Abstract: A baking machine provided with a yogurt manufacturing device and a manufacturing method thereof are disclosed with: a first heating means; a baking room; a first temperature sensor; a controller for controlling all components; a yogurt preparing vessel; a fermenting room for accommodating the yogurt manufacturing vessel; a temperature elevating device for elevating the fermenting room temperature; a second temperature sensing means for detecting the fermenting room temperature; and a temperature lowering device for lowering the fermenting room temperature. Through manipulations of selective switches, either yogurt can be manufactured simultaneously with the baking of bread, or only yogurt or only bread can be manufactured.

Abstract: The improved milk pasteurizing control apparatus is of the type having a flow diversion valve controller in an enclosure with a door, panel or the like required to be sealed on the outside of the enclosure by a regulatory official. Such seal is applied only after the official is satisfied that the controller and its control routine is operating properly. The improvement includes a controller with a computer chip for executing a control routine programmed in the chip. A barrier, overlay or other obstructing technique within the enclosure "blocks" access to the chip program and prevents alteration of the routine. If the exterior seal is broken (to perform certain types of maintenance, for example), the door may be re-sealed by the official without again testing the entire control routine.

Abstract: A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number of vertically disposed pipes held between upper and lower holding plates. The interior surface of the pipes is an aluminum alloy for corrosion resistance. A circulating pump and valves circulate the liquid egg or other liquid through the pipes in the casing.

Abstract: The invention relates to an apparatus for the control of a pasteurizing process, designed to be applied to the middle area of a pasteurizer, located downstream of a heating area from which bottles (1) of product carried by a conveyor (2) come, and upstream of a bottle cooling area. In said middle area of the pasteurizer, provision is made for four tanks (7, 8, 9, 10) containing water at differentiated temperatures which feed an equal number of sprayers (3, 4, 5, 6) located above the bottles (1) in movement. The two middle tanks (8, 9) are each divided into two chambers (12, 13; 24, 25) separated by an upright partition (11; 23). In the event that the conveyor (2) should undergo an emergency stop, the bottles (1) that at the moment are in the area having the highest temperature are automatically sprayed with water at a lower temperature coming from the corresponding tanks whereas the high temperature is maintained in the tanks having the highest temperature until the emergency state is over.

Abstract: For the metered addition of copper ions in cheese production in a stainless steel kettle(a) CO.sub.2 is introduced into the added water,(b) copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,(c) the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions and(d) the added water containing CO.sub.2, copper ions and enzymes is added to the raw milk for the cheese production.An apparatus for carrying out this procedure is characterized by(a) an electrolyzing tank (10) having an anode (11), a cathode (12) and a vent (13),(b) means (1, 2, 3, 4, 6) for feeding added water into the electrolyzing tank (10),(c) means (5, 7, 8, 9) for the metered addition of CO.sub.

Abstract: A bean curd producing machine comprising soybean milk coagulating means, means for dewatering and shaping coagulated soybean milk and means for delivering bean curd shaped by dewatering. The coagulating means comprises a bucket conveyor disposed within a heating chamber and having coagulating buckets arranged in parallel rows, and a distributing trough disposed above the paths of travel of the buckets in all the rows thereacross and formed in its bottom wall with filling openings positioned immediately above the respective rows of buckets. The dewatering-shaping means comprises a bucket conveyor having press buckets arranged in parallel rows and each formed in a required portion with many dewatering apertures, a press bar disposed above the paths of travel of the press buckets in all the rows thereacross, and lids suspended from the press bar each by a spring, equal in number to the number of the press bucket rows and each provided for one press bucket.

Abstract: An enclosed food processing vat is provided having two or more generally horizontally-oriented partial cylindrical inner wall sections, each inner wall section conforming to a first portion of an swept volume created by the rotation of an agitator means about a horizontal shaft, the distance between the shafts being slightly greater than the radius of the swept volume so that a second portion of the swept volume for each shaft intersects and overlaps the swept volume of adjacent shafts. Each shaft is provided with a series of combined cutting and stirring paddles comprising a series of blades arranged both perpendicular to the shaft and parallel to the shaft that are sharpened on one side only and fixed so that when the shaft is rotated in one direction cutting will take place; whereas, when the shaft is rotated in the other direction stirring will take place.

Abstract: A pulsation dampener useful to dampen pressure pulsations in milk flowing between a reciprocating-piston pump and a homogenizer. A rigid tube having a perforated portion is surrounded by an elastomeric sleeve. A rigid sleeve surrounds the elastomeric sleeve. Mounting ferrules are welded to opposite ends of the rigid sleeve. Annular beads at opposite ends of the elastomeric sleeve fit into annular grooves in the mounting ferrules. When matching ferrules are clamped tightly to the mounting ferrules, parts of the elastomeric sleeve are displaced, so as to form seals around the rigid tube. The rigid tube, the mounting ferrules and the elastomeric sleeve respectively are configured so as to permit the rigid tube to be axially withdrawn from or inserted into the elastomeric sleeve, without substantial interference, when the matching ferrules are removed.

Abstract: A pasteurizer for foodstuff mixtures comprises a tank with which are associated heating, cooling and mixture circulation means. The tank (11) is ellipsoidal in shape with a bodyshell (12) and a base (13), and the said mixture circulation means comprise an auger-type device (15) mounted adjacent to the base (13), which is in the form of a disc (16) and is slightly drawn so as to have a tapered circumferential edge (17). From the upper side of the disc (16) there extend tabs (18) which form respective mixture aspiration ports (19), while below the ports (19) there extend respective centrifugal blades (20), which move the aspirated mixture through the ports (19).

Abstract: A device for taking milk by creating a vacuum in its container and supplying it already whipped directly to the cup for the preparation of Italian cappuccino coffee in combination with the steam nozzle of an expresso coffee machine. A device of this type comprises a tubular body having an inner conical seat in the vicinity of one end with which the output conical surface of an injector cooperates to form a space, the injector being extended in the form of a rod provided with splash-guard members up to the opposite end of the tubular body for leak-tight connection with the steam nozzle and with the tubular body. An air intake upstream of the splash-guard members and a rubber connection for taking the milk from the container are disposed to communicate with the space while at the downstream end of the conical seat there are disposed two coaxial nozzles forming a space via which the milk is whipped and discharged.

Abstract: Disclosed is a tofu manufacturing apparatus. The tofu manufacturing apparatus comprises a raw material tank containing soybean powder, a soy milk generator vessel connected to the raw material tank, a soy milk boiling caldron connected to the soy milk generator vessel, a suction means to suck boiling soy milk from the soy milk boiling caldron, a control container receiving soy milk from the suction means, and a tofu forming tank receiving soy milk from the control container.

Abstract: A method of and device for manufacturing butter. A continuous-operation mechanical churn has at least one butter-making cylinder, a buttermilk extractor, and at least one squeeze-off. Once most of the buttermilk has been extracted, fragments chopped from a block of stored butter or pure fat are accordingly introduced into the remaining mass of grain and blended with it in one of the squeeze-offs and a homogeneous billet of butter is shaped out of the mixture. At least one chopper is accordingly associated with each block of butter or fat and located above the squeeze-off that is upstream in terms of the direction that the mass of grain moves in, and the chopper has a device for advancing the block that is being chopped from.

Abstract: An automatic device for obtaining frothy milk comprises a first mixing assembly (30) which feeds a second frothing assembly (40), comprising an expansion chamber (17), a milk feeding duct (31) being provided in the first assembly (30) inside a nozzle (13) for the pressurized steam, this nozzle being coaxial to the milk duct (31), the outlet of this duct slightly projecting over the steam outlet. The milk-steam mixture which is formed, tangentially flows to the expansion chamber, which has a circular section. Preferably the diameter of the nozzle (12) of the outflowing milk is about 1.1-1.2 mm, while the clear radial span of the annular section nozzle (13) of the outflowing steam is about 0.2 mm, the milk outlet projecting about 0.2 mm with respect to the steam outlet.

Abstract: An apparatus for matting and milling cheese curd. A mixture of curds and whey is fed onto a porous endless belt of a first conveyor to form a layer of curds with the whey draining through the belt. As the leading end of the curd layer reaches the downstream end of the first conveyor, the speed of the first conveyor is reduced to match the speed of a second conveyor which is located at a slightly lower level than the first conveyor, so that the curd layer is transferred from the first conveyor to the second conveyor while the conveyors are operating at the same speed. A third conveyor is positioned beneath the second conveyor and operates at the same speed as the second conveyor. As the curd layer is transferred to the third conveyor it is inverted. A fourth conveyor is positioned beneath the downstream end of the third conveyor and the curd layer is transferred to the fourth conveyor while the fourth conveyor is operating at the same speed as the third conveyor.

Abstract: Batch and continuous fluid processing devices including means for generating toroidal flow in a fluid to be processed, disposed in a container whose internal surface conformation corresponds to and is substantially defined by the external surface of the fluid when it is undergoing toroidal flow. In preferred forms, processing apparatus includes a blade mounted for axial rotation within a vessel having bowl shaped interior. The vessel is provided with a lid whose interior surface is shaped to conform to the upper surface of a fluid undergoing toroidal flow.

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

Abstract: A cheese press for a plurality of rows of cheese moulds is constituted by a plurality of individual cassette shaped pressing units (30) each adapted to receive a row of moulds or mould batteries and each ceilingwise provided with pressing means (68) for pressing the moulds. Each of these units can be made as a lightweight construction e.g. of stainless sheet steel and is preferably made as a heat insulated tube, which is endwise closable so as to be vacuum resistent. Especially the production of Cheddar cheese is highly accelerated when the pressing is effected under vacuum. The cassette units may be arranged in a conveyor system for consecutive cooperation with a loading and unloading station, or they may be arranged more or less stationarily for cooperation with means for transporting the moulds to and from the cassette units.

Abstract: A soybean processing system separates whole soybeans into cotyledons and hulls, and separates the cotyledons into two outlets. The cotyledons from one of the outlets are processed into a deodorized soybean powder, whereas the cotyledons from the other outlet are processed into a nondeodorized soybean powder. Therefore, two types of soybean powder are produced by the single system. The protein contained in the deodorized soybean powder is coagulated into a soybean curd which is formed to a certain shape.

Abstract: The appliance comprises a housing seat for a milk container removable from said seat, a system of electrical heating resistances associated with said seat near the container, an agitator inserted in a removable manner from the container and an electric motor for driving the agitator. Thermostat means with two temperatures associated with an electrical control circuit act on the system of resistances and on the electric motor to consent automatic performance of an appropriate operation sequence for production of cheese and by-products thereof.

Abstract: In order to produce a milk concentrate by membrane filtration of the milk produced at a milking plant the milk is during the milking continuously led to the concentrate space (2) of a member filter unit (1) possibly after heating to a temperature of 50.degree.-70.degree. C. The degree of concentration of the outgoing concentrate from the concentrate space is determined in that two positive pumps (13, 16) are arranged to work at a constant internal relation in capacity each arranged to control a flow chosen among arriving milk flow to the concentrate space (2), outgoing concentrate flow from the concentrate space (2) and outgoing permeate flow from the permeate space (3) of the membrane filter unit (1).

Abstract: Equipment for continuously coagulating preferably preacidified milk for preparing yoghurt, provided with means for keeping the milk at a desired temperature during coagulation, with means for feeding in the milk and with means for discharging the yoghurt, whereby the equipment consists of an essentially closed housing containing an endless conveyor belt on which containers of the paternoster-lift type are suspended, provided with means for advancing the conveyor belt at uniform velocity in the housing at a velocity such that each container remains for a desired time in the housing, and with means for stopping each container stepwise outside the housing during filling and during emptying.

Abstract: An infusion heating apparatus, including a hollow sealed vessel having a porous steam dispensing cylinder located along the central axis of the vessel, a number of spray nozzles mounted in a circle at the top of the vessel and arranged to introduce a liquid form material to be treated in a continuous shower of droplets directed radially and downwardly between the interior walls of the vessel and the steam dispensing cylinder, a frusto-conical cylindrical member mounted in the housing below the spray nozzles to separate the shower of droplets from the dispensing cylinder, an air and gas discharge tube passing axially through the dispensing cylinder and terminating at the bottom of the vessel and a cooling jacket surrounding the outside surface of the vessel.

Abstract: A method and apparatus for sterilization of liquid food products utilizing a generally cylindrical pressure vessel. The liquid product to be treated is introduced at the top of the vessel in such a manner as to form an insulating barrier of liquid product between the heated interior and any interior surfaces of vessel which the product comes in contact with including the vessel side walls. Steam is introduced through a centrally located diffuser intermediate the top and bottom of the vessel for heating the liquid to a sterilization temperature. A gas removal pipe is provided for removing air and gases released from the liquid product and remaining after condensation of the steam from the lower portion of the vessel. The insulating barrier of liquid product may be formed by the use of a plurality of spray nozzles, by a combination of spray and direct film formation, or by direct film formation alone.

Abstract: An apparatus for automatically manufacturing bean curd and at high production efficiency, free from sticking together of the cut pieces of bean curd and from the propagating of germs. This apparatus comprises a coagulating tank, a bean curd cutting device, a separating device and a packing device. Processes by these devices are carried out in hot water of the temperature at which various germs can not live so that bean curd in a germ-free condition can be produced. Unlike previous devices, both the cutting and packing devices function with hot water keeping the bean curd continuously covered. In this manner the integrity and cleanliness of the bean curd is maintained.

Abstract: An apparatus suitable for use in the substantially continuous production of cheese from milk retentate (A) in which there is at least one, preferably several, coagulator tubes (I) having an inlet end and an outlet end. The retentate is admitted to the tube (I) from a feed system (E) via the inlet, forms a coagulum inside the tube and is discharged from the outlet whereupon it is cut or sliced into appropriately sized pieces, preferably small cubes by a blade assembly (K, L) mounted at or near the outlet. The feed system (E) comprises a distribution manifold for delivering retentate to the inlet or inlets via a valve (G) located between the manifold and tube(s) and a pump (F) for circulating the retentate in the feed system at such a rate that the feed system is substantially free of coagulum.

Abstract: A method for preparing a shaped ice confection product wherein a mixture of ice particles and a liquid, which mixture is pumpable under pressure but maintains its shape if unsupported, is introduced under pressure into a mould which is closed apart from venting openings. An apparatus for manufacturing shaped ice confection products comprising means for manufacturing an ice confection mixture comprising ice cristals and a liquid phase, a chamber (1) with pressurizing means (2) and a devisible mould (7) having heating means (15) and being closed, apart from venting openings.

Abstract: A device and method for forming pieces of cheese weighing several ounces or less while retaining the skin normally formed on the cheese piece in the cooling process, and at the same time obtaining a desired internal structure. Warm plastic cheese is extruded into a first mold having a sliding low friction end cap, by means of a screw extruder, at 1000 pounds per square inch; the first mold is then positioned over a second mold having a plurality of forming chambers formed therethrough, the second mold is made of UHMW and the volume of the second mold is slightly less than the volume of the first mold. Pressure at 3000 pounds per square inch is applied to the mold end cap while the cheese in the first mold is still plastic, forcing the cheese into the forming chambers; the cheese pieces formed are retained in the forming chamber until a skin is formed and then they are ejected into a brining tank.

Abstract: A process for heating a fluid, such as a foodstuff, by passing a vapor at a high temperature and under pressure through an annular chamber extending around a perforated mixing chamber and injecting the vapor from the annular chamber into the mixing chamber perpendicularly to the fluid flowing through the mixing chamber. A stream of the fluid, vapor and vapor-fluid mixture thus obtained is passed through and out from the mixing chamber into the constricting means of an axial nozzle having a passage means. The stream is then passed through the passage means in axial extension with the constricting means for producing complete condensation of the vapor in the stream so as to increase the fluid temperature, thereby generating cavitation in the vicinity of a point of maximum constriction of the stream located inside the passage means to produce a critical flow therein.

Abstract: Apparatus for adding salt to a continuous stream of hot glutinous curd in the manufacture of Pasta Filata cheese, comprises an open-ended trough for passage therethrough of the stream of curd, a measuring roller rotatably mounted on a swing frame pivotally mounted on the trough with the roller in rolling engagement with the top of the curd, electrical means measuring the angle of the swing frame and the rotational speed of the roller so as to provide an output corresponding to the volumetric rate of flow of curd along the trough, and a vibratory conveyor supplying salt to the curd at a rate corresponding to the output of the electrical measuring means. The salt is mixed into the curd by power driven roller discs which project into the curd in the trough and draw the curd along the trough upon rotation of the roller discs.

Abstract: A plant for producing plastic curd cheeses such as mozzarella, caciocavallo and the like, comprising at least one device for chopping the curd, at least one kneading device for kneading the chopped curd with an aqueous liquid, at least one plasticizing device with mechanical implements for plasticizing the kneaded curd to obtain plastic curd, an extruder fed with plastic curd and feeding the plastic curd into a tubular sheath, and an apparatus for cutting and closing predetermined sections of tubular sheath filled with plastic curd.

Abstract: Soft paste cheese is formed by mixing curd forming additives from burettes (12) to milk flowing in a funnel (11) and directing the resulting curd forming milk mixture into a basin-like receptacle (21) in which a mold block (23) made up of an array of vertically elongated perforated molds (24) of substantially uniform and unobstructed cross section have been placed to fill the receptacle and the molds and, after curds and whey have formed and stratified, removing the whey (34) and lifting the molds as a group onto a draining plate (37), placing inverted molds (39) of like cross section over the molds (24) and turning the mold assembly to turn the cheese (41) therein for further draining and removing the cheese from the molds (39).

Abstract: A device for warming up, in a bar or at home, milk taken from a container 21 and pushed by a pump 23 into a heat exchanger 1, where the milk circuit, consisting in a coil 3 or the like, is immersed into the heating liquid for leading the same, under pressure, to outlet nozzles provided with counterboring shapes 105 and 105' for the spout for the mixing with the atmospheric air taken, by depression, from a small tube 19 so as to determine the outflow of warm foamy milk.

Abstract: Cheese whey is treated to recover protein, convert the lactose to ethanol and recover the ethanol, and to provide a concentrated yeast with fermentation solubles concentrate. A sequence of treating whey by reverse osmosis, protein precipitation and separation, fermentation of concentrated lactose solution, distillation of the fermented product, dehydration of the hydrous ethanol product and evaporation of yeast fermentation solubles is described.

Abstract: A cheese molding machine (10) is described in which molds (104) in individual compartments (94) on a molding table (80) are flooded individually.The cheese is brought into contact with heat sinks (112) which created additional surfaces (208) for salting and cooling, resulting in drastically reduced brining and curing times.

Abstract: The present invention relates to plugcocks or stopcocks, and the method of producing the same. The plugcocks are formed of two primary elements a body and a plug or stem member rotatably mounted therein. The plug member has the shape of a cone the bottom base of which is larger than the top base both the body and the plug or stem being in a plastic material. The invention addresses itself to special problems which arise when a plugcock of plastic material is used in permanent liquid food handling and processing installations such as the milk industry. The problems may include the following: action of heat, rigidity, relative deformations and dilatations. The main characteristic is that the body is at least partly manufactured of PVDF (vynilidene fluoride) and the plug of a thermoplastic which has a rigidity which is maintained at 100.degree. C. The plug may be made of polyolefin selected from the group of polypropylene and polyethylene of high density f.i. of PTFE (polytetrafluorethylene).

Abstract: A process and apparatus for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.

Abstract: Apparatus for heat-treating a liquid product comprising series-connected multi-tube heat-exchangers such as heating-up heat-exchangers (6, 12), a high temperature heat-exchanger (14) and cooling-down heat-exchangers (17, 18, 19), the heating-up heat-exchangers and cooling-down heat-exchangers being interconnected by means of a pipe system (25, 26); (34) for regenerative heat-exchange. The heat exchangers being connected by means of connection members (13) having separate passages which connect the tubes of the heat-exchanger to those of the next heat-exchanger. The pipe system for regenerative heat-exchange being designed so that the quantity of heat to be transferred can be adjusted in order to adapt said apparatus to varying capacities.

Abstract: The present invention relates to a process for the preparation and heat treatment of food products and to the apparatus for performing said process.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid; the apparatus for performing the process according to the invention contains a tubular mixing chamber (20) connected on the one hand to a metering pump (16) delivering the concentrate withdrawn from at least one storage tank (10), and on the other hand to a generator (24) of superheated constituting liquid.

Abstract: An apparatus for storing and ventilating cheeses has a plurality of shelves for the cheeses supported at their ends by hollow side walls so that the shelves are arranged vertically one above another. The side walls have passages within them for supply and discharge of ventilating air to the spaces above the respective shelves. To achieve a minimal spacing between shelves, while obtaining good air distribution over the cheeses, each said shelf has at least one longitudinal extending duct for conducting ventilating air along the shelf, which duct is connected at one end of the shelf to an air passage in the side wall and has, spaced longitudinally along the shelf, a plurality of openings for the ventilating air located at the underside of the shelf. Preferably each shelf has two such ducts, one for supply and one for discharge of air.

Abstract: An integrated filling and pasteurizing apparatus comprising a filling machine and a pasteurizing machine. The pasteurizing machine having a balance tank for temporary storage of the product to be pasteurized, and a pasteurizing station coupled to receive the product from the balance tank and to deliver the pasteurized product to the filling machine. The filling machine includes a hopper coupled to receive pasteurized product from the pasteurizing station, a container-filling station connected to the output of the hopper, and drive mechanisms for sequentially delivering containers to be filled to the filling station and for sequentially moving filled containers from the filling station to a container-closure station.

Abstract: A cheese cooking apparatus and method that includes a cylindrical cheese cooking tank containing temperature-controlled hot water. Stacked upper and lower cylindrical drums having radially extending paddles forming vertically upper and lower cavities are rotated in indexed steps. Sliced cheese curd product is delivered to an upper cavity from where the curd product is passed to a lower cavity after a rotational distance. After another distance, the partially cooked curd product is passed to a delivery station where stretching means for receiving the partially cooked curd product works the product and simultaneously moves it to a discharge station free of the hot water as fibrous cheese product. A cheese curd cutting system delivers sliced curd product to the working tank. Alternatively, a cheese curd feeding system delivers sliced curd product to the cooking tank.

Abstract: There are disclosed an apparatus for pasteurizing and/or sterilizing food products by exposing the latter to electro-magnetic radiations, namely: infra-red radiation for pasteurization and ultra-violet radiations for sterilization. The apparatus enables continuous treatment of the food products.

Abstract: The present invention concerns a procedure for treating curd particles (10) produced in a cheese kettle, and a cheese mould (2) for applying the procedure, made of strainer sheet and provided with a separate cover part (4). The cheese mould (2) is placed in a tapping vat (1), where it separates the curd particles (10) tapped from the cheese kettle from the whey (9) accompanying them. It is essential in the invention that on the mould (2) is used a strainer-like cover part with which the mould is closed for the duration of curd particle tapping. By this expedient the necessity to level the curd particle surface before the subsequent pre-pressing step is avoided. In the pre-pressing, the strainer-like cover part (4) of the mould can be used, and the object of the pre-pressing step is to compact the particles into a cheese block that can be conveyed to further treatment.

Abstract: Buttermilk curd is continuously manufactured by heating whey in a tank to a temperature below that at which curd will form, preferably 75.degree. C., and pumping the heated whey to a treatment channel through a heating chamber in proximity thereto. The whey is further heated in the heating chamber to a temperature suitable for curd formation, preferably 85.degree. C., and is sprayed in the treatment chamber with a coagulant liquid, the resulting curd being swept along the channel by an endless blade conveyor to an endless band conveyor which conveys the curd to a discharge station. The apparatus disclosed includes two tanks to which whey is alternately supplied and in which the whey is heated to ensure a continuous supply of heated whey to the heating chamber. The whey from the heating chamber enters the treatment channel through a perforated partition in proximity to which are located spray nozzles for the coagulant liquid.

Abstract: A continuous-flow type pasteurization apparatus for pasteurizing batches of product. The apparatus has a product conduit that defines a continuous flow passage with a heater in heat exchange relation with one section of the conduit to heat the product to pasteurizing temperature as it flows therethrough and cooling coils and refrigeration coils in heat exchange relation with other sections of the product conduit to cool the product. A positive displacement type inlet pump is provided for pumping unpasteurized product from a container to the inlet end of the product conduit and a positive displacement type outlet pump is provided for pumping product from the outlet of the product conduit to a container for pasteurized product. A cleaning system is provided including a cleaning pump for pumping cleaning solution to and from cleaning fluid supply and return fittings located adjacent the inlet and outlet fittings of the product conduit.

Abstract: The circuit of a gas-compression refrigerating unit in ice-cream making machines and/or ice-cream mixture pasteurizing machines has inserted therein a by-pass circuit controlled by one or more switching valves. During the cycle of pasteurization and/or sterilization of the ice-cream mixture and of the elements of the machine contacting said mixture (either liquid or frozen), the hot refrigerant gas coming from the compressor is diverted through the evaporator (by-passing both the condenser and expansion valve) so as to heat to a sterilization temperature all the elements of the apparatus which usually are cooled by said evaporator. On completion of this pasteurization and/or sterilization cycle, said by-pass circuit in shut off and the refrigeration cycle is resumed by switching said valves, whereby the fluid refrigerant is circulated from the compressor to the condenser and expansion valves into the evaporator so as to refrigerate the elements that are in heat exchange relationship with said evaporator.

Abstract: This invention concerns apparatus for the preferably continuous separation of fatty substance from a food material and in particular butter, wherein molten butter is irradiated with microwaves, characterized in that a layer of molten butter in a condition of laminar flow is irradiated, the thickness of said layer being less than the depth of penetration of the microwaves and the amount of energy imparted to the molten butter by the microwaves being such that irradiation raises the temperature of the molten butter only by a few degrees Celsius at maximum.

Abstract: A container (10, 55) suitable for the packaging of a block of cheese for maturing, the container comprising an assembly of separately formed wall members (11, 51, 55). The wall members (11, 51, 55) forming the sides of the container each include a planar wall section (12, 52, 56) and means (17, 53, 58) associated with an outer side thereof to define passages (15, 54, 59) adjacent said planar wall section and open to the atmosphere for circulation of air therethrough for cooling purposes. Corner forming means (22, 22', 61) integral with the wall members, and detachably connected to mating corner forming means of the adjacent side wall members to hold the side wall members in an assembled condition. In one example the sidewall members have a single planar wall section (52) on the outer side of which webs (53) are provided to define passages in the form of channels (54).

Abstract: The invention relates to apparatus for heating/pasteurizing/sterilizing fluids, which comprises a main chamber (1) in which the substance to be heated is brought into direct contact with heating fluid, and a transit chamber (4) in which the substance circulates prior to entering the main chamber, also a tubular element (7) part-contained within the transit chamber and extending forth from within same in order to combine with the transit chamber exit aperture (6) in creating an annular exit collar (10) through which the substance flows in order to reach the main chamber bottom by running down the tubular element side wall; the tubular element and the transit chamber inner wall creating an annular passage (13) immediately up-flow of said exit aperture whose acess-capacity may be adjusted by axial slide of the tubular element thus affording the means by which to regulate flow through the contrivance.

Abstract: A process for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel.