Abstract: A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

Abstract: A vitamin concentrate delivery system including a positive displacement pump having a pump drive and a pump controller, and a flow measurement or detection unit having a magnetic flow tube, a transmitter and a recording device to regulate the flow of liquid vitamin concentrates into food products. A method of adding the vitamin concentrates to the dairy products is also described.

Abstract: A dispenser (1) for filling containers with confectionery such as ice cream includes a plurality of filler nozzles (2) with inlet openings (27, 28) and nozzle tips (3, 7), in each filler nozzle including a filler piston (9) displaceable in a filler housing (10). The filler housing and the filler piston are produced from a stainless steel with a treatment so that these surfaces can move together without tearing and at the same time are produced with such tolerances that the gap formed between the piston and the housing is impermeable to the confectionery but not impermeable to liquid. A hose/pipe arrangement (40) for detergent is connectable with the inlet openings (27, 28) and the nozzle tips (37) for flushing and cleaning, the detergent passing through the gap between the piston (9) and the housing (10) to exit through a hollow space (50) and be flushed by the detergent introduced from at least one nozzle tip (37). Owing to this, complete flushing/cleaning of the nozzle arrangement (1) is obtained.

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 emulsifier suitable for emulsifying steam, air and milk for preparing frothed milk for cappuccino and similar beverages. The emulsifier comprises a first steam inlet, an air inlet, a first milk inlet, a first suction chamber and a mixing chamber. The first steam inlet, the air inlet and the first milk inlet open into the first suction chamber. The first suction chamber is in fluid communication with the mixing chamber. The emulsifier further comprises a second steam inlet, a second milk inlet and a second suction chamber. The second steam inlet and the second milk inlet open into the second suction chamber. The second suction chamber is in fluid communication with the mixing chamber for preparing hot, non-frothed milk under supply of steam to the second steam inlet.

Abstract: A molder/chiller for pasta filata cheeses uses segmented water jackets each holding a plurality of mold tubes. The jackets may be separately filled with chilled water for chilling and heated water for releasing the cheese blocks as a wheel rotates made up of the jackets rotates. A central water distribution valve and manifold with radiating source and sink pipes allows simple closed loop cooling and heating fluid circulation reducing contamination and providing improved energy efficiency and elimination of the need for Teflon coatings. Rotation of the distribution manifold may provide the needed valving action without separate controllers.

Abstract: A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, is provided. The plant comprises: an infusion chamber having an outlet opening, in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam therein; a vacuum chamber having an inlet opening in communication with the infusion chamber for removing water from the fluid foodstuff; and a positive-displacement pump connected to the outlet opening of the infusion chamber and connected to the inlet opening of the vacuum chamber in such a manner that during operation of the plant a pressure drop applies across the pump in the flow direction of the fluid.

Abstract: A plant and method for coagulating, pasteurizing and cooking food having a liquid or pasty base including a plurality of stations, devices for implementing a processing step on the food in each station, at least one container into which the food to be processed is initially placed, and devices for enabling the container(s) to be successively positioned in the stations to thereby subject the food in the container(s) to processing by the processing devices in the stations. The processing device in at least one station includes a variable-speed dynamic radial heat exchanger for affecting the temperature of the food.

Abstract: An enclosed food processing device is provided having one or more conveyor belts and vertical agitators positioned above the belt. The agitators have forward and backward prongs that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen by an inlet deflector plate, which is adjustable to account for the different rates at which the food may flow into the device. Ramps are positioned under the device to collect liquid drained from the food, and the ramps have independent segments that separate the liquid based on the stage of the process at which it is drained from the food. A salting apparatus is provided for conveying salt to the food to be processed. The salt is dispensed in proportion to the amount of food to be salted. Salt is moved from a salt hopper into a chamber by a rotating dispensing wheel.

Abstract: The present invention provides a process for continuous production of cheese products in which: a) an essentially homogeneous liquid product stream is produced from the starting materials necessary to produce the cheese product; b) the liquid product stream is, if desired, subjected to heat treatment; c) the product stream is, if desired, cooled down to a temperature suited for setting viscosity; d) the viscosity of the liquid product stream is set to a desired value by directing all or part of the product stream through a closed circulation system, at least at the beginning of the process, and in the process, subjecting it to a shear force; and e) the product stream is diverted from the circulation system and, after any desired further treatment and/or interim storage is removed as a finished product.

Abstract: A container for food products which includes a large, smooth, continuously curved label area on a front wall, a large label area on a top cover, and a pair of stabilizing projections such as beads associated with the bottom edge of the front wall to stabilize the container in a display position in which the top wall is tilted up to an inclined upright position rather than a horizontal position, with the stabilizing projections engaging a support surface on which the container is supported. In its preferred embodiment, the container comprises a pair of compartments joined by a generally horizontal web having a flange which includes a flat stabilizing front transverse edge portion to cooperate with the stabilizing projections on the curved bottom edge of the front wall. The compartments comprise a larger front compartment and a smaller rear compartment to maintain an acceptably low center of mass for satisfactory stability when the container is in its inclined position.

Abstract: Solenoid valves for controlling the gas flow to burners are controlled by an electronic microprocessor card by means of pulse-width modulated signals. The electronic card can receive signals from a timer to be set by the user, and from means by which the user selects the heat output of the burners. The first of said means to be operated by the user after setting the time makes the relative burner dependent on the timer. When the two data (time and heat output) have been set, the card extinguishes the flame of the dependent burner when the set time has expired.

Abstract: A cheese processing machine includes an extruder assembly for forming the cheese into a string. The disclosed assembly has two extruders each forcing a different type of cheese in a plastic state into separate chambers of an extrusion head. The extrusion head has a series of apertures with each one communicating with both the first and second chambers, wherein cheese from each chamber is extruded simultaneously through each aperture to produce a string with both types of cheese. The extruded cheese string travel along brine filled troughs while a tube over each trough directs a plurality of brine streams which strike each cheese string and apply a torque which twists the string lengthwise. The cheese cools as it moves along the trough fixing the twisted shape of the string.

Abstract: A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a salt solution from the food residues; (2) passing said salt solution through an evaporator to decrease the water content thereof; (3) adjusting the temperature of the salt solution, typically within the range 15.degree.-25.degree. C.

Abstract: A system for recovery of dairy product from a milk storage tank includes a recovery tank disposed to receive raw milk product from the storage tank, a fluid treatment section disposed to apply treated fluid to the storage tank to loosen residual milk solids from the storage tank and to provide a diluted milk fluid when the storage tank is emptied, and a filtering system disposed to receive the diluted milk fluid from the storage tank, filter the diluted milk fluid, and pass a treated fluid to the recovery tank.

Abstract: An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device to be split up in a first and second fraction. The first of these is led to the atomizer in the drying chamber to perform a first agglomeration and the resulting agglomerates are accommodated in an external fluid be in the drying chamber and from this transferred to an external fluid bed. Also the second fraction is transferred to the external fluid bed where water by a second atomizer is atomized over a fluidized layer of agglomerates to perform a second agglomeration of product.

Abstract: A device (10) for producing a heated milk-air emulsion comprises, at the inside thereof, circulation paths for steam, milk and air towards a delivery outlet (11). A blocking means (20) is drivingly slidable to close the delivery outlet (11) and thereby enable execution of an inner-cleaning cycle in the device on activation of steam circulation. Advantageously, the delivery outlet (11) is formed of a duct (25) the free end (26) of which is of tapered shape. Axially disposed inside duct (25) is a dispenser (27) at which the circulation paths arrive and which has radial passageways (28) opening into the duct (25). For accomplishment of the blocking means, the duct and dispenser are axially slidable relative to each other to bring the dispenser (27) to a sealing contact position against the duct (25) thereby closing passage of same to the the outside.

Abstract: A bubble-forming sleeve for an espresso coffee maker includes a generally vertical sleeving portion which has a central bore formed therethrough and which is sleeved fixedly on a nozzle that is fixed on an end of a vapor tube of the coffee maker in such a manner that a liquid-tight seal is established between the nozzle and the sleeving portion, and a mixing portion which is attached around a lower end portion of the sleeving portion and which is immersed entirely into the beverage within the container. The mixing portion has a downwardly opened mixing chamber which is located under and which is communicated fluidly with the central bore of the sleeving portion so as to permit vapor flow from the nozzle into the chamber, and a generally vertical air passage unit which is communicated fluidly with the chamber at a lower end and with an exterior of the sleeve at an upper end.

Abstract: An interface between an aseptic or pasteurized product supply vessel, one or more product dispensing machines, and a cleaning liquid supply vessel is disclosed. The interface can be used for directing milk and other foods from a process line to a packaging or other machine. In one variation, the interface has first and second spaced liquid supply valves, arranged in series, between the cleaning liquid inlet and the product dispensing machine outlet. The piping between the two valves can be drained, and optionally filled with steam or other sterilizing fluid, to provide a barrier between the cleaning fluid upstream of one valve and the food located downstream of the other valve which is en route to the packaging machine. In another variation, the interface has a product supply valve, a drain isolation valve, a drain between those two valves and itself controlled by a drain valve, and a cleaning liquid supply valve.

Abstract: A mixer and method of mixing are described which involves forming a viscous first fluid into a thin film by passage through an annulus and then injecting a second fluid into the flowing liquid. Injection may be through either annulus-forming surface or both in various patterns. A particular mixer adapted for use in the uniform mixing of rennet and precheese. The precheese is suitably formed by ultrafiltration of milk. The mixer forms an annulus and injects rennet circumferentially into the surface of precheese/retentate flowing in the form of a thin film through the annulus formed by the mixer. Downstream of injection, additional mixing means may be included to further enhance mixing. The mixer is adapted for modification and facile disassembly for cleaning to maintain sanitary standards.

Abstract: A plant for continuously sterilizing fluids, such as milk and cream comprises a sterilizing device (2) in which the fluid is sterilized while steam is fed thereto, and a vacuum chamber (1) for removal of the water from the fluid and from which the fluid is extracted by means of a pump (8). The vacuum chamber (1) is accommodated before the sterilizing device (2) when seen in the flow direction of the fluid, said vacuum chamber (1) being connection to said sterilizing device (2) through a first heat exchanger (11) for heating the fluid before it enters said sterilizing device (2).

Abstract: An aseptic food processing system including a non invasive temperature measurement apparatus capable of processing low acid particulate foods. A magnetic particle is inserted into a food particle in the aseptic system and undergoes heating corresponding to a cold zone in the food product being processed. After heating, the particle is passed by one or more magnetic sensors disposed about the food stream path. The magnetic particle magnetizes in proportion to its magnetic susceptibility as it passes magnets included in the sensors. The particle is chosen to be paramagnetic at processing temperature ranges, and produces a magnetization in a sensor coil in the sensor which is proportional to the magnetic susceptibility. Because the susceptibility varies with temperature, actual temperature measurements of cold zone heating within the food particles may be obtained.

Abstract: The apparatus comprises at least one panel container (12) carrying a plurality of air-core solenoids (3) connected individually or by groups to respective generators adapted to supply the solenoids (3) with such pulsating currents that relative magnetic fields are created on the supported products (2) adjacent to the panel containers (12). The panel containers (12) can be movable and the containers themselves can carry the products (2) to be submitted to maturing. The process provides for products (2) to be submitted to the action of low-frequency pulsating polarized magnetic fields during their maturing cycle. The intensity and/or frequency of the fields is adjusted depending on the amount of liquid and/or weight and/or type of product being matured. The action of the pulsating magnetic fields on the products (2) leads to an important reduction in the maturing times and an improved quality of the final products.

Abstract: A molds is filled with cheese by an apparatus that includes an extruder which injects cheese through the opening in the mold. A plunger is located adjacent to the mold and is contacted by moveable wall of the mold as cheese fills a mold cavity. An actuator may be provided to varying the position of the plunger in order to accommodate different size molds. A sensor coupled to the plunger measures the force exerted by the cheese against the moveable wall. Aa controller receives a force signal from the sensor and produces an output signal when the force reaches a predetermined level. The output signal activates a knife blade which cuts off further injection of cheese into the mold cavity.

Abstract: A device for moulding cheese includes a vessel (1), for containing a mixt of curds and serum, and a series of moulding cups (11), a distribution trough (3) into which mixture from the vessel (1) flows, and a hopper (5) including a row of openings (16) located above the series of moulding cups (11), and disposed at the distribution trough (3) outlet. A mechanism moves the hopper (5) and the series of moulding cups (11) in a horizontal direction relative to each other.

Abstract: A plant for continuously processing cheese mass (7) comprises a first substantially horizontal conveyor (1) conveying the cheese mass (7) in one direction and a second substantially horizontal conveyor (2) conveying the cheese mass (7) in the opposite direction. The second conveyor (2) is accommodated below the first conveyor (1) and is adapted to receive the cheese mass (7) from the exit end of the first conveyor via a guide plate (14) carrying the cheese mass obliquely downwards onto the second conveyor (2). Transferring means (8,10) are accommodated at the exit end of the first conveyor, said transferring means comprising guide surfaces (9,11) supporting the cheese mass (7) in a downwardly inclining path towards the guide plate (14).

Abstract: A method and apparatus is provided for pasteurizing and inactivating a continuously flowing product without scorching the product. Microwave heating is used to gradually raise the temperature of the fluid up to the pasteurization or inactivation temperature. Preferably, the fluid is preheated to a temperature within a few degrees of the pasteurization or inactivation temperature. Surface conductive heating and heat regeneration can be used for economically preheating the fluid.

Abstract: A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-containing retentate (R) and a permeate (P) with a low content of spores and bacteria. The cream fraction (CR) is sterilized in a sterilizing unit (16), and the sterilized cream (STCR) or a portion thereof is mixed with the permeate (P) into standardized milk. The retentate is recirculated to the centrifugation unit (4) which is of the type separating the material into the cream fraction (CR), the skim-milk fraction (SM), and furthermore a sludge fraction (SL). The plant and the method ensure a high microfiltration capacity and the cheese formation properties of the milk is maintained.

Abstract: Pasteurizer for food products comprising a tank provided with agitator means connected to actuating means, characterized in that said tank has on the bottom a chamber cavity in which said agitator means are accommodated, said chamber being provided on the bottom with a hole which faces, towards the inside of the chamber, the internal cavity of a cylindrical sleeve projecting inside the chamber and fixed thereto, and, towards the outside, the actuating means, said agitator means being provided with a movement transmission shaft which, inserted in the cavity of the sleeve and through the hole on the bottom of the chamber, is coupled to the actuating means, said internal cavity of the sleeve being provided with fluid sealing means.

Abstract: An apparatus for separating whey from a slurry-like material such as bean and dairy products, includes a screen, a jacket mantling the screen with a first space outside the screen and a second space inside the screen, wherein the first space provides a whey chamber of a size which allows the screen to be submerged in the whey staying therein after the whey is squeezed through the screen, a spiral screw rotatively housed in the screen, the blades of the screw being kept in contact with the wall surface of the screen such that the whey is prevented from reversely flowing; and a take-out port provided in the jacket so as to allow the whey in the first chamber to overflow therethrough.

Abstract: A sanitary nozzle mount for use with a filling apparatus for flowing food product includes elongated, hollow, slidably engageable inner and outer filling tubes and a spacer coupling adapted to secure the inner and outer tubes in axially spaced relation with one another. The tubes are adapted to secure therebetween a removable filling nozzle having a mounting portion having a generally circular cross-section and including an inwardly extending, circumferential mounting ring. The inner and outer filling tubes each include a mounting element extending outwardly therefrom, configured for engagement with the spacer coupling. The inner filling tube has a length dimension greater than the length dimension of the outer filling tube. The inner tube includes a nozzle receiving end which has a circumferential locking element and a guide element which are adapted to engage the nozzle mounting ring therebetween.

Abstract: An apparatus and method for manufacturing mozzarella cheese. Cheese curd is cooked and stretched in a heated water bath (2), augers (3) mounted therein transporting the curd therethrough to an outlet (8). The outlet (8) conjoins with a conduit (7), controlled by valves (9), to provide a pressurized supply of curd to a bank of fill-heads (10). Each fill-head (10) includes two volumetric metering compartments (13) which provide a dual discharge at an outlet (12) thereof. Hoops (14) are placed at the outlets (12) to be charged from the fill-heads (10). A hoop (14) can have a divider (19) inserted therein to divide the hoop (14) into two compartments (20 and 21) corresponding to those of the fill-heads (10). Before charging plastic liner bags (50) are placed in each hoop (14) or hoop compartment (20 and 21) as appropriate. The liners (50) are subsequently vacuum sealed and then immersed while in their loops (14) in a cooling bath (32).

Abstract: The present invention provides a plurality of two piece wear buttons that insert into the blade of a guillotine and protect the surface of the guillotine as it slide in U-shaped channels within a cheese block forming unit. Each wear button comprises a male portion and a female portion, each portion configured to fit into opposite sides of a through bore drilled in the surface of the guillotine blade. The male portion is provided with an outwardly tapered extension or neck which snaps into an inwardly tapered recess defined within a cylindrical member on the female portion of the button. Each portion is also provided with a lip such that when the male portion and the female portion are joined together within the through bore, the lips overlay the through bore and inhibits product from seeping into the through bore.

Abstract: A process and system for controlling fat content in standardized milk and standardized cream. Whole milk is separated in a centrifuge into high-fat cream and low-fat milk. The high-fat cream leaving the centrifuge and the non-fat milk leaving the centrifuge are controlled to maintain the compositions of each constant. A portion of the high-fat cream is added to a portion of the non-fat milk to produce standardized milk and a portion of the non-fat milk is added to a portion of the high-fat cream to produce standardized cream. The fat content of the standardized cream is regulated by controlling the amount of the non-fat milk added to the high-fat cream.

Abstract: A passive injector including, a flow generator having a first inlet for gas or vapor at a first pressure and an outlet for gas or vapor, a mixing region having an inlet for the gas or vapor leaving the flow generator at supersonic velocity and a second inlet for a liquid at a second pressure, wherein liquid is incorporated into the flow of gas or vapor while maintaining supersonic velocity and a primary flow tube section aligned with an outlet of the mixing region and having an inlet and an injector outlet, the inlet of the flow tube being preceded by a gap surrounded by a cavity, wherein the flow velocity of the mixture is supersonic at the inlet of the primary flow tube section and the supersonic flow changes to subsonic flow within the primary flow tube section.

Abstract: Sterilizing apparatus and a method including a stepped transition heat exchange bank is used to raise the temperature of an incoming fluent food product before introducing the fluent food product to a sterilizing chamber in which the fluent food product is discharged in the form of a free-falling film; sterilizing steam is injected into the sterilizing chamber, all of which is absorbed by the fluent food product; from the sterilizing chamber, the food product with absorbed steam is passed to a vacuum chamber where part of the water in the fluent food product flashes to steam again and is removed for subsequent processing through heat exchangers and recirculation back to a steam generator upstream of the sterilizing chamber. The food product from the vacuum chamber is passed to a stepped heat exchange bank before passing to storage or packaging facilities.

Abstract: Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Abstract: In a process for sterilization and homogenization of a liquid or fluid, these operations are carried out by subjecting the liquid or fluid to ultrasonic frequency vibrations for a predetermined period of time. In a device for carrying out the process, the liquid taken in from a tank (10) is sent by a pump (11) to a chamber (1), inside of which or in proximity to which is arranged a sonotrode (5) connected to a converter-generator (14). As it travels through this chamber (1), the liquid is subjected to vibrations and is sterilized or homogenized.

Abstract: The method includes extruding the pasta filata cheese in form of a cord (2) that is left hanging up to a belt (7) operated at a speed higher than the speed of the coming out of the cord (2) from an extruding device (1) so as to cause a stretching in the free strap of the cord comprised between the extruding device (1) and the transport belt (7). The stretched ribbon (2) is then transversally severed in single portions (18).

Abstract: A microbial food additive for human consumption or as animal feed comprises at least one isolated strain of Sporolactobacillus selected from the group consisting of Sporolactobacillus inulinus and Sporolactobacillus P44. An isolated strain of Sporolactobacillus having Collection Nationale de Culture de Microorganisms of Institute Pasteur Deposit No. I-1089 is described. Supplemented foodstuffs, both animal feed and for human consumption, contain these microbial food additives.

Abstract: A fully automated cappuccino, latte, and espresso brewing machine which includes a refrigerated milk supply from which milk is drawn by a steam driven venturi apparatus. The venturi subcombination includes independently electrically operated valving for the driving steam, for drawing milk from its supply, and for drawing air, as desired, for foaming the milk in a vortex mixer coupled to the output of the venturi. The valving may be sequential so that with each cycle of use of the apparatus, it is hygienically steam cleaned of all milk residue.

Abstract: A multiplicity of variable density fluid streams, each having been processed to yield individual fluid streams of desired densities, are combined in a manner to achieve controlled ratios of each stream as determined by a recipe structure to produce a final mixture of a desired density. This system further allows injection of solids or other pumpable fluids utilizing the same overall control equipment, compensating for displacement to again yield a final mixture to meet a desired weight per unit volume. This system may be utilized to manufacture a variety of products, especially edible foods such as frozen toppings, marshmallows, ice creams and other comestibles. The overall control system hardware may be extended to further control related aspects of process equipment such as heat exchange functions, flowrate, level, pressure, and the like, as may be required to achieve economical utilization of the microprocessor capabilities.

Abstract: A processor for heating and mixing a liquid product, without changing the chemical and other characteristics of the product, includes a plurality of planar elements, or plates, having a thickness sufficient to be mechanically machined and each having a first fluid flow path defined by a groove formed on the top surface of the planar element. Each planar element includes a second fluid flow path which is isolated from the first fluid flow path and defined by a passage extending through the planar element from the top surface to the bottom surface. A mounting system or device mounts the planar elements adjacent one another so that the bottom surface of one planar element is in contact with the top surface of the planar element just below it. In addition, the plates are aligned such that a first fluid, such as a heating medium, will flow between a first and second planar element and a second fluid, such as a liquid product being heated, will flow between a second and third planar element.

Abstract: A milk foaming device for emulsifying steam, milk and air to produce foamed milk. The milk foaming device includes an ingredient combining assembly for combining the steam, milk and air connected to a swirl chamber for blending the ingredients. A discharge tube is attached to the swirl chamber for dispensing foamed milk therethrough. A concave notch is formed in the walls of the discharge extending from a dispensing port of the tube upwardly along the walls. The notch retards or prevents formation of bubble surfaces over the dispensing port of the discharge tube and thereby prevent splattering of milk. A laminator is provided in the tube and extending therefrom for inducing a columnar flow of foamed milk from the discharge tube.

Abstract: A cup holder is provided which is suited for attachment to a spout of a conventional beverage preparation machine so as to support a cup in a fluid-receiving orientation adjacent to such spout. The cup holder includes a base which is configured for securement to the spout, and a U-shaped cup-gripping member which includes a pair of space side walls separated by generally horizontal floor. One of the side walls extends from the base to the floor and the second side wall extends upwardly from the floor and terminates arcuately to provide a seat for a cup's lip. The arc of the second side wall is similar in shape to the side edge of a conventional lipped cup, accommodating angular placement of the cup on the second side wall during filling of the cup.

Abstract: The curd ripening apparatus comprises two perforated, semicylindrical baskets (12, 30), rotatably supported on a common horizontal axis, one within the other. Curds are poured into the inside basket, and the outside basket is then rotated of 180.degree. with respect to the other and is latched with latching means (26, 28, 40) to make it integral with the other basket (12, 24) in an angular position opposite to it, so that a closed barrel is formed. One or two motors (36, 38; 136, 138) can rotate both baskets together, so that the curds are rolled until ripe. The inside basket is preferably provided with internal, parallel, transverse blades (42).

Abstract: A method of and equipment for controlling the content of fat in milk. Whole milk is separated into skim milk. Some of the cream is returned to the skim milk to create a standardized milk. The standardized milk is employed to derive a parameter that dictates how much cream is to be added. The fat contents detected in the standardized milk are exploited to vary the amount of added cream. The density of the skim milk is measured at intervals and the results are stored. The density of the standardized milk is measured and more or less cream is added until a prescribed difference between the skim milk and the standardized milk, corresponding to the desired fat content in the standardized milk, is obtained. The density of the skim milk and that of the standardized milk are measured in the same sensor. The result of each measurement of the density of the skim milk is compared with the stored result.

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 and apparatus for processing cheese comprises charging molten process cheese into a mold consisting of a plurality of cardboard lined, open-ended mold cavities oriented in spaced rows and circulating cooling air between and around each row to effect cooling of the cheese to the desired temperature. The rows of columns are defined by pairs of parallel side panels and crossed partitions formed of a rigid material and defining cavities which are elongate and rectangular in cross section. Support members hold the rows of columns in a parallel, spaced apart relation. After cooling, the mold is elevated, allowing the cheese columns covered by cardboard to be discharged from the lower ends of the mold cavities.

Abstract: A support for manufacturing and storage of cheese, including a mesh which is weared and stretched, and then secured on a peripheral, rigid reinforcement. The mesh has weft threads and warp threads which are interlaced, forming crossing zones. A coating of anti-corrosion synthetic material is provided, which coats threads of the mesh and the peripheral reinforcement, thereby forming an organic matrix connecting the weft threads and the warp threads of the mesh. The coating also provides a sealed surface along the threads of the mesh, along the peripheral reinforcement, in the crossing zones of the threads of the mesh, and in a connecting zone of the threads of the mesh to the peripheral reinforcement.