Abstract:
The apparatus comprises an endless conveyor having an upper run on one end of which milled and unsalted curd can be placed so that the curd will be carried as a layer to the other end of the run for discharge. A salting mechanism, including an elevated salt distributing hopper, is adapted to feed salt to a salt distributing boom lying over the upper run of the conveyor, the salt being conveyed by salt feed tubes extending from the salt distributing hopper to the boom. A sensing device is positioned to move upwardly and downwardly with rise and fall in the level of the layer of curd on the upper run of the moving conveyor and the rate of flow of salt from the storage hopper through the feed tubes to the distributing boom is controlled in response to the upward and downward movements of the sensing device.
Abstract:
A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.
Abstract:
Appparatus and method for continuously manufacturing cheese from cheese curd via mechanical means in which the curd is drained, matted and cheddared while carried upon a pair of conveyors running in opposite directions; milled and discharged upon a third conveyor, and sprayed while on the third conveyor at periodic intervals over a period of 12-20 minutes with a saturated water-based brine having a temperature of 80.degree. F. and pH of 5.1, the curd being permitted to rest undisturbed initially upon the third conveyor for a period of several minutes and being therafter agitated to distribute the brine more uniformly therethrough and being maintained throughout the process at a temperature of substantially 98.degree. F. Approximately eighteen (18) gallons of said brine is being uniformly sprayed upon each 1000 lbs. of curd.
Abstract:
A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.
Abstract:
Cheese is manufactured by conveying a separated curd intermittently for at least one cycle about a first closed conveying path until it develops, turning the curd during each cycle, and standing the curd during each cycle until it knits, and conveying developed curd for at least one cycle about a second closed conveying path until it heals. Prior to the healing step, developed curd may be fed to a mill and cut into pieces. Salt may be applied to the pieces by a blower during each cycle along the second conveying path. Each closed conveying path is formed by a pair of belt conveyors, one arranged beneath the other, and structure for elevating curd from the lower conveyor to the upper conveyor.
Abstract:
An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.
Abstract:
An apparatus for producing cheese includes a dispenser for applying salt to the cheese at a rate which varies in response to a control signal. The cheese travels across a platform to which a first sensor is attached for measuring the weight of the cheese. A second sensor measures the linear amount of cheese traveling across the platform. A controller derives the rate of cheese production based on the weight and the linear amount of cheese. The controller utilizes the rate of cheese production to produce the control signal and thereby control application of salt to the cheese.
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:
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.