Foods and beverages: apparatus – Mechanical – fluid or heat treatment of dairy food – With temperature or atmosphere modification
Patent
1997-05-09
1999-06-29
Simone, Timothy F.
Foods and beverages: apparatus
Mechanical, fluid or heat treatment of dairy food
With temperature or atmosphere modification
99460, 99483, 165 74, 165 77, 1651091, 366144, 366147, A01J 2500, A23C 303
Patent
active
059163526
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to a complete self-contained multipurpose dairy processor unit for milk derivatives production for bovine, buffalo, sheep and goat holdings and for public-access farms.
BACKGROUND OF THE INVENTION
Various types of plants for milk conversion in small quantity are known, constructed according to the classical scheme of the dairy farm and based on a coagulation vessel, the walls of which have an interspace through which hot or cold water is circulated to achieve heat transfer with the milk or whey contained in it. These vessels are sometimes provided with mechanical means for stirring and cutting the curd.
The use of this interspaced coagulation vessel usually requires two specific hot or cold water feed systems which very often require a considerable time for accumulating the energy required for the process. They are always in the form of plants composed of piping, valving, connection fittings, hydraulic pumps and reservoirs requiring particular plant design and installation, with considerable cost and processing time, as the milk to be processed, contained in the coagulation vessel, keeps the entire plant engaged until the end of the entire coagulation process. These plants are hence designed for specific milk quantities and are able to process only such specific milk quantities at a time.
OBJECTS AND SUMMARY OF THE INVENTION
U.S. Pat. No. 2,078,000 discloses an apparatus for thermal treatment of liquids, particularly milk, comprising a heat exchanger device in the form of a coil which can be immersed in the liquid to be trated. The coil is selectively feedable with hot water, steam, or cold water, depending on whether heat is to be transferred to the liquid or removed from it. The coil has a vertical axis around which it can rotate in order to improve the heat transmission. However, this apparatus is unsuitable for producing cheeses. In fact such a coil is unable for generating an effective flow in the liquid. Therefore, if the liquid to be trated is a curd (in which lumps of casein are dispersed in a liquid phase) from which a cheese has to be obtained, the lumps of casein adhere to the coil and degrades ("burn") thus compromising the wanted result. Furthermore, within a short time the quantity of casein on the coil also hinders the mechanical function of the coil which in practice is no longer able to generate any flow.
An object of the present invention is to provide the user with a complete self-contained multipurpose dairy processor unit for the production of milk derivatives, which allows the sequential processing of several milk quantities in several simple containers not forming part of the processor unit, with considerable utilization versatility and in any environment, while satisfying health regulations.
Further objects of the invention are: machines of the traditional cheese dairy, so achieving independence from the milk quantities to be processed; dairy to be effected, to obtain all types of cheese both from unpasteurized and from pasteurized milk, buttermilk curd, butter, yoghurt, etc.; immediate use, which enables the coagulation time to be drastically reduced, and allows processing to be effected in sequence on several milk containers, which may be of different capacities.
A further object of the invention is to provide a dairy processor unit which is easy to clean, so offering maximum guarantee of hygiene and avoiding contamination of the liquid (milk or whey) to be treated, and is simple and economical to operate, without the use of specialized labour or complicated technologies.
The invention hence consists of having concentrated in a single processor unit all the heat transfer, physical-chemical, microbiological and mechanical functions currently performed in the various sectors and plants of a traditional cheese dairy, while satisfying health regulations and without modifying the technology of traditional cheeses.
These and further objects which will be apparent hereinafter are attained by a dairy processor unit comprising: selective
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Farmer Engineering Gesellschaft M.B.H.
Simone Timothy F.
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