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: A cheese transfer system is adapted for receiving a column of cheese as it is discharged from a continuous cheese making system. The cheese transfer system has an expandable chamber into which the cheese is introduced. The chamber is then compressed to clamp the cheese for maintaining the cheese in the configuration developed by the tower. The chamber is then introduced into a shipping and storage container, after which the chamber is expanded and withdrawn from the container to release the cheese. The cheese is then allowed to expand fully into the container by settling.

Abstract: A device is described relating to separating mixed substances of differing flowabilities, in particular for the purpose of processing foodstuffs. The processing takes place in a device by which an elastic presser belt is pressed onto the periphery of a hollow separating drum with a perforated wall, so that the substance to be processed consisting of the previously mentioned composition and located between the presser belt and the hollow separating drum is separated into a phase of easily and a phase of less easily flowable components. The present concept provides for the use of two presser belt systems, which are operative one in series with and downstream of the other and influence a hollow separating drum, thus offering the possibility of using presser belts of different softness as well as, in the case of offset arrangement of the presser belt systems, use of varying perforations in the respectively associated circumferential areas.

Abstract: An apparatus for the production of extruded cakes of a paste-form material has an extrusion die nozzle which has combs having toothed profiles pivotally mounted in the lateral and upper portions of the extrusion passage of the extrusion nozzle and to which an alternating rotational movement is imparted to pivot and reciprocate the combs about eccentric axes relative to a central axis of the passage which is in a form of an arch. In operation, due to the configuration of the parts, their positioning and their movement, articles are extruded which have a surface which imitates the bark of a tree.

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

Abstract: 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).

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: An apparatus for separating of flowable and non-flowable constituents mixed with each other, particularly for the purpose of preparation of foodstuffs, operates with an elastic presser belt which is held pressed against the circumferential surface of a separating drum and which is guided between laterally bounding walls. For reducing the unavoidable leakage flow in the region of the radial sealing gap located between the perforated drum and the presser belt, the sealing gap is provided with a radial recess, which extends over the region of the separating drum encompassed by the presser belt and has an opening in the region of the entry wedge which connect said recess with this region.

Abstract: A cheese-making tank comprising a cylindrical container provided with a first cutting frame with cutting wires forming a netting, said cutting frame being displaceable forwards and backwards along the lower portion of the container from a first position at one end of the container to a second position at the other end of the container. It is further provided with a second cutting frame with radially extending cutting wires, said cutting frame being pivotally arranged about a longitudinal axis and with stirring means to be lowered into the lower portion of the container in order to carry out stirring movements therein. When being in the second position, the first cutting frame can be turned into the upper portion of the container while the stirring means are working.

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

Abstract: 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: Chocolate is refined by so-called conching. This is carried out in a device whereby the mass is spread out in a thin film and exposed to the air. Among other things, the viscosity is reduced as a result. By subjecting the chocolate mass directly prior to the spreading in a thin film to high shear stresses, a further reduction in viscosity takes place. The invention provides a device wherein, directly preceding the spreading out in a film, the mass is subjected to high shear stresses by means of arranging radially directed pins on a drive shaft.

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

Abstract: A frozen confections blending machine, especially for blending basic frozen comestibles with flavors of users' choices, whereby each end product may vary, in quick succession, from a previous one. To perform the therefor required change-over procedure, the subject improvements were introduced, including facilities for rapid, frequent and sanitary cleaning operations between product changes, such as a permanently built-in sink having drainage, protective shieldings against random soilage of the internal machine components and provisions for improved safety of machine operations of those parts which were not rendered safe by the sanitary improvements.

Abstract: A portable apparatus for handling cheese, including a base and a turntable mounted on the base. The turntable has cutout recesses in the periphery thereof for moving molds in a circular locus. A platform is provided on the base for supporting the molds as they are being moved in a circular locus. The base includes stations. A filling and weighing station is provided on the base whereby curd is filled into the molds and weighed to a predetermined level. A compacting station is also provided on the base whereby the curd in the molds will be pressed to remove the air therefrom and packs the cheese within the molds. The recesses and the turntable are in registry with the stations on the base.

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

Abstract: A 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: This invention relates to means for cutting a mass of material, such as dough or ground meat, into pieces of predetermined shape and of substantially uniform size as the material is fed from a hopper on to a conveyor belt.

Abstract: Apparatus for mixing food ingredients is disclosed including a cabinet for supporting a mixer for the ingredients. A frame is arranged within the cabinet for being raised and lowered relative thereto. The frame supports a plate having a through hole for receiving the mixer and a movable tray for supporting a container for the ingredients. The tray is moved under the plate and the frame is raised by a weight arrangement, whereby the mixer engages the container and is actuated for mixing the ingredients therein.

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: Acid and heat coagulated types of cheese such as Ricotta, Mitzithra, and Galotiri as well as cottage cheese are produced from milk and/or whey starting materials, pasteurizing the starting materials followed by cooling and membrane filtration of the starting materials to form a retentate, whereafter the retentate is subjected to a heating and an acidification under pressure, and then to a sudden pressure drop, followed by cooling, agitation, and packaging, and finally to a secondary cooling, wherein the retentate is initially continuously heated to the precipitation temperature and then coagulant is added continuously under pressure to acidification to form a mixture, and the mixture is subjected to a sudden drop of pressure.

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

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

Abstract: A cheese kettle (1) is used for the separation of whey from the cheese mix and the comminuting of the cheese mix into curd particles takes place. The cheese kettle (1) is composed of two side-by-side, substantially cylindrical parts (3), located so that they partly interpenetrate, and each provided with rotary tools (2) treating the cheese mix. It is essential that the cylindrical parts (3) of the kettle (1) are inclined towards each other so that their interpenetration increases in the upward direction. The kettle bottom (7), includes circular segments substantially at right angles to the axes (4) of the cylindrical parts (3), and slope towards the draining aperture (10) in the center of the bottom, whereby the kettle is emptied without any need to tilt it specifically, and the tools (2) in the kettle can be so shaped that their sides follow, during rotation, the bottom and sides of the kettle, whereby the cheese mix is given a complete mixing and comminuting treatment covering all parts of the kettle.

Abstract: An apparatus for producing a homogeneous flexible layer of material such as butter or margarine, comprising an input portion for guiding blocks of said material into a central portion, in which two rotors 11, 12 are arranged in a horizontal plane, a central region 33 between said rotors 11, 12 lying beneath said input portion and are driven in opposite directions, each rotor being provided with a number of axial blades 22, 23 radially displaceable in slots and guided by guiding means at the ends thereof.

Abstract: An apparatus for producing units fit for packing, preferably of a cheese product of the type cheese-base, is adapted to be connected to a cheese-base production system from which the cheese-base is pressed out in a continuous flow. The apparatus comprises an accumulating pipe connectable to the discharge pipe of the cheese-base production system. This accumulation pipe expands in the flow direction and ends in a cylindrical pipe section of a first greater sectional area. Subsequently, the cylindrical pipe section of the accumulating pipe is connected to a cylindrical extrusion pipe of a second smaller sectional area. At the discharge end of the extrusion pipe, a cutting device is provided for cutting desired lengths of the extrudate. This apparatus allows production of cheese-base units in a suitable size fit for further handling and transport.

Abstract: The compacting apparatus for whole cheeses comprises at least a tank containing cooling water, an inertial table carrying the whole cheeses from one end to the other end of said tank, and a balancing blade receiving the whole cheeses supplied from the table and unloading such whole cheeses from said tank.

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

Abstract: 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: An apparatus for processing a mixture to produce a product such as cottage cheese. The apparatus comprises a vat for holding the mixture, a paddle for stirring the mixture, a cutting knife for cutting the product, a carriage for supporting the cutting knife and the paddle above the vat and a mechanism for moving the cutting knife and the paddle horizontally along the vat. The apparatus also includes a mechanism for mechanically retracting the paddle from the mixture so that the cutting knife can be extended into the product, a mechanism for connecting the cutting knife to the carriage and for extending the knife into the vat and for extracting the knife from the vat, and a mechanism for causing reciprocative movement at regular intervals of the cutting knife perpendicular to the path of travel of the carriage.

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: A knock-down cheese curing box is formed of plastic members including an individually constructed bottom tray, individually constructed side panels, and a top cover. The side panels have interfitting tabs and notches by which the side panels are slid into an interfit with each other into a rectangular tubular configuration. The bottom tray has a peripheral lip within which the rectangular tubular configuration is received.

Abstract: A cream whipping machine has an electric motor (1), a vane pump (3,9) and a whipping barrel (26) fitted closely together in axial alignment. Air and cream are sucked in to the pump chamber (14) via an intake assembly (16). A pump rotor (3) is fixed to a motor shaft (2) and a pump casing (9) together with the whipping barrel (26) and intake assembly (16), may be withdrawn from the rotor by undoing bolts (11). A space (13) to the motor side of a main pump seal (8) is vented to atmosphere through an opening (12) so that if the seal fails the liquid product is not forced into the motor.

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

Abstract: Apparatus for the dry salting of plastic or pliable curd for cheese production comprises a hopper for the salt, dispensing means at the hopper outlet for sprinkling the salt onto the plastic curd, a comb member disposed downstream of the dispensing means and cooperating therewith, and means for operating the comb in such a manner that it penetrates into the curd in order to introduce the salt uniformly therein.

Abstract: To reduce manual handling of a pressing plate in a cheese-making vat and to facilitate its operation and maintenance, the plate is constituted by a case whose inner surface is covered by a series of rigid filtering panels. These panels are pivotal between an operating position and an open position which permits washing the panels.

Abstract: A closure assembly especially adapted for use with the mould of cheese block forming machines, includes structure defining an opening and a closure member mounted to the structure for movement to and from a position in which it closes the opening. Co-operable locking means on the structure and closure member include a first element fixedly mounted to a shaft for rotation with the shaft, which is in turn rotatably supported on the closure member, and a second element defining a seat for the first element in a particular rotational position of the shaft. Seated engagement between the elements at this position physically locks the closure member in its closed position. Drive means coupled between the structure and the shaft is reversibly actuable to execute a first motion in which it drives the closure member from an open condition to its closed condition and then a succeeding second motion in which it causes rotation of said shaft to effect seated engagement of the co-operating locking means.

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 device for treating a mixture for the manufacture of chocolate, said device comprising a cyclic course of a milling vessel and a mixing vessel each having a driving motor for driving the milling members and the mixing members respectively and means connected with the cycle for supplying the mixture to be treated and means for the delivery of the ready product provided with means for adding to the cycle a viscosity-reducing agent.

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: A milk containing liquid is fed at a controlled rate into a tank having rotatable blades defining scoops at an upper portion thereof. In one process, the milk containing liquid precipitates to form ricotta cheese. The precipitation rises in the tank and is scooped into a funnel by the rotating blades. The scooped precipitation flows through the funnel to an exit port in the vessel sidewall. In another process, the milk containing liquid coagulates to form curd and whey which is severed into cubes by the rotating blades and is scooped into the funnel.

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: Imitation cheese is manufactured by a flow process from a plurality of edible ingredients comprising fat, protein, water, and flavor wherein the cheese product is set by the addition of an acidulant, in lieu of fermentation. The edible ingredients are introduced into an elongated, confined mixing zone in such a way that the acidulant and protein are in distinct and separate flow streams until in said zone, and in the zone are subjected, at a temperature of at least about 100.degree. F, to medium-to-high intensity axial and radial flow mixing. The mixing is continued until a substantially homogeneous mixture is obtained.

Abstract: The disclosure relates to a device for the continuous production of cheese material through coagulation of milk, comprising a horizontal trough-shaped container, whose ends extend funnel-shaped toward the flattened face edges, a flexible inner wall covering the container wall on the inside, which inner wall can be displaced along the wall of the container and runs as endless band around the face edges of the container, a device for feeding at the inlet and a predetermined amount of milk suitably pretreated for the manufacture of cheese, a transportation of such introduced milk from such inlet end to the outlet end by means of the flexible inner wall at such a velocity that during such a displacement inside the container the milk coagulates to a coagulate which can be cut and, further, comprising a cutting device at the outlet end of the container for cutting the coagulate to cheese curd, which is removed by the rotating inner wall over the face edge at the outlet end of the container for the purpose of furthe

Abstract: A milk containing liquid is fed at a controlled rate into a tank having rotatable blades defining scoops at an upper portion thereof. In one process, the milk containing liquid precipitates to form ricotta cheese. The precipitation rises in the tank and is scooped into a funnel by the rotating blades. The scooped precipitation flows through the funnel to an exit port in the vessel sidewall. In another process, the milk containing liquid coagulates to form curd and whey which is severed into cubes by the rotating blades and is scooped into the funnel.

Abstract: A process for the production of cheese which comprises treating milk by ultrafiltration to obtain a liquid product containing at least some of the protein constituents of the milk, subjecting this liquid to a heat treatment to bring it to the coagulation temperature, renneting the liquid product after inoculation with suitable ferments, introducing a batch of the renneted liquid into at least one vertical chamber in which it is left to coagulate in the stationary phase until a coherent mass is obtained, displacing the coagulated mass obtained upwards under the effect of a pressure uniformly distributed over the base of the mass, and cutting unit slabs of coagulum which will each constitute a cheese at the top of the chamber after the mass has emerged by a predetermined height.

Abstract: Apparatus for the continuous production of curds for use in cheese making, wherein renneted or acidified milk or mixture thereof is introduced under pulsation into a conduit whose wall is deformed under the effect of the pulsations and in which the curd is formed, and wherein the curd is collected at the outlet end of this conduit.