公开(公告)号：US3732110A

公开(公告)日：1973-05-08

申请号：US3732110D

申请日：1971-03-08

申请人： PONTECORVO R & D CO

发明人： PONTECORVO N

IPC分类号： A01J25/00 ,  A23C19/045 ,  A23C19/068 ,  A23C19/02

CPC分类号： A23C19/0455 ,  A01J25/008 ,  A23C19/0684

摘要： A HEATED MIXTURE OF WHEY AND MILK IS PROCESSED SIMULTANEOUSLY IN A PLURALITY OF SMALL ADJACENT CELLS BY SUCCESSIVE ACDIFYING STEPS, TO DEVELOP SEPARATE FLOATING BODIES OF CRUD WHICH ARE THEN COLLECTED IN RESPECTIVE SKIMMING BASKETS AS RESIDUAL WHEY IS DRAINED OFF BELOW THEM, AND ARE FINALLY REMOVED BY SIMULTANEOUSLY LIFTING THE SKIMMING BASKETS FROM THE CELLS.

公开(公告)号：US3741773A

公开(公告)日：1973-06-26

申请号：US3741773D

申请日：1970-05-22

申请人： PONTECORVO R & D CO

发明人： PONTECORVO N

IPC分类号： A23C19/045 ,  A23C19/068 ,  A23C19/02

CPC分类号： A23C19/0684 ,  A23C19/0455

摘要： A FLOTATION METHOD COLLECTING RICOTTA CHEESE CURD IN A REDUCED NECK AT THE TOP OF A PROCESING TANK. WHEY AND MILK ARE TREATED TO FORM THE CURD WHICH RISES TO THE TOP OF THE BODY OF LIQUID IN THE TANK. HOT WATER IS THEN INJECTED INTO THE BOTTOM OF THE TANK TO EXEVATE THE BODY OF LIQUID UNTIL THE CURD IS SKIMMED OFF FROM THE NECK AND DELIVERED INTO A RECEPTACLE.