公开(公告)号：US3695893A

公开(公告)日：1972-10-03

申请号：US3695893D

申请日：1970-01-29

申请人： JOSEPH CZULAK ,  NORMAN H FREEMAN ,  JAMES R O CONNELL

发明人： CZULAK JOSEPH ,  FREEMAN NORMAN H ,  O'CONNELL JAMES R

IPC分类号： A01J25/11 ,  A23C19/02

CPC分类号： A01J25/114

摘要： APPARATUS AND METHOD FOR PROCESSING CHEESE CURD AND WHEY IN MANUFACTURE OF CHEDDAR CHEESE BY PASSING CURDS AND WHEY OVER A SCREEN TO DRAIN OFF THE BULK OF THE WHEY, FEEDING THE SEPARATED CURD TO A CONVEYOR SO THAT IT FORMS A LAYER THEREON AND STIRRING THE LAYER TO FACILITATE FURTHER DRAINAGE OF WHEY, CUTTING BLOCKS FROM THE LAYER AND COMPRESSING THE BLOCKS IN RESPECTIVE CONTAINERS EACH OF WHICH IS LARGE ENOUGH TO PERMIT ITS BLOCK TO FLOW UNDER COMPRESSION TO PRODUCE FIBRE DEVELOPMENT OF THE CURD.

公开(公告)号：US4965078A

公开(公告)日：1990-10-23

申请号：US344612

申请日：1989-04-28

申请人： Hendrikus J. Van Leeuwen ,  Norman H. Freeman ,  Brian J. Sutherland ,  Graeme W. Jameson

发明人： Hendrikus J. Van Leeuwen ,  Norman H. Freeman ,  Brian J. Sutherland ,  Graeme W. Jameson

IPC分类号： A23C19/028

CPC分类号： A23C19/0285

摘要： Cheese curd suitable for conversion into natural hard cheese is prepared by ultrafiltering and diafiltering milk or a milk product to produce a retentate, ripening the retentate by fermenting with a cheese starter culture, coagulating the retentate to produce a coagulum, cutting, cooking and agitating the cut coagulum to produce curd, and separating the curd from whey. The retentate has a concentration Factor of 2-8 and contains 1.0-6.2% w/w lactose. Ripening the retentate produces a pH drop of 0.05-1.5 units. Cutting the a coagulum is at a time between 120% and 220% of coagulation time and cooking is at a temperature of 30.degree.-50.degree. C. Combined cooking and agitating operations take 20-120 minutes. Coagulation may be continuous, and a minor portion of the retentate may be separated, fermented with a cheese starter culture and mixed with the remaining retentate to produce a ripened retentate having a pH of 0.05-1.0 units lower than before ripening.

摘要翻译： 通过超滤和直接过滤牛奶或奶制品来制备适于转化成天然硬奶酪的干酪凝乳，以产生滞留物，通过用奶酪起始机培养物发酵熟化滞留物，凝固滞留物以产生凝结物，切割，烹饪和搅拌 切断凝块以产生凝乳，并将凝乳与乳清分离。 保留物的浓度因子为2-8，含有1.0-6.2％w / w乳糖。 使滞留物生成pH为0.05-1.5单位。 切割凝固物的时间在凝固时间的120％至220％之间，烹饪温度为30°-50°C。组合烹饪和搅拌操作需要20-120分钟。 凝血可以是连续的，并且少部分的渗余物可以被分离，用奶酪起子培养物发酵并与剩余的滞留物混合以产生比成熟前低0.05至1.0单位的熟化滞留物。

公开(公告)号：US4756243A

公开(公告)日：1988-07-12

申请号：US800261

申请日：1985-11-06

申请人： David R. Radford ,  Norman H. Freeman ,  Graeme W. Jameson ,  Hendrikus J. van Leeuwen ,  Brian J. Sutherland

发明人： David R. Radford ,  Norman H. Freeman ,  Graeme W. Jameson ,  Hendrikus J. van Leeuwen ,  Brian J. Sutherland

IPC分类号： A01J25/00 ,  A23C19/028 ,  A23C19/02

CPC分类号： A23C19/0285 ,  A01J25/002

摘要： An apparatus suitable for use in the substantially continuous production of cheese from milk retentate (A) in which there is at least one, preferably several, coagulator tubes (I) having an inlet end and an outlet end. The retentate is admitted to the tube (I) from a feed system (E) via the inlet, forms a coagulum inside the tube and is discharged from the outlet whereupon it is cut or sliced into appropriately sized pieces, preferably small cubes by a blade assembly (K, L) mounted at or near the outlet. The feed system (E) comprises a distribution manifold for delivering retentate to the inlet or inlets via a valve (G) located between the manifold and tube(s) and a pump (F) for circulating the retentate in the feed system at such a rate that the feed system is substantially free of coagulum.

摘要翻译： PCT No.PCT / AU85 / 00034 Sec。 371日期：1985年11月6日 102（e）1985年11月6日，PCT PCT公布1985年3月1日PCT。 第WO85 / 03844号公报 1985年9月12日，一种适用于从乳液滞留物（A）基本上连续生产奶酪的设备，其中存在至少一个，优选数个具有入口端和出口端的凝结器管（I）。 通过入口将滞留物从进料系统（E）进入管（I），在管内形成凝结物，并从出口排出，然后将其切割或切成适当尺寸的片，优选由小叶片 组件（K，L）安装在出口处或附近。 进料系统（E）包括分配歧管，用于经由位于歧管和管之间的阀（G）将滞留物输送到入口或入口;以及泵（F），用于使进料系统中的滞留物循环在这样的位置 速率使进料系统基本上没有凝结物。

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。