WO1996018290A1 - Procede et dispositif pour la preparation d'un melange de caille de fromagerie-lactoserum avec une masse predeterminee de caille de fromagerie - Google Patents

Procede et dispositif pour la preparation d'un melange de caille de fromagerie-lactoserum avec une masse predeterminee de caille de fromagerie Download PDF

Info

Publication number
WO1996018290A1
WO1996018290A1 PCT/EP1995/004862 EP9504862W WO9618290A1 WO 1996018290 A1 WO1996018290 A1 WO 1996018290A1 EP 9504862 W EP9504862 W EP 9504862W WO 9618290 A1 WO9618290 A1 WO 9618290A1
Authority
WO
WIPO (PCT)
Prior art keywords
curd
volume
whey
cheese
mixture
Prior art date
Application number
PCT/EP1995/004862
Other languages
German (de)
English (en)
Inventor
Georg Hermann DÜCKINGHAUS
Original Assignee
Otto Tuchenhagen Gmbh & Co. Kg
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 Otto Tuchenhagen Gmbh & Co. Kg filed Critical Otto Tuchenhagen Gmbh & Co. Kg
Priority to AU43415/96A priority Critical patent/AU4341596A/en
Publication of WO1996018290A1 publication Critical patent/WO1996018290A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/11—Separating whey from curds; Washing the curds
    • A01J25/115—Separating whey from curds; Washing the curds by discontinuous separation

Definitions

  • the invention relates to a method for providing a cheese curd whey mixture with a predetermined mass of cheese curd, in which the cheese curd whey mixture is delimited by its volume.
  • a method of the generic type is described as part of a more comprehensive method in the document DE 41 15 837 C2.
  • the weight-accurate introduction of the curd into the cheese is particularly important in the context of automated production lines for cheese production.
  • the gentle treatment of the curd on its way into the cheese mold is achieved by introducing the curd mol. ke mixture reached below the whey level. This prevents the curd from coming into contact with the air, which could lead to undesirable air inclusions and, particularly in the production of certain types of cheese such as hard cheese (Emmental cheese), sliced cheese (Gouda, Edam) or semi-solid sliced cheese, the quality of the resulting cheese Cheese mass would adversely affect.
  • the cheese curd can sink in its whey column over its entire transport route from the feed point into the filling and distribution device down into the so-called pre-pressing trough, whereby a gentle introduction of the curd into the tub is ensured, but the pieces of curd formed behind the tub differ in terms of their weight, since the layered cheese curd strand formed in the tub depends on the amount of the curd-whey mixture filled in the tub has height differences from batch to batch.
  • a further disadvantage in this connection is that the fragments formed when the cheese curd strand is cut are mechanically stressed when it is transferred to the molds of the press arranged next to the trough, and that the entire process itself is not continuous or at least quasi-continuous processing of the Cheese curd allowed in an automatic production line.
  • a simple computational treatment of the volume delimitation determined by volume using the mass model shown in the drawing (FIG. 1) is intended to clarify the problem occurring in practice.
  • a volume V predetermined by a metering chamber, for example a storage container 1 contains both whey M and curd K.
  • the volume of all curd grains together has the schematically represented volume V (K); the remaining volume in the total volume V is filled with whey and has the whey volume V (M).
  • the curd has the density P (K), the whey is characterized by the density P (M). This means that the total mass of the curd-whey mixture m (total) m (K) + m (M) is in volume V.
  • the mass m (Mo) means the mass of the total volume V, which is completely flooded with whey M alone.
  • the required mass m (K) of the curd K is related to a larger mass m ( M) transferred to the cheese mold on whey M.
  • This volume fraction a * now applies to otherwise known or respectively to to provide determining densities for whey and cheese curd P (M) or P (K) within the predetermined total volume V in a recurrent sequence until, for example, a batch of cheese curd-whey mixture K / M produced in the cheese maker is processed .
  • the aforementioned requirements have so far not been adequately met within the scope of the accuracies to be required.
  • the aim of the present invention is to provide a predetermined mass of curd cheese K in a cheese mold on the way of feeding a curd cheese-whey mixture K / M, the gentle treatment of the curd cheese being to be ensured with its mass definition and its subsequent treatment.
  • variant A the volume V (h) can be any, which is determined continuously or in discrete steps.
  • Variant B is based on a fixed volume V (H).
  • Variants A and B now differ in sub-variants I, la, II and Ila, with sub-variants II and Ila again differentiating according to cases 1 to 3.
  • Variant C combines variants AII2.3 and BII2.3 or AIIa2.3 with BIIa2.3.
  • the solution proposed for this provides that a volume V (h) with cheese curd-whey mixture K / M is presented, the incoming mixture partly from a cheese curd-whey mixture K / M with a higher than the required curd fraction and on the other hand consists mainly of whey M that the weight of the total mass of the cheese curd-whey mixture K / M in volume V (h) is then determined by weighing and from this in accordance with predetermined density values for whey and curd P (M) or P (K), a mass of cheese curd m (K) contained in the total mass is determined and compared with a target mass value m (K) -depending on the respective volume V (h).
  • This variant is based on variant All and replaces the specification of the density value for whey M and / or cheese curd K by determining current density values P (M) or P (K) from measurements.
  • the proposed method initially provides for a complete (BI) or, in a first step, a partial (Bla) flooding of a predetermined volume V (H) with whey.
  • a complete (BI) or, in a first step, a partial (Bla) flooding of a predetermined volume V (H) with whey for variant BI, the mass whey m (Mo) in the volume V (H) contained in equation (Ib) is thus provided.
  • This mass is first determined by weighing, and then a volume flow Q of the cheese curd whey mixture K / M is added to the volume V (H), a corresponding volume flow, consisting mainly of whey, from the volume V (H), preferably at the same time, is discharged.
  • the latter is determined from equation (lb) via the weight of the total mass m (ges) of the cheese curd whey mixture K / M in volume V (H) on the way through a weighing process which continuously accompanies the "flushing".
  • Variant BI or Bla presupposes that both the density of the whey P (M) and that of the curd P (K) are known and can be applied with the respective specific value P (M *) or P (K *) :
  • the variant BI or Bla is also suitable for updating the density values P (M) for the whey from the process. This is done by first weighing the volume V (H) completely flooded with whey and determining the current density of the whey P (M). If, for reasons of timing, it is advisable to determine the density before the complete filling volume V (H), density determination is carried out according to variant Bla from partial flooding of the existing volume up to a partial volume V (H1).
  • the proposed solution dispenses with a pre-flooding of the specified volume V (H) with whey M.
  • the volume V (H) which is initially empty, is replaced by a volume flow Q of the cheese curd whey mixture K / M until the volume V (H) is completely filled. fed. Then the weight of the total mass m (total) of the cheese curd-whey mixture K / M in volume V (H) is determined and the equation (lb) is used to determine the total mass m (total) Mass of curd cheese m (K) determined and compared with a required mass of curd cheese m (F).
  • Variant BII like variant BI, requires knowledge of the respective density of whey P (M) and cheese curd P (K) and now distinguishes three cases with regard to the ratio of the total mass m (tot ) submitted mass of curd cheese m (K) in relation to the required mass of curd cheese m (F), which is necessary for the exact weight filling of the cheese mold:
  • the variant Blla first requires the determination of the present density P (K) ** by a suitable external measuring device.
  • variant Blla like variant BII, distinguishes cases 1 to 3 already described above.
  • the method C combines the methods AII2.3 with the
  • FIG. 2 shows a schematic representation of a storage container for carrying out process variant A, the volume V (h) filled with cheese curd-whey mixture K / M being determined continuously or in discrete steps, and the cheese curd fraction via feed devices for cheese curd.
  • Whey mixture K / M and whey M is controlled; 3 shows in the form of a diagram the relevant process parameters as a function of the filling height h in the storage container and FIG. 4 shows a schematic representation of a middle section through a storage container with a fixed volume V (H) for carrying out the process variant B.
  • a storage container 1 (FIG. 2) is either supported on one side on a weighing device 5 or is alternatively suspended from a weighing device 50 (see FIG. 4).
  • the storage container 1 has on its top side an inlet device 2 which can be switched by means of a shut-off device 2a for the supply of the cheese curd-whey mixture K / M and on its underside has an emptying device 6 which can be switched on by means of a shut-off device 6a for the removal of the cheese curd -Molke mixture K / M in a subordinate cheese mold, not shown.
  • Both the inlet device 2 and the emptying device 6 must be designed in such a way that their engagement in the Storage container 1 or its connection to the same at least during the period of the weighing process does not adulterate the latter.
  • Constructive solutions for this are not the subject of the present application; However, they have numerous models in the prior art, for example in the case of containers which are provided with weighing devices. In any case, care must be taken to ensure that the feed device 2 does not exert any forces on the storage container 1 which falsify the weighing result. If the feed device 2 is led away into a bottom area 1b (see FIG.
  • a further inlet device 20 with a shut-off device 20a for whey M is provided, which can also be led down into the bottom area 1b of the storage container 1 as required.
  • a first fill level sensor 9 is provided, which, for example, determines a respective filling height h of the cheese curd whey mixture K / M in the storage container 1 via the transmission of ultrasound or infrared signals and signals it as an evaluable signal a computer / control unit 8 can forward (signal transmission line 8b).
  • the storage container 1 is now filled with a volume flow which partly consists of a curd-whey mixture K / M with a higher than the required curd fraction (feed device 2) and partly consists mainly of whey M (feed device 20).
  • the volume V (h) is determined continuously or in discrete steps (for example volumes VI, V2, V (H)), the mass of cheese curd m contained in this volume being determined for each volume determined via the computer / control unit 8.
  • K) e.g. ml (K), m2 (K), m (K)
  • This mass of cheese curd is compared with the mass target value m (K) target (ml (K) target, m2 (K) target or m (K) target) depending on the respective volume V (h).
  • control signals are derived from the comparison, which aim at enriching or reducing the cheese curd-whey mixture K / M in the respective volume (VI, V2, V (H)).
  • Enrichment of the curd portion is achieved by mainly feeding curd-whey mixture K / M through the feed device 2.
  • the portion of cheese curd is reduced by supplying mainly whey M via the feed device 20.
  • Further signal transmission lines are identified by 8a, 8c, 8d and 8e.
  • FIG. 3 shows a linear course between the previously _ 1 6 _ PO7EP95 / 04862
  • Storage container 1 located volume V (h) and the respectively assigned fill height h shown. Any other non-linear relationship is also possible here.
  • V (h) the resulting setpoint for the mass of the cheese curd m (K) -set as well as for the total mass m (total) -set is shown.
  • FIG. 4 shows a schematic representation of a storage container 1, which, in the same way and under the same conditions as the storage container 1 according to FIG. 2, is either supported on one side on a weighing device 5 or, alternatively, can also be suspended on a weighing device 50 can.
  • a weighing device 5 or, alternatively, can also be suspended on a weighing device 50 can.
  • signal transmission lines 8f and 8g are required for the shut-off device 3a and 4a.
  • the predetermined volume V (H) of the storage container 1 is limited by a first or a second overflow device 3 or 4.
  • the first overflow device 3 opens its mouth 3b on the free surface la of the curd whey mixture K / M in the reservoir 1, while the second 4 in the bottom region 1b of the reservoir 1 has its mouth 4b.
  • Both the first and the second overflow device 3 or 4 each have a shut-off device 3a or 4a.
  • the overflow devices 3 and 4 each serve to control the curd portion a in the volume V (H) of the storage container 1 in accordance with the process variants BI to BLLa described above.
  • the second overflow device 4 comes into operation. This is mainly used to remove curd K from the bottom area 1b of the storage container 1, while, preferably at the same time, an adequate volume of a curd-whey mixture K / M is supplied via the feed device 2.
  • the arrangement of the overflow devices 3 and 4, which limits the volume V (H) of the supply container 1, ensures in each case that the volume flows supplied and discharged correspond to one another and thus the volume V (H) in the volume container 1 always remains constant and completely filled.
  • the proposed methods and the device for carrying them out are suitable for being integrated in automated process lines of cheese production, as described, for example, in the document DE 41 15 837 C2. Nevertheless, the proposed device can also be designed as an independent device which serves to provide a curd-whey mixture with a predetermined amount of curd according to the invention and which, in the simplest case, is followed by manual or semi-automatic post-treatment of the curd in the course of cheese production .
  • the proposed methods and the devices for carrying out these methods can meet the most important requirements set out at the outset, namely
  • the whey content can be varied within the scope of the proposed device by the vertical arrangement of the overflow devices 3 and 4 (FIG. 4) in a relatively simple manner, which is not shown in detail in the exemplary embodiment.
  • the invention has been described in the context of two preferred variants of the method and the devices assigned to them, but it goes without saying that, in the practice of experts, variant embodiments both with regard to the method and the devices can be isolated without leaving the scope of the invention and the industrial property rights to which it is entitled.
  • the proposed methods can be modified in this context, for example, by working with a variable volume V (h) in a storage container 1 according to FIG. 2 (method A) and regulating the cheese curd fraction on the outlet side, as provided by method B.
  • V (h) variable volume in a storage container 1 according to FIG. 2 (method A) and regulating the cheese curd fraction on the outlet side, as provided by method B.
  • the whey can then not be drawn off at a predetermined location, but must be carried out, for example, via an overflow floating on the surface of the curd-whey mixture.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Dairy Products (AREA)

Abstract

L'invention a pour objet un procédé pour la préparation d'un mélange de caillé de fromagerie-lactosérum avec une masse prédéterminée de caillé de fromagerie, dans lequel ledit mélange est limité en volume. A cet effet, conformément à une variante préférée du procédé, on ajoute à un volume prédéterminé (V(H)) un mélange caillé de fromagerie-lactosérum (K/M) jusqu'au remplissage complet, puis on détermine, par pesée, le poids de la masse totale du mélange caillé-lactosérum (K/M) présente dans le volume (V(H)), et on en déduit, au moyen des valeurs de densité standard P(M) et P(K), respectivement pour le sérum et pour le caillé, une masse de caillé (m(K)) contenue dans la masse totale, et on compare celle-ci avec une masse requise de caillé (m(F)); suivant le résultat de cette comparaison, on augmente ou on réduit la quantité de caillé dans le volume V(H) et on effectue les pesées en continu, jusqu'à ce que la masse requise de caillé (m(F)) soit présente dans le volume (V(H)). Le dispositif pour la mise en ÷uvre du procédé est caractérisé, entre autres, en ce que le poids d'un récipient (1) est déterminé, avec son contenu, au moyen d'un dispositif de pesée (5; 50), en ce que le volume V(H) du récipient (1) est limité par un premier ou par un deuxième dispositif à trop-plein (3 ou 4), chacun de ces dispositifs présentant un orifice de décharge (respectivement, 3b, 4b), le premier dispositif (3), à la surface libre (1a) du mélange caillé-lactosérum (K/M) dans le récipient (1), et le deuxième (4), dans la zone du fond (1b) dudit récipient (1).
PCT/EP1995/004862 1994-12-15 1995-12-09 Procede et dispositif pour la preparation d'un melange de caille de fromagerie-lactoserum avec une masse predeterminee de caille de fromagerie WO1996018290A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU43415/96A AU4341596A (en) 1994-12-15 1995-12-09 Process and device for preparing a cheese curd-whey mixture with a predetermined mass of cheese curd

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19944444675 DE4444675C1 (de) 1994-12-15 1994-12-15 Verfahren und Vorrichtung zur Bereitstellung eines Käsebruch-Molke-Gemisches mit einer vorbestimmten Masse Käsebruch
DEP4444675.6 1994-12-15

Publications (1)

Publication Number Publication Date
WO1996018290A1 true WO1996018290A1 (fr) 1996-06-20

Family

ID=6535871

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1995/004862 WO1996018290A1 (fr) 1994-12-15 1995-12-09 Procede et dispositif pour la preparation d'un melange de caille de fromagerie-lactoserum avec une masse predeterminee de caille de fromagerie

Country Status (3)

Country Link
AU (1) AU4341596A (fr)
DE (1) DE4444675C1 (fr)
WO (1) WO1996018290A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004035215B4 (de) * 2004-07-21 2007-12-27 Westfalia Separator Ag Verfahren zur Regelung des Trockenmassegehaltes von Konzentraten bei der Frischkäseherstellung
US20160316776A1 (en) * 2013-07-03 2016-11-03 Tetra Laval Holdings & Finance S.A. A method and a system for producing semi-hard cheese

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2578386A1 (fr) * 1985-03-05 1986-09-12 Chalon Megard Sa Procede et machine pour l'alimentation d'un ensemble de moules destines a la fabrication de fromages
DE3903319C1 (fr) * 1989-02-04 1990-03-29 Schwarte-Werk Gmbh, 2059 Buechen, De
DE4115837A1 (de) * 1991-05-15 1992-11-19 Schwarte Werk Gmbh Verfahren zur kaesebruch-abfuellung in kaeseformen und maschine zum anwenden des verfahrens

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2578386A1 (fr) * 1985-03-05 1986-09-12 Chalon Megard Sa Procede et machine pour l'alimentation d'un ensemble de moules destines a la fabrication de fromages
DE3903319C1 (fr) * 1989-02-04 1990-03-29 Schwarte-Werk Gmbh, 2059 Buechen, De
DE4115837A1 (de) * 1991-05-15 1992-11-19 Schwarte Werk Gmbh Verfahren zur kaesebruch-abfuellung in kaeseformen und maschine zum anwenden des verfahrens

Also Published As

Publication number Publication date
DE4444675C1 (de) 1996-07-04
AU4341596A (en) 1996-07-03

Similar Documents

Publication Publication Date Title
DD297303A5 (de) Verfahren und vorrichtung zur quatitativen teilung von brotteig
EP1645194B2 (fr) Procédé et dispositif pour la production parallèle de plusieurs sortes de confiseries
DE69329207T2 (de) Frischkäseverarbeitungsvorrichtung
DE9110617U1 (de) Apparatus for the wetting of cereals with a liquid
DE69832830T2 (de) Vorrichtung zur Panierung von Nahrungsmitteln
DE4444675C1 (de) Verfahren und Vorrichtung zur Bereitstellung eines Käsebruch-Molke-Gemisches mit einer vorbestimmten Masse Käsebruch
DE4005483A1 (de) Schaumausgiessvorrichtung
EP0371353B1 (fr) Dispositif et procédé pour remplir du lait caillé dans des moules à fromage
DE60207660T2 (de) Vorrichtung zum Abscheiden der von einem milchgebenden Tier gewonnenen Milch
DE1189781B (de) Formkasten fuer die Verformung von frischem, stark wasserhaltigem Quark
EP0571560A1 (fr) Procede et machine de remplissage de moules a fromage avec du caille.
DE3811522A1 (de) Verfahren und maschine zur befuellung einer anordnung von formen zur kaeseherstellung
DE10330949A1 (de) Verfahren und Anlage zur automatisierten Annahme und Weiterverarbeitung von Trauben
DE2454238C2 (de) Verfahren und Vorrichtung zum Absetzen oder Verdichten von Quark
DE1950110C3 (de) Einrichtung zur fortlaufenden Erzeugung von Weichkäse in Stücken
DE2732130A1 (de) Verfahren und vorrichtung zur bestimmung des fliessverhaltens fliessfaehiger medien
DE69412694T2 (de) Verfahren zum Formen von Käse und Vorrichtung zur Durchführung des Verfahrens
DE1053908B (de) Verfahren und Vorrichtung zur Herstellung von Weichkaese
AT248223B (de) Verfahren und Vorrichtung zur Herstellung von Ballen aus lockerem Papierfaserstoff od. dgl.
DE2031271A1 (de) Verfahren und Apparat zum konti nuierhchen Abscheiden und Waschen einer Dickete, insbesondere von Käse oder Kaseinbruch
DE10134235B4 (de) Vorrichtung und Verfahren zur Abfüllung und Weiterverarbeitung einer Mischung aus Käsebruch und Molke
DE19855377A1 (de) Verfahren und Vorrichtung zur Befüllung von Gebinden
EP0123041A2 (fr) Procédé et dispositif pour alimenter un mélangeur
CH720217A2 (de) Vorrichtung zur Bestimmung des Massenstroms von Käsebruchkörnern und Molke
DE3636143C1 (en) Method and device for filling cheese curds into individual cheese moulds

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase