Abstract: A method of making blocks of pasta filata cheese, by laminating ribbons of cheese to a desired thickness, and cutting the ribbons to length. A plastic ribbon of hot, pasta filata cheese is extruded onto a conveyor. While on the conveyor, the ribbon is chilled by either brine, cold water, or super chilled air. Heat is removed from the ribbon, only until the ribbon has set up, and is self supporting. The set up ribbon is stacked on other ribbon while the ribbon is being transported. The stacked ribbons laminate at the ribbon to ribbon contact surfaces. Lengths of the laminated ribbon are cut into blocks.

Abstract: An automatic device for producing a cooled semi-liquid food product includes a pump, a suction conduit connected to the pump and provided with a connection piece which is connected during operation to a reservoir, a pressure conduit connected to the pump which defines a draught end, and a cooling element. The cooling element includes a cooled part which is located in the pressure conduit. The device further incorporates a cleaning device having a cleaning conduit which is provided with a connection piece that fits on a closeable opening of the pressure conduit and with a connection piece removably attached to the connection piece of the suction conduit, a closeable drain conduit connected to the cleaning conduit, a closeable supply conduit for liquid under pressure for cleaning or rinsing that is connected to the cleaning conduit, an arrangement for blocking the drain conduit and an assembly for blocking the liquid supply conduit.

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: A frozen dessert dispensing apparatus is provided with a metering chamber having a predetermined volume into which a frozen dessert product is issued at a uniform constant rate from a bulk source. The time period required to fill the chamber volume determines a characteristic viscosity value of the dessert product which is advantageously used to time the flow of additional frozen dessert product from the source into and through the chamber to a selected point. The total time required to dispense a desired volume is based upon the viscosity measurement. A reciprocating piston arrangement provides gating of the frozen dessert product from the bulk source when in a first position and further acts to extrude frozen dessert product from the metering chamber when set in motion under the command of a controller. The piston arrangement includes a compressible plunger portion which deforms as necessary to prevent accidents or other mishaps from occurring in pinch-off regions of the apparatus.

Abstract: An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 .mu.m or more in diameter at a ratio of at least 80% of the total air cells, is disclosed. Further, a process for producing an ice cream having a property of excellent softness even at a freezing temperature, which comprises incorporating air into an ice cream mix in a first cylinder of the cylinders of two linked continuous freezers to give an overrun, transferring the mix to a second cylinder at a specific temperature, and then mixing and kneading the mix in the second cylinder without giving any additional overrun. In the process for production, an apparatus characterized by having a pipeline linking an apparatus for supplying the rest of an ice cream mix to a pipeline linking the first cylinder and the second cylinder of the cylinders of 2 linked continuous freezers is used.

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: This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy solids, and the balance is a butterfat. The dry dairy solids are naturally occurring milk solids from which substantially all water has been removed. The method of manufacture provides for mixture of the ingredients so that the solids are suspended in the butterfat. Butterfat or butter oil crystallization is initiated in a tempering unit, and the tempered product is deposited on a moving belt which passes through a cooling tunnel to cool and crystallize the fats to produce a dried butter-based flake product.

Abstract: A kitchen appliance which enables automatic preparation of desserts or other food products according to instructions pre-programmed into the appliance. Programmed preparation steps can include any desired sequence of heating, cooling, and mixing of ingredients placed in a detachable container of the appliance. Accessory attachments can be provided to the appliance for automatically adding recipe ingredients to the container during automatic preparation. A dispensing pump may also be provided for dispensing a heated or frozen product from the container.

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: 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: Apparatus for making frozen foods including a mastication chamber, a frozen food material feeder leading into the mastication chamber, a masticator disposed in the chamber and an aeration chamber for introducing air into masticated frozen food fed into the aeration chamber. The whipped frozen food is then disposed into either a storage bin or remote location.

Abstract: A dispenser of foodstuff is particularly well adapted to deliver cheese for pizza making. A refrigerator contains a bin which may be completely removed from said refrigerator for cleaning, as in a dishwasher, for example. The bin features inwardly sloping walls so that the cheese does not normally stick to the wall. An auger delivers the cheese to a spout where a star wheel meters flow and breaks up any clumps in the cheese. A spring biased trap door closes the spout, especially when the bin is removed from the refrigerator. The refrigerator contains parts which control the opening and closing of the trap door and the turning of the auger. The entire system operates under the control of a programmable microprocessor which includes means for detecting when the bin is empty or is failing to delivery the cheese.

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

Abstract: A 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 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 autoclave-type reaction vessel has a mechanism for stirring and recirculating the cocoa solution, the mechanism having a greater mechanical performance which allows for an increase in the efficiency of the various processing steps, in particular via an increase in the water content of the solution. In a closed vat (1), stirring elements (32 to 35) are mounted on a hollow rotatable shaft (6) driven by a back-geared motor (7). Some of the solution is drawn off at the bottom of the vat by an external pump (36) which delivers it up the inside of the hollow shaft (6) to a spraying head (41). Processing fluids (48, 49) such as neutral gases and alkaline solutions may be added to the solution before it reaches the pump (36).

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: 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: An apparatus for making a frozen confection product from a liquid food substance comprises a gas port for selectively injecting gas from a pressurized source into the liquid food substance at an injection point to form a mixture, a freeze tube having an inlet end and an outlet end and having a substantially cylindrical wall for containing the mixture therein, a cooling circuit for cooling an external surface of the cylindrical wall, and a whipping auger disposed within the freeze tube for emulsifying the liquid food substance portion of the mixture with the gas portion thereof, the whipping auger propelling a first portion of the mixture in a helical pattern from the inlet end of the freeze tube toward the outlet end and for simultaneously propelling a second portion of the mixture in a direction from the outlet end toward the inlet end of the freeze tube.

Abstract: A vending machine stores a plurality of cups that are filled with primary food products and sealed with covers, and on command, dispenses one cup from the plurality of cups, removes the cover from the one cup, and adds secondary food products to the primary food product in the one cup. The primary food product can be heated. The operation of the vending operation is automatically controlled.

Abstract: Novel apparatus for liquid treatment of units of a product such as blocks of cheese wherein the units are floated in a flowing stream of the treatment liquid and are conveyed by the treating liquid from an inlet of the tank to an outlet of the tank. For some embodiments, a minimum turning radius is defined. Also, for some embodiments, the tank comprises a pair of first and second side-by-side conveying channel members converging from an outer perimeter defined by an outermost loop to an innermost loop defined by innermost portions of the pair of channel members and wherein portions of the first and second conveying channel members of the innermost loop are separated from side-by-side relationship over a portion of the innermost loop, and join to each other as in end-to-end relationship, such that liquid entering the innermost loop through one of the first and second conveying channel members leaves the innermost loop through the other of the first and second conveying channel members.

Abstract: This invention concerns a process for applying a liquid release agent, especially an alginate, to the outside of a thin wide strand of cheese (30) on a revolving cooling roll (2) characterized in that the release agent is pressed onto the outside of the cheese strand (30) in the form of a film (34) which is fed at the rate of travel of the cheese strand (30).

Abstract: A heat exchange device that can be used for continuously cooling or heating a slurry of food consisting of lumps in a non-viscous liquid. The device comprises several vertically spaced heat transfer trays in alignment with each other and each having an opening extending therethrough, that is not in alignment with like openings of adjacent trays, and having raised portions next to the openings to restrict the rapid flow of liquid through the openings, so the food slurry has to be pushed or scraped by slowly moving scraper members to each opening, where it can fall by force of gravity to an adjacent lower tray.

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 method of controlling the cooling in green cheese blocks wherein the blocks are rectangular and are placed in identically oriented layers in a rigid rectangular container and wherein the dimensions of the blocks and the interior of the container are directly related so that the blocks can be placed in each layer so as to completely occupy the area provided for the layer and so that a corresponding surface of each block will be free of contact with adjacent blocks and then directing cooling onto the said corresponding surfaces.

Abstract: Improvements are provided in machines for processing frozen comestibles of the type in which a frozen comestible is placed in a mixing cup and the mixing cup is moved toward an auger which mixes the frozen comestible into a smooth, soft material. The improvements comprise a chain driven drive for moving the mixing cup toward the auger. Further improvement include spring biased mounting means for mounting the auger of the machine to the drive shaft of the machine. An additional improvement comprises means for circulating cooled air from a freezer located adjacent to the mixing machine through the housing of the mixing machine to cool the mixing cup and the auger.

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 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: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: A method and apparatus for producing a cheese product uses an extrusion head having a plurality of extrusion apertures. Cheese is formed into a plurality of continuous ropes as the cheese passes through the extrusion apertures. To initially cool the cheese, each rope enters an extension upstream of each extrusion aperture. Each has an inside diameter equal to the diameter of its associated extrusion aperture. The cheese rope exits the extrusion aperture onto a canal table that is downwardly sloped from a feed end to an opposite discharge end. The canal table has a plurality of flumes extending between the ends, and each extruded rope of cheese is received in a flume. A brine solution is added at the feed end of the canal table to assist in cooling the cheese and moving the cheese to the discharge end. Sensors detect the position of the leading end of the cheese rope within each flume and independently activate knives to cut the cheese into the desired lengths.

Abstract: A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the cap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.

Abstract: A hydraulic device incorporating open conduit flow used to brine and chill a cheese block, while transporting the cheese block from point of molding to a processing station;A shallow tank is formed into an open conduit by parallel inner walls spaced far enough apart to allow passage of a cheese block; cold brine of a greater specific gravity than the cheese block is pumped into the tank and is directed through the open conduit in a circumscribed path to a brine outlet;A cheese block placed in the tank at the brine inlet is carried through the open conduit in the circumscribed path by hydraulic flow; along the conduit fresh chilled brine is inserted and the stage of the conduit is varied to increase brine velocity at points along the conduit.

Abstract: The invention concerns a device for maintaining in optimum hygienic condition the food mixture in the storage compartment and/or the delivery area of an espresso ice-cream or whipped cream delivering machine. The storage compartment and/or the delivery area are treated by UV light or with ozone, preferably acting in an area closed by a door which acts on the light or the supply of ozone.

Abstract: A tank for cooling mozzarella cheeses with a closed circuit conveyor belt at the outlet of machines for molding mozzarella cheeses from stretched cheese paste, in which the conveyor belt is formed by transversely spaced longitudinal bars with a connection and support structure with components projecting laterally outwardly from the top of the tank and in which means designed to cause the conveyor belt to perform a closed circuit movement with a slow outward stroke and a rapid return stroke are associated with these projecting components.

Abstract: A counterflow washer and cooler for processing cottage cheese curd and whey material comprising a horizontal housing, and a material and fluid blender rotatable mounted in the housing. The blender includes a rotatable shaft having at least one material lifting and conveying assembly rigidly mounted thereon having a material supporting surface and a guiding and conveying wall for moving material longitudinally through the housing in counterflow to the direction of flow of a washing and cooling fluid passing through the housing.

Abstract: Method and apparatus for draining whey from cheese curd and for manufacturing blocks of cheese. A mould of flat perforated wall panels, a perforated bottom plate and a perforated follower plate, all of plastic material, enclosed by metal hoops is filled with cheese curd. A perforated follower plate is placed on top of the cheese curd, on which an increasing pressing force is exerted. The mould is cooled during at least part of the time period of increasing pressure.

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: An elongated discharge manifold for dispensing a sheet of hot processed cheese upon a cooling belt, the manifold is juxtapositioned across the width of the belt and comprises upper and lower chambers wherein a hot cheese product is introduced under pressure into the upper chamber, flows from the upper chamber into the lower chamber through individually adjustable valves and leaves the lower chamber by passing under an adjustable thickness control bar. Adjustment blocks are provided at each end of the manifold to control the width of the dispensed sheet of cheese.

Abstract: A machine for producing frozen confection products. A frozen confection product may be a dairy based product or a non-dairy based product, or a synthetic type of product, or the like. It may be fruit flavored, carbonated, non-carbonated, or alcholic in nature. It may be of the type referred to as soft serve ice cream. The machine includes a freeze unit provided with a freeze chamber into which a gas and a food material flow. The gas and the food material are mixed within the freeze chamber. The freeze chamber has an inner wall and an outer wall. A refrigerant flows between the inner wall and the outer wall. A coil, snugly positioned between the inner wall and the outer wall, controls flow of refrigerant and limits the volume of refrigerant necessary to obtain maximum effectiveness of the refrigerant. Within the freeze chamber are rotatable mixer elements which mix the gas and the food material and enhance volumetric expansion of the mixture to produce a food product.

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: Apparatus for heating-treating a liquid product comprising series-connected multi-tube heat-exchangers such as heating-up heat-exchangers 6, 12, and 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 one 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: A domestic ice-cream maker for insertion in a freezer consisting of a container in the form of an annular trough, a mixing blade being arranged in the trough for rotating around the axis of the trough and being driven by an electric motor which is characterized by the provision of a fan or fans arranged above the container to direct a stream of air downwardly onto the surface of ice-cream mix in the container to produce rapid freezing of the ice-cream mix when the ice-cream maker is inserted in the freezer compartment of a refrigerator. Preferably, the electric motors are driven by a pack of rechargeable battery cells contained in the ice-cream maker.

Abstract: A blending apparatus particularly adapted for blending or mixing candy, cookies, nuts or fruit with the material of a cold flowable substance, such as ice cream, includes a blending container, a rotatable auger having a rotatable cutter displaceable into and out of the container, and a device for causing recirculation of at least a portion of the ingredients within the container during mixing. The auger is rotatable within the container with the cutter being rotated at a different angular velocity from the auger. The cutter is effective to cut large portions of the ingredients in the container into smaller portions.

Abstract: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: A pasteurizing apparatus has a conveyor for longitudinally displacing containers to be pasteurized along a treatment path, a manifold extending longitudinally along the path between the path ends, and a multiplicity of longitudinally spaced sprayers connected to the manifold and directed transversely at the containers in the path, whereby each container passes under a succession of such sprayers while moving between the path ends. Conduits connected to the manifold at upstream and downstream locations and at a central location therebetween feed respective liquids at different temperatures to the locations and therethrough to the manifolds. A multiplicity of transverse partitions spaced axially along the manifold are each displaceable between a closed position substantially longitudinally blocking the manifold and an open position longitudinally unblocking it.

Abstract: This apparatus ensures improved dissipation of heat from the condenser for the refrigerating cycle. This result is attained by having a blower mounted coaxially with the shaft of the mixing paddle but freely with respect thereto; the blower is driven by the motor at a much higher speed than the mixing paddle. Furthermore, in order to best utilize the air flow from the blower, the condenser is ducted within a shrouding case.

Abstract: A cheese hardening machine for pasta filata cheese, such as mozzarella and the like, comprises an elongated, open-top vat adapted to be filled with water up to a predetermined level, and having a loading end and a delivery end; a tube connecting said loading end and said delivery end of the vat, running below said predetermined level; a turbine in the tube, adapted to be driven by motor means for propelling the water in the tube with turbulent flow from the delivery end to the loading end; continuous shovel means slowly sweeping the vat bottom from the loading end to the delivery end; loading means for continuously loading cheese at the loading end of the vat; and extractor means for continuously extracting cheese from the delivery end of the vat.

Abstract: A technique for producing sliced, shredded and/or diced cheese of the pasta filata type. The technique utilizes a plurality of rollers which reduce an extruded strand of cheese to a ribbon of the desired thickness. The rollers are heated and a spray of warm water is applied to the cheese to keep the ribbon plastic and pliable. The edges of the sheet are trimmed, and then the sheet is run through a brine tank or sprayed with a brine mixture to salt the sheet for the desired amount of time. Thereafter, the sheet is cooled and cut into any desired shaped to create an end product of controlled size and weight. The trimmings are returned to the extruder, reheated, and reused.

Abstract: The household appliance disclosed comprises an icecreaming vessel wherein an icecreaming paddle is active which is driven by an electric motor and a device for automatically stopping the action of the paddle. That device includes means of sensing the icecream consistency by measuring the electric current drawn by the electric motor. Such means are operative to drive a switch element in the supply circuit to the electric motor to open on reaching a preset current value.

Abstract: A continuous churn for making sweet-cream or sour-cream butter consists of an initial churning cylinder that contains a beater and creates butter grain and buttermilk, of a rotating second churning cylinder that is downstream of the initial cylinder and incorporates an afterchurning section, of a strainer-like section for separating the butter grain from the buttermilk, and of a washing section. To increase the yield of butterfat in the afterchurning section and decrease fluctuations in the butter's water content, a back-up disk is positioned between the afterchurning section and the separation section of the second churning cylinder.