Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft comprises a number of cutting frames extending radially from the shaft and having a number of strip-shaped transverse knives and longitudinal knives, the longitudinal knives each having an inner end situated near the shaft and an outer end situated near the wall of the curd vat, while at least a number of longitudinal knives of at least one of the cutting frames are provided, at the outer end situated near the wall of the curd vat, with a knife end section which has at least one portion extending transversely to the longitudinal direction of the longitudinal knives.

Abstract: A continuous flow pasteurization apparatus for a liquid product includes a pasteurization area divided into plural pasteurization zones, each with a connection for heating and/or cooling the product, so that if production stops, it is possible to hold the temperature below the pasteurizing temperature. Upon restarting, the product is reheated to a temperature close to the pasteurizing temperature. The apparatus provides for the control and monitoring of pasteurization units (PU's).

Abstract: This invention is a hand held motor driven scooper intended to facilitate handling of frozen ice cream and at the same time form attractive spheres of same. The device is equipped with a half circle shaped arc at the end of a tube in which tube a rod is inserted and which rod can rotate with or separate from the tube. The half circle arc is equipped with extendable and retractable claws one on each side.

Abstract: An object of the present invention is to reduce the generation of smell by sterilization and to improve the taste in carrying out the sterilization of milk or the like, and the method of the present invention is a method where sterilization is carried out after the dissolved oxygen in milk or the like is substituted with nitrogen gas, and the method is characterized in that a means in which nitrogen gas is directly mixed with and dispersed in milk or the like and a means in which milk or the like with which nitrogen gas is not mixed is sprayed from a nozzle(s) to the top of milk or the like, with and in which nitrogen gas has been mixed and dispersed, stored in a nitrogen gas substituting tank under a nitrogen gas atmosphere, are jointly used whereby the dissolved oxygen amount in the milk or the like is reduced by means of substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization.

Abstract: The aim of the invention is to provide a method for the skimming of whey, resulting in better whey cream fat quality and allowing for automatic regulation of the concentration of whey cream. Raw whey is fed into a skimming separator and broken down into a skimmed whey phase and a whey cream phase. Whey cream is discharged through a discharge line and a part thereof corresponding to 0.5-2% of the volumetric flow of the raw whey that is fed into the skimming separator is returned to the feed line of the skimming separator by means of a recirculating device. A density transmitter can be arranged in the recirculating device so that density measurements can be carried out. The density values are transmitted to an evaluation device, enabling regulation of a control valve which is placed in the whey cream discharge line.

Abstract: A cheese processing system utilizes a liquid flume to convey blocks of cheese between two components of the system. A staging section is provided in the flume to accumulate cheese blocks into groups that are more easily handled by the component at the outlet of the flume. The staging section has a first movable stop mechanism against which the cheese blocks are detained. When a predefined amount of cheese blocks have accumulated, a second stop prevents additional cheese blocks from entering the staging section until the accumulated one can be released by the first movable stop mechanism. A unique flume structure is provided to direct the liquid flow into different channels to aid in rapidly forcing the detained blocks of cheese into and from the staging section.

Abstract: A stainless steel structural member for a blockformer apparatus has at least one surface along which in operation curd slides. The at least the at least one surface coming into contact with curd is at least partly a substantially sloping undulating surface, viewed on a microscopic scale, which has been obtained through a micropeening treatment.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft comprises a number of cutting frames extending radially from the shaft and having a number of strip-shaped transverse knives and longitudinal knives, the longitudinal knives each having an inner end situated near the shaft and an outer end situated near the wall of the curd vat, while at least a number of longitudinal knives of at least one of the cutting frames are provided, at the outer end situated near the wall of the curd vat, with a knife end section which has at least one portion extending transversely to the longitudinal direction of the longitudinal knives.

Abstract: Apparatus for cutting and stirring curd, comprising a curd vat with a shaft drivable for rotation, which shaft comprises a number of cutting frames extending radially from the shaft and having a number of strip-shaped transverse knives and longitudinal knives, the longitudinal knives each having an inner end situated near the shaft and an outer end situated near the wall of the curd vat, while at least a number of longitudinal knives of at least one of the cutting frames are provided, at the outer end situated near the wall of the curd vat, with a knife end section which has at least one portion extending transversely to the longitudinal direction of the longitudinal knives.

Abstract: Disclosed herein is a food product portioning apparatus comprising: a rotary-to-linear movement device; a support device, such as a platform, connected to the rotary-to-linear movement for receiving the food product thereon and moveable to position the food product at a predetermined height; and a cutting apparatus to portion the food product at the predetermined height. Also disclosed is a method of portioning food product at a predetermined size. Applicable food products can include, but are not limited to, cheese and various other soft, malleable, portionable food products.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: The invention relates to an apparatus in an infusor (1) for a liquid food product. The infusor (1) is of the type which includes an autoclave (2) with a conical bottom (3). The autoclave (2) has an inlet (4) for the product located in its upper region, with a device for dividing the product into small droplets (6). The infusor also has an outlet (10) for the product located in the lower region of the autoclave (2), as well as an inlet (11) for steam. The conical bottom (3) of the autoclave (2) is filled to the greater part by a conically shaped body (15). The remaining space (16) in the bottom (3) of the autoclave (2) consists of a buffer cell. The stay volume of the product, which consists of that product which stays in the space (16) up to a liquid level (19, 20) may be varied steplessly.

Abstract: An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.

Abstract: An ice cream vending machine prevents loss of cool air when the vending machine is not in vending operation by closing a passage of a guide member. The vending machine includes a cooling system, a freezing chamber cooled by the cooling system, a canister arranged within the freezing chamber, for holding a bead type ice cream, a cup supplying device arranged outside of the freezing chamber, for supplying a cup for holding the bead type ice cream, an ice cream discharging device for discharging the bead type ice cream from the canister, a guide member having a passage for guiding the ice cream discharged by the ice cream discharging device into the cup, and an opening/closing device for selectively opening and closing a passage of the guide member. An actuator device of the opening/closing device means may comprise a resilient member.

Abstract: Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured.

Abstract: An ice cream vending machine prevents loss of cool air when the vending machine is not in vending operation by closing a passage of a guide member. The vending machine includes a cooling system, a freezing chamber cooled by the cooling system, a canister arranged within the freezing chamber, for holding a bead type ice cream, a cup supplying device arranged outside of the freezing chamber, for supplying a cup for holding the bead type ice cream, an ice cream discharging device for discharging the bead type ice cream from the canister, a guide member having a passage for guiding the ice cream discharged by the ice cream discharging device into the cup, and an opening/closing means for selectively opening and closing a passage of the guide member. An actuator device of the opening/closing means may comprise a resilient member.

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.

Abstract: A method for preparing espresso coffee or similar drinks in manual or automatic machines, by causing a forced flow of boiling water to pass through a percolation chamber containing coffee powder, in which an adjustable back pressure is created in the percolation chamber to increase the time of contact between the powder and the water.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of the cycle.

Abstract: A single unit milk dispenser for producing hot frothed milk or hot non-frothed milk uses milk and steam. A reservoir supplies milk via an adjustable valve to a first chamber. For supplying frothed milk, steam is issued from a first steam outlet nozzle and mixes and froths with the milk in the first chamber and in an expansion chamber before being dispensed out of a collection chamber. For non-frothed milk, steam supplied from a second steam outlet nozzle is released to mix and swirl around with cold milk fed from the reservoir into the collection chamber. The rate of flow of milk out of the reservoir is normally adjusted for the two mode of operation, which mode is simply otherwise determined by which nozzle supplies steam, by turning a steam supply selection knob.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of the cycle.

Abstract: A portable batch pasteurizer for pasteurization or other heat treatment of contained fluids for consumption by animals or humans provides a heat transfer coil through which hot or cold fluids are pumped to heat or cool the fluid in which it is immersed. An impeller circulates the fluid in which the fluid is contained to ensure even heating or cooling.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of the cycle.

Abstract: Apparatus to produce ice-cream or similar cold products, comprising a cooling container, a cooling device arranged around the cooling chamber and an ice-cream making receptacle, inside the receptacle there being included a rotating whisk associated with a driven shaft, the cooling device comprising a vertical aperture, the cooling device being able to selectively assume a first widened position, or a second closed position, there being included an opening device to cooperate with the cooling device to take them selectively from the second to the first positions.

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 a device are provided for substantially preventing displacement of the longitudinal knives in the longitudinal direction.

Abstract: An agitator for an ice cream making apparatus includes a shaft defining a vertical axis, left and right arms, a primary blade member, diametrically opposed left and right limbs, an extruding screw member, and an auxiliary blade member disposed above the primary blade member. The primary blade member is rotatable relative to the auxiliary blade member, which is held fast when the shaft rotates.

Abstract: The present invention proposes an apparatus for making soybean milk, wherein a cover body is connected to the opening of a container, and a fixing tank is extended form the cover body toward the inside of the container. A motor is installed in the fixing tank. A reaming blade is extended from the motor. A through passage is installed downwards from a position away from the center of the cover through the fixing tank to a cup-shaped component. A fixedly-joining device is installed at the inner edge of the opening of the cup-shaped component to be correspondingly joined with a fixedly-joined device installed at the bottom end of the peripheral surface of the fixing tank. The reaming blade is placed in the cup-shaped component. The periphery of the cup-shaped component is formed to be a filtering net. An electro-thermal tube is connected from the bottom edge of the cover into the container.

Abstract: The present invention relates to dairy compositions and, more particularly, to dairy compositions containing colostrum. The applicant has discovered that colostrum can be processed so as to reduce the bioburden of liquid colostrum while retaining the biological activity of certain proteins including the immunoglobulin fraction. By this process it is possible to introduce liquid colostrum into pasteurized and unpasteurized dairy products. In one aspect of the invention there is provided a process for the preparation of a liquid colostrum product, suitable for inclusion in dairy products, which process includes subjecting colostrum to centrifugation to substantially reduce the microbial content thereof.

Abstract: The invention relates to an apparatus in an infusor (1). The infusor (1) is of the type which includes an autoclave (2) with an inlet (3) located in its upper region for the product which is to be heat-treated, and an outlet (7) for the ready-treated product located in its lower region. The inlet (3) is provided with a distributor chamber (4) which divides the product into small droplets (20) when the product enters into the autoclave (2). The infusor (1) further includes an inlet (8) for steam which is placed in the lower region of the autoclave (2). The steam inlet (8) consists substantially of a concentric aperture (14) in the casing surface (10) of the autoclave (2).

Abstract: The invention relates to a plant for producing chocolate articles, comprising at least one refrigeration section 5, 8, 12. Cold air supply to a chocolate plant is improved in that the cold air inlet 16, 17, 18 of the refrigeration section 5, 8, 12 is connected to a cold air duct of a central refrigeration system 14.

Abstract: The present invention relates to dairy compositions and, more particularly, to dairy compositions containing colostrum. The applicant has discovered that colostrum can be processed so as to reduce the bioburden of liquid colostrum while retaining the biological activity of certain proteins including the immunoglobulin fraction. By this process it is possible to introduce liquid colostrum into pasteurized and unpasteurized dairy products. In one aspect of the invention there is provided a process for the preparation of a liquid colostrum product, suitable for inclusion in dairy products, which process includes subjecting colostrum to centrifugation to substantially reduce the microbial content thereof.

Abstract: A self-contained, continuous flow pasteurizer is herein disclosed. Such a pasteurizer comprises a first tank and a second tank interconnected by a pasteurization conduit. A single pump pumps fluids from the first tank to the second tank at a predetermined flow rate. Fluids are heated to their desired pasteurization temperature in a first section of the conduit and are held at this temperature while flowing through a second section of the conduit. Fluids not reaching the desired pasteurization temperature do not pass into the second section of the conduit but are recirculated back to the first tank by a recirculation valve and conduit connected between the first tank and the pasteurization conduit. A third section of the conduit passes through a cooling structure so that the fluid flowing in the conduit will be cooled down from its pasteurization temperature before being deposited in the second tank.

Abstract: According to the method for preparing frothed milk or café crème, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber, located downstream of the venturi chamber, is used, which is in fluid communication with the outlet. The water is supplied under pressure via the water inlet to the venturi chamber, so that a reduced pressure is created in the venturi chamber. The concentrate inlet is brought into fluid communication with a stock of milk or coffee concentrate, so that, as a result of the reduced pressure in the venturi chamber, via the concentrate inlet, milk or coffee concentrate is sucked into the venturi chamber. The milk or coffee concentrate and the water then flow together via the outlet to the whirl chamber, and the milk or coffee concentrate and the water are beaten in the whirl chamber to form frothed milk or café crème.

Abstract: An apparatus and method of the heat treatment of a fluent food product with steam includes a pressure vessel having a steam inlet at one end and an a product outlet at the opposite end; an inner partition wall having an open end defines the product introduction and treatment chamber and includes a fluid distribution device adapted to provide a plurality of discrete turbulent sprays that impact in a turbulent manner on the interior surface of the partition wall to then flow downwardly to the open end in a turbulent manner while steam flow upwardly toward a vent located at the top of the treatment chamber; balanced flow of steam is effected by apertured baffles extending between the interior wall of the vessel and the partition wall.

Abstract: Feed Machine, preferably for use in machines for processing ice-cream mixtures or the like, having an element that swings (202; 203; 204; 205; 206) about a given axis between two positions and works in conjunction with a suitable housing (102; 103; 104; 105; 106) located at an opening made in one wall (1) of the machine (10). One of the two positions of the swing element (202; 203; 204; 205; 206) allows communication between the processing chamber and the outside environment and the other position prevents such communication. The housing (102; 103; 104; 105; 106) presents on its surface a funnel-shaped cavity (112; 113; 114; 115; 116) open at the bottom.

Abstract: The invention concerns an apparatus for continuously tempering a fat containing chocolate mass, whereby the mass is subjected to a primary cooling, a subsequent secondary cooling creating crystals in the mass, and a final reheating.

Abstract: A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of a cycle.

Abstract: An ice cream making apparatus includes a container having a bottom opening for passage of ice cream, and a discharging mechanism mounted on the container below the bottom opening and adapted to discharge ice cream out of the container. The discharging mechanism has a hollow guide which is mounted on the container and which defines a passageway therein for communication with the bottom opening, a gate member disposed underneath the passageway and mounted slidably on the hollow guide for moving in a transverse direction across the passageway to seal the passageway, and a linkage mechanism pivotally mounted on the hollow guide for rotating about an axis to manipulate movement of the gate member in the transverse direction.

Abstract: The invention relates to a device and a gentle process for homogenizing fatty liquid natural products, particularly for homogenizing milk or cream products, e.g. cow's milk, sheep's milk or goat's milk, with a fat content of up to 50 wt. %.

Abstract: A continuous liquid pasteurizing apparatus and method for effectively pasteurizing microbes or bacteria having heat-resistance and/or pressure-resistance, such as sporangium, with low temperature or by maintaining a high temperature for a short time, wherein an electricity conducting unit (9) for pasteurizing the liquid is provided within a pressurized container (1), and an upper end portion of the electricity conducting unit(9)is connected to a supply opening (3)for liquid, while a lower end portion thereof is connected to a reservoir portion(10)which is cooled by a cooling mechanism involving heat exchange with cooling water(7). The thus-pasteurized liquid is reserved in a reservoir portion (10)and is taken out from an outlet opening(4)through a conduit (11)outside the container(1).

Abstract: An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.

Abstract: A fully automatic, milk inclusive espresso coffee machine which includes coffee bean grinding and brewing apparatus and a milk aeration system which pumps a selection of milk from an internal refrigerator through a choice of aeration processes to a steaming apparatus for heating and further conditioning the milk for joining the brewed coffee liquor. With each beverage production cycle all milk is hygienically either served or returned to its refrigerated reservoir. A process is disclosed which includes pumping milk, all in a refrigerated environment, selectively along a plurality of milk lines one of which may inject air for foaming the milk to a steam delivery line for heating and steaming it and delivering it to a beverage cup. After the desired amount of milk has been delivered, the steam flow continues momentarily to cleanse the line of residual milk.

Abstract: A method and apparatus for continuous manufacture of viscous food products such as process cheese-type products wherein a formulation is continuously pumped through a processing chamber comprising an elongated tube or housing having. a rotor which shears the formulation as it travels longitudinally through the tube while imparting little or no axial motion to the formulation as a result of contact with the rotor. The temperature of the formulation as it enters the processing chamber may be in the range of about 150.degree. F. to about 250.degree. F., and the residence time of the formulation may be between about 30 seconds and about 8 minutes. The formulation may be subjected to shear of between 10 and 1,000 sec.sup.-1 with an absolute viscosity .mu. of between about 20 and 50 poise, while the rotor is operated at a rotational velocity of between about 10 rpm and 800 rpm.

Abstract: An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.

Abstract: Method and apparatus for the continuous sterilization of a non-packaged biological liquid, particularly milk and its byproducts, containing bacterial and sporal loads, including the steps of a) gradually preheating the liquid to a preheating temperature proximate to a maximum temperature of the process; b) irradiating the liquid with an electromagnetic field with a frequency of less than 1 GHz so as to heat the product to the maximum temperature of the process; and c) rapidly cooling the liquid to a temperature of approximately 15.degree. before packaging. The preheating temperature attained during the preheating step a) is between 90.degree. C. and 140.degree. C. and the maximum temperature reached during the irradiation step b) is about 165.degree. C. with a thermal gradient between about 0.1.degree. C./s and 10.degree. C./s, so as to provide a high temperature heating of the liquid while preventing destruction or alteration of the active principles and organoleptic properties of the liquid.

Abstract: An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.

Abstract: This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10)to supply soymilk up to a half of the thickness of the bean curd to be produced. A hopper unit (41) is provided to place garnishes (G) onto the soymilk being carried on the conveyor belt. Furthermore, a second soymilk supply nozzle is provided to supply additional soymilk over the soymilk with garnishes carried on the belt conveyor till a certain level. A solidifying process and a maturing process of the materials placed over the conveyor (10) progress along with time during the supply stages. Then what is obtained from these steps after solidification is a bean curd with garnish(es) center.

Abstract: An object of the present invention is to provide a continuous production method of bean curd, and an apparatus thereof, capable of utilizing heat of the soybean milk efficiently, dramatically reducing the production time, and minimize the amount of the thickener and the solidifying agent. In the present invention of a continuous production method of frozen bean curd where a thickener and a solidifying agent are added to soybean milk, matured and solidified to make bean curd, and frozen, the soybean milk is conveyed continuously in a fluid state, with the thickener and the solidifying agent continuously injected thereto, and putted in a maturing section successively for maturing and solidification.

Abstract: A semi-continuous process for high-pressure sterilization of a liquid or solid product, in which the sterilization of successive volumes of the product is performed by compressing the product at high pressure in a variable treatment chamber of generally tubular shape and of circular cross-section.

Abstract: A method for continuous production of consumer milk with a variable fat content including microfiltration of a flow of skim milk. From the microfilter there is obtained a retentate flow and a permeate flow. The permeate flow of skim milk is subjected to a heat treatment and is then mixed with a partial flow of high temperature treated cream product in a desired amount. From this, there is obtained consumer milk with a good keeping quality.