MX2009014224A

MX2009014224A - Apparatus and process for the manufacture of stretched-curd cheese or string balls.

Info

Publication number: MX2009014224A
Application number: MX2009014224A
Authority: MX
Inventors: Daniel David Chavez Valdez; Juan Andres Quintanilla Alvarez
Original assignee: Sigma Alimentos Sa De Cv
Priority date: 2009-12-21
Filing date: 2009-12-21
Publication date: 2011-06-21
Also published as: WO2011078641A3; WO2011078641A2

Abstract

Described is an apparatus for manufacturing stretched-curd cheese balls, which comprises: an upper supplying channel for supplying a string of stretched-curd cheese, a guide hopper connected by the base thereof to the supplying channel, where the smaller base is useful for vertically aligning the string of stretched-curd cheese previously supplied by the channel; a winding tweezers connected to the axis of a first motor in a horizontal position, such that the tweezers has an aperture vertically aligned with the smaller base of the guide hopper, the aperture receiving an end portion of the string of stretched-curd cheese; and a support-axis mounted over a base that is connected by one end portion thereof to the first motor in horizontal position and by the remaining end portion connected to the axis of a second motor in vertical position, such that the second motor provides to the support-axis a reciprocating angular movement over the vertical rotating axis of from about 0° to about 360°; where the string of stretched-curd cheese, as it is supplied from the hopper, is wind in a ball by means of angular movements combined between the tweezers and the support-axis.

Description

APPARATUS AND PROCESS FOR ELABORATING BALLS OR MADEJAS OF PASTE CHEESE ROW TECHNICAL FIELD OF THE INVENTION This invention is generally related to apparatus and processes for making cheeses, in particular it relates to an apparatus and process for making balls or skeins of pasta filata from a strip of cheese-spun paste which is hooked to a pincer with an angular movement on its axis of horizontal rotation and at the same time with an angular movement of oscillation on its axis of vertical rotation.

BACKGROUND OF THE INVENTION Currently, the cheese Oaxaca, Mozzarella, Provolone, Caciocavallo, Asadero and Quaje belong to the group of pasta filata cheeses because during its preparation the curd, previously acidified, is subjected to a kneading with hot water that allows plasticizing and stretch it; in such a way that it can form bands, in turn constituted by somewhat aligned structures that can be separated as "threads".

At an international level, Mozzarella is the most famous pasta cheese; although Provolone and the Caciocavallo are also famous in Europe. In Mexico, although it is known the American type Mozzarella (different from the original, Italian, in several aspects), and whose demand seems to increase sensibly, the best known cheese of this family is, without a doubt, the Oaxaca. However, in the country there are other pasta-spun cheeses, such as the Asadero, the Guaje (made in the Huasteca Potosina) and the Braided Cheese, Veracruz The Oaxaca cheese bears great resemblance to the Italian Mozzarella, due to its shape and general process, especially when both are handmade. This is despite the fact that the Italian cheese from yesteryear is made with buffalo milk, and the Mexican with cow's milk (curiously, goat's milk is not suitable for making it, since pasta does not "spin" because it does not have enough capacity of stretching, and breaks).

The characteristic texture of spiced pasta cheeses can be explained by the structural rearrangement that the casein molecules undergo when the pulp is subjected to heating and mechanical work. This, developed during the kneading, and the rise of temperature by the supply of hot water, would cause the denaturing of part of the casein molecules, altering their conformation ß-plate and a-helix.

The continuation of the mechanical action, and the stretching to which the paste is subjected in a spatial sense (direction), would orient and "align" the proteins, as if they were aggregates of "threads". Between adjacent molecules of aligned proteins chemical bonds of different nature (for example, by hydrogen bonds) would be established that would keep them together.

Likewise, the butterfat, already in the kneaded and spun paste, would be distributed in "columns" long, following the orientation of the arrangements of caseinic fibers. The fat would also be floating in "micro cistern" of whey and, in some way, would function as a lubricant during the alignment of casein fibers during the mechanical work of kneading and spinning.

However, at the present time to give a ball or skein finish to these types of cheese, a purely handmade process is carried out, which consists of manually rolling a strip of pasta spun cheese into a ball or skein. It is therefore necessary to offer an apparatus for making balls or skeins of cheese from a strip of spiced cheese pasta being fed.

OBJECT OF THE INVENTION In view of the above-described and in order to solve the constraints encountered, it is the object of the invention to provide an apparatus for making balls or skeins of pasta filata cheese, the apparatus consists of: a top feeding channel to supply a strip of pasta spun of cheese; a guide hopper connected by its base greater to the feeding channel and that by its smaller base vertically aligns the strip of pasta filata cheese fed by the feed channel; a winding clamp connected to the axis of a first motor in a horizontal position, such that the winding clamp has an eyelet vertically aligned with the minor base of the guide hopper and that one end of the strip of spun-off pasta is attached by the eyelet. cheese; and a support-shaft mounted on a base connected at one end to the first motor in horizontal position and at another end is connected to the axis of a second motor in vertical position, such that the second motor provides the support-axis with a reciprocating angular movement on its axis of vertical rotation between 0o to 360 °; wherein the strip of cheese spun pasta, as it is fed by the hopper, is made ball or skein by the combined angular movements of the clamp and the support-shaft.

It is also the object of the invention to offer a process for making balls or skeins of spun-off cheese, the process has the steps of: feeding vertically a strip of pasta spun of cheese by a hopper; hook at one end the strip of pasta spun cheese with a clamp; and move to the clamp with an angular movement on its axis of horizontal rotation and at the same time with a reciprocating angular movement on its axis of vertical rotation of between 0o to 360 ° until forming a ball or skein with the strand of a spun pasta of cheese.

BRIEF DESCRIPTION OF THE FIGURES The characteristic details of the invention are described in the following paragraphs in conjunction with the accompanying figures, which are for the purpose of defining the invention but without limiting the scope thereof.

Figure 1 illustrates a perspective view of an apparatus for making balls or skeins of pasta filata cheese according to the invention.

Figure 2 illustrates a detailed view of the feed control system of the apparatus for making balls or skeins of pasta filata cheese according to the invention.

Figure 3 illustrates a side view of the winding system of the apparatus for making balls or skeins of pasta filata cheese according to the invention.

Figure 4 illustrates a side view of the apparatus for making balls or skeins of pasta filata cheese according to the invention.

Figure 5 illustrates a perspective view of a rolling pin of the apparatus for making balls or skeins of pasta filata cheese according to the invention.

Figure 6 illustrates a representative diagram for determining the angle T of the tension of the strip of cheese spun pasta being fed to the apparatus to make balls or skeins of spun-off cheese according to the invention.

DETAILED DESCRIPTION OF THE INVENTION Figures 1 to 5 illustrate an apparatus 10 for making balls or skeins of pasta filata according to the invention. The apparatus 10 is formed by a feed channel 20, a guide hopper 30, a first position sensor 40, a roller motor 50, a feed piston 60, a blade 70, a winding clamp 80, a first motor 90 , a second position sensor 100, an ejector 110, a base 120, a second motor 130, a support-shaft 140, one or more load cells 150 and a cover 160.

The feeding channel 20 is made of stainless steel in the form of a channel of curved cross section and is mounted on a structure (not shown) on top of said apparatus 10. The feed channel 20 has a horizontal section 23 whose free end 26 makes a vertical curvature connecting to the guide hopper 30. Through the feed channel 20 the apparatus 10 is supplied with a strip of cheese-spun pasta which is continuously and slowly moving over its surface.

The guide hopper 30 is made of stainless steel and is connected by its larger base 33 to the free end 26 of the feed channel 20 and by its smaller base 36 it is oriented and aligned vertically the strip of cheese spreader fed by the feed channel twenty.

Between the guide hopper 30 and the free end of the feed channel 20 is connected the first position sensor 40 of the end-of-travel type, capacitive, inductive, photoelectric, infrared, or combination thereof, such that the first sensor position 40 perceives the presence of the end of the strip of cheese spun paste entering the larger base 33 of the guide hopper 30, generating a signal that activates the start of the roller motor 50 whose rollers hold the strip of cheese spun pasta being fed by the feed channel 20. The roller motor 50 pushes by means of its rollers 55 the strip of cheese-spun paste causing it to have a feed advance and controlled speed.

The blade 70 is made of stainless steel and is mounted in a manner close to the minor base 36 of the guide hopper 30. The blade 70 serves to cut the strip of cheese-spun pasta being fed, under the determination that the ball or skein of cheese has been finished. The blade 70 is connected to a servo-mechanism 180 of the piston type, either hydraulic or pneumatic, which is activated by a signal once it has been determined that the ball or skein of cheese has been finished.

The guide hopper 30, the first position sensor 40, the roller motor 50 and the blade 70 are mounted on a structure 190 secured to the piston of the advancing piston 60. The advancing piston 60 is driven by the signal of the first sensor 60. position 40 at the moment of perceiving the entrance to the guide hopper 30 from the end of the strip of cheese spun pasta, causing the structure 190 and all the elements subject to it to advance in a vertical direction in order to bring the end of the strip closer from cheese spinning dough to rolling pin 80. Once the ball or skein of cheese has been finished, the advancing plunger piston 60 is retracted together with the structure 190 to its position original. The advance piston 60 is of the hydraulic or pneumatic type controlled in terms of its stroke and speed of advance through a Programmable Logic Controller (PLC).

Below the lower base 36 of the guide hopper 30 is the winding clamp 80, which is connected horizontally by an end 81 to the axis of the first motor 90 placed in a horizontal position. The winding clamp 80 is formed by a stainless steel bar whose free end 82 has an eyelet 83 in its central part and which in turn the center of the eyelet 83 is vertically aligned with the smaller base 36 of the guide hopper 30. grommet 83 is defined by interior walls 84 in which at least one of them, preferably the wall which is opposite the end 81 of the winding clamp 80 which is connected to the axis of the first motor 50, has the shape of a blade 85.

The winding clamp 80 has a rotary movement on its horizontal axis for or against the hands of the clock (represented by this movement in Figure 1 by the curved solid arrow), and this movement is produced by the first motor 90 to which Are you connected. The first motor 90 may be formed by an electric motor or by an electric motor connected to a gearbox, where the electric motor is powered by alternating or direct current. Preferably, the first motor 90 is a servo motor with stainless steel housing and shaft controlled by PLC to control the speed of its axis and its torque. The first motor 90 is mounted horizontally on one end of the support-axis 140 which in turn allows it to adjust an inclination angle β of -45 ° to 45 ° with respect to the horizontal.

The fact that the first motor 90 can be placed in a horizontal position, with a variable inclination angle β ranging from -45 ° to 45 ° from the horizontal, it allows the apparatus 10 to form balls or skeins of cheese ranging from substantially spherical forms to oval or flat-sided shapes.

The second position sensor 100 is horizontally aligned with the eye 83 of the winding clamp 80 and is positioned on the free end of an arc-shaped arm 190 connected to the cover of the first motor 90. The second position sensor 100 can being a sensor of the end-of-stroke type, capacitive, inductive, photoelectric, infrared, or combination of them, in such a way that the second position sensor 100 perceives the presence of the end of the strip of pasta spun of cheese entering the eyelet 83 of the winding clamp 80 to cause the start of the first motor 90 and thus the rotation of the winding clamp 80 causing the end of the strip of cheese spun paste that entered the eyelet 83 to catch and initiate the winding thereof.

On the front of the first motor 90 is the ejector 110 which is retractable and is formed by a curved plate 111 with a central hole 112 to leave free the passage to the motor shaft and the winding clamp 80. The curved plate 111 to its once it is connected at its ends to the pistons of a plurality of pistons 112 whose cylinders in turn are placed and clamped around the housing of the first motor 90. The pistons 112 can be of the hydraulic or pneumatic type controlled by PLC in terms of their speed and distance of advance of respective plunger. The curved plate 111, once the ball or skein of cheese has been finished, advances with the help of the pistons 112 in order to push the ball or skein of cheese and release it from the rolling pin 90 which in turn the blade 85 of the eyelet 83 facilitates the exit of the ball or skein of cheese.

On the base 120 is the support-axis 140, which in one embodiment is an "L" shaped structure composed of a vertical arm 141 and horizontal arm 142, such that the free end of the vertical arm 141 holds the housing of the first motor 90 and the free end of the horizontal arm 142 is connected perpendicular to the axis of the second motor 130 in a vertical position, such that the second motor 130 provides the support-axis 140 with a reciprocating angular movement on its axis of vertical rotation at an angle f from 0 to 360 ° (this movement is represented in Figures 1 and 4 by the solid double curved arrow). The second motor 130 can be formed by an electric motor or by an electric motor connected to a gearbox, where the electric motor is powered by alternating or direct current. Preferably, the second motor 130 is a servomotor with stainless steel housing and shaft controlled by PLC to control the angular movement speed of its axis and its torque.

The second position sensor 100 when producing the start of the first motor 90 at the moment perceiving the presence of the end of the strip of cheese spun paste entering the eye 83 of the winding clamp 80, simultaneously produces the start of the second motor 130 and by then the rotation of the support-axis 140 support-axis 140 to start the winding of the strip of cheese spun pasta being fed through the guide hopper 30.

Below the base 120 are the load cells 150 which may be of the semiconductor gauge type or conductive wire or sheet. The load cells 150 continuously perceive the weight of the ball or skein of cheese being processed and at the moment that they perceive that the ball or skein of cheese has reached its determined or programmed weight, then it generates a first stop signal of the first motor 90, of the second motor 130 and the roller motor 50 to stop winding and feeding respectively the spun cheese pulp strip, in turn, generates a second signal to activate the servomechanism 180 of the blade 70 to cut the spun cheese strip being fed, a third signal to activate the pistons 112 of the ejector 110 to push to the ball or skein of cheese and freeing it from the rolling pin 90 so that it falls on the cover 160, and a fourth signal to retract the piston of the ncing piston 60 together with the structure 190 to its original position.

The base 120, the second motor 130, support-axis 140, the load cells 150 are inside a cover 160 which is attached to the free end of the horizontal arm 142 of the support-axis 140, therefore the cover 160 also has a Angular movement of oscillation on its axis of vertical rotation with an angle f of 0o to 360 °.

From a logical embodiment point of view, the apparatus 10 has a programmable memory that stores the maximum weight of the ball or skein of cheese to be processed and the operating parameters. In turn, the apparatus 10 has an electronic processor in connection with the programmable memory, with the first position sensor 40, the roller motor 50, the ncing piston 60, the servomechanism 180 of the blade 70, the first motor 90. , the second position sensor 100, the second motor 130, the pistons 112 of the ejector 110 and with the load cells 150 for coordinating, arranging and activating each of these elements in accordance with its proper operation.

The operation of the apparatus for making balls or skeins of pasta filata cheese according to the invention operates as follows: A strip of pasta spun cheese is placed on the feed channel 20.

At the moment in which the first position sensor 40 placed in the lower part of the feeding channel 20 detects the presence of the strip of cheese spun pasta, this generates a signal to activate the motor of the rollers 50 that allows a continuous nce through the guide hopper 30 of the strip of pasta spun of cheese keeping it at a constant tension.

After a certain amount of advancement of the spun cheese strip, the advancing piston 60 is activated so that the structure 190 and its connected elements begin to slowly lower towards the winding clamp 80. When the second position sensor 100 detecting that the end of the cheese spun pasta strip is already placed inside the eye 85 of the winding clamp 80, generate a signal to activate the first motor 90 by starting the winding of the spun cheese strip. In the same way, the second motor 130 is activated simultaneously so that its oscillating angular movement begins on its axis of vertical rotation within a range of between 0 ° to 360 °. This reciprocating angular movement causes the strip of cheese spun pasta as it is wound by the first motor 70 to take on the shape of a ball or skein As soon as the first motor 70 starts to operate, the advancing piston 60 must be deactivated so that the structure 190 and other elements connected to it rise to their original position.

The load cells 150 are continuously measuring the weight of the cheese ball or skein being formed. These load cells 150 must be correctly calibrated, taking into account the weight of all the elements of the apparatus 10 acting directly on it, the force of the tension produced by the strip of spun cheese and the weight of the ball or skein of cheese being formed in the clamp of rolled 80. Therefore, by applying the following equation, it will be possible to define the final weight with which the load cell 150 will be activated to indicate that the ball or skein of cheese has the necessary weight.

Mc = K + w - T [1] Where: Me is the measurement of weight perceived by the cell as it advances the winding of the ball or skein of cheese.

K is a constant that indicates the fixed weight that is on the load cell, w is the weight of the ball or skein of cheese; T is the tension exerted by the strip of cheese spun paste during its feeding to the winding clamp.

Once the load cell 150 is activated, it generates a series of signals to stop the first motor 70 and the second motor 130, as well as the roller motor 50 which controls the tension, thrust and advance of the strip cheese spice paste. If the load cell 150 is still activated, and the first motor 70 and second motor 130 have stopped, then the advancing piston 60 will be activated which allows the blade 70 to descend up above the winding clamp 80.

With the use of advance sensors 190, it is known if the advance piston 60 of the blade 70 is already completely in its final position, if so, the servomechanism 180 will be operated so that its stem comes out completely and allows the chuchilla 70 Cut the strip of cheese spice paste. If the servomechanism sensor 180 indicates that it has finished its course, then it must be retracted again.

When the blade 70 has finished its cutting process the servomechanism 180 will be deactivated, so that it returns to its initial position.

At the moment when the cutting system starts to rise, the pistons 112 of the ejector 110 will be activated which helps to eject the cheese ball or skein formed. The pistons 112 of the ejector 110 must act quickly by expelling the ball or skein cheese that is in the winding clamp 80, therefore once it finishes its course, it must return to its original position.

If the pistons 112 of the ejector 110 are already at rest, the movement piston of the blade 70 is also deactivated, and the load cell 150 stops indicating that it has the appropriate weight, then they will activate the roller motor 50 again. to control the tension and thrust of the strip of cheese spun paste to start the process over again.

In order to know what is the optimum tension to wrap a strip of ball-shaped cheese pasta in the form of a ball or skein of cheese, tests should be performed varying the speeds of the roller motor 50, and the winding system, or, speed variators can be integrated to adjust the torque of the roller motor 50 and thereby obtain an ideal speed producing an adequate voltage to be able to roll a strip of cheese spun paste. An output signal of the load cell 150 can be used to indicate the increase in size and weight of the ball or skein of cheese, and according to that signal, the variator can adjust the speed and provide an adequate voltage for the strip of cheese spun paste.

As it is intended that the weight indicated by the load cell 150 is related to the voltage that must be adjusted by the variator of speed as the weight increases, it means that the diameter of the ball or skein of cheese will also increase. Then you can make a ratio of diameter with respect to the weight, applying the following equation: Where: Me is the measurement of weight perceived by the cell as it advances the winding of the ball or skein of cheese.

K is a constant that indicates the fixed weight that is on the load cell. D is the diameter of the ball or skein of cheese.

T is the tension exerted by the strip of cheese spun paste during its feeding to the winding clamp. h is the height from the feed channel where the strip of cheese spreader paste is to the rolling pin.

Substituting the diameter value calculates the reading that the load cell 150 must indicate, or vice versa.

This formula is obtained from equation [1], where the weight of the ball or skein of cheese (w) is put in function of the diameter, substituting w as follows: w = m * g [3] And substituting the mass (m) with the following formula: m = V * p [4] You have: Where: w is the weight of the ball or skein of cheese. g is gravity (9.81 m / s2).

D is the diameter of the ball or skein of cheese. p is the density of the cheese (1.05 kg / m3).

V is the volume of the ball or skein of cheese.

To obtain the weight in relation to the diameter, the known values are replaced, as shown below: w| 1.05 * 9.81 = 5.39 3 [6] The value taken by T in equation [2], is taking into account that as the diameter of the ball or cheese skein increases, the tension will vary, and the angle with respect to the center of the winding will change. It is taken as a reference Figure 6, and the trigonometric functions to arrive at the value of T.

Using trigonometric functions you get to the following: Tv = Tsen T [7] To obtain the angle T: You get to: Where: TV is the voltage that will vary.

T is the adjusted tension.

D is the diameter of the ball or skein of cheese. h is the height from the feed channel where the strip of cheese spreader paste is to the rolling pin.

By correctly calibrating the load cell 150, the correct weight of the cheese ball or skein will be obtained at the end of the process.

Based on the embodiments described above, it is contemplated that modifications to these described embodiments, as well as alternative embodiments will be considered obvious to a person skilled in the art of the art under the present description. It is, therefore, contended that the claims encompass said alternative embodiments that are within the scope of the present invention or their equivalents.

Claims

An apparatus for making balls or skeins of pasta filata cheese, characterized by comprising: a feeding channel for supplying a strip of spun cheese dough; a guide hopper connected by its greater base to said feeding channel and that by its smaller base vertically aligns the strip of cheese spun pasta fed by the feeding channel; a winding clamp connected to the axis of a first motor in a horizontal position, wherein said winding clamp has an eyelet vertically aligned with the minor base of said guide hopper and said end of said strip of spun-off paste is hooked by said eyelet. cheese; Y an axle support mounted on a base connected at one end to said first engine in horizontal position and at another end is connected to the axle of a second engine in vertical position, such that said second engine provides said axle support with an angular movement of swinging on its axis of vertical rotation between 0o to 360 °; wherein said strip of pasta spun cheese, as it is fed by the guide hopper, is made ball or skein by the combined angular movements of said clamp and said support-axis.
The apparatus of claim 1, characterized in that said feed channel has a horizontal section whose free end makes a vertical curvature connecting to said guide hopper.
The apparatus of claim 1, characterized in that it also includes a first position sensor and a roller motor between said hopper and the feed channel, wherein said first position sensor perceives the presence of the end of the strip of cheese spun pasta entering the larger base of said guide hopper, generating a signal to activate the start of the roller motor whose rollers control the tension and thrust of the strip of cheese spreader paste being fed.
The apparatus of claim 1, characterized in that it further includes a blade mounted in a manner close to the minor base of said guide hopper, wherein said blade is connected to a servo-mechanism for cutting the strip of cheese-spun pasta being fed, under the determination that the ball or skein of cheese has been finished.
The apparatus of claims 3 and 4, characterized in that said guide hopper, said first position sensor, said roller motor and said blade are mounted on a structure attached to the piston of a lead piston, wherein the advancing piston is driven. by the signal of the first sensor of position at the moment of perceiving the entrance to the guide hopper of the end of the strip of pasta spun of cheese, causing the structure and all the elements subject to it to advance in vertical direction in order to bring the end of the strip of cheese spun pasta to the rolling pin.
The apparatus of claim 1, characterized in that said eye of said winding clamp includes a blade.
The apparatus of claim 1, characterized in that it also includes at least a second position sensor aligned horizontally with the eye of said clamp. rolled and placed on the free end of an arm in the form of an arc connected to the body of said first motor, wherein said second position sensor perceives the presence of the end of said strip of cheese spun paste entering said eye of the clamp of winding and activating said first motor and said second motor.
8. The apparatus of claim 1, characterized in that said first motor has an inclination angle of -45 ° to 45 ° with respect to the horizontal.
9. The apparatus of claim 1, characterized in that said shaft-support has an "L" shape including a vertical arm and a horizontal arm, wherein the free end of the vertical arm attached to said first motor and the free end of the horizontal arm it is connected perpendicular to the axis of a second motor.
10. The apparatus of claim 1, characterized in that it also includes a retractable ejector that includes a curved plate with a central hole to allow the passage to the axis of said first motor and to the winding clamp, where the curved plate in turn is connected by their ends to pistons of one or more plurality of pistons whose cylinders in turn are placed and clamped around the first motor.
11. The apparatus of claim 1, characterized in that it also includes one or more load cells below said base to measure the weight of the ball or skein being processed.
12. The apparatus of claim 1, characterized in that it also includes a cover attached to said support-axis.
13. The apparatus of claim 1, characterized in that the pasta spun from cheese being fed is selected from a group consisting of Oaxaca cheese, Mozzarella cheese, Provolone cheese, Caciocavallo cheese, Asadero cheese, Quaje cheese and combinations.
14. A process for making balls or skeins of pasta filata cheese, characterized by comprising the steps of: vertically feed a strip of cheese spun pasta; attaching at one end to said strip of cheese spun pasta by means of a clamp; Y move to the clamp with an angular movement on its axis of horizontal rotation and at the same time with an angular movement of oscillation on its axis of vertical rotation of between 0o to 360 ° until forming a ball or skein with the strip of pasta spun cheese .
15. The process of claim 14, characterized in that the step of vertically feeding a strip of spun cheese pasta comprises the step of controlling the feed tension of the spun cheese strip by the formula: where: TV is the voltage that will vary, T is the adjusted tension, D is the diameter of the ball or skein of cheese, and h is the height from the feed channel where the strip of cheese spreader paste is to the rolling pin.
16. The process of claim 14, characterized in that it also includes the steps of: measure the weight of the ball or skein of cheese being formed; Y Cut the strip of pasta spun from cheese being fed, under the determination that a weight of the ball or skein of cheese has been reached.
17. The process of claim 16, characterized in that it also includes the step of expelling the ball or skein of spun-off cheese from the rolling pin once finished.
18. The process of claim 14, characterized in that the pasta spun from cheese being fed is selected from a group consisting of Oaxaca cheese, Mozzarella cheese, Provolone cheese, Caciocavallo cheese, Asadero cheese, Quaje cheese and combinations.