GB807334A - Improvements in or relating to the production of cheese - Google Patents

Abstract

807,334. Cheese making. VRIES S. DE and BOISSEVAIN, L. R. July 1, 1955 [July 2, 1954], No. 19124/55. Class 84. In making cheese by the procedure which entails curdling milk, cutting the curd and separating the whey therefrom, the milk containing the curdling agent, and other ingredients, e.g., a lactic ferment or a dye, to be incorporated in the curd, is subjected to intense internal agitation and the curd is cut with minimum agitation by moving wires or cutters vertically and/or horizontally at first slowly and then at increased rate. With the apparatus of Figs. 1, 3 and 7, the internal agitation without foaming, of the treated milk in a water-jacketted, semicircular ended tank 7, about 6 m. long, 1.4 m. wide and 1 m. high, is effected by drawing a perforated plate 5 through the tank along one side, around one end, along the other side, and round the other end, the perforated plate being held vertically by hooks 6 upon a frame 2 of cutters 3, which frame, after detachment of the perforated plate, may be drawn later in the same path for cutting the curd : other devices for drawing round the tank and combining horizontal and vertical curd cutters are described. The speed of the cutters is initially 3-6 m./min. and finally 30 m./min. An arrangement of cutters for movement only up and down is shown in Fig. 4, the reciprocation being 3 times /min. at the outset and 12 times /min. at the end. During curd cutting, for which the time is 20-30 min., whey passing through a gauze 46 into a compartment 52 in the jacket of the tank 7 may be pumped away through a pipe 49.