized, dechlorinated water to make up for the loss of permeate. An ingredient container is provided to mix ingredients tending to give the original bouquet and aroma back to the treated liquid. The invention is applicable to all liquids containing alcohol, particularly wine.

Abstract: A process for producing kefir is provided which involves normalization of purified cow milk with respect to the content of dry solids by ultrafiltration of the milk at a temperature of 50.degree.-55.degree. C. till the content of dry solids is increased in the normalized milk by 0.5-4.0% by mass, further heat treatment at the temperature of 140.degree. C., introduction into the normalized milk of a leaven prepared using kefir fungi, leavening of the resulting mixture to a pH of 5.0-4.7, residence of the leavened mixture at a temperature of 18.degree.-20.degree. C. to a pH of 4.7-4.5, followed by packing.

Abstract: The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.

Abstract: A twin-chambered stoppering arrangement for riddling fermented bottled wines, particularly champagnes, collects sediment produced during fermentation of the wine in a remote chamber of the arrangement. The remote chamber is automatically sealed by a plug which is urged by the internal pressurized bottled wine. The remote chamber is removed from the arrangement and disclosed with the collected sediment therein.

Abstract: A method of precipitating cheese fines from whey by using a self-emptying centrifuge, wherein the clarified whey is continuously extracted and the cheese fines are intermittently extracted. The cheese fines are intercepted by a solids collector and rinse is supplied to the solids collector. The rinse will not change the structure of the cheese fines and clarified and heated whey is accordingly employed as a rinse in the centrifuge.

Abstract: A method of purifying hydrolysed protein compositions by contact with crystalline zeolite agglomerates is provided. A reduction in the concentration of chlorohydrins, measured as 1,3-dichloropropen-2-ol, in hydrolysed protein compositions can be obtained by contacting the hydrolysed protein composition with a crystallin zeolite agglomerate, e.g., as pellets, beads or granules of crystalline zeolite. The method allows removal of chlorohydrins without affecting the organoleptic qualities of the hydrolysed protein.

Abstract: The invention relates to beer production and intermediate products for use therein. In particular, the present invention relates to a process for the production of a beer wherein, prior to fermentation, the wort is subjected to a separating technique to produce one product, lower in fermentable low molecular weight components of the wort, in substantially the same concentration as the feedstock, and subsequently fermenting that product to produce a beer.The invention also relates to the wort products obtained by the separation techniques.

Abstract: An inexpensive method for extracting high quality juice from fruit while obtaining a high yield. The unfinished products are pressed in a small screen finisher to obtain a finished liquid and a wet pulp. The wet pulp is hard pressed in a large screen finisher to produce a pulpy liquid and a dry pulp and the pulpy liquid is recycled through the small screen finisher to produce a finished liquid.

Abstract: In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).

Abstract: The method for production of an upgraded coconut product comprises the steps of: enzymatically treating an aqueous suspension of particles of coconut meat, which may be purified, with a cell wall degrading enzyme and a galactomannase, all essentially free from lipases, and separating a sludge phase. By means of this method a higher yield of directly recoverable clear coconut oil can be obtained in comparison to the yield of directly recoverably clear coconut oil produced by known methods for aqueous coconut oil extraction.

Abstract: The present invention provides a method of producing vinegar of stable quality with no musty odor by applying alcoholic fermentation to cereal not undergoing heat denaturation while controlling the amount of soluble nitrogen in alcohol MOROMI by adding an enzyme preparation composed of glucoamylase and yeast, subjecting it to solid/liquid separation and then conducting acetic acid fermentation directly the separated solution containing alcohol as the starting material.

Abstract: The present invention is based on the finding that peculiar odors in rice vinegar are derived from organic acids and nitrogen derivatives, etc. formed upon production and it concerns a process for producing rice vinegar of enriched flavor, wherein the amount of peculiar odor-forming organic acids formed in the production step of the rice vinegar is as little as possible and a treatment for removing nitrogen compounds is applied and gluconic acid is added.

Abstract: A method of dephospholipidating whey to separate the lipoproteins out of it and/or decrease its residual fat content by adding calcium to the whey, heating it and keeping it hot to aggregate the lipoproteins, and then centrifuging it. The pH of the whey is increased before it is heated by adding sodium-hydroxide solution, and the calcium is not added until after the whey is heated.

Abstract: The object of the present invention is the treatment of a curd (5) obtained from milk (1) which had been subjected to a pretreatment aimed at coagulating the milk casein and precipitating the whey protein through a microfiltration loop (30) comprising at least one cartridge (34) with ceramic tubes (36), so as to separate the cheese from the whey.The device comprises a means for a sequential unclogging under high pressure (39, 43, 44) by reverse permeation for a short period of time without interrupting the continuous microfiltration. Advantages: increased useful life, no clogging, cleaning and sterilization with all the acid and alkaline products used in a dairy plant, insensitiveness to pH, preservation of the quality of the product, low pressure drop across the membrane, high yield.

Abstract: A method for continuously separating tartar from wine or grape juice using a draft tube baffled (DTB) crystallizer 2 and a hydrocyclone 3. The DTB crystallizer 2 comprises a vessel 5, a draft tube 6 centered in the body 5, a stirrer and a cooling jacket 16, said stirrer producing a circulation of liquid along the draft tube. A liquid of wine or grape juice is continuously introduced from the bottom of the crystallizer 2 into the crystallizer 2 and entrained in the circulation together with seed crystals at a low temperature to crystallize tartar dissolved in the source liquid. Supernatant source liquid is overflown from the crystallizer 2 and separated by the hydrocyclone 3 into a chemically-stabilized product and a suspension in which a large amount of tartar crystals is contained. The suspension is continuously returned to the crystallizer 2 to keep seed crystals at a desired concentration in the crystallizer 2.

Abstract: The invention provides a process of decolorising annatto-containing whey or products produced therefrom, by oxidation with hydrogen peroxide, characterised in that the oxidation is carried out in the presence of a catalytic amount of an active peroxidase, in that the amount of hydrogen peroxide used is sufficient to effect the oxidation of the annatto and in that the time for which the peroxidase is exposed to a deactivating concentration of hydrogen peroxide is insufficient to permanently deactivate the peroxidase. The process is generally applicable to inter alia whey, demineralised whey, reconstituted whey powders, whey protein concentrates and reconstituted whey protein concentrate powders. It may be applied as a batch, semicontinuous or a continuous in line process.

Abstract: A method for producing milk with a lowered bacterial content is provided. Raw milk is divided by centrifugal separation into one fraction consisting of cream and another fraction consisting of skim milk. The skim milk fraction is directed into a microfilter in which part of the fat globules, protein, and bacteria are separated off. From the microfilter there is obtained a permeate which consists of skim milk having a lowered fat, protein and bacterial content, and a retentate having an increased fat, protein and bacterial content. The retentate is subsequently sterilized.

Abstract: A process for the extraction of soluble materials from whole citrus fruit including the skin, said process comprising the steps of:severing the whole fruit to form fruit slices including the skin;extracting said fruit slices with water in a counter current extractor to form an extracted juice containing insoluble particulate material, said extraction being conducted such that bitter principles are preferentially retained and/or absorbed by the insoluble material and the introduction of bitter principles into said extracted juice is thus reduced;subjecting said extracted juice obtained from said counter current extractor to the activity of a pectinase enzyme in an amount and for a time sufficient to reduce the viscosity of said extracted juice to enable removal of at least some of said insoluble particulate material from said extracted juice; andremoving at least some of said insoluble particulate material present in said extracted juice together with bitter principles, to give citrus juice of reduced bitterne

Abstract: Disclosed is a method for recovering residual juice solids present in the extractor core or waste material from citrus juice extraction. In this method, citrus fruit is processed in a juice extraction and finishing system to provide a primary juice stream and extractor core or waste material containing rag, seeds, peel plugs and residual juice solids. Without adding water, the extractor core material is processed in a centrifugal filter to provide a secondary juice stream. The preferred citrus fruit is orange juice and the preferred extraction system is a reciprocating cup-type juice extractor.

Abstract: Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The total requisite volume of extraction liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than +2.degree. C. The low temperature and brief contact time prevent the transition of yeast-metabolism products into the extraction liquid.

Abstract: A method of separating trub from hot wort, in which unpurified hot wort is supplied to a settling device and after the settling process purified wort is withdrawn at a level above the bottom of the settling device, and trub is withdrawn at a level at or near the bottom of the settling device. According to the invention, a gravity-induced circulation is created in the settling device by withdrawing heat from one part of the surface of the wort liquid and screening off the other part of the surface against heat loss. A column of liquid topped by said one part is kept separate from a column of liquid topped by the other part throughout its entire height, except for a narrow upper gap and a bottom gap.

Abstract: A method of masking the cooked off-flavor of ultra high temperature processed milk which comprises introducing into the milk, either before or after the heat treatment, an effective amount of caraway to mask the cooked off-flavor.

Abstract: A process for deproteinizing milk products, such as milk or whey, is disclosed. In connection with the steps of acidifying and heating the milk product, the milk product is also demineralized at least to some extent prior to the precipitation of the serum proteins. By means of this demineralization, a destabilization of the proteins is attained, allowing these serum proteins to be precipitated by acidification and heating. The milk products may be deproteinized in dependence upon the degree of demineralization, and the amount of serum protein can be reduced to approximately 0.2% or less. Also, partial or complete demineralization of milk proucts permits a lower acid proportion in the product by maintaining acidification at the same pH value. Reduced acidification time is also noted.

Abstract: A barrier cross-flow separation method is used to separate wort from mash in beermaking. The separator medium is preferably a cylindrical element with an internal diameter of at least 20 mm and a pore size in a range of from 10 .mu.m to 100 .mu.m. High gravity wort is obtainable from a four-step separation process which can handle mash free of husk and including large amounts of cereal adjunct. The wort may be clarified in a subsequent filtering step.

Abstract: A yeast trap device for use in making fermented beverages includes a trap container having a tapered neck portion through which a fluid conduit is inserted. A closure seal on the container neck provides an airtight seal around the fluid conduit. In use, a lower end of the fluid conduit is inserted into a container filled with a fermentable beverage mixture. The upper end of the conduit has a circumferential array of drain apertures spaced slightly below the upper open end of the conduit. The trap container has an open top portion which may be covered with cheesecloth or with a rigid airtight cover provided with a labyrinth airlock. During fermentation, yeast and contaminants are transmitted in a fluid suspension through the conduit and into the trap container. The carbon dioxide produced during fermentation exits through the open upper end of the conduit. Yeast and contaminant material are retained within the trap container and prevented from returning to the beverage mixture.

Abstract: The present invention refers to a whirlpool for coarse sludge separation from the wort in brewing of beer, said whirlpool being being constructed as a circular receptacle provided with a base on which the sludge deposits and with a heating means for heating the wort.For providing a possibility of treating the wort in a space-saving manner and without any special insulating measures in the wort heating process, the invention is characterized by the features that a rotationally symmetrical inner boiler is provided as a heating means, said inner boiler being arranged in the interior of the receptacle such that it is concentric with the longitudinal center axis of the receptacle and such that its lower side extends in spaced relationship with the base of the receptacle.

Abstract: There is described a method for removing .beta.-lactoglobulin from bovine milk whey, in which bovine milk whey having been demineralized by 60 to 90% by weight is treated so as to have a pH value of from 4.3 to 4.6 and a protein concentration of from 0.5 to 1.5% by weight, and is then brought into contact with a cation exchange cellulose.

Abstract: A method for producing citrus juices with low final percentages of pulp. A centrifuge is used, with the space in the drum that receives the heavier phase, the phase with a high concentration of pulp, discontinusously emptied of at least some of the pulp through slide-activated extraction openings in the jacket of the drum. The light phase, the clarified juice, is continuously extracted. To ensure that the juice will be clarified considerably more effectively in the centrifuge at low energy and equipment costs, with the throughput increased incrementally, juice with a high concentration of pulp is continuously extracted from the centrifuge through channels or through an annular space that is demarcated on the inside by a large separating disk and that has an inflow opening at the largest inside diameter of the drum.

Abstract: Appparatus and method for continuously manufacturing cheese from cheese curd via mechanical means in which the curd is drained, matted and cheddared while carried upon a pair of conveyors running in opposite directions; milled and discharged upon a third conveyor, and sprayed while on the third conveyor at periodic intervals over a period of 12-20 minutes with a saturated water-based brine having a temperature of 80.degree. F. and pH of 5.1, the curd being permitted to rest undisturbed initially upon the third conveyor for a period of several minutes and being therafter agitated to distribute the brine more uniformly therethrough and being maintained throughout the process at a temperature of substantially 98.degree. F. Approximately eighteen (18) gallons of said brine is being uniformly sprayed upon each 1000 lbs. of curd.

Abstract: Green coffee is decaffeinated in a continuous economical process without organic solvent. Caffeine is extracted from a solution of green coffee solubles with supercritical carbon dioxide in a novel extractor under specified conditions.

Abstract: A process and apparatus for extracting a liquid from a filtered residual substance, such as retentate resulting from an ultrafiltration during fining or clarification of raw juice from agricultural products. The residues are mixed with the expressed pomace in a separate processing and the mixture is subjected to a further juice extraction.

Abstract: The process for producing a ground meat of the present invention comprises grinding fish bodies or a fish meat together with water containing a protease inhibitor and/or a chelating agent and having an adjusted ionic strength; filtering the ground mixture thus obtained to thereby remove fine bones, skin and pieces of the internals and binding tissues therefrom; and then centrifuging the obtained liquid phase.

Abstract: A centrifugal finisher and method of its operation are disclosed for separating finished juice from an initial juice including substantial solids or for separating finished fluid from any slurry including substantial solids, the slurry being introduced into one end of a cylindrical screen driven in rotation for centrifugally urging the slurry against the screen and causing a fluid component to pass through the screen. Wiper paddles are arranged on a support drum for rotation in wiping contact with the screen and for limited movement relative to the screen for continuously moving solid material from the slurry toward an outlet axial end of the screen.