DE3145388A1 - Container for slow milk pasteurisation and cheese production - Google Patents

Abstract

The invention relates to a container for slow milk pasteurisation and cheese production. It is characterised by a double-walled cylindrical container, the space between the walls being filled with water which is heated by means of immersion heaters which are arranged on the outer wall in the bottom region of the container. The milk is added through the upper side of the container, while the water is supplied or removed via the opening situated on the bottom. <IMAGE>

Description

Title: Slow milk pasteurization container and

Cheese making I Description The subject matter of the present invention forming device combines the method of slow milk pasteurization with the cheese-making process in a single unit. Such a device is cheap and easy to use and maintain. It is - compared to on Other devices on the market - considered to be more profitable and also for hygienic cheese-making on a small scale is recommended.

So far, the known devices for cheese production usually have square jacketed containers with steam heating. The generation of steam however, requires a suitable system with boiler, pipeline and other Their use is solely for cheese-making in medium or medium-sized justified on a large scale. The conventional system for slow milk pasteurization uses plate heat exchangers, the within 15 seconds to 72 - 750 C. In small-scale cheese-making processes, the Milk seldom pasteurized, which is good for the consumer due to its possible presence pathogenic microorganisms that are extremely harmful to health, some Brings dangers. The process of slow milk pasteurization at 61 - 630 C for 30 min solves the health problem as it contains all pathogenic microorganisms that can exist in milk without any undesirable changes regarding the organoleptic and physicochemical characteristics of the product.

The accompanying drawing illustrates the container for slow speed Milk pasteurization and cheese production.

1 shows a perspective view of the container, FIG. 2 shows a plan view of the container and FIG. 3 shows a longitudinal section through the container.

The individual components are provided with the following reference symbols: 1 electric immersion heater, 2 thermostats, 3 thermometers, 4 water level indicators, 5 water passage, 6 water overflow, 7 milk or whey passage, 8 safety valve, 9 tank structure, 10 outer tank, 11 inner tank, 12 intermediate chamber and 13 Water.

The container for slow milk pasteurization and cheese making consists of an outer container 10 and an inner container 11 and one in between located chamber 12, which is sealed and filled with water 13. Three electric 1X0W immersion heaters heat the water 13 in the intermediate chamber 12; the heat will transferred to the milk by conduction and current.

The temperature of the water 13 in the intermediate chamber 12 is through the thermostat 2 is controlled with an accuracy of + 20 C.

A thermometer 3 is used for calibrating the thermostat 2. The water level indicator 4 is made of a heat-resistant transparent material Manufactured pipe that allows a determination of the water level through a simple visual Testing based on the U-tube principle enabled.

The intermediate chamber 12 is filled or emptied through the water passage 5 or the water overflow 6 accomplished.

When the water needs to be recirculated to the temperature to control, water will be introduced through the water passage 5 while the Excess water will escape through the overflow 6.

If steam is used for heating, it should pass through the water overflow 6 are introduced while the condensate is drawn off via the water passage 5 will.

The milk can be filled through the upper opening of the inner container 11 or through the milk or whey passage 7.

The safety valve 8 is installed to prevent the use of steam excessively high pressure to avoid damaging the container.

The following procedure is used for slow milk pasteurization: Switching on the immersion heater 1 until the water 13 in the intermediate chamber 12 at approximately 650 C is what is displayed on the thermometer 3 and wait for the milk temperature 60 - 630 C he reaches what is indicated on a simple mercury thermometer will. The temperature of the milk is then maintained for 30 minutes, thereafter the immersion heater 1 is switched off and cold water begins to circulate in the Intermediate chamber 12 until the milk temperature reaches 330 C, whereupon the Queijo de Minas "production is started in the usual way.

After the Queijo de Minas production, the whey is returned to the container fed and filtered with a sieve pan or a thin cloth; then will Riccota production started, which adheres to the usual procedure.

In Queijo de Minas production, the temperature is kept constant; it is not necessary to switch on the immersion heater 1. In the course of the Riccota production the immersion heater 1 remain switched on during the entire process.

The steam-jacketed container is already used in the dairy industry used for the production of cheese, milk paste, quark cheese and riccota. The container for both purposes (pasteurization and cheese-making) is new, being economical profitable because of its low manufacturing and operating costs and because of its simple technique (mainly because no steam generator is required will).

Operation of the container for slow milk pasteurization and Making cheese is easy. One worker can do the whole process and monitor what happens during continuous pasteurization with plate heat exchangers not the Is the case where a complicated control system, that uses reverse pumping is required.

Claims (7)

Claims 1. Container for slow milk pasteurization and Cheese production, characterized in that the container is a cylinder open at the top is, the shell and bottom are double-walled. 2. Container according to claim 1, characterized in that the two Walls (10, 17) form an intermediate chamber (12) which is filled with water (13) '; is full. 3. Container according to claim 1, characterized in that for heating of the water (13) electrical immersion heater (1) are provided on the outer wall (10) of the cylinder are located close to and in the plane of its bottom. 4. container according to claim 1, characterized in that the water temperature by means of a thermostat (2) located in the central area of the outer wall (10) is kept at the required level. 5. Container according to claim 1, characterized in that for filling or draining the water (13) into or out of the intermediate chamber (12) a passage (5) arranged on the cylinder base is provided. 6. Container according to claim 1, characterized in that it has a water level indicator (4) is assigned to which the outer wall (10) of the cylinder is adjacent and based on the U-tube principle. 7. Container according to claim 1, characterized in that the milk supply over the top of the inner container (11) or by means of one arranged on the cylinder base Milk or whey passage (7) takes place.