Abstract: A yogurt cultivator includes a heat insulative pan, a heat-resisting carrier plate mounted within the heat insulative pan, the heat-resisting carrier plate defining a plurality of cells for holding respectively a fermentation container that holds cow's milk and milk solids and bacteria for fermenting into yogurt, each cell having an annular inside flange, a plurality of heat conductive top plates and a plurality of electrically insulative bottom plates respectively mounted in the cells and fixedly fastened to the respective annular inside flanges at top and bottom sides, a plurality of ceramic heating plates respectively mounted in the cells within the respective annular inside flanges between the heat conductive top plates and the electrically insulative bottom plates and controlled to produce heat, and a transparent covering covered on the carrier plate.

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 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: An apparatus (1) for continuous tempering of cacao-butter-containing or other fat-containing, chocolate-like mass flowing therethrough. In the apparatus (1) a predetermined, controlled cooling- or heating-stage of the mass is provided. The apparatus (1) comprises a cooling zone (2) with a plurality of cooling surfaces (3), and a subsequent heating zone (4) with a plurality of heating surfaces (5) for the mass during its passage through at least two sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n). The sections comprises mass treatment chambers (6) in succession with associated cooling- or heating medium chambers (7,8). According the invention there is in relation to said sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.n) of mass treatment chambers (6) arranged at least one heat transmission barrier (9). During operation of the apparatus (1) the heat transmission barrier (9) reduces the heat transmission between the sections (C.sub.1 -C.sub.n ; H.sub.1 -H.sub.

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: 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 method and system are provided for pasteurizing a fluid product. Heated fluid product flows through a passageway to a directional flow valve for directing the heated fluid product through either a primary flow path or a divert flow path. A temperature sensor senses temperature of the heated fluid product at a location in the passageway spaced from the valve so that change in temperature of a portion of the heated fluid product is sensed before that portion of the heated fluid product flows to the valve. The valve directs flow of the heated fluid product from the passageway to the divert flow path when the sensed temperature is below a predetermined temperature for pasteurization of the fluid product, and continues to direct the flow to the diverting flow path at least until the sensed temperature is at or above the predetermined temperature for a predetermined period of time.

Abstract: A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a container having a generally square open top around the periphery of which are switch actuators or contacts. A square cover having a plurality of vent openings formed therethrough and electrical switch devices positioned about its periphery for cooperation with those on the rim of the container is used to select the mode of operation for accommodating the type of food item being prepared based on which of the four possible ways it can be positioned on the container. A motor-driven paddle device is rotationally journaled with respect to the cover and the motors therefor are adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made.

Abstract: A method of continuously manufacturing a cheese or a cheese speciality from curds, the method comprising the following steps:a) raw materials including at least broken curds are inserted into a screw extruder (10) inside a sheath (11);b) the raw materials are transferred inside the sheath which has at least one section in which the temperature lies in the range 60.degree. C. to 85.degree. C., the configuration of the screws (12) and the temperature inside the sheath (11) being adapted to transforming the raw materials by mixing, texturing, and cooking;c) the resulting product is extruded from the downstream end of the sheath (11) through a die adapted to texture, shape, and cool the product; andd) the extruded cheese or cheese speciality is cut to a desired length.

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: A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm water bath through a nozzle having multiple holes. A constant amount of warm water kept at a fixed temperature is supplied to the water bath. This process converts the protein solution into curd useful in producing various types of cheese.

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: 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: The present invention relates to a form system for tofu production, comprising: a bottom plate; a frame, surrounding the bottom plane; a form grid, further comprising: a border, having a plurality of holes, surrounding an area, which is relatively wide at the top side and relatively narrow at the bottom side, a plurality of V-shaped longitudinal ridges, having two ends connected with the border and open to the bottom side, and a plurality of V-shaped transverse ridges, having two ends connected with the border and open to the bottom side, such that the form grid is divided into a plurality of fields, which are relatively wide at the top side and relatively narrow at the bottom side; a gauze cloth; and a top plate; wherein, for producing tofu, the frame is placed on the bottom plate, the bottom side of the form grid is placed on the bottom plate, the gauze cloth is laid from the top side on the form grid, covering the fields, tofu raw material is poured into the fields, the top plate is laid on the tofu raw ma

Abstract: The apparatus of the invention comprises three stages. The first stage extracts soy milk from soybean go, and comprises a cylindrical pot, a cylindrical filter for receiving go held within the pot, there being an annular gap between the filter and the pot, a wire cloth disk movable within the filter, the disk having a circumferential seal for sealing between the edges of the disk and the sides of the filter, and a press assembly for urging the disk downwardly within the filter, whereby soy milk is extracted from the go, passes through the filter and into the annular gap. The soy milk is cooked in the pot. A solidifier is added while a second stage of the apparatus of the invention creates a gentle turbulence within the soy milk. After the soybean curds are formed, the third stage of the invention compresses the curds into tofu. The third stage comprises a form having openings for escape of whey which fits within the pot.

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: 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 and method are provided for forming a package with heat tack seals for a slice of a food item. A web of thermoplastic material is first formed into a tubular arrangement with a longitudinal heat tack seal. To form the tubular arrangement, means are provided for folding a continuous web of thermoplastic material into a tube and for continuously forming a heat seal along the longitudinal face of the folded web. The food item which has been formed into a soft mass, is then inserted into the tubular member and the tubular member is flattened to form a thin film tube. Means are provided for forming a heat tack cross-seal which is disposed substantially transverse to the longitudinal forward moving direction of the web.

Abstract: A cheese processing vat of the type having a pair of interconnected wall portions each having a compound frustoconical shape, with agitator panels rotating therein to sweep volumes which correspond to the frustoconical wall portions, said agitator panels having radially inner edge portions spaced radially outwardly from the axis of panel rotation, and the axes of rotation of the two panels are spaced at a distance less than the radius of the volumes swept by the panels. In this manner, the overlap in the volumes swept by the respective panels permits the radially outer edge portion of one panel to pass through the normally quiescent space at and beyond the axis of rotation of the other panel. A unique divergent cutting blade orientation positions a framework of outwardly extending blades and intersecting longitudinally extending blades so that the blades are neither parallel to nor perpendicular to the axis of panel rotation. This provides beneficial cross cutting of the cheese mass during processing.

Abstract: Heat is applied to a solid or semi-solid material in a cylindrical container in such a way that a precise, predetermined amount of heat is transferred to a horizontal layer of the material until it softens sufficiently to allow the heating element to sink into the material where it will heat the next layer. The container is rotated about a vertical axis, and a horizontally-oriented heating element is lowered into contact with the material to apply heat to a horizontal layer. The heating element is lowered through the material in a controlled manner to heat progressively lower layers within the container, until the whole container has been heated. The heating element may be heated by pumping hot water therethrough, or by other means. A container of hot liquid may be cooled in a similar fashion, by gradually raising a cooling element from the bottom of the container.

Abstract: A cheese processing vat of the type having a pair of interconnected generally cylindrical wall portions with agitator panels rotating therein to sweep generally cylindrical volumes includes agitator panels which have radially inner edge portions spaced radially outwardly from the axis of panel rotation, and the axes of rotation of the two panels are spaced at a distance less than the radius of the volumes swept by the panels. In this manner, the overlap in the volumes swept by the respective panels permits the radially outer edge portion of one panel to pass through the normally quiescent space at and beyond the axis of rotation of the other panel. A unique divergent cutting blade orientation provides beneficial cross cutting of the cheese mass during processing.

Abstract: The disclosure relates to an apparatus and method for controlling a system used to pasteurize food products such as milk, orange juice and raw eggs. Such system has components including at least one product tank, a pump for flowing a product through the system, a flow diversion device and a heat exchanger. The apparatus has a programmable logic controller linked to at least one component and also includes a display panel having (a) a depiction relating to one of the components, and (b) an input device such as a touch-pad type pushbutton connected to the controller for controlling a component. There are several depictions displayed in sequence and when a depiction is displayed, the input device associated therewith is also displayed and may then be actuated. After pasteurization, a batch report is printed. Vitamin injection is optionally available.

Abstract: A milk frothing system is provided whereby milk is first frothed by controlled introduction of air, and then heated by circulation in a conduit which passes through a hot water tank. Milk initially is drawn into a milk frother from a cold milk supply, such milk supply preferably being replaceably housed in an onboard refrigerator. Once frothed, milk is directed through a frothed milk conduit, passing through an ambient pressure hot water tank so as to heat the frothed milk. An espresso water conduit similarly may be connected to a water supply, such espresso water conduit passing water through the hot water tank so as to heat the water. The heated water is passed through espresso grounds to produce espresso which is discharged through an espresso discharge nozzle. The hot frothed milk is passed directly through a milk discharge nozzle for use in making a beverage such as cappuccino or the like.

Abstract: A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.

Abstract: The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.

Abstract: An apparatus is provided for serving the dual purposes of baking bread and for churning butter. The apparatus includes a processing chamber which releasably receives a pan which retains the ingredients to be processed. The pan includes a paddle which rotates to stir bread and to churn butter. The processing chamber further includes a heating element surrounding the pan which heats the pan during a bread baking operation. A power controller controls a motor which drives the stirring paddle and controls the heater during a bread baking operation. A switch is supplied between the power controller and the power supply to disconnect the power controller during a butter churning operation. The switch further connects the motor which drives the stirring paddle directly to the power source when the switch is set in a butter churning position.

Abstract: The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the chamber. The chamber is surrounded by insulation on the peripheral surface between the openings. A heat exchange surface is disposed over and closes one of the openings. A second heat exchange surface is disposed over and closes the other of the openings. The temperature of the two heat exchange surfaces are different. When a block of cheese is disposed within the chamber, a temperature gradient can be established in the block of cheese in a relatively short period of time. Thereafter, the cheese block can be sliced into appropriate sections for determining moisture content as a function of cheese temperature.

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: An automatic baking machine includes a hollow housing, a container disposed in the housing for containing dough therein, a temperature sensing unit disposed in the housing for detecting an initial container temperature of the container when the automatic baking machine is activated, a heating device operable so as to heat the container, and a programmable microcomputer control unit connected to the temperature sensing unit and the heating device for controlling the heating device to preheat the container up to a preheating temperature corresponding to the initial container temperature for a predetermined time period when the initial container temperature detected by the temperature sensing unit is lower than a predetermined temperature.

Abstract: A machine for producing soybean curd comprises a conveyor having coagulating buckets, a device for filling a mixture of soybean milk and a coagulant into the buckets, means for heating the mixture in the buckets to coagulate the mixture into soybean curd, and a device for withdrawing the soybean curd from the buckets. A preheater for preheating the buckets to a temperature higher than the temperature of the mixture to be filled is disposed for a path of travel of the buckets at a position upstream from the filling device.

Abstract: A method and apparatus of producing reduced lactose milk products by processing raw milk through an ultra high temperature pasteurizer and simultaneously injecting the raw milk and 0.5-3 milliliters per container of lactase enzyme into containers, and immediately sealing the containers, and holding the sealed containers for a predetermined time.

Abstract: An apparatus and method are provided for forming a package with heat tack seals for a slice of a food item. A web of thermoplastic material is first formed into a tubular arrangement with a longitudinal heat tack seal. To form the tubular arrangement, means are provided for folding a continuous web of thermoplastic material into a tube and for continuously forming a heat seal along the longitudinal face of the folded web. The food item which has been formed into a soft mass, is then inserted into the tubular member and the tubular member is flattened to form a thin film tube. Means are provided for forming a heat tack cross-seal which is disposed substantially transverse to the longitudinal forward moving direction of the web.

Abstract: A pasteurized to raw liquid processing system for milk or milk products includes top and bottom tanks, one elevated above the other approximately two feet. The tanks are vented to atmosphere. To prevent foaming, the inlet from a pasteurized source to the top tank is below the liquid level and the same is true of the inlet to the bottom tank which via a throttle valve receives liquid from the bottom of the top tank. Automatic feedback level controls are provided. Since both tanks are vented to atmosphere and because of the gravity flow between the top and bottom tanks, it is impossible to have a vacuum or pressure buildup which would cause a contaminating back flow.

Abstract: The apparatus comprises a vat having a lateral wall and a bottom for pasteurizing, maturing and maintaining a product. A cover adjacent to the lateral wall and to the bottom controls the temperature of the product present in the vat. A first heat-exchange circuit is defined by the cover and by the vat. A heat-exchange fluid circulates in the first heat-exchange circuit. The first heat-exchange circuit includes a heat generator for the heating of the heat-exchange fluid and includes a first heat exchanger for the cooling of the heat-exchange fluid. A second heat-exchange circuit has a tank. A diathermic liquid circulates in the second heat-exchange circuit. A second heat-exchanger is disposed in the tank, and a refrigeration group is connected, in a heat-exchange relationship, to the second heat-exchanger. The second heat-exchange circuit is connected to the first heat-exchanger by a by-pass conduit parallel to the first heat-exchanger.

Abstract: The method includes the steps of: preheating a selected volume of product to a temperature proximate to the maximum temperature of the treatment; irradiating the product with an alternating electromagnetic field in order to heat the product to approximately 50.degree. C.; maintaining the product at a substantially constant temperature for a set time; cooling the product to a temperature close to the packaging temperature. An apparatus for performing the above method includes a pair of facing emitting surfaces connected to the terminals of an oscillator operating below 1 GHz and set to heat the product to a maximum temperature of approximately 50.degree. C. The apparatus also includes a thermally insulated region to maintain the product at the maximum temperature of the treatment for a selected time adapted to ensure the complete destruction of the bacterial and sporal loads.

Abstract: An apparatus for producing fine-textured soybean curd as placed in containers comprises means for filling a mixture of soybean milk and a coagulant into coagulating buckets, means for heating the mixture to coagulate the mixture into soybean curd, covering means for placing an inverted container over each of the buckets to cover an upper-end opening of the bucket without dewatering the soybean curd within the bucket, means for inverting the bucket and the container as placed over the bucket, and means for withdrawing the soybean curd as accommodated in the container from the bucket by moving down the inverted container.

Abstract: A pressure processing method and processing apparatus for sterilization, denaturation, etc. of food materials include a free piston fitted in a pressure container so that the free piston is slidable in an axial direction of the container, the pressure container being partitioned by the free piston into two chambers to prevent mixing and contact between a material to be processed and a pressure medium. The material to be processed filled in and supplied to one chamber is pressure-processed by the sliding movement of the piston caused by supplying the pressure medium to the other chamber. Three or more pressure containers, in each of which is fitted a free piston, are provided, and a series of processing operations including pressurizing and holding, discharge and supply of the material to be processed are carried out in a batch continuous manner in the same time zone.

Abstract: An incubator apparatus (10) for preparing an aerobically cultured plant material, such as a soyfood substrate (11), inoculated with a beneficial microorganism to form a cultured food, such as Tempeh, is described. The incubator apparatus is comprised of a water tray (13), which provides a water bath (15) for heating the inoculated soyfood substrate loaded in shallow metal trays (45), preferably stainless steel trays. The trays are then supported on tray racks (43) that are mounted in the water bath so that the trays are partially immersed in the water bath. The trays holding the inoculated soyfood substrate are then sealed in the water bath by a cover (61). The cover mounts over the tray racks and is partially immersed in the water bath to seal the cover over and around the trays filled with the inoculated soyfood substrate.

Abstract: There is disclosed a dried cheese product which resists burning when exposed to high processing temperatures. The dried cheese product is manufactured by passing a homogenized cheese emulsion through the nip gap of a roller dryer to form at least one sheet of the dried cheese product. The homogenized cheese emulsion includes cheese, an emulsifying agent, a surface-active agent and water.

Abstract: A machine for automatically shaving a large bar of chocolate for forming a thin chocolate shaving that curls into a spiral, for use for decorative purposes. The machine has cutters that will cut an end of a chocolate bar in three separate spirals, on each stroke of the cutter. The chocolate bar is moved a desired distance for new cuts. The knives are partly curved in cross section and have cutting edges that are angled to insure a smooth separation of a thin shaving to form the curl around the curvature of the individual knife. The chocolate temperature is important in cutting, and generally is maintained in the range of 88 to 90 degrees Fahrenheit. The machine itself can be placed in a suitable environment or chamber to maintain that temperature.

Abstract: A plant for manufacturing a dairy preparation made of skim milk and vegatable oil has a first area where the powdered milk is reconstituted to produce liquid skimmed milk to be used, a hot water-oil emulsion area, and a milk water-oil emulsion injection area. The plant further includes static and dynamic mixers, standardization tanks and storage tanks positioned prior to a heater, where the preparation is subject to a sudden heating at temperature 150.degree. for no longer than 4 seconds.

Abstract: An aeration and mixing device used for mixing milk or cream, air and steam for cappuccino to expedite in the dispensing of a properly mixed cappuccino. The device includes snap on fittings for the steam nozzle which has also an air inlet channel of a predetermined size external disposed for cleaning and a mixing chamber all of which is attached to a conventional steam line found on cappuccino devices. The device can be disassembled for cleaning purposes.

Abstract: A food processing vat having an outer shell and an inner vessel to contain a food product with a chamber therebetween includes a contoured bottom having a high point and a low point wherein the food product naturally gravitates toward the low point which a drain may be connected for draining the food product from the vessel. Agitation means in the vessel include a lower blade assembly which is adapted to conform substantially to the contoured bottom of the vessel. Heating means disposed in the chamber between the vessel and the outer shell provide for uniform heating of the vessel and the food product contained therein.

Abstract: A continuous pressurizing apparatus for liquid comprises a plurality of cylinders arranged in parallel and having liquid chambers, of which maximum effective volumes are slightly different from each other, each of the cylinders being provided with a rod and a pair of pistons which are provided at opposite ends of the rod and are slidably fitted into the cylinder to form the liquid chamber; an inlet passage connected to an inlet/outlet path which is in communication with one of the liquid chambers of each cylinder; and outlet passage connected to the inlet/outlet path which is in communication with the other liquid chamber of each cylinder; selector valves disposed at each of the inlet passage and the outlet passage, which are formed on both sides of the connecting portion of the inlet/outlet path, the rods in the cylinders being operated in accordance with procedure of selection by the selector valves such that the pressure of the liquid is increased by sequentially transferring supplied liquid through the in

Abstract: The apparatus is capable of supplying curds continuously, and comprises: a horizontal channel with a tapered bottom, having a feeding auger arranged in the bottom and actuatable by motor means; several cradles with semicircular section, rotatably carried in a horizontal position in the channel above the auger, and having a diameter slightly less than the distance between opposite walls of the channel, and actuatable by actuator means to take a first position with their mouths looking upwards and a second position with their mouths looking downwards; and several cheesemaking tipping vats arranged side-by-side with the channel and adapted to pour curds into the cradles while the latter are in their first position.

Abstract: A material passage whose height decreases progressively towards the downstream side is formed and a hopper (1), a pulverizer (3), a centrifugal separator (4) and a soybean milk receiver (12) are disposed in that order in the downstream direction along the passage. Accordingly, tofu (soybean curd) can be made more readily and automatically. (2) Juice of pulverization prepared by crushing water-containing soybeans with a pulverizer (3) is put into a centrifugal separator (4) consisting of a cylindrical rotary basket (43) rotating on its axis so as to separate soybean milk and bean-curd refuse. To make the apparatus compact, the pulverizer (3) and the centrifugal separator (4) are disposed in a casing having the same space.

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. An apparatus useful for carrying out the method of the present invention is also disclosed.

Abstract: A float control assembly for controlling the flow rate through the discharge duct of a steam infusion apparatus, the assembly including a hollow torus shaped float mounted in the discharge duct a portion of the float projecting above level of fluid in the discharge duct, a magnet mounted in said float, a set of proximity switches mounted on the discharge duct to monitor the position of the magnet in the discharge duct, and a fluid control system response to the position of the float for controlling the rate of flow of fluid through the duct.

Abstract: A spray drying mechanism for agglomerating food powders in which a standard spray dryer having a drying chamber is used. Spray nozzles extend into the drying chamber and are supplied with an agglomerating medium which the spray nozzles spray into the drying chamber. Powdered food supplying mechanism is provided for directing the powdered food against the agglomerating medium being sprayed from the spray nozzle into the drying chamber in order to agglomerate the powdered food. The agglomerating medium is sprayed in the drying chamber in a cone-shape configuration and the powdered food is directed against the cone-shaped configuration of the agglomerating medium.

Abstract: A process for producing bean curd comprising the steps of cooling soybean milk and bittern individually to below the coagulating temperature of the milk, mixing the cooled milk and bittern together and filling the mixture into buckets, coagulating the mixture in the buckets by heating, and withdrawing the coagulated milk from the buckets and detwatering the coagulated milk to obtain formed bean curd. An apparatus for practicing the process comprises a mold box and a pressing closure each having in a required portion a multiplicity of holes not passing the coagulated milk therethrough but permitting the water contained in the coagulated milk to pass therethrough.