Device for making cheddar and similar cheese varieties

Abstract

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.

Inventors

• 👤 Joachim Max De Jonge

Bibliographic Details