Abstract: A cheese moulding device with an enhanced level of hygiene.

Abstract: A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable consistency and floats in the juice. The method includes moving a portion of the juice from below the cap upward into contact with the cap.

Abstract: The invention concerns a process for the treatment of heat-sensative fluid food products (P) in a UHT system (1), particularly dairy such as milk, cream, milk protein concentrate. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (?p) at a predetermined, unchanging location, and The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (?p) (FIG. 1).

Abstract: The invention relates to a beverage preparation machine comprising an apparatus for frothing or heating milk, which apparatus is connected via a milk suction hose to a milk container, and a cleaning apparatus for cleaning the milk suction hose and the apparatus for frothing or heating milk by means of a flushing fluid. The milk can be sucked from the milk container into the apparatus for frothing or heating milk by means of a vacuum which can be generated in the apparatus for frothing or heating milk.

Abstract: An apparatus for making cheese including a whey conduit, a milk conduit, and a heat exchange device between the whey conduit and the milk conduit. Preferably, the heat exchange device includes a heat transfer circuit including a heat transfer conduit, heat transfer medium in the heat transfer conduit, a whey heat exchanger between the whey conduit and the heat transfer conduit, and a milk heat exchanger between the heat transfer conduit and the milk conduit. A thermal storage device can be in thermal contact with the heat exchange device to allow heat energy from the whey to be accumulated and stored for future use in heating incoming milk. The thermal storage device includes a thermal storage conduit, a thermal storage heat exchanger between the heat exchange device and the thermal storage conduit, thermal storage medium in the thermal storage conduit, and a thermal storage tank.

Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Abstract: A method for producing blocks of cheese from curd, wherein a curd mass is deposited in at least one cheese mold provided with a follower and in the at least one cheese mold is subjected to a vacuum treatment and pressing treatment, which pressing treatment is carried out while the at least one cheese mold is situated in a holder in which a vacuum prevails, wherein the vacuum treatment comprises at least a first and a second step, wherein in the first step in the holder with the aid of vacuum pump means a vacuum with a first vacuum pressure is created to draw air and whey entrained with the air from the curd mass, and in the second step the vacuum pressure in the holder is reduced further to a second vacuum pressure, which has a value at which the whey present in the curd mass starts to boil and residual air and free whey are pushed from the curd mass.

Abstract: The invention concerns a process for the treatment of heat-sensitive fluid food products (P) in a UHT system (1), particularly dairy products such as milk, cream, milk protein concentrate, according to the preamble of Claim 1. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area.

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese preparation. The method according to the invention uses an initial material, preferably a curd, a matured cheese or a preparation of fresh or matured cheese and a milk and/or whey retentate and comprises the following steps: a) reduction of the initial material such that the initial material has a homogenous, firm, finely granulated structure having grain sizes of ?10 mm, or addition of a reduced initial material; b) impinging the material with a vacuum during step a); c) shaping of the material; and d) portioning of the material.

Abstract: According to one embodiment of the present invention, a milk processing system receives a mixture including milk and one or more gas additives. The system sonicates the mixture according to sonication settings selected to reduce the amount of gas in the milk. The sonication settings include a frequency, a power, and a predetermined amount of time.

Abstract: According to one embodiment of the present invention, a mixture including milk and one or more gas additives is received at a milk processing system. The system heats the mixture and directs it toward an inlet to be delivered into a vacuum chamber. The vacuum chamber applies a negative vacuum pressure to the mixture to substantially remove the added gas. The resulting milk is extracted from the vacuum chamber.

Abstract: The disclosure relates to an apparatus for the evaporative cooling of a liquid product. The apparatus comprises a vacuum chamber (1) which is divided into a first, centrally positioned space (6) and a second space (7) which concentrically surrounds the first space (6). Both of the spaces (6, 7) are open towards the upper end wall (2) of the vacuum chamber (1). The first space (6) has an outlet (25) for condensed steam. The second space (7) has an inlet (11) for steamed product, as well as an outlet (12) for the product. The apparatus also includes a circulation circuit for coolant liquid. The first space (6) is extended downwards so that it extends at least as far below the bottom end wall (4) of the vacuum chamber (1) as the extent of the space (6) inside the vacuum chamber (1).

Abstract: The invention relates to a method for dispensing milk portions in drink preparation machines having a milk fill level monitoring unit for a milk container. According to the method, one delivery of a milk portion from the milk container, said delivery being controlled by a device control electronic system, is only carried out completely and with a sufficient quantity of milk when during the delivery of the milk portion, the milk fill level monitoring unit signals a drop in the fill level of the milk below a threshold value.

Abstract: A vacuum tank for removing air from a food product includes an inner sleeve forming a first and second region in the tank. Air is removed from the food product as the food product moves from the first region to the second region of the tank.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: A system for pressing and vacuum treatment of cheese solids is disclosed. The system includes a device for continuously treating loaded cheese solids containers with mechanical pressure and vacuum during movement of the containers in a circular path. Preferably, mechanical pressure and vacuum treatment are applied simultaneously to the loaded cheese solids containers.

Abstract: A cheese extruding machine and process for producing pieces of cheese of an exact weight directly from unaged or semi-aged cheese curds of semi-hard and hard cheeses. The cheese extruding machine includes a standard screw-type vacuum filler which receives large blocks of compressed curds, grinds the blocks into pieces, and compresses the curds into an airless, homogenous cheese flow without significantly damaging the curds. The cheese flow is forced through an elongate cheese forming tube of a desired cross-sectional shape for the cheese. A water jacket disposed about a second half of the cheese forming tube chills the periphery of the cheese flow to increase the firmness and maintain the shape of the cheese flow upon extrusion from the cheese forming tube. Frictional engagement between the cheese flow and the cheese forming tube produces back-pressure against the vacuum filler to maintain the cheese flow at a predetermined extrusion pressure and consistent density.

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

Abstract: A milk foaming structure adapted to a coffee maker includes a steam tube, an outer sleeve, and a leak-proof gasket, wherein, a first steam outlet at the lower end of the steam tube, a base plate to the outer sleeve, a second steam outlet on the base plate, a milk suction on the wall of the outer sleeve above the base plate and a cool air suction on the upper wall of the outer sleeve, and a leak-proof gasket in the steam tube to be inserted into the outer sleeve above the cool air suction characterized by providing a plurality of disturbance ribs on the base plate and the wall of the outer sleeve close to the milk suction to faster produce more foamed milk.

Abstract: Disclosed is a vacuum valve including a lid, a depression defined on the lid, a boss formed on the lid at a bottom of the depression, a rotary cover rotatably arranged in the depression, and a closure member detachably coupled to the rotary cover.

Abstract: The present invention relates to an apparatus for the evaporative cooling, or flash cooling, of a liquiform product. The apparatus includes a vacuum vessel (1) which is divided into a first (6) and a second (7) space. The two spaces (6, 7) are concentrically disposed in the vessel (1). In the first space (6) an inlet (9) is disposed for steam-charged product, as well as an outlet (10) for the product. In the second space (7), there is provided a spillway overflow (14) for the condensed steam and uncondensable gases. The apparatus also includes a circulation cycle for coolant liquid, comprising an outlet (18) for the coolant liquid, a centrifugal pump (20), a cooler (22) and conduits (19, 21, 24) as well as means for distributing the coolant liquid (25, 29) in the second space (7) in the vacuum vessel (1).

Abstract: A number of cheese block forming towers are fed curds from a central vat. Curd accumulates in each tower and its weight causes whey to be expressed. Individual blocks are severed from the bottoms of the columns of curd by guillotine blades. A controller monitors both the output of each severing device (rate of discharge of blocks and their weight) and the rate of use of curd in each tower. The latter is determined by the same time that the level of curd takes to drop from sensor to sensor. These factors may then be used to adjust the output of severing devices or the charge rate of curd to balance the outputs of the multiple tower.

Abstract: A method and apparatus for producing cut fresh curd blocks, wherein curd blocks are formed using at least one block former, are subsequently packaged and are discharged for further handling, wherein a curd block after leaving a block former is placed in a conveying holder, the conveying holder is brought to a pressing station, and the curd block in the conveying holder is briefly pressed and subsequently transported further.

Abstract: Method and apparatus for producing packed fresh curd blocks, wherein curd blocks are formed using at least one block former, subsequently packaged and discharged for further handling, wherein a curd block after leaving a block former is placed in a conveying holder, the conveying holder is conveyed via suitable first conveying device to an automatic packaging apparatus, and the curd block is removed from the conveying holder at the automatic packaging apparatus and subsequently packaged.

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

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

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

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

Abstract: A method and apparatus for cheese block forming with vacuum separated tower sections is disclosed for use in producing large blocks of compressed cheese without having to halt delivery of cheese curd into the tower while discharging a block of cheese. The cheese block former has an upper tower section with an interior area for receiving a mixture of curd and whey under a negative pressure, and a lower tower section, also under a vacuum, for separating the whey from the mixture and pressing the remaining curd into a block of cheese. A vacuum separator is disposed between the upper and lower tower sections to allow the upper and lower sections to remain in fluid communication and, additionally, to allow different pressures therein. The vacuum separator thus provides for a continuous cheesemaking process.

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

Abstract: An inner vertically upright perforated conduit is concentric within an outer vertically upright conduit. The chamber between the conduits is separated by fluid impervious rings forming sub-chambers. Hot curd cooking water is injected into the various sub-chambers in controlled amounts through corresponding valves to provide cheese at 135.degree. F. at the bottom exit port of the cheese passageway formed by the inner conduit. The water and curd/cheese together form a pressure head of at least about 2 psi at the bottom of the conduits. Raw curd is fed in a continuous process to the top of the inner conduit producing finished cheese at the bottom without moving parts. A shredder at the bottom automatically shreds the cheese. The shredder includes a rotating blade with blow out apertures for ejecting shredded cheese from a fixed shredding plate. The shredded cheese is automatically cooled and salted in a single continuous process.

Abstract: A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacuum evaporation of the whey to a solids content of 65-80%, crystallization of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallization, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallization of the whey concentrate and air drying the whey.

Abstract: A vacuum pot capable of showing the vacuum status comprises a container and a cover body. The cover body comprises a seat, a top lid, an air-pumping unit, and an indicating unit. The top lid connects with the seat. A groove is installed on the top edge of the top lid. The air-pumping unit is installed between the seat and the top lid to draw out the air inside the container unidirectionally by the pressing and releasing of an air-pumping button. The indicating unit has a retractable pump. One end of the retractable pump connects with the seat. The retractable pump connects with the inside of the container. The other end of the retractable pump connects with a rack. The rack is meshed with a gear. The gear is pivotably installed on the seat. The gear fixedly joins a pointer installed in the groove of the top lid. A scale is installed on the groove. Thereby articles can be superposed on the cover body, the vacuum degree of the vacuum pot can be known exactly, and the user can operate using only one hand.

Abstract: A vacuum sealed preservation container comprises a container main body and a lid made of a synthetic resin which is heat resistant and cold resistant and has microwave permeability, in which the lid has on the upper surface thereof a check valve constituted such that gases in the container flow out only in one direction to the outside of the container through a vent hole and a packing mounted in a packing case disposed in contiguous with the circumferential edge thereof, and the container is constituted such that the lid and the container main body are in airtight contact with each other by way of the packing.

Abstract: Fluid is efficiently and uniformly removed from successive bodies of a product by a combination of finely perforated wedge shaped hollow blades sufficiently long as to fully penetrate the product body depth, a series of vacuum suction tubes arranged within the blades for pressure differential removal of accumulated free fluid from the lowest point of the product body, a pneumatic or other cylinder to provide linear motion, position control, and cyclic variation in applied load for introduction and withdrawal of each blade and suction tube assembly to and from successive bodies of the product, and mechanism allowing the blade and suction tube assembly to travel only in a defined linear path for repeatable unimpeded entry to and withdrawal from successive product containers, each of which is mechanically fed into and precisely held in a series of locations directly beneath wedge and suction tube assemblies.

Abstract: Apparatus for rapid cooling of a liquid to be cooled including a heat exchanger including a housing for containing a cooling liquid, a plurality of cooling conduits traversing the housing in thermal contact with the cooling liquid and defining a cooling conduit inlet and a cooling conduit outlet and a vacuum generator associated with the interior of the housing for reducing the pressure in the housing until the cooling liquid boils whereby a heat transfer coefficient of the cooling liquid is generally maximized.

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 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 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: A vacuum container has a vessel and an installed air extraction device covering the vessel. The installed air extraction device has a cap, an air extraction device disposed in the cap, and an air inlet valve passing through a center of the cap. The cap has an inner cover, an outer cover, and a hollow interior defined between the inner cover and the outer cover. An inner sleeve extends downward from the center portion of the outer cover. A spring encloses the middle portion of the air inlet valve. Another spring encloses the inner sleeve.

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: Multiple columns of cheese curd are simultaneously compressed and cut into blocks of cheese by feeding curd into the top perforated tubular linings hanging freely within hollow towers, all towers positioned on a single, enclosed sanitary housing. A negative pressure is maintained in each tower to draw curd into the tower. Each pillar of curd is supported by a single guillotine blade closing off the bottom of all the towers and located within the sanitary housing. Each perforated, freely hanging lining is spaced apart from the wall of its tower to form a drainage passage for whey pressed out from the curd by the weight of the superimposed pillar. The guillotine blade is then withdrawn and each pillar of curd is lowered by an elevator into a cheese form positioned below each tower and within the housing. The guillotine blade is then returned to its closed position, so as to cut off a block of curd from each pillar.

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: A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4).

Abstract: A cheese formation tower wherein cheese curds and attendant whey are introduced into the upper portion of a vertical, low friction material lined, tower and the whey is extracted through gravitational, differential pressure/relative vacuum and vibration techniques. As the material reaches the lower portion of the tower the whey has been substantially extracted to provide the formed cheese product. A guillotine or cutting arrangement is provided to cut the formed cheese to suitable lengths which are then extracted from the tower. The invention is particularly directed to cheese units of various shapes and sizes but preferably smaller than the standard, 11".times.14", 40# block. The unit includes cleaning means for cleansing of the entire unit following complete batch formation. The tower ensures satisfactory whey removal and the delivery of properly formed cheeses.

Abstract: A process for producing pumpable foodstuffs, wherein raw foodstuffs such as raw cheese is pre-comminuted, mixed with further ingredients, thermally treated by steam injection, subsequently cooled and creamed or emulsified and then fed or passed to a further working or processing operation. The present invention further relates to an apparatus for producing pumpable foodstuffs, such as processed cheese, having a treatment apparatus for raw foodstuffs, a mixer, a device or unit for heating and subsequently cooling the cheese mass and having feed pumps for the cheese mass.

Abstract: A food processing plant comprises a cooking kettle, a holding tank and a depositor. The holding tank is provided with wheels to permit the tank to be moved from a first position in the proximity of the cooking kettle to a second position in the proximity of the depositor. Means is provided for applying a vacuum to the tank in the first position to draw food product from the kettle through a first pipeline. Means is provided for applying pressurized air to the holding tank in the second position to expel the food product from the tank to the depositor. A cooling station is provided in the form of a booth into which the tank is movable after leaving the first position and before entering the second position. The booth includes frame means which supports a cooling unit movable from a raised position into a lowered position within the tank. The cooling unit includes rotary vanes with scrapers for contact with the wall of the tank. The cooling unit mounted on a cover adapted to rest on the rim of the tank.

Abstract: A method of making bulk cheese utilizes a vertical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.

Abstract: Blocks of natural cheese (11) are packed in layers in an open-ended upright container (17), for maturing by depositing each layer of cheese blocks (11) on an elevator (18) within the container (17) and lowering the elevator (18) as successive layers of cheese blocks (11) are fed into the top of container (17). The cheese blocks (11) for each layer are assembled on a platform (52) which is moved into a position above the container (17) and the cheese blocks (11) slid off the platform (52) to drop into the container (17). The cheese blocks (11) are freshly made and at a temperature between 24.degree. 32.degree. C. so that the cheese blocks (11) fuse together in the container (17) to form a homogeneous mass of cheese in the container (17).