WO2010137983A1

WO2010137983A1 - Method and apparatus for use in making cheese

Info

Publication number: WO2010137983A1
Application number: PCT/NL2010/050323
Authority: WO
Inventors: Roelof De Jong
Original assignee: Wilee Techniek B.V.
Priority date: 2009-05-28
Filing date: 2010-05-28
Publication date: 2010-12-02
Also published as: NL2002941C2; NL2004868C2

Abstract

In making cheese, a mold pressing apparatus (30) can be used. Also, a curd preparation vat (60) of the horizontal type can be used. In mold pressing, at least one cheese mold is placed in a draining trough (31). To the draining trough, a liquid is supplied until the cheese mold placed in the draining trough is filled to a particular liquid height. From above, curd is supplied to the cheese mold filled with the liquid, with simultaneous discharge of the liquid via microperforations in walls of the cheese mold. The curd supplied is pressed on in the cheese mold. In the curd preparation vat a pushed-up curd mass is formed.

Description

Title: Method and apparatus for use in making cheese.

The invention relates to a method and apparatus for use in making cheese.

From FR2527421A1 a method and apparatus for use in making cheese are known. This known apparatus comprises a draining trough in which a number of cheese molds are placed. Such a cheese mold has a bottom and sidewalls which are each designed as a strainer. The apparatus furthermore has a separate cover associated with each cheese mold, which is also designed as a strainer. This cover can be brought from the open upper side of the cheese mold into the cheese mold and is then movable up and down in vertical direction in the cheese mold. The cover has a passage opening in the center, to which a supply hose is connected. Via this supply hose a mixture of curd particles and whey is supplied to the cheese mold while the cheese mold is covered by the cover. Via the strainer-like bottom and sidewalls of the cheese mold and the strainer-like cover, whey is drained from the interior of the cheese mold. Use of such a cover with passage opening and supply hose promotes obtaining a level top surface of the curd introduced into the cheese mold. Also, the cover prevents curd particles escaping from the cheese mold via the open upper side of the cheese mold. In addition, the cover is used for pressing the curd in the cheese mold. Furthermore, a spreading nozzle is placed in the passage opening in the cover for spreading the curd particles within the cheese mold. This spreading nozzle protrudes downwardly with respect to the cover and is designed to be retractable into the cover for obtaining a level pressing surface of the cover. A drawback of the technology known from FR2527421A1 is that the constructions of the covers with passage openings, spreading nozzles and supply hoses are relatively complex and include many components per cheese mold. This makes the apparatus relatively expensive in manufacture and maintenance, but also in periodic cleaning in view of the required hygiene. It is also a drawback that it is difficult to obtain a good mutual similarity of fillings of the different cheese molds in the draining trough, since each cheese mold is provided with curd/whey mixture via an individual supply hose.

It is an object of the invention to make cheese of a homogeneous structure in a fast and hygienic manner with simple means.

To this end, according to the invention, a method according to claim 1 is provided, as well as an apparatus according to claim 4. The advantages of the invention find expression especially in the production of relatively small amounts of cheese, i.e., amounts that are prepared on the basis of an amount of milk of up to a few thousands of liters. The invention can thus be applied with advantage, for example, in the small-scale dairy or at cheese-making farmers. In the use of such a mold pressing method and mold pressing apparatus for forming and pressing cheese, curd is supplied from above to the cheese mold already filled with the liquid to the liquid height mentioned, with simultaneous discharge of the liquid via the microperforations in the walls of the cheese mold. As a result, the curd does not fall directly onto the bottom of the cheese mold, but the curd chips float in the liquid already present in the cheese mold, and the floating curd chips, as a result of the simultaneous liquid discharge, are gradually sucked into the cheese mold. As soon as during the curd filling process the curd chips start to cover the microperforations at certain points of the inner sides of the cheese mold walls, the discharge flow of the liquid diminishes or stops at those points, so that the curd filling process, as a result of a gradually moving sucking action, gradually moves to other points of the inner sides of the cheese mold walls, at which other points the microperforations are not yet covered, or only to a lesser extent, by curd chips. As a result, a highly uniform distribution of the curd over the cheese mold is obtained and hence already a foundation is laid for an eventual cheese product having a very homogeneous structure.

As thereupon the supplied curd, which is then still in the cheese mold, is pressed-on in the cheese mold itself with the aid of the press construction, the uniform distribution of the curd already obtained is improved still further, promoting still further a very homogeneous structure of the eventual cheese product. It is noted that in current cheese pressing methods, pressing takes place after the curd has been drained in another apparatus. Especially in the small-scale dairy, where the still unpressed curd prior to pressing is manually taken from such other apparatus, the filling of the cheese mold quite often leads to damage to the unpressed curd. Also, such a cheese mold filling operation leads to loss of time and to diminished hygiene compared with the technology according to the present invention. With the aid of such a curd guiding construction and such a curd distributing element, the curd is reliably and efficiently supplied to the cheese mold(s), and the distribution of the curd over the cheese mold(s) is simplified and accelerated. Also, a more uniform distribution of the curd over the cheese mold(s) is thereby obtained. Specific embodiments of the invention are laid down in the dependent claims.

In a preferred embodiment, the curd distributing element is rotatable with respect to a rotation axis of the curd distributing element, and the curd distributing element comprises multiple sweeping parts rotating along with the curd distributing element, which, at least viewed in radial direction with respect to the rotation axis of the curd distributing element, are spaced apart with free interspace, and wherein at least local parts of at least a part of the sweeping parts are at an angle unequal to zero and unequal to ninety degrees with respect to the radial direction mentioned, for sweeping the curd at least with those local parts along the curd guiding construction in a sweeping direction, which in one direction of rotation of the curd distributing element has at least a component in the radial direction mentioned away from the rotation axis of the curd distributing element, and in the other, i.e., opposite, direction of rotation of the curd distributing element has at least a component in the radial direction mentioned towards the rotation axis of the curd distributing element.

Such a rotatable curd distributing element with multiple such sweeping parts arranged with a mutual interspace and having such angles enhances the efficiency and performance of the curd distributing element. The angles promote a good displacement of curd in radial and tangential directions, while the interspaces between the multiple sweeping parts keep the extent of such displacements within limits, as a result of which an extremely uniform curd distribution is achieved in an efficient manner. In a further preferred embodiment, the mold pressing apparatus furthermore comprises an ordering device which is designed to be placed in the draining trough and which has at least one recess for, in a condition of the ordering device placed in the draining trough, receiving in a respective such recess a respective such cheese mold with the open side of the cheese mold facing up. With the aid of such an ordering device, the cheese mold(s) can be simply placed in the draining trough in a well-ordered manner. The use of such an ordering device in the mold pressing apparatus offers furthermore the advantage that a set of mutually differently shaped such ordering devices with respectively mutually differently shaped such recesses for receiving therein respectively mutually differently shaped such cheese molds intended for obtaining respectively mutually differently shaped cheeses. In this way the mold pressing apparatus may therefore be provided with mutually exchangeable ordering devices with associated mutually exchangeable cheese molds. In a further preferred embodiment, the press construction comprises at least one follower which is designed to be brought via the open side of a respective such cheese mold into the cheese mold and to exert the pressure force delivered by the press construction on the curd supplied to the cheese mold. With the aid of such a follower, which transmits the pressure force in the interior of the cheese mold, the pressure force is transferred to the curd extremely effectively. The use of such followers furthermore offers the advantage that differently shaped followers can be used for differently shaped cheese molds, so that in changing between differently shaped cheese molds only the followers need to be changed.

In a further preferred embodiment, the apparatus further comprises a curd preparation vat for preparing curd which is supplied to the at least one cheese mold of the mold pressing apparatus, which curd preparation vat is of the horizontal type and is internally provided with at least one horizontally placed rotation shaft with a grid construction attached to the rotation shaft in longitudinal direction of the rotation shaft and extending at least in radial direction, the grid construction comprising knives extending at least in radial direction, the knives along their one longitudinal edges having sharp cutting edges for cutting into the substance under preparation in one, cutting direction of rotation of the rotation shaft and along their opposite longitudinal edges having blunt stirring edges for stirring the substance in the opposite, stirring direction of rotation of the rotation shaft. Such a curd preparation vat has a simple construction and drive. Furthermore, such a curd preparation vat can be manufactured in compact form, which is of importance especially in the small-scale dairy.

It is noted that such a curd preparation vat can also be used with similar advantages in an apparatus for use in making cheese without a specific moid pressing apparatus as described above being used in that apparatus. In a further preferred embodiment, the method further comprises a curd preparation method according to which at least a part of the curd supplied to the cheese mold in the mold pressing method is prepared with the aid of such a curd preparation vat, the curd preparation method comprising:

- supplying milk to the curd preparation vat;

- having the grid construction stir, stand still and cut in particular sequences according to a particular recipe;

- at least once: - forming a pushed-up curd mass by rotating the grid construction to some extent in the stirring direction of rotation to a certain push-up position in which the pushed-up curd mass abutting against one side of the grid construction as a result of gravity is retained by the grid construction, so that the grid construction in the push-up position forms a partition between the pushed-up curd mass and whey; and

- discharging from the curd preparation vat at least a part of the whey separated with respect to the pushed-up curd mass; and

- discharging from the curd preparation vat at least a part of the pushed-up curd mass for thus delivering the prepared curd.

Such a curd preparation method in which the grid construction is used to form a pushed-up curd mass utilizes in a simple manner the, already simple, construction and drive of the curd preparation vat. By such a curd preparation method, the pushed-up curd mass is effectively separated from the whey, without this necessitating any complex facilities. Also for the whey discharge, simple means can suffice, such as one or more whey discharge openings in a wall of the curd preparation vat, which whey discharge openings may be provided with operable valves. Such simplicity is of great importance especially in the small-scale dairy. It is noted that such a curd preparation method can also be used with similar advantages in a method for use in making cheese without a specific mold pressing method as described above being used in that method. In a further preferred embodiment, at least a part of the liquid supplied to the draining trough in the mold pressing method is formed by the whey discharged from the curd preparation vat with the aid of the curd preparation method. In this way, the whey obtained in the curd preparation method is efficiently utilized. In a further preferred embodiment, at least local parts of at least a part of the knives are at a pitch angle in relation to the rotation axis for creating a propeller blade-like propulsion of the substance under preparation. Use of such a pitch angle promotes pushing-up of the curd mass because as a result of the pitch angle the effective push-up surface of the grid construction is enlarged. But also, with the aid of the propeller blade-like propulsion created, an improved stirring action can be obtained, which is also favorable to a rapid achievement of a homogeneous temperature distribution of the contents of the curd preparation vat. Furthermore, with the aid of the propeller blade-like propulsion created, a flow with a component in axial direction of the curd preparation vat can be obtained, which can be of advantage in discharging the contents of the curd preparation vat at an end side of the curd preparation vat.

In a further preferred embodiment, at least a part of the knives have local thickenings on or near the opposite longitudinal edges mentioned where the knives have blunt stirring edges. Use of such local thickenings promotes pushing-up of the curd mass because as a result of the local thickenings the effective push-up surface of the grid construction is enlarged.

In a further preferred embodiment, the interior space of the curd preparation vat and the interior space of the draining trough in operating condition are mutually set up such that upon release of a fluid communication between the interior spaces, liquid can flow from the interior space of the curd preparation vat to the interior space of the draining trough under the influence of gravity alone. As a consequence, no pump is needed for the transport of the whey and/or of the curd from the interior space of the curd preparation vat to the interior space of the draining trough.

In the following, the invention is further elucidated with reference to the schematic figures in the appended drawing. Fig. 1 shows in perspective an example of an embodiment of a draining trough and some fittings for use in a mold pressing apparatus of an apparatus according to the invention.

Fig. 2 shows in perspective an example of an embodiment of a press construction for use, in combination with the draining trough of Fig. 1, in a mold pressing apparatus of the apparatus according to the invention.

Fig. 3 shows, in a particular condition, the draining trough of Fig. 1 with some fittings in a cross section.

Fig. 4 likewise shows, in another condition, the draining trough of Fig. 1 with some fittings in a cross section. Fig. 5 likewise shows, in yet another condition, the draining trough of Fig. 1 with some fittings in a cross section.

Fig. 6 likewise shows, in still another condition, the draining trough of Fig. 1 with some fittings in a cross section, as well as the press construction of Fig. 2 with some fittings in a cross section. Fig. 7 shows in perspective an example of an embodiment of an apparatus according to the invention.

Fig. 8 shows, in perspective and partly cutaway view, an example of an embodiment of a curd preparation vat for use in an apparatus according to the invention. Fig. 9 shows the curd preparation vat of Fig. 8 in a cross section and in a condition where a curd mass in the vat is pushed up.

Fig. 10 shows in a cross section an example of an embodiment of a number of knives of a grid construction of the curd preparation vat of Fig. 8.

Fig. 11 shows in a cross section an example of another embodiment of a knife of a grid construction of the curd preparation vat of Fig. 8.

Fig. 12 shows the example of Fig. 1 once again, where, however, an example of another embodiment of a curd distributing element is used. Presently referring first to Fig. 7, there is shown an apparatus 1 according to the invention. The apparatus 1 has relatively limited dimensions, typically such that the apparatus in the configuration shown can be transported in a common sea container. The apparatus 1 comprises a frame 2 from which a curd preparation vat 60 and a mold pressing apparatus 30 are suspended. The curd preparation vat 60 is designed for preparing curd and the mold pressing apparatus 30 is designed for forming and pressing cheese.

Referring to Figs. 7 through 11, presently the curd preparation vat 60 and an example of an embodiment of the curd preparation method will be further elucidated.

The curd preparation vat 60 is of the horizontal type and is internally provided with a horizontally placed, motor-driven rotation shaft 61, see Fig. 8. In longitudinal direction of the rotation shaft 61, a grid construction 62 extending at least in radial direction is attached to the rotation shaft.

The grid construction 62 comprises knives 63 extending at least in radial direction. As can be seen in Figs. 10 and 11, the knives 63 have sharp cutting edges 64 along their one longitudinal edges and blunt stirring edges 65 along their opposite longitudinal edges. The sharp cutting edges 64 are intended to cut into the substance under preparation in one, cutting direction of rotation of the rotation shaft 61. The blunt stirring edges 65 are intended to stir the substance in the opposite, stirring direction of rotation of the rotation shaft. In Fig. 10 it can be seen that the knives 63 can be at a pitch angle 66 in relation to the rotation shaft 61 for creating a propeller blade-like propulsion of the substance under preparation. In Fig. 11 it can be seen that the knives 63 can have local thickenings 67 on or near the opposite longitudinal edges where the knives have blunt stirring edges 65.

For readjustment of the temperature in the curd preparation vat 60 a part of the vat 60 may be of double-walled design with connections for hot and cold water.

In the curd preparation method, first milk is supplied to the curd preparation vat 60. This may be done, for example, in that the milk is pumped to the vat 60, after which the milk is introduced into the vat 60 at the top thereof and is distributed over the interior space of the vat 60. During this filling with milk, the grid construction 62 can stir in that the rotation shaft 61 is then driven in its stirring direction of rotation with a settable rotational speed according to a particular recipe. During the filling with milk, also additives such as calcium and starter can be added. These can be added through injection in the milk supply line, or manually, via the (inspection) hatch 68 shown in Fig. 8. After filling, post-stirring may be done according to a particular recipe. When that is finished, the curdling phase can start. During curdling, no stirring is done, the grid construction 62 is then at a standstill. After the curdling phase, the cutting phase can begin. During cutting, the grid construction 62 can cut in that the rotation shaft 61 is then driven in its cutting direction of rotation with a settable rotational speed according to a particular recipe. Cutting can take place in several consecutive steps, with each step having an associated rotational speed and rotation time according to a particular recipe. After the cutting phase follows a whey discharge phase. In the whey discharge phase, a pushed-up curd mass 80 is formed by rotating the grid construction 62 to some extent in the stirring direction of rotation up to a certain push-up position in which the drive of the rotation shaft 61 is stopped and is put on brake. In that push-up position (shown in Fig. 9), the pushed-up curd mass 80 abutting against one side of the grid construction 62 as a result of gravity is retained by the grid construction 62, so that the grid construction 62 in the push-up position forms a partition between the pushed-up curd mass 80 and whey 76. In the push-up position a part of the whey 76 separated with respect to the pushed-up curd mass 80 is discharged from the vat 60. This whey discharge may be done, for example, via the whey discharge valves 69 shown in Figs. 8 and 9. In the example shown, these are a number of individually operable seat valves 69, which link up with each other at a short vertical distance and are situated at an end side of the vat 60 (in the cross section of Fig. 9 the positions of the valves 69 are shown in transparent view). First, the uppermost whey discharge valve is opened for some time, then the first subjacent whey discharge valve is opened for some time, and so forth. After the lowermost whey discharge valve has been open for some time, all valves 69 are closed again. Thus a part of the whey 76 formed in the vat 60 has been discharged, for example to a whey storage facility (not shown) placed externally of the apparatus 1 and possibly via a whey collecting container 3, shown in Fig. 7, which is part of the apparatus 1. The whey discharged so far is herein called the first whey discharge. After this first whey discharge, the whey 76 still present in the vat

60 is washed to dilute the lactose. To this end, an amount of wash water according to recipe is added to the whey still present in the vat 60 via one or more spray balls 70 (see Fig. 8). This wash water may beforehand have been adjusted to a suitable temperature and set in readiness in a curd wash water tank. During washing the grid construction 62 can stir. After washing, the above-described whey discharge process may be repeated once or several more times, so that a second whey discharge, third whey discharge, and so forth, can be obtained. Between two consecutive whey discharges, in each case washing may be done again as described above.

After the whey discharge phase, at least a part of the pushed-up curd mass 80 is discharged from the curd preparation vat 60 for thus delivering the curd prepared. Preferably, prior to the actual discharge of curd, the curd mass 80 is first stirred loose by having the grid construction 62 stir. Possibly, it may be suitable to have the grid construction 62 cut as well. All this is settable according to recipe. During the actual discharge of the curd from the vat 60, preferably stirring is done. In the example shown, the curd discharge proceeds via the curd discharge valve 71 shown in Figs. 8 and 9, which is on the lowest side of the vat 60 (in the cross section of Fig. 9 the position of the valve 71 is shown in transparent view). Preferably, the vat is placed at a slight inclination with respect to the horizontal to promote curd outflow in the direction of the curd discharge valve 71.

Referring to Figs. 1 through 7, presently the mold pressing apparatus 30 and an example of an embodiment of the mold pressing method will be further elucidated.

The mold pressing apparatus 30 comprises a draining trough 31 and a number of cheese molds 32. Although this number may in principle be one, in which case there is hence only a single cheese mold 32 in the draining trough 31, the number will typically be greater than one, in which case there are hence multiple cheese molds 32 in the draining trough 31. This last is the case in the example shown. The cheese molds 32 each have an open side 33 and a wall construction 34 which is provided with micro- perforations. In the drawing figures, the cheese molds 32 are placed in the draining trough, such that the open sides 33 of the cheese molds face up. The mold pressing apparatus 30 further comprises liquid supply means for supplying a liquid to the draining trough until the cheese mold placed in the draining trough is filled with the liquid to a particular liquid height. In the example shown, the liquid is designated with reference numeral 36 and the liquid supply means are formed by a liquid connection 35. The liquid 36 can, in principle, be any (cheese-friendly) liquid.

The mold pressing apparatus 30 furthermore comprises curd supply means for supplying curd 40 via the open sides 33 to the cheese molds 32 placed in the draining trough 31 and filled with the liquid 36. In the example shown, the curd supply means comprise a curd supply connection 37 (see Figs. 1 and 7).

The mold pressing apparatus 30 furthermore comprises liquid discharge means for discharging the liquid 36 from the cheese molds 32 via the microperforations, with the curd supply means and the liquid discharge means being configured to perform the supply of the curd 40 and the discharge of the liquid 36 simultaneously until the cheese molds are filled with the curd supplied to a particular curd height. In the example shown, the liquid discharge means are formed by the liquid connection 35 mentioned. The mold pressing apparatus 30 furthermore comprises a press construction 41 (see Fig. 2) for pressing-on the supplied curd 40 in the cheese molds 32 from above via the open sides 33 of the cheese molds 32 placed in the draining trough 31 and filled to the curd height mentioned. The press construction 41 shown comprises a press plate 42 and a number of press cylinders 43 attached thereto. These cylinders are suspended from a mobile frame 49, see Figs. 6 and 7. Mobility is indicated with the double- headed arrow 52 in Figs. 6 and 7.

In the example, the mold pressing apparatus 30 furthermore comprises an ordering template 45 (see Fig. 3) which is designed to be placed in the draining trough 31. The ordering template 45 has a number of recesses 46 in which the cheese molds 32 can be received with their open sides 33 facing up.

In the example, the curd supply means further comprise a curd guiding construction having a number of filling openings 47. The curd guiding construction is designed to be adjacently placed on the cheese molds 32 placed in the draining trough 31, with the filling openings 47 each being adjacent to the open sides 33 of the cheese molds 32. In the example, the curd guiding construction is formed by a filling plate 38 (see Fig. 2) having therein the filling openings 47 (see Fig. 3). If the mold pressing apparatus 30 is provided with mutually differently shaped ordering templates 45, it is preferably also provided with matching mutually differently shaped curd guiding constructions.

In the example, the curd supply means furthermore comprise a curd distributing element for distributing the curd 40 over the cheese molds 32. In the example, the curd distributing element is formed by an S-shaped strip 39 which in the center of its S-shape is attached to a driven rotation shaft 48. A curd distributing element 39 of such shape is highly suitable for the draining trough 31 shown here, which has a circular cross section. By rotating movements of the element 39, the curd is swept into the cheese molds 32. By virtue of the S-shape, the curd can be pushed inwards or outwards depending on the direction of rotation of the rotation shaft 48. The element 39 may also be driven to move back and forth, that is, alternating between the two opposed directions of rotation.

In the example, the press construction 41 comprises a number of followers 44 which are designed to be inserted via the open sides 33 of the cheese molds 32 into the cheese molds and to exert the pressure force delivered by the press construction on the curd supplied to the cheese molds. In the mold pressing method, starting from an empty draining trough 31, first the ordering template 45 is laid in the draining trough 31. Thereupon, the cheese molds 32 are placed in the ordering template 45, after which the filling plate 38 is arranged, see Fig. 3. Thereupon, the curd distributing element 39 is placed on the rotation shaft 48 and secured thereon with a lock nut. After this, the draining trough 31 is covered with a cover 50 which is on a mobile frame 51, see Pig. 7. This mobility is indicated with the double-headed arrow 53 in Fig. 7. The cover 50 serves for hygiene.

Then the liquid 36 is supplied to the draining trough 31 until the cheese molds 32 are filled with the liquid to a particular liquid height, see Fig. 4. Used as liquid 36 is the whey 76 discharged from the curd preparation vat with the aid of the above-described curd preparation method, preferably, for example, the third whey discharge. In supplying the third whey discharge to the draining trough 31, it is advantageous that the interior space of the curd preparation vat 60 and the interior space of the draining trough 31 in the operating condition shown in Fig. 7 are mutually set up such that upon release of a fluid communication between the interior spaces mentioned, the whey 76 (see Fig. 9) can flow from the interior space of the curd preparation vat to the interior space of the draining trough under the influence of gravity alone. In the example, this can proceed in accordance with the law of communicating vessels.

Thereupon, via the open sides 33 of the cheese molds 32, curd 40 is supplied to the cheese molds 32 placed in the draining trough and filled with the liquid (in this case the third whey discharge), with simultaneous discharge of the liquid via the microperforations out of the cheese molds until the cheese molds are filled with the supplied curd to a particular curd height, see Fig. 5. In this example, the supplied curd 40 comes from the curd preparation vat 60 in that the curd supply connection 37 is connected to the curd discharge valve 71 of the curd preparation vat 60. During this filling with the curd 40, the discharge of the liquid 36 is so controlled as to give rise to a slight flow down in the cheese molds. As a result, the lowering rate of the curd 40 is controlled. As soon as the curd has settled and covers the microperforation of the cheese molds in situ, the sucking action moves upwards, to the as yet unfilled parts of the cheese molds. This method ensures a highly uniform distribution of the curd and an identical structure throughout the cheese.

After filling with the curd 40, the cover 50 is moved away, the curd distributor 39 and the filling plate 38 are removed, the followers 44 are pressed into the cheese molds 32 and the press construction 41 is rolled above the draining trough 31, see Fig. 6. After this, pressing-on starts and the liquid discharge 35 of the draining trough 31 can be fully opened. The pressing program consists of different steps, with each step having its own pressing time and pressing pressure.

After pressing, the press construction 41 is rolled away from the draining trough again. The cheese molds 32 can now be removed from the draining trough 31.

The setup of the apparatus 1 described (see Fig. 7) has been kept very simple and requires no conveyors or any further complex facilities. A number of method steps are performed manually, such as placing, removing and emptying the cheese molds. The apparatus 1 has a limited total cycle time in the order of magnitude of about 2 hours per batch. Multiple similar apparatuses 1 may, if desired, be connected parallel to enlarge production capacity.

The apparatus 1 eminently lends itself to so-called cleaning-in-place (CIP), whereby cleaning fluids circulate through the various components of the apparatus without requiring the components to be taken apart to a far-reaching extent. Presently referring to Fig. 12, there is shown an example of another embodiment of a curd distributing element in the draining trough 31. The curd distributing element 139 shown in Fig. 12 comprises a hub 148 with a rotation axis 196 and is driven rotatably with respect to the rotation axis 196. In the example, the element 139 furthermore comprises two arms 197 and 198 attached to the hub 148. These two arms extend substantially in two mutually opposite radial directions with respect to the rotation axis 196. Attached to each of the arms are multiple elements each comprising a sweeping part 199. The sweeping parts 199 hence rotate along with the element 139 about the rotation axis 196. The sweeping parts 199, viewed in radial direction with respect to the rotation axis 196, are mutually spaced apart with free interspace.

The sweeping parts 199 are at a slight distance above the filling plate 38 and are at an angle unequal to zero degrees and unequal to ninety degrees with respect to the radial direction, for sweeping the curd 40 along the filling plate 38 in a sweeping direction, which in one direction of rotation of the element 139 has at least a component in the radial direction away from the rotation axis 196 and in the other, that is, opposite, direction of rotation of the element 139 has at least a component in the radial direction towards the rotation axis 196. By rotating movements of the element 139 the curd is swept into the cheese molds 32. Through the above-mentioned angles of the sweeping parts 199, the curd can hence be swept inwardly or outwardly depending on the direction of rotation of the element 139. The element 139 can also be driven to move back and forth, that is, alternating between the two opposite directions of rotation. Through the above-mentioned angles of the sweeping parts 199, the sweeping parts, viewed in top plan view, extend not only in radial direction, but also in tangential direction with respect to the rotation axis 196. As a result, during rotation about the rotation axis 196 the curd is displaced both in radial direction and in tangential direction with respect to the rotation axis 196. As the sweeping parts 199 are mutually spaced apart with free interspace, the curd, when so displaced, can also move in a relative sense with respect to the curd distributing element 139, through the interspaces between the sweeping parts 199.

With such a rotating curd distributing element 139, the curd 40 entering the draining trough 31 via the curd supply connection 37 is so distributed over the filling plate 38 that all curd eventually disappears as uniformly as possible into the cheese molds 32. This results in a minimal difference in the weight of the cheeses to be eventually obtained and no curd remains behind on the filling plate 38. Through the above-mentioned angles of the sweeping parts 199, during rotation about the rotation axis 196 each sweeping part 199, viewed in top plan view, covers an annular path around the rotation axis 196 within a particular range in radial direction. For example, the sweeping parts 199 may be so configured that such annular paths of the respective sweeping parts 199 can jointly cover the whole filling plate. For example, adjacent annular paths may partly overlap each other. The arrangement may be such, for example, that annular paths belonging to sweeping parts 199 of one arm 197 lie at least partly between two annular paths belonging to two adjacent sweeping parts 199 of the other arm 198. This makes it possible to use relatively large interspaces between adjacent sweeping parts, while yet the whole filling plate 38 is covered. In the case where the whole filling plate 38 is covered by such annular paths, it is possible for curd, after a number of revolutions of the element 139 around the rotation axis 196, to be moved all the way from the inner side of the filling plate to the outer side of the filling plate, or the other way around.

By making the time ratios of alternate rotation of the element 139 in two opposite directions of rotation dependent on the recipe, an optimum weight distribution of any type of cheese and for any arrangement of cheese molds can be achieved. In the example of Fig. 12, the curd distributing element 139 has two arms provided with sweeping parts. Instead, however, it is also possible to use just one arm with sweeping parts, or more than two arms with sweeping parts, for example, three, four, five, six or more arms. Also, the arms, viewed in top plan view, do not necessarily need to be straight, they can also have various curvatures in top plan view. Further, instead of or supplemental to such arms, also other suspension constructions for the sweeping parts may be used, making it possible, for example, to arrange the sweeping parts with a highly uniform distribution over the disc surface to be covered. Also variations in the shapes of the sweeping parts are possible. It is noted that the above-mentioned examples of embodiments do not limit the invention and that within the scope of the appended claims various alternatives are possible.

Thus, the draining trough may have various other shapes, having, for example, a rectangular or other non-circular cross section. Also, various other kinds of curd distributing elements may be used. Further, the curd preparation vat can also have more than one, for example two, rotation shafts with grid constructions attached thereto. Furthermore, the grid construction may be constructed from multiple similar such (partial) grid constructions that are attached next to each other to a common rotation shaft in the longitudinal direction of that shaft. These partial grid constructions may be mounted in line with each other on their common shaft, but also may have angles mutually viewed in tangential direction with respect to their common shaft.

Other variants or modifications, however, such as, for example, variously combining several of such, mutually connected, curd preparation vats and/or draining troughs, are also possible. These and similar alternatives are understood to fall within the framework of the invention as defined in the appended claims.

Claims

1. A method for use in making cheese, comprising a mold pressing method for forming and pressing cheese, which mold pressing method comprises:

- placing at least one cheese mold (32) in a draining trough (31), such that an open side (33) of the cheese mold is facing up, a wall construction (34) of the cheese mold being provided with microperforations;

- supplying a liquid (36) to the draining trough until the cheese mold placed in the draining trough is filled with the liquid to a particular liquid height;

- supplying curd (40) via the open side to the cheese mold placed in the draining trough and filled with the liquid and simultaneously discharging the liquid from the cheese mold via the microperforations until the cheese mold is filled with the supplied curd to a particular curd height; and

- with the aid of a press construction (41), pressing on the supplied curd in the cheese mold from above via the open side of the cheese mold placed in the draining trough and filled to said curd height; characterized in that in said supplying of the curd, the curd is distributed over the at least one cheese mold in a sweeping manner with the aid of at least one curd distributing element (39; 139) moving along a curd guiding construction (38), the curd guiding construction (38) comprising at least one filling opening (47) and being designed to be adjacently placed on the at least one cheese mold, with a respective such filling opening being adjacent to the open side of a respective such cheese mold.

2. A method according to claim 1, further comprising a curd preparation method according to which at least a part of the curd (40) supplied to the cheese mold (32) in the mold pressing method is prepared with the aid of a curd preparation vat (60) of the horizontal type which is internally provided with at least one horizontally placed rotation shaft (61) with a grid construction (62) attached to the rotation shaft in longitudinal direction of the rotation shaft and extending at least in radial direction, which grid construction (62) comprises knives (63) extending at least in radial direction, which knives along their one longitudinal edges have sharp cutting edges (64) for cutting in the substance under preparation in one, cutting direction of rotation of the rotation shaft and along their opposite longitudinal edges have blunt stirring edges (65) for stirring said substance in the opposite, stirring direction of rotation of the rotation shaft, the curd preparation method comprising:

- supplying milk to the curd preparation vat;

- at least once: - forming a pushed-up curd mass (80) by rotating the grid construction to some extent in the stirring direction of rotation to a certain push-up position in which the pushed-up curd mass abutting against one side of the grid construction as a result of gravity is retained by the grid construction, so that the grid construction in the push-up position forms a partition between the pushed-up curd mass and whey (76); and

3. A method according to claim 2, wherein at least a part of the liquid (36) supplied to the draining trough in the mold pressing method is formed by the whey (76) discharged from the curd preparation vat with the aid of the curd preparation method.

4. An apparatus for use in making cheese, comprising a mold pressing apparatus (30) for forming and pressing cheese, which mold pressing apparatus comprises: - a draining trough (31);

- at least one cheese mold (32) having an open side (33) and having a wall construction (34) that is provided with microperforations, the cheese mold being designed to be placed in the draining trough, such that the open side of the cheese mold is facing up; - liquid supply means (35) for supplying a liquid (36) to the draining trough until the cheese mold placed in the draining trough is filled with the liquid to a particular liquid height;

- curd supply means (37, 38, 39) for supplying curd (40) via the open side to the cheese mold placed in the draining trough and filled with the liquid; - liquid discharge means (35) for discharging the liquid from the cheese mold via the microperforations, with the curd supply means and the liquid discharge means being designed to carry out the supply of the curd and the discharge of the liquid simultaneously until the cheese mold is filled with the supplied curd to a particular curd height; and - a press construction (41) for pressing on the supplied curd in the cheese mold from above via the open side of the cheese mold placed in the draining trough and filled to said curd height; characterized in that the curd supply means comprise a curd guiding construction (38) having at least one filling opening (47), the curd guiding construction being designed to be adjacently placed on the at least one cheese mold placed in the draining trough with a respective such filling opening being adjacent to the open side of a respective such cheese mold, and that the curd supply means comprise at least one curd distributing element (39; 139) movable along the curd guiding construction for distributing the curd in a sweeping manner over the at least one cheese mold.

5. An apparatus according to claim 4, wherein the curd distributing element (139) is rotatable with respect to a rotation axis (196) of the curd distributing element and comprises multiple sweeping parts (199) rotating along with the curd distributing element, which, at least viewed in radial direction with respect to the rotation axis (196) of the curd distributing element, are mutually spaced apart with free interspace, and wherein at least local parts of at least a part of the sweeping parts (199) are at an angle, unequal to zero degrees and unequal to ninety degrees, with respect to said radial direction, for sweeping the curd (40) at least with those local parts along the curd guiding construction (38) in a sweeping direction which in one direction of rotation of the curd distributing element (139) has at least a component in the said radial direction away from the rotation axis (196) of the curd distributing element, and in the other, that is, opposite, direction of rotation of the curd distributing element has at least a component in the said radial direction towards the rotation axis of the curd distributing element.

6. An apparatus according to claim 4 or 5, wherein the mold pressing apparatus (30) furthermore comprises an ordering device (45) which is designed to be placed in the draining trough and which has at least one recess (46) for, in a condition of the ordering device placed in the draining trough, receiving in a respective such recess a respective such cheese mold with the open side of the cheese mold facing up.

7. An apparatus according to any one of claims 4 through 6, wherein the press construction comprises at least one follower (44) which is designed to be brought via the open side of a respective such cheese mold into the cheese mold and to exert the pressure force delivered by the press construction on the curd supplied to the cheese mold.

8. An apparatus according to any one of claims 4 through 7, further comprising a curd preparation vat (60) for preparing curd which is supplied to the at least one cheese mold of the mold pressing apparatus (30), which curd preparation vat is of the horizontal type and is internally provided with at least one horizontally placed rotation shaft (61) with a grid construction (62) attached to the rotation shaft in longitudinal direction of the rotation shaft and extending at least in radial direction, the grid construction (62) comprising knives (63) extending at least in radial direction, the knives along their one longitudinal edges having sharp cutting edges (64) for cutting into the substance under preparation in one, cutting direction of rotation of the rotation shaft and along their opposite longitudinal edges having blunt stirring edges (65) for stirring said substance in the opposite, stirring direction of rotation of the rotation shaft.

9. An apparatus according to claim 8, wherein at least local parts of at least a part of the knives (63) are at a pitch angle (66) in relation to the rotation shaft for creating a propeller blade-like propulsion of the substance under preparation.

10. An apparatus according to claim 8 or 9, wherein at least a part of the knives have local thickenings (67) on or near the said opposite longitudinal edges where the knives have blunt stirring edges (65).

11. An apparatus according to any one of claims 8 through 10, wherein the internal space of the curd preparation vat (60) and the internal space of the draining trough (31) in operating condition are mutually set up such that upon release of a fluid communication between said internal spaces, liquid can flow from the internal space of the curd preparation vat to the internal space of the draining trough under the influence of gravity alone.