Abstract:
The invention concerns a method and apparatus for filling curd into cheese moulds (6). During the cheese production process, milk is separated in a cheese vat (1) into curd and whey (2), both of which are routed to a piping manifold that distributes the curd for the run-off drainage of the whey (8) into cheese moulds (6) placed in a whey drainage vat (7). According to the invention, the manifold comprises a main line (3) exiting from the cheese vat, a plurality of side lines (5) branching from the main line and discharging into the multiple cheese moulds (6), and a return line (9) which forms a continuation of the main line and is routed back to the cheese vat, whereby the discharge of the curd in whey takes place as a continuous process via the main line and the side lines into the cheese moulds, while simultaneously the excess flow is returned at a set rate via the return line back to the pan. In its preferred form the apparatus comprises a plurality of moulds (6) connected to the main line (3) at its branching points (4), whereby the obtained semi-finished cheeses are small enough as not to require sectioning prior to pressing.
Abstract:
An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd. To unload the curd from the vat, a discharge opening in the bottom of the vat is opened and the direction of rotation of the arm is reversed, whereby the unloading paddles lead in the direction of rotation and scrape along the bottom of the vat and deliver the curd through the discharge opening.
Abstract:
A PROCESS AND APPARATUS WHEREBY A WHEY-AND-MILK CURD MIXTURE IS MADE IN A FIRST TANK MEANS AND THE CURD IS SEPARATED FROM THE WHEY AND CHEDDARED IN A DIFFERENT SECOND TANK MEANS BY AN INTERMITTENT PROCESS WHEREBY THE SECOND TANK MEANS IS INTERMITTENTLY SLOWLY ROTATED THROUGH APPROXIMATELY 90* ABOUT A RAISED, HORIZONTAL MEDIAL SUPPORT AXIS FOR A PREDETERMINED PERIOD OF TIME. THE CHEDDARED CURDS ARE THEN DISCHARGED ONTO A CONVEYOR OR INTO A CONVEYING CARRIAGE ADAPTED TO MOVE BENEATH SAID SECOND TANK, AND HAVING A RAISABLE BOTTON WHICH IS SUBSEQUENTLY LIFTED WITH THE CHEESE PIECES AND COOPERATIVELY EMBODIED AT A COMBINED AGGLOMERATING OR COMPACTING AND GRID-CUTTING OR SIZING STATION. THIS LATTER INTERMEDIATE STATION HAS SALT DOSING OR DISPERSION MEANS OPERATIVELY CONNECTED WITH THE CUTTING OPERATION WHEREBY THE SALTED AND PRE-SIZED PIECES ARE COLLECTED AND CONVEYED TO A COMPARTMENTED ROTARY MIXING DRUM FOR FURTHER TEATMENT. WHEN THIS MIXING TREATMENT IS COMPLETED, THE PROCESSED CHEESE IS DISCHARGED FROM THE DRUM INTO ADJOINING WEIGHING AND MOLDING APPARATUS TO PREPARE PREDETERMINED SIZE CHEESE BLOCKS WHICH ARE CONVEYED AWAY FOR FINAL DISPOSITION.
Abstract:
A solid component of catalyst highly active in the (co)polymerization of ethylene containing titanium, magnesium, aluminum, chlorine and alkoxy groups, and obtained by means of a procedure wherein:(i) a solid, granular support of magnesium chloride, obtained by spray-drying an alcohol solution of magnesium chloride, is suspended in a liquid hydrocarbon solvent and an aliphatic alcohol and a titanium tetraalkoxide are added to the suspension thus obtained,(ii) the suspension of step (i) is heated until a homogeneous solution is obtained and the solution is cooled to precipitate a granular solid in a relative suspension,(iii) the granular solid obtained in step (ii), in the relative suspension, is put in contact and reacted with an aluminum alkyl halide, and(iv) the solid component catalyst is recovered from the reaction products of step (iii).
Abstract:
A device for the flocculation and collection of whey albumin is disclosed, as comprising a basin having a collecting vessel open at the top and at least on one side, at least partially permeable to liquids and rotably carried about a horizontal geometrical axis located at one of the basin walls, and controlled by power means so as to rotate about said axis from a position adjacent said wall to another position inclined with respect to the horizontal, at which latter position the collected product can be discharged through the open side of the collecting vessel.
Abstract:
This invention relates to cheese making equipment including a vat to contain cheese curd, and a portable unloading unit for conveying the curd from the vat to an elevated location. The vat is provided with an open end which is enclosed by a hinged door and the cheese curd is removed from the vat by a blade attached to a reciprocating carriage. The blade acts to push the curd out of the open end of the vat into a hopper of a portable unloader unit where a horizontal auger, located within the hopper, conveys the curd to an inclined auger which extends upwardly and discharges the curd into hoops or onto a conveying system.
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:
The invention relates to an improvement in a device for manufacturing Cheddar-type cheese, consisting of a cheddarising or ripening tank, a mincing device for the ripened cheese, a salting device for the minced cheese, a cheese press and conveyors for transporting the cheese from one phase to another. The invention is characterized in that the ripening tank consists of a tank known in itself in the manufacturing of other types of cheese, which has been provided with a perforated bottom moving from the initial to the ultimate end of the tank, with a press plate placed above and with a cutter for cutting the cheese mattress which rests upon the bottom, and that the device comprises a conveyor extending from the ultimate to the initial end of the tank for feeding the minced and salted cheese once more into the same tank and for ultimate pressing of the cheese in said tank.
Abstract:
An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd. To unload the curd from the vat, a discharge opening in the bottom of the vat is opened and the direction of rotation of the arm is reversed, whereby the unloading paddles lead in the direction of rotation and scrape along the bottom of the vat and deliver the curd through the discharge opening.