Abstract:
A strainer box is lowered onto the mass of cheese curds and whey in a tank, the box being supported by float means in a partly submerged operating position in the mass so that whey is strained into a collecting chamber of the box. The box descends freely in this position as the level of the mass is lowered by withdrawing whey from the chamber through a tube movable with the box and connected to a stationary suction duct outside the tank, the latter connection including pipe sections and swivel joints for accommodating vertical movements of the box. Control means are provided for operating a power means to raise the box from the mass in response to the latter reaching a low level in the tank, and for operating the power means to hold the box in a predetermined raised position.
Abstract:
A curdling tank includes two upright, mutually intersecting, circular tank sections, each of the circular tank sections having a concentrically operated stirring system. The bottom portions of each of the circular tank sections are shaped to include sloping sides to form respective concentric bottom grooves with a downwardly pointed cross section, the lowermost portions of the grooves meet or overlap each other midway between the two shafts. The grooves are arranged in the shape of a figure of eight and the grooves achieve an effective emptying through a single outlet.
Abstract:
A cheesemaker with a container interior in the form of a cheese vat or cheese kettle, which rotatably incorporates a driven agitator with at least one agitating and cutting blade. The cheesemaker is to be simple in structural design and easy to operate, and also satisfy strict hygiene requirements. This is achieved by providing the agitating and cutting blade with a window that can be detached therefrom, and moved relative to the agitating and cutting blade.
Abstract:
A portable assembly for supporting stacks of cheese hoops in an inclined position from the vertical and including means for pressing the stacked hoops so as to press the whey therefrom and permit it to drain downwardly from one hoop to the other where it is collected by means of an inclined floor. The frame includes support members for removably but firmly holding the stacks of hoops as they are being pressed by cylinder and piston units located at the top of the assembly. Control means are provided for actuating the units in extending or contracting directions.
Abstract:
To reduce manual handling of a pressing plate in a cheese-making vat and to facilitate its operation and maintenance, the plate is constituted by a case whose inner surface is covered by a series of rigid filtering panels. These panels are pivotal between an operating position and an open position which permits washing the panels.
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.
Abstract:
A method of making cheese utilizing a closed vessel having a central vertical shaft and agitator paddles are attached to the lower end of the shaft. During the cheese making process, a portion of the whey is withdrawn from the upper end of the vat while the agitators are operating. To withdraw the whey, a tube is inserted into the upper end of the vat and the lower end of the tube carries a perforated cylindrical strainer which may be covered by a fabric filter bag. Whey is drawn through the strainer and into the tube. A generally S-shaped baffle is located ahead of the cylinder in the direction of agitator rotation and serves to protect the strainer from direct impingement by the circulating whey.