Process for producing heavy curd

Claim 1

IN THE TREATMENT OF MILK PRODUCTS CONTAINING MILK SOLIDS SUSPENDED IN SERUM, TO OBTAIN CHEESE CURDS, THE PROCESS WHICH COMPRISES FEEDING THE MILK PRODUCT IN A CONTINUOUS STREAM THROUGH A SOLIDS DISPERESING ZONE IN WHICH THE MILK SOLIDS ARE REDUCED TO FINE PARTICLES AND DISPERSED SUBSTANTIALLY UNIFORMLY IN THE SERUM, ACCUMULATING A BODY OF THE DISPERSED MILK SOLIDS AND SERUM ALONG WITH A STATER IN A HOLDING SPACE WHEREIN THE FAT CONTENT OF THE MILK PRODUCT IS LESS THAN 5%, COAGULATING THE CURDS IN SAID SPACE, SUBJECTING THE BODY TO MILD AGITATION IN SAID SPACE FOLLOWED BY A PERIOD OF HOLDING UNDER QUIESCENT CONDITIONS, TO FORM AN ACID MIXTURE OF PRECIPITATED CURDS AS A HEAVIER CONSTITUENT AND WHEY AS A LIGHTER CONSTITUENT, WITHDRAWING A MIXTURE OF CURDS AND WHEY FROM THE LOWER PART OF SAID SPACE AND FEEDING THE SAME TO A LOCUS OF CENTRIFUGAL FORCE AT A TEMPERATURE IN EXCESS OF 90* F., SEPARATING THE MIXTURE IN SAID LOCUS INTO AN INNER ANNULUS OF WHEY AND AN OUTER ANNULUS OF CURDS, CONTINUOUSLY DISCHARGING WHEY FROM SAID LOCUS FROM THE INNER ANNULUS THEREIN, DISCHARGING CURDS FROM SAID OUTER ANNULUS THROUGH THE OUTER WALL OF THE LOCUS AT HIGH SPEED, AND IMPACTING THE DISCHARGING CURDS BY SUDDENLY CHANGING THEIR VELOCITY.