WO1992020235A1 - Appareil et procede de fabrication de fromage de type pate filee - Google Patents

Appareil et procede de fabrication de fromage de type pate filee Download PDF

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Publication number
WO1992020235A1
WO1992020235A1 PCT/DK1992/000156 DK9200156W WO9220235A1 WO 1992020235 A1 WO1992020235 A1 WO 1992020235A1 DK 9200156 W DK9200156 W DK 9200156W WO 9220235 A1 WO9220235 A1 WO 9220235A1
Authority
WO
WIPO (PCT)
Prior art keywords
salt
kneading
cheese curd
cheese
injection
Prior art date
Application number
PCT/DK1992/000156
Other languages
English (en)
Inventor
Knud Gasbjerg
Villy Fuglsang
Poul JØRGENSEN
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 WO1992020235A1 publication Critical patent/WO1992020235A1/fr

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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.

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.
PCT/DK1992/000156 1991-05-14 1992-05-14 Appareil et procede de fabrication de fromage de type pate filee WO1992020235A1 (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
WO1992020235A1 true WO1992020235A1 (fr) 1992-11-26

Family

ID=8098758

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1992/000156 WO1992020235A1 (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)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0673597A1 (fr) * 1994-03-07 1995-09-27 CMT Costruzioni Meccaniche e Tecnologia S.p.A. Distributeur de sel sec pour fromage de type pastafilata

Citations (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
US4682538A (en) * 1984-11-09 1987-07-28 Alfa-Laval Cheese Systems Limited Processing of curd

Patent Citations (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
US4682538A (en) * 1984-11-09 1987-07-28 Alfa-Laval Cheese Systems Limited Processing of curd

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Dialog Information Service, File 50, CAB, Dialog Accession No. 0839749, CAB Accession No. 0D051-02590, LUNDBLAD, B.: "Alfa-Laval active on a growing cheese market", Scandinavian Dairy Industry (1989) 3 (1) 58. *
Dialog Information Service, File 53, CAB, Dialog Accession No. 0583328, CAB Accession No. 0D039-07050 MUZZARELLI, G.: "A fully mechanized, patented line for continuous production, hardening, salting and packaging of traditional Mozzarella cheese", Mondo del Latte (1977), 31 (5) 357-358. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0673597A1 (fr) * 1994-03-07 1995-09-27 CMT Costruzioni Meccaniche e Tecnologia S.p.A. Distributeur de sel sec pour fromage de type pastafilata

Also Published As

Publication number Publication date
AU1786092A (en) 1992-12-30
DK89591D0 (da) 1991-05-14
EP0587604A1 (fr) 1994-03-23

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