Method and apparatus for preparation of ricotta cheese
Abstract
Abstract Ricotta cheese is prepared using a method and apparatus wherein a heated body of whey or milk or both is treated in a processing vat by injection of acid to develop curd which is allowed to separate and rise to the surface of the body of liquor from which it has been separated. The body of liquor is then drained off, lowering the floating curd to a level where it approaches the open upper ends of a plurality of strainer-canisters assembled within a pan sealed to and communicating with a bottom opening in the vat so as to provide a closed bottom therefor. The plan is detachable from the vat and is embodied in a mobile cart in which the strainer-canisters can be transported to an unloading zone where they are removed for discharge of individual bodies of curd collected therein. AT least the final stage of draining of the liquor is performed by draining through the perforations of the strainer-canisters and out of the pan so as to direct all of the curd into the canisters.
Inventors
- 👤 N Pontecorvo
Bibliographic Details
Claims Analysis
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-09-16 | 1978-03-18 | 1978-09-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-09-16 | 1982-03-18 | 1982-09-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-09-16 | 1986-03-18 | 1986-09-17 | $7700.00 | Window Closed / Lapsed |