Method of making cheese

Details Method of making cheese Method of making cheese

1981-08-17

1983-02-08

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426 36, 426519, A23C 1900

Patent

active

043729835

ABSTRACT:
An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the vat. The lower end of the drive shaft carries a rotatable support arm and at each end of the arm both a stirring paddle and an unloading paddle are pivotally mounted. The stirring paddle and unloading paddle extend in opposite directions from the respective end of the arm. In operation, the agitating unit reciprocates along the length of the vat, and the arm is rotated such that the stirring paddles lead in the direction of rotation and stir the curd, while the unloading paddles trail and float on the curd. To unload the curd from the vat, a discharge opening in the bottom of the vat is opened and the direction of rotation of the arm is reversed, whereby the unloading paddles lead in the direction of rotation and scrape along the bottom of the vat and deliver the curd through the discharge opening.

REFERENCES:
patent: 2774140 (1956-12-01), Nessler et al.
patent: 3490751 (1970-01-01), Thomson

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