Preparation of plasticized cheese

Abstract

Abstract DISCLOSED HEREIN IS A METHOD AND APPARATUS FOR PROCESSING RAW CHEESE CURD INTO FINE, PLASTICIZED, SUBSTANTIALLY HOMOGENEOUS CHEESE SUCH AS MOZZARELLA, HEREIN THE CURD IS CARRIED BY A STAINLESS STEEL CONVEYOR BELT THROUGH AN ELONGATED BODY OF WATER WHICH IS HEATED BY STEAM OR HOT WATER CIRCULATED IN HEAT-EXCHANGE DUCTS IN THE BOTTOM OF THE TANK WHICH HOLDS THE WATER; THE CURD AFTER BEING SOFTENED AND MOISTENED BY THE HEATED WATER, BEING ELEVATED BY ITS CONVEYOR BELT UP AND INCLINE, OUT OF THE BODY OF WATER AND THENCE DISCHARGED OVER THE END OF THE TANK AND DOWNWARDLY ONTO A KNEADING BELT WHICH CARRIES IT BENEATH SUCCESSIVE KNEADING ROLLERS AND FINALLY DELIVERS THE FULLY PROCESSED CHEESE TO A RECEIVING APPARATUS SUCH AS AN ELEVATOR OR CONVEYOR. SUCCESSIVE KNEADING ROLLS FLATTEN THE CHEESE INTO RIBBON FORM. BETWEEN SUCCESSIVE ROLLS THE CHEESE RIBBON IS GATHERED AND FOLDED OVER UPON ITSELF PREPARATORY TO BEING AGAIN FLATTENED BENEATH THE NEXT ROLL. SALT MAY BE APPLIED TO THE CHEESE RIBBON AT A SUITABLE STATION ALONG THE KNEADING RIBBON.

Inventors

• 👤 Nicholas E Pontecorvo
• 👤 Wilfred A Shaffer

Bibliographic Details