EP0587604A1 - Appareil et procede de fabrication de fromage de type pate filee - Google Patents

Appareil et procede de fabrication de fromage de type pate filee

Info

Publication number
EP0587604A1
EP0587604A1 EP19920910518 EP92910518A EP0587604A1 EP 0587604 A1 EP0587604 A1 EP 0587604A1 EP 19920910518 EP19920910518 EP 19920910518 EP 92910518 A EP92910518 A EP 92910518A EP 0587604 A1 EP0587604 A1 EP 0587604A1
Authority
EP
European Patent Office
Prior art keywords
kneading
cheese curd
salt
cheese
injection
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19920910518
Other languages
German (de)
English (en)
Inventor
Knud Gasbjerg
Villy Fuglsang
Poul Jorgensen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SPX Flow Technology Danmark AS
Original Assignee
APV Pasilac AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by APV Pasilac AS filed Critical APV Pasilac AS
Publication of EP0587604A1 publication Critical patent/EP0587604A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/008—Apparatus for making soft uncured Italian cheese, e.g. Mozzarella, Ricotta, Pasta Filata cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/064—Salting

Definitions

  • the present invention relates to a method for manufacturing cheese of the type Pasta Filata, e.g. mozzarella cheese. It is characteristic of this manufacturing that the manufactured cheese coagulum in a hot and unsalted condition is transported upwards through a worm conveyor for kneading, here called stretching, of the cheese substance, which is then delivered in a relatively dry condition for further processing.
  • the latter consists in the cheese being shaped into block members which are placed in a brine e.g. for 10-20 hours, whereby the salt penetrates into the outer layers of the blocks; during a subsequent storage period of 5-20 days the salt disperses in the entire cheese.
  • this is obtained by a continuous supply of an over-saturated salt solution immediately after the stretching of the hot cheese curd, e.g. a 50% roughly water-salt solution, which, by vigorous stirring in or immediately after the supply area, is distributed in the flow of cheese substance.
  • an over-saturated salt solution immediately after the stretching of the hot cheese curd, e.g. a 50% roughly water-salt solution, which, by vigorous stirring in or immediately after the supply area, is distributed in the flow of cheese substance.
  • this may be shaped, and the block portions need then only be cooled e.g. for 2-3 hours, whereafter they are ready for packing and delivery.
  • the invention additionally comprises means for control in this respect.
  • the admixture dosage is adjusted according to the occurring volume flow of cheese curd. This may be adjusted according to occurring process parameters in the production line, but there may still occur variations which are only partially foreseeable.
  • the said means or measures it has been found advantageous in connection with the invention to make use of a detector for measuring the actual supply of cheese curd to the area where the salt solution is admixed, as well as for an associated control of the supply of salt solution.
  • the salt solution may be dosed correctly with a good dynamic accuracy.
  • further measures are only to be mentioned a particular positioning of supply nozzles for the salt solution and agitation means developed for this particular purpose.
  • Fig. 1 is a partially schematic side sectional view of an apparatus according to the invention.
  • Fig. 2 is a perspective view of a portion hereof.
  • the shown apparatus comprises a receiver portion 2 for cheese curd 4 and a conveyor member 6 projecting obliquely upwards therefrom in the shape of a pipe in which are mounted two adjacent spiral conveyors 8 driven from a driving station 10.
  • These conveyors of which only one is shown in Fig. 1, knead the cheese coagulum which is heated by circulating hot water in the receiver portion 2 and provoke a stretching effect of the formed cheese curd, which is simultaneously conveyed upwards through the pipe 6.
  • the cheese curd is traditionally conveyed directly via the extension pipe 12 to a shaping equipment, in which the curd is portioned or shaped into blocks of a size appropriate for selling, which are then treated in the manner described above.
  • this delivery takes place from the conveyor member 6 to an extension pipe member 12 and herefrom to the shaping equipment.
  • a number of injection nozzles 14 connected to supply lines 16 are placed near the delivery end of the pipe portion 6, through which supply lines an over-saturated water-salt solution may be injected from a supply storage 18 into the flow of cheese curd leaving the pipe 6.
  • This supply takes place through a distributor unit 20 which is provided with valve means for sequential injection of the solution through the respective nozzles 14, such that these are made operative one by one in a predetermined order.
  • the nozzles 14 are placed in different angular positions or generators on the pipe 6 and are furthermore placed with a certain mutual axial displacement relative the axis of the pipe 6.
  • a pump 19 In the connection between the supply storage 18 and the control unit 20 is inserted a pump 19, ensuring that the salt solution may be injected with a suitably high force, and a regulator unit 21 which is operable to control the supply flow of salt solution to the distributor unit 20.
  • a special agitator/mixer section with stirring wings 22 is placed directly on the respective worm shafts or - as shown in Fig. 2 - on shaft portions 24 which may be fastened to the end of the worm shafts.
  • These wings are shaped as staves of a rectangular cross section which is turned such that the wings act as conveyor screws, notably for influencing the cheese curd in the opposite direction of the delivery direction from the conveyor worms.
  • a sensor is preferably used for detecting the momentaneous flow velocity of the cheese curd to the injection area. As shown, this is obtainable in a simple manner by means of a flow meter 26 placed in connection with the extension pipe 12.
  • the control unit may then provoke a simultaneous regulation of the supply flow of solution through the nozzles 14 by influencing the regulation unit 21.
  • the cheese curd is conveyed from the extension pipe 12 to the said shaping equipment to or through a cooling zone, and merely 2-3 hours thereafter, the block members may be conveyed to a packing station for final packing and delivery.
  • the control of the injections is preferably to be carried out with quite great accuracy, preferably in such a manner that they are effected immediately before the concerned injection area is subject to the reversing effect of a passing agitator wing 22.
  • a computer 23 provides for the necessary synchronizing as well as for a general control of various processing parameters, including a dosage control according to the flow measurement by the sensor 26, which is connected to the computer through a cable 32.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

Pour la production de fromage à pâte filée, il est indispensable que la substance caséeuse soit soumise, tiède, à un étirage avant d'être additionnée de la quantité voulue de sel. Il est courant d'ajouter le sel en immergeant des petits cubes de fromage dans une saumure, mais ce procédé requiert un délai d'entreposage assez long avant que le fromage ne puisse enfin être conditionné et livré à la crémerie. La présente invention permet de raccourcir considérablement le délai de maturation, puisque le sel est ajouté par injection courante (en 14) d'une solution sursaturée eau/sel immédiatement après que la substance caséeuse franchit la sortie du dispositif d'étirage (16), ce qui permet d'obtenir, en soumettant ensuite la substance à un brassage énergique, une distribution uniforme très rapide du sel. On obtient ainsi une réduction considérable du délai d'entreposage et des tâches pénibles et monotones qui s'y rapportent.
EP19920910518 1991-05-14 1992-05-14 Appareil et procede de fabrication de fromage de type pate filee Withdrawn EP0587604A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK895/91 1991-05-14
DK89591A DK89591D0 (da) 1991-05-14 1991-05-14 Fremgangsmaade og apparat til fremstilling af ost af typen pasta filata

Publications (1)

Publication Number Publication Date
EP0587604A1 true EP0587604A1 (fr) 1994-03-23

Family

ID=8098758

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19920910518 Withdrawn EP0587604A1 (fr) 1991-05-14 1992-05-14 Appareil et procede de fabrication de fromage de type pate filee

Country Status (4)

Country Link
EP (1) EP0587604A1 (fr)
AU (1) AU1786092A (fr)
DK (1) DK89591D0 (fr)
WO (1) WO1992020235A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1268040B1 (it) * 1994-03-07 1997-02-20 Cmt Costr Mecc & Tec Dosatore di sale a secco per formaggi a pasta filata.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2072480A (en) * 1980-03-20 1981-10-07 Alfa Laval Ab Method and apparatus for the salting of cheese curd
IT1221003B (it) * 1984-11-09 1990-06-21 Laval Cheese Systems Ityla Ora Procedimento per il trattamento di cagliata tramite l'aggiunta di sale per la fabbricazione di formaggio,in particolare del tipo a pasta filata

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9220235A1 *

Also Published As

Publication number Publication date
DK89591D0 (da) 1991-05-14
WO1992020235A1 (fr) 1992-11-26
AU1786092A (en) 1992-12-30

Similar Documents

Publication Publication Date Title
US6648501B2 (en) System for homogeneously mixing plural incoming product streams of different composition
RU2053655C1 (ru) Способ изготовления плавленого сыра и устройство для его осуществления
JP3486815B2 (ja) ソーセージ押出し機から吐き出されたソーセージストランドの外面を凝固させる方法および手段
US20020075754A1 (en) System for homogeneously mixing plural incoming product streams of different composition
EP2243378B1 (fr) Procédé et installation pour la production continue à la vapeur de fromage filé à pâte fraîche de type mozzarella et similaire
US8221816B1 (en) Process for preparing low moisture filata cheese
CA1116929A (fr) Procede de preparation de produits a base de lactoserum en chaine de production continue
US6645542B2 (en) Method for the manufacture of rice-based food additive
US5906853A (en) Method for continuous manufacture of viscous food products
EP0587604A1 (fr) Appareil et procede de fabrication de fromage de type pate filee
US3562909A (en) Apparatus for the continuous production of telemea cheese
US5853786A (en) Process for continuous production of processed cheese
CA1199519A (fr) Procede de production de caille
JPH03147772A (ja) 高水分・高油脂分原料の組織化方法およびその装置
CN1826914A (zh) 加速形成功能性肉混合物的方法和设备
CA2509455C (fr) Appareil de preparation de caille et d'alimentation du caille prepare a une machine de traitement du caille
JP2003522518A (ja) 押出ソーセージの重量変動を制御するための方法及び装置
JP2004512175A (ja) 食品の２つの相を混合する方法および装置
US3797380A (en) Apparatus for manufacturing cheese
US11432564B2 (en) Progressive hydration system
CA2069915C (fr) Appareil et procede pour la fabrication de beurre a faible teneur en gras
US4485731A (en) Apparatus for the continuous manufacture of buttermilk curd
SU793553A1 (ru) Способ коагул ции белка
EP0673597B1 (fr) Distributeur de sel sec pour fromage de type pastafilata
US20060123802A1 (en) Apparatus and method for treating food products

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19931210

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): DE DK GB IT NL

RIN1 Information on inventor provided before grant (corrected)

Inventor name: JORGENSEN, POUL

Inventor name: FUGLSANG, VILLY

Inventor name: GASBJERG, KNUD

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN WITHDRAWN

18W Application withdrawn

Withdrawal date: 19950303