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 yogurt cheese making device for separating the whey from yogurt having a strainer which receives the yogurt, the strainer having an open top, a bottom, a pair of opposing end walls, and a pair of opposing side walls. The side walls and bottom are covered with a straining medium which is a wire mesh. The wire mesh is disposed at a 45.degree. angle with respect to the vertical to assist in drainage. The bottom of the strainer is defined by a pair of parallel straining troughs. The strainer is nested in a sealable container which has a sealing top. Whey from the yogurt seeps through the straining medium and is collected at the bottom of the sealable container. The entire device is preferably square or rectangular in shape to minimize the storage area required in a refrigerator.

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

Abstract: A method and apparatus is provided for producing yogurt in a small container and in a manner by which the formed yogurt may have undesirable serum drained therefrom to dehydrate the yogurt prior to consumption thereof, all through the use of a single container and internal sieve and independent of removal of the yogurt from the original container subsequent to consumption of the yogurt.

Abstract: A system for handling of cheese in the green state particularly directed for handling natural cheese types such as cheddar and colby in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment and cheese towers to provide, preferably, 40 to 45 or other selected pound blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units.

Abstract: A fat skimmer for separating an unwanted fat liquid from a wanted liquid is provided which consists of a transparent cone shaped jug for storing the unwanted fat liquid and the wanted liquid that is to be separated. The jug has a tapered exhaust conduit formed at a central bottom end through which the wanted liquid will pass by force of gravity. A valve is within the conduit for selectively permitting passage of the wanted liquid through the conduit into a vessel which is positioned below the conduit, while the unwanted fat liquid is retained within the jug.

Abstract: The apparatus provides for evacuation of the egg yoke and egg white from an egg through one hole in the egg shell. An egg with one hole in the egg shell is positioned on the apparatus. The one hole in the egg shell is positioned over a hollow tube which extends into the egg. The hollow tube aligns an egg collection opening in an egg seal with the egg collection passageway and supplies air at atmospheric pressure into the egg. When the interior of a bottle has a pressure below atmospheric pressure from a vacuum cleaner the egg yoke and egg white flow into the bottle. In a second embodiment, the apparatus provides for both evacuation and flushing of an egg.

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

Abstract: A tray for making cheese has a plate having upper and lower faces and a frame having walls having an inner surface connected to the plate about its periphery, thereby defining upper and lower tray portions. The frame has a slot positioned, respectively, adjacent each of the upper and lower plate faces for receiving a removable store which, upon insertion, is juxtaposed to a surface of the plate. Block molds may be positioned on the store, and a second tray may be placed above, so that the frame walls of the trays are in contact and so that the upper tray portion of the first tray and the lower tray portion of the second tray nest around the molds.

Abstract: A rigid rectangular cheese mold includes a bottom and four upright walls heatsealed to each other at their edges. The walls are provided with outwardly diverging drainage slits during injection molding of the walls. The drainage slits form rows extending in the longitudinal direction of the walls, the drainage slits of one row are staggered with respect to the slits of the other row. The outer side of the cheese mold may be reinforced by reinforcing strips or a reinforcing strip-like frame. The inner surface of the wall has whey discharge recesses formed in a net structure comprising first structure ribs and second structure ribs. The first ribs extending in the vertical direction of the wall are thicker than the second ribs extending in the horizontal direction. Additional channels on the inner side of wall may connect the whey discharge recesses. The net structure is also formed during injection moulding of the walls.

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

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

Abstract: A quantity of disposable super absorbent pads of uniform size, stacked one upon the other, and packaged in a disposable tube. The purpose of the pads being the removal of fats from home cooked foods, through absorption into the bottom pad, thereby lowering the cholesterol content of the food. Means are provided to eject the soiled bottom pad.

Abstract: A curd and whey mixture is drained of loose whey on a conveyor and the dry curd fed into the top of a tubular perforated column (48,49) maintained under sub-atmospheric pressure to form a pillar of curd. A mass of curd severed from the lower end of the pillar is deposited in a mould (14) mounted on a turntable (13) rotatable to index the mould in succession at six pressing stations at each of which the curd is compressed for 45-120 seconds at a pressure of at least 4 bar in order to form a block of cheese with a rind firm enough to permit handling of the cheese block after ejection from the mould. At the first pressing station the curd is subjected to a sub-atmospheric pressure of -0.9 to -1.0 bar prior to compression. After the cheese block is ejected from the mould, the turntable returns the empty mould to the column for reception of another mass of curd.

Abstract: A rigid rectangular cheese mould (1) comprising a bottom (2) and four upright walls (3) heatsealed to each other in their corners. The walls (3) are provided with outwardly diverging drainage slits (4) during injection moulding of the walls.The drainage slits (4) form rows (19) extending in the longitudinal direction of the walls, the drainage slits of one row are staggered with respect to the slits (4) of the other row.The outer side of the cheese mould (1) may be reinforced by reinforcing strips (8) or a reinforcing striplike frame.The inner surface of the wall (3) is provided with whey discharge recessions (5) forming a net structure resembling a cheese net structure comprising first structure ribs (16) and second structure ribs (17). The first ribs (16) extending in the vertical direction of the wall (3) are higher than the second ribs (17) extending in horizontal direction. The height at the intersection point is the height of the first ribs.

Abstract: Cheese curd is compressed into blocks by feeding the curd into the top of a hollow tower having a perforated lining while the tower is at a sub-atmospheric pressure to form a pillar of curd supported on a guillotine blade at the bottom of the tower, the guillotine blade is then withdrawn, the pillar of curd lowered by an elevator, and the guillotine blade returned to the closed position so as to cut off a block of curd from the bottom of the pillar of curd. The tower comprises a tubular casing, and the perforated lining comprises a pre-form tube formed as an integral structure prior to the fitting of the tube into the tower. The tube is spaced from the wall of the tower to form a drainage passage for whey pressed out from the curd in the pillar by the weight of superimposed curd, the whey passing into the drainage passage through apertures in the tube.

Abstract: In the cyclic preparation of a length of curds by draining a mixture of whey and curds in an upright column, formed by a permeable casing, the preparation cycle consists of at least three parts: a thickening phase and an extrusion phase from the column and a lateral discharge phase of the length of curds. The mixture is supplied to one end of the casing and a length of the thickened mass of curds is removed periodically at the other end of the casing. The whey/curds column inside the casing is moved forwards at slow speed in the longitudinal direction of the casing during the thickening phase of the preparation cycle, the thickening phase and the extrusion phase taking place at the same time. The discharge phase of the cycle takes place when the column is stationary, within a time span which is less than 20% of the thickening phase and extrusion phase.

Abstract: A method for the preparation of prepressed cheese curd blocks (38), where a curd (2) comprising a mixture of curd grains (42) and whey is fed to a conveyor belt (19) and the curd grains (42) are collected and shaped during continuous movement of the belt by being subjected to prepressing means (27) and side-limiting walls (18). The resulting cheese body (30) is cut into suitably dimensioned blocks at a cutting station (37). The curd (2) is fed to the continuously moving conveyor belt (19) below the surface (40) of a whey pool (39) and during the movement of the conveyor belt (19) said curd is conveyed along an oblique path above the surface (40) of the whey pool (39) simultaneous with it being subjected to prepressing means (27). The whey pool is contained in an obliquely installed vat (7), the conveyor belt (19) being introduced at the bottom end of said vat and leaving it at its top end ( 20).

Abstract: A method and apparatus for continuously processing cheese curd forms the cheese curd into a series of ribbons on a conveyor belt used to separate the whey from the cheese curd and then uses a series of plowshares, augers and other deflection means to displace or rotate the ribbons onto bare segments of the conveyor belt to enhance the draining of the whey from the cheese curd.

Abstract: A culinary implement capable of functioning as a mop to extract from an aqueous food mixture insoluble liquid fats dispersed therein. The implement is provided with a handle attached to a holder supporting a porous fabric pad formed of non-woven continuous filament polyester fibers having both hydrophobic and lipophilic properties. When the implement is used to mop the mixture, the fats dispersed therein are attracted and adhere to the pad whereas the aqueous mixture filters therethrough, thereby making it possible to free the food mixture of its fat content.

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: 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: 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: A device for pressing and molding curd includes a mold reverser (1) in the form of an endless conveyor (16) transporting cheese molds (2) along a horizontal upper run on which the molds stand upright with their fill apertures at the top, and a horizontal lower run on which the molds are upside down. The conveyor supports transverse mold bottoms (17) to which rows of molds are fixedly attached. Mold lids (20) which are open when the molds are on the upper run are automatically closed when the molds are moved down to the lower run, are maintained closed along most of the lower run, are opened for emptying the finished cheeses into a water basin (4), and are opened when the molds are moved back up onto the upper run. The arrangement makes possible the automatic filling of the molds by a filling device (3) located above the conveyor, and forced pressing of the curd by a pressing device (5) above the conveyor and downstream the filling device.

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: An installation for the production of cheeses, notably having lactic characters and of cheeses of the soft paste type, includes curdling basins each in the shape of a semi-sphere, devoid of inner equipment and provided with structure for ensuring the closing, transportation and handling thereof. A rotary metering device with several heads fills and meters milk into the basin. Vertical silos with an air-conditioned environment store of the basins during the entire duration of the time required for coagulation of the milk. A rotary device with several working heads cuts the curds, and vertical silos store the basins after the curd cutting operation. A device extracts the whey, and a molding machine with several heads molds the cheese. The transfer of the basins and of the plates supporting the molded cheeses is carried out with the assistance of automatic conveyor systems.

Abstract: Cheese curd is fed into the top of a hollow perforated column in a tower at a sub-atmospheric pressure so as to form in the column a pillar of curd supported on a guillotine blade which closes off an opening in the bottom of the tower. A former unit below the tower has an upright open-ended cylinder sealed against the bottom of the tower, and an elevator within the cylinder. The guillotine blade is withdrawn, the pillar of curd lowered into the cylinder by the elevator, and the guillotine blade returned to its closed position so as to cut off a block of curd from the bottom end of the pillar of curd. The elevator is then forced upwards to compress the block of curd within the cylinder. The former unit is subsequently lowered, pivoted into a horizontal position, and the elevator driven along the cylinder to eject the block of curd.

Abstract: A portable assembly for supporting cheese hoops in an inclined position from the vertical and including means for pressing the hoops so as to press the whey therefrom and permit it to drain downwardly from one hoop to the other to be collected therebelow. The frame includes support members for removably but firmly holding the hoops as they are being pressed by cylinder and piston units located at the top of the assembly. Control means are provided for actuating the units in extending or contracting directions. The gases actuating the cylinder and piston units are discharged to the floor of the apparatus, preventing their contaminating the hoops or curds that would be possible by release above those hoops.

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: An apparatus for continuously manufacturing fibrous high protein foods comprises an apparatus for supplying a fixed quantity of fibrous structure formable food raw material from a nozzle, said food material being obtained through the steps of curdling cow's milk such as whole milk or skim milk by the addition of a coagulating agent and removing whey from the resulting curds, an apparatus for extending the raw material supplied from the supplying apparatus by applying a fixed tension thereto while delivering the raw material by the aid of free rollers and drive rollers, an apparatus for cooling the extended raw material supplied from the extension apparatus; and an apparatus for cutting the raw material supplied from the cooling apparatus in fixed lengths.

Abstract: A cheese making apparatus comprises a rectangular vat, a pressing plate, a filtering sheet supported on the bottom wall of the vat for displacement in a longitudinal direction, and a transverse partition affixed to an end of the filter sheet adjacent a fixed end wall of the vat for simultaneous displacement with the filtering sheet in this direction. The partition defines with the side walls, the bottom wall and a mobile end wall opposite the fixed end wall an operating volume of the vat determining the amount of curds to be held in the vat for producing cheese from a pressed mass of the curds wherefrom the whey has been drained. Displacement of the partition changes the operating volume and the transverse partition is elastically compressible in a vertical direction whereby lowering of the pressing plate into the vat compresses the partition and permits the plate to apply pressure to the curds held in the vat.

Abstract: A machine for producing curds from milk and separating the curd from the whey, comprising a hollow vat pivotally mounted on a pair of parallel spaced members for rotation about a horizontal axis extending parallel and proximate to one side of a rectangular upper opening in the tank, by means of a pair of hollow stub shafts serving as outlet ports, and actuating means for keeping the vat normally in a horizontal position and rotating it into a position in which the upper opening thereof is in a vertical plane.

Abstract: Multi-cavity molds coact with respective table elements forming a drainage table. Between each mold and the corresponding table element is a connecting means allowing the mold to slide between a normal cheese-draining position against the table element and a cleaning position spaced from the table element. The connecting means include abutments limiting said sliding of the mold and on which the mold is supported in said cleaning position thereof.

Abstract: An apparatus for salting cheese. A tank containing a quantity of salt is located outside of the finishing vat that contains the cheese curd. The curd in the vat is agitated by stirring paddles which are mounted on a rotating arm and one end of a salt supply line is connected to the bottom portion of the salt tank while the opposite end of the line is connected to the rotating arm within the vat. A pressure line, connected to a source of gas under pressure, is also connected to the bottom portion of the salt tank, opposite the connection of the salt supply line. The pressure line has a smaller diameter than the supply line and gas is jetted through the salt bed, causing salt to be drawn into the fast moving gas stream and delivered through the supply line to the vat where it is uniformly distributed onto the curds.

Abstract: The invention is concerned with the treatment of friable particulate organic matter such as cottage cheese curd or casein with liquids as by separation of the matter from the liquid in which it may be formed (e.g. whey) and further contacting with a liquid (e.g. a wash liquid such as water), the apparatus being designed to minimize break up of particles into "fines". This is achieved by providing an even non-turbulent flow of friable matter through a series of liquid contacting and separation zones. The separation of the friable matter from liquid is effected on perforate concave screens the perforations of which have outlets larger than their inlets, each screen being disposed in a generally downward direction immediately following a contacting zone in the form of a trough, each screen feeding separated matter into the next trough. The first trough may be solely the deceleration of the liquid.

Abstract: A method of pressing and draining whey from cheese curd. In particular, this method is made suitable for producing large blocks of cheese. A container mold having an internal drain screen is filled with cheese curd particles. Pressure is then applied to the cheese curd draining whey into the drain screen and out of the container mold. The container mold is then inverted and the internal drain screen is removed and another application of pressure is used to close any remaining voids within the cheese curd. The container mold is then sealed and prepared for shipping.

Abstract: A method of pressing and draining whey from cheese curd particles in manufacturing large sized blocks of cheese. Cheese curd is placed into a pressing container mold which has a removable internal draining means having dimple-like projections maintaining a space between the plates of the screen. In one embodiment of the invention, pressure is applied in a vertical direction on the curd particles uniformly draining the whey. The drain means is extracted, and a second application of pressure closes remaining interstitial voids. In a second embodiment of the invention, a first application of pressure is applied to the curd particles in two separate directions at the same time. A spreading spade is inserted between substantially vertical parallel foraminous plates thereby moving these plates further apart exerting a relatively horizontal force on the curd particles and, in conjunction, a press plate pushes down on the curd particles exerting a relatively vertical force on the curd particles.

Abstract: A press suitable for making cheese comprises a pressure assembly which is displaceable along guides projecting from the base of the press towards or away from a reaction yoke member formed by the base, the pressure assembly being constituted by first and second members which are resiliently biassed away from each other. Friction catches are provided which, in an operative position, frictionally engage the guides to resist displacement of the pressure assembly away from the reaction member.

Abstract: An apparatus and method for preparing a salted cheese curd loaf is provided which includes means for continuously separating and recovering a solid cheese curd from whey in a curd/whey mixture to remove the preponderance of the whey, means for continuously blending salt into the separated curd, means for further dewheying the salted curd and continuously forming a compacted curd column of predetermined diameter, a means for forming a loaf of predetermined size from the curd column and means for placing the cheese curd loaf in forms preparatory to pressing and brining. An improved method of preparing and brining of curd loafs for certain hard cheeses is also provided.

Abstract: An apparatus for the continuous matting and milling of cheese curd. The apparatus includes a housing which houses an upper, water-permeable, endless conveyor belt and a lower endless conveyor belt which operates in the opposite direction to that of the first belt. A mixture of cheese curd and whey is deposited as a layer on the upper belt and the whey is drained through the belt and is discharged through the lower end of the housing. The matted curd is transferred from the upper belt to the lower belt and as a result is inverted, and is subsequently discharged to a curd milling unit which acts to cut the mat of curd into cube-like chunks.

Abstract: Crumbled cheese curd is fed into the top of a hollow column in a chamber maintained at a sub-atmospheric pressure so as to form in the column a pillar of curd devoid of air pockets, the curd in the lower portion of the pillar being compressed by the weight of superimposed curd to press out whey therefrom and consolidate the curd, the whey passing through perforations in the wall of the column, and the pillar of curd is repeatedly lowered, the bottom end of the pillar severed to form a block of cheese, and fresh curd added to the top of the pillar. The curd is fed into the chamber through a feedpipe connected between the top of the chamber and the outlet of a hopper containing curd under atmospheric pressure, the differential pressure between the hopper and the chamber causing curd to flow along the feedpipe. The feedpipe discharges into a cyclone separator in the top of the chamber for separating air from the curd.

Abstract: In the formation of cheese in which the separation of the curd and the serum and the molding of the curd are carried out under the action of gravity in a perforated upright tube, the gravitational action is combined with evacuation of the space surrounding the perforated tube to aspirate the serum and increase the relative density of the curd with respect to the serum, thereby speeding up the separation and improving the molding process.

Abstract: A portable assembly for supporting stacks of cheese hoops in an inclined position from the vertical and including means for pressing the stacked hoops so as to press the whey therefrom and permit it to drain downwardly from one hoop to the other where it is collected by means of an inclined floor. The frame includes support members for removably but firmly holding the stacks of hoops as they are being pressed by cylinder and piston units located at the top of the assembly. Control means are provided for actuating the units in extending or contracting directions.

Abstract: Continuous production of standardized milk is carried out with a method and apparatus wherein milk is separated into cream and skimmilk, an amount of cream is remixed with skimmilk to produce standardized milk, the standardized milk is continuously tested for fat content, the amount of cream remixed with the skimmilk is automatically regulated in accordance with the fat content of the standardized milk and standardized milk and separated cream are recycled to milk being separated if fat content of the standardized milk is not within prescribed limits.

Abstract: White cheese or yogurt is made by coagulating a coagulatable milk composition to form curd and serum in one chamber of a container having two intercommunicating chambers, and changing the orientation of the container so that serum liberated during coagulation drains into the other chamber. The curds are prevented from passing from one chamber to the other by a divider which serves to define the two chambers and provide communicating passages between the chambers. This process enables white cheese or yogurt to be formed in a container from which it is to be consumed, without necessitating handling of pre-formed white cheese or yogurt during packaging.

Abstract: An apparatus for filling cheese hoops with curd and for compressing the curd to form a finished cheese. The invention includes a hoop cart for supporting a plurality of generally cylindrical cheese hoops in closely spaced aligned arrangement and positioned such that they can each be filled from the top. The apparatus also includes filler trays which are receivable on the aligned cheese hoops to permit curds to be poured therein. Finally, the apparatus includes a vertically oriented press having a plurality of aligned downwardly movable plungers. The press is designed to receive the hoop cart and filler trays such that the plungers of the press are vertically aligned with the cheese hoops whereby the plungers may be forced downwardly into the cheese hoops to pack and to compress the curds therein. The plungers may then be removed from the hoops and the cart pulled from under the press such that the filler trays may be removed from the hoops.

Abstract: A draining column consisting of an upright perforated sleeve with a supply for a whey-curd mixture at the top and a discharge device for the curd bar at the bottom. The upper portion of the sleeve is surrounded at some distance by a jacket. In the annular interspace a liquid is maintained at a specific level and under a controllable pressure to regulate the speed with which the whey leaks through the perforations of the sleeve.