Closed cheese making vat with recirculating whey

Details Closed cheese making vat with recirculating whey Closed cheese making vat with recirculating whey

1980-01-17

1982-03-30

Jenkins, Robert W.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

99462, 241 98, A23C 302, A23C 1902

Patent

active

043218601

ABSTRACT:
A cheese making vat comprising a closed vessel having a vertical shaft mounted for rotation within the vessel. The shaft carries a frame that extends radially outward from the shaft, and a series of vertical blades are mounted on the frame and are designed so that when the shaft is rotated in one direction, the blades act to cut the cheese curds and when the shaft is rotated in the opposite direction the blades act to stir or agitate the curds. During the agitation cycle, whey is continuously withdrawn from the upper end of the vessel and circulated through a heat exchanger to increase the temperature of the whey. The heated whey is then re-introduced into the lower end of the vessel. The circulation of whey, in combination with the movement of the agitator blades, provides a gentle agitation for the curds.

REFERENCES:
patent: Re29967 (1979-04-01), Hazen
patent: 1659415 (1928-02-01), Thomas
patent: 3988011 (1976-10-01), Kressin

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