公开(公告)号：US4510856A

公开(公告)日：1985-04-16

申请号：US444025

申请日：1982-11-23

申请人： Leslie A. Hammond ,  Norman H. Freeman

发明人： Leslie A. Hammond ,  Norman H. Freeman

IPC分类号： A01J25/11 ,  A23C19/072 ,  A01J25/00

CPC分类号： A23C19/072 ,  A01J25/114

摘要： A method and apparatus for use in the manufacture of cheeses which proceed through a cheddaring stage. The method comprises treating a pre-drained and stirred cheese curd with a compressive and shear force so as to simultaneously expel the residual whey and permit fibrous development to occur in the fused curd. The apparatus for achieving this comprises a weighted shear assembly, such as a continuous belt overlying a portion of the conveyor belt upon which the cheese curd is conveyed in the direction indicated by the arrows. The cheese curd is subjected to compressive and shear forces as it passes beneath the continuous belt. The apparatus for prestirring the curd prior to passing under the continuous belt may comprise a plurality of adjustable position stirrers which move above the conveyor belt in the forward and reverse direction of the conveyor belt.

摘要翻译： 一种用于制造通过切割阶段进行的奶酪的方法和设备。 该方法包括用压缩和剪切力处理预排出和搅拌的干酪凝乳，以便同时排出残留的乳清并允许纤维形成发生在凝固的凝乳中。 用于实现这一点的装置包括加权剪切组件，例如覆盖传送带的一部分的连续带，其上沿着箭头所示的方向传送干酪凝乳。 奶酪凝乳经过连续带下方的压缩和剪切力。 用于在连续带之前通过凝乳的设备可以包括多个可调节的位置搅拌器，其在输送带的正反方向上在输送带上方移动。

公开(公告)号：US4415594A

公开(公告)日：1983-11-15

申请号：US335495

申请日：1981-12-30

申请人： Jozeph Czulak ,  Leslie A. Hammond

发明人： Jozeph Czulak ,  Leslie A. Hammond

IPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/072 ,  A23C19/045

CPC分类号： A23C19/0323 ,  A23C19/05 ,  A23C19/072

摘要： In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.

摘要翻译： 在制作切达干酪和类似品种的奶酪的传统方法中，包括向牛奶中加入起始物，切割凝乳，搅拌凝乳和乳清，进行凝乳和乳清的第一次烹饪，排出一些乳清并进行第二次烹饪 排出残留乳清，切片，盐析，搅拌成块; 公开了一种改进，其中在第一次烹饪之后将凝乳乳清混合物保持在恒定温度的时间从10分钟延长至25分钟，并且凝乳 - 乳清混合物在第二次之后保持恒定温度的时间 烹饪从10-20分钟延长到25分钟。 该方法使得能够在成品奶酪的临界点（分离）和所需的pH和缓冲能力下获得凝乳的乳糖，乳酸，钙，磷和pH的最佳水平。