WO2016083886A1

WO2016083886A1 - Device for the production of cheeses

Info

Publication number: WO2016083886A1
Application number: PCT/IB2015/002228
Authority: WO
Inventors: Dariusz Piotr Okoniewski
Original assignee: Dariusz Piotr Okoniewski
Priority date: 2014-11-28
Filing date: 2015-11-27
Publication date: 2016-06-02
Also published as: PL410298A1; WO2016083886A4; PL227177B1

Abstract

The invention solves the problems of mechanisation and automation of hard block cheeses with the use of traditional technology, for a small scale processing. For this purpose, the cylinder (1) is separable from a rectangular bottom (5) and, close to its lower edge, is permanently integrated to a skirt of an axial opening of an upper wall of a rectangular cheese-making mould (2) with a sieve (3). Side walls of the moveable cheese-making mould (2) extend downwards, below the bottom (5), to the interior of the trough (6) with two pneumatic seals (7), (8). The cylinder (1) is vertically moved by a screw-jack (10) from the position where it lies on a bottom (4) to the position of opening the bottom. In the interior of the cylinder (1), there is a baffle (12), with a housing (14) of a stirrer, moved by a jack (16). Under the baffle (12), a sieve (13) is affixed, and there is an axial opening through which the stirrer with rotating blades (26), performing oscillating movements, is introduced to the interior of the cylinder (1). A sieve (23) is affixed to the periphery of a shaft (22) of the stirrer. Directly at the trough (6), there is an elongated, open brine tank (42) having, from the side of the mould (2), a moveable frame (43) immersed in the brine, with slidable brackets (44) having permanently-affixed tray (45) inserted under the lifted mould (2). On the frame (43), a set (48) of elongated cutters and a transverse cutter are installed. In the brine tank (42), a sieve (54) immersing and immobilising cheeses in the brine, and a sieve (55) lifting the cheeses above the brine are installed. The device is particularly suitable for mini cheese dairies at the cowshed as an end of the milking line and allows processing of the milk to hard cheeses immediately after milking.

Description

DEVICE FOR THE PRODUCTION OF CHEESES

Technical Field

The object of the invention is a device intended for the production of hard block cheeses, especially at the cowshed, using the principle of immediate processing of milk after each milking.

Summary of Invention

The aim of the invention is to develop such a construction of the device, wherein the final product would be blocks of salted and dripped cheeses, of identical dimensions, which, having been closed in casings, could ripen tightly stacked in container receptacles. Furthermore, the developed construction should allow conducting technological operations of the production process without inspections, without having to intervene manually in the course thereof, with the possibility of fully automatic washing process.

This has been solved, according to the invention, in such a way that a cylinder constituting a milk-processing space is vertically movable and separable from a rectangular bottom plate. It has an upper plate of a rectangular cheese-making mould, made integral with the skirt of an axial opening, near the lower periphery. The plate has, from underneath, a sieve and vertical side walls which, when lowering the mould down, are below the periphery of the bottom plate. A trough, having two pneumatic seals, is made integral with the whole skirt of the bottom plate. One being directly below the periphery of the bottom plate, and the other located on the outer side of the trough. The upper plate of the mould has a circumferential channel coming out upwards, through which a whey suction port and two ports on the upper wall for venting come to the vicinity of the sieve. This solution allows for a free accumulation of wrung whey in the channel, before being sucked, and contributes to the increase in the efficiency of pressing in its initial phase.

Individual parts of the upper wall of the circumferential channel are slightly slanted, in the direction of vent ports. This facilitates its complete filling up during washing. When the cylinder, with its whole lower periphery, contacts the bottom, the sieve of the rectangular cheese-making mould adheres to the bottom, and the pneumatic seals, from both sides, seal the gap between the trough and the sides of the mould, and when the ports in the upper wall of the mould are closed, it acts together with the bottom and heating jackets as a cheese- making boiler. The possibility of subsequent lifting the cylinder allows for transformation of l the device into a rectangular press. Further lifting of the cylinder, till the bottom opens, gives the possibility of easy, mechanised withdrawal of pressed cheese onto an inserted horizontal plate. The process of withdrawing the cheese is performed by means of compressed air supplied to the space above the sieves through the ports in a specific way. The action of overpressure pushing the cheese out is limited to two parts of the whey circumferential channel, which are parallel to the direction of movement of the insertable plate. Therefore, between these channel parts and the other, perpendicular parts, there are internal baffles restricting the flow of air. In addition, an increase in pressure in the perpendicular parts is compensated by two open air ports. It is about obtaining the falling of cheese bent in an arc downwards with the sides parallel to the direction of movement of the plate. These sides are pushed out with compressed air, whereas the other surfaces of the cheese loosen at the sieves under atmospheric pressure. The cheese bent in an arc gets between side wall of the plate with a clearance, adheres with its side to them only after its complete adherence to the plate in the final phase of falling. Lifting of the cylinder is performed with a jack-screw. For this purpose, two opposed, horizontal brackets come out from the upper part of the cylinder. With their peripheral openings, they lie freely on the lower peripheries of the nuts of jack screws, with the possibility of partial withdrawal. The use of this solution allows the cylinder to be lifted, together with the rectangular mould, up to the height of cheese grains deposited on the bottom, and a rectangular space for pressing thereof to be formed. The grain pressed by the sieves lowered from above, with side walls of the mould hiding deep into the trough, is moulded into a rectangular block of cheese mass. An additional effect of the solution used, with respect to the pressing in the cylindrical space of the boiler, is a significant increase in the upper surface of the cheese pressed, while lowering its height. This allows, at the time of pressing, giving up the second sieve at the bottom.

The cylinder is closed, from above, with a circular baffle having a sieve attached at a certain distance from underneath. The baffle has an axial opening with the periphery of which a cylindrical housing of the stirrer is made integral. The sieve of the baffle also has an axial opening filled in by a sieve adjusted thereto and mounted at the periphery of the stirrer shaft. The opening in the sieve is reduced in relation to the opening in the circular baffle by dimensions of cavities within the cylindrical housing. The stirrer therein is movable vertically via screw-guides mounted to the housing cover in such a way that it takes whole weight thereof. Thanks to this solution, the stirrer can be lowered inside the processing cylinder, and after lifting upwards, it can be withdrawn from the housing by means of a catch, together with the screw guides. In the upper part of the cylinder, directly above the maximum filling line, there is an opening for testing and seasoning the milk. To its external peripheries, a slanted cylinder protecting against milk overflows is permanently attached. Thanks to this opening, it is always possible to access the operating space of the cylinder when the circular baffle is in the peripheral upper position.

The circular baffle, together with the stirrer, is vertically movable in the whole operating space of the cylinder, without operationally leaving above its upper periphery, and in the peripheral lower position, the sieve fixed below it forms one plane with the sieve of the cheese-making mould, in the device, this was realised by means of a second screw-jack which lifts the housing of the stirrer. Like the cylinder, the housing has two permanently- integrated opposite brackets which freely lie with their peripheral openings on the screw nuts of the second jack, with the possibility of partial withdrawal. These brackets are located above the brackets of the processing cylinder. In between the brackets of both jacks, electromagnetic catches were installed.

Thanks to this solution, with a certain boundary approach of the brackets to each other, they are self-engaged with their catches. At this moment, the sieves of the circular baffle and the sieve of the cheese-making mould are located in a single plane. This solution allows maintaining the single plane of the sieves during pressing of the cheese mass when they lie freely on it. The difference in unitary pressure on the cheese mass of both sieves, resulting from a disproportionate difference in weight of the device parts which impose their weights on individual sieves, is compensated in this way. In the state of such engagement, both parts can move vertically and settle down on grain deposited on the bottom, thereby pressing it preliminarily with all their weight. This is realised by maintaining the brackets in the state of constant partial withdrawal thereof from the nuts of the screw-jacks. A port for pouring the milk and for sucking the whey is passed at the outer wall of the stirrer housing, vertically, through the cover, to the vicinity of the sieve. In the cover, there is also a vent port. Opening thereof, during preliminary pressing, allows a free accumulation of the whey flowing out through the sieves within the stirrer housing, before it is sucked to the intermediate tank. The cover of the stirrer housing has a seal allowing it to be hermetically integrated to the cylinder skirt. After completion of the preliminary pressing, the possibility to close the vent ports on the circumferential channel of the mould and on the cover of the stirrer housing, with the underpressure suction of the whey being continued, causes formation of underpressure in the spaces directly above the sieves. If, simultaneously, the brackets are constantly maintained in the state of partial withdrawal from the nuts of the screw-jacks, then, with the increase in underpressure, the pressing force of the sieves on the cheese will increase, the higher the greater the difference between the atmospheric pressure and the pressure within the space above the screens. Thereby, the substantial pressing of the cheese can be conducted, with a gradual increase in the pressure.

The stirrer moves vertically into the interior of the operating space of the cylinder, thanks to the drive system installed on the housing cover. It moves the screws which pass hermetically through the cover and are peripherally mounted in the cavities. Thereon, double nuts integrated at a certain distance, permanently attached to the housing of the drive of rotational movement of the stirrer and of swinging movement of the blades, are mounted. The stirrer shaft is mounted within the housing rotatably and in two points.

These solutions allow the shaft to be maintained at al times in the axis of the processing cylinder as it rotates and the blades to perform oscillating movements.

The actuator of the drive of the stirrer blades is mounted axially on the crown of the shaft. Its piston rod passes through the opening in the upper part of the shaft to the lower part, which is constituted by two thick-walled pipes, to a refractory shape moving between them. Two hingedly connected tension rods depart from the refractory shape to a sleeve, wherein blade shanks are torsionally mounted in the tension rods. The sleeves are hingedly connected, with their peripheries nearer to the shaft axis, to a lower refractory shape integrated to the two- piped periphery of the shaft. The sleeves are hingedly connected, with their peripheries farther from the shaft axis, to the peripheries of rigid tension rods.

Thanks to such a solution, reciprocating movements of the actuator piston rod cause oscillating movements of the blades. This gives the possibility to "dispose" the blades, i.e. to arrange them vertically and, together with the lifted shaft, to lead them out completely from the cylinder space through the opening in the sieve and in the circular baffle. On the peripheries of the sleeve, pegs limiting the turning radius of the blades are mounted in such a way that, when oscillating upwards, they automatically position themselves horizontally, and when oscillating downwards, they position themselves obliquely to the bottom. This is because the turning axis of the blades is shifted forward in relation to the axis of the blades, and, during movement, larger surface of the blades acts as a fin. The rotating blades, by performing oscillating movements, mix the slurry and rise it under their lower planes without causing any spinning movements about the axis of the processing cylinder.

Inside the hermetic housing mechanisms of rotational movements of the stirrer and oscillating movements of the blades, there is a tank of paraffin connected with a pipe and a channel system to internal spaces of the main bearing of the shaft, of movable connections of tension rods to refractory shapes, and of sleeves of blade mounting. At the same time, a port on the upper part of the housing of mechanisms is connected with a flexible tubular conduit to a port in the cover of the stirrer cylinder.

These solutions ensure the maintenance of atmospheric pressure during the entire technological process inside the housing of the stirrer mechanisms. Thanks to the gravitational pressure of paraffin column, it completely fills the channels and internal spaces of the bearing mounting up to the seals separating it from milk. Because of a slight overpressure of paraffin in relation to milk, possible micro-leakages of the seals will also be filled with paraffin in combination with a trace outflow to the milk. In addition, control of filling level of paraffin in the tank allows an indirect evaluation of the state of seals of drive mechanisms of the stirrer. Adoption of these solutions ensures maintenance of hygiene for the entire stirrer at the level of a monolithically-made stirrer.

A set of vertical cutters of curd is integrated to the upper surface of the blades, wherein the cutters are in the form of rectangular-shaped plates connected, from the top, to an elongated plate parallel to the surface the blades. These plates are integrated, with their one periphery, to the blade shanks. Thanks to such a solution, the blades maintain their rigidity, and at the time of oscillating upwards, they are not subject to bending. It is possible to make blades and sets of cutters of thin metal sheets desirable for cutters.

The turning axis of the blades integrated to the cutters runs perpendicular to the cutters in such places that resistances of cutting the curd by means of peripheries of the blades and of the vertical cutters, above the turning axes and below the turning axes, are balanced. As a result, the blades and elongated upper plates of the cutters position themselves in parallel to the vector of stream of flowing curd. The blade sleeves are mounted to the lower refractory shape of the shaft on two levels differing in height by half the distance between the axes of the blades and the elongated plates of the cutters. If the rotating stirrer is lowered into the curd with its horizontally-oriented blades at such a speed that one turn of the spiral movement of the blades results in their lowering by the height of the vertical cutters, then the upper elongated plate of each blade will move within a cut made by its blade in the previous turn. Wherein the upper blade will cut in half a curd layer cut by the lower blade. In addition, the sets of vertical cutters are offset with respect to each other from the axis of the shaft by a distance equal to half the distance between individual cutters. Therefore, in the course of spiral movement of the stirrer, curd layers are cut into strips also in two steps. The cutters of the upper blade cut in half the strips cut by the blade below. In effect, as a result of one full rotation of the stirrer lowered into the curd, strips having a cross-section which is ¹Λ of the clearance of individual openings of the cutters are obtained. Furthermore, the cutting in two steps allows performing this process with lower stresses in the curd since in the cuts of the first step, as a result of synaeresis, a certain space will be formed, filled with whey migrating as a result of pressure of the curd pushed by the cutters in the second cutting step. In the next step, i.e. shredding of the cut curd, having reached the bottom, the stirrer continues to rotate, and the blades perform slow oscillating movements. At the time of oscillating upwards, the strips of curd break on the elongated plates of the cutters and on the edges of the blades. When oscillating downwards, the strips and clods of curd are cut by the edges of the blades, cutters and the elongated upper plates.

With the adoption of the two-step, spiral cutting, curd strips having a relatively small diameter are obtained, at the same time larger clearances (windows) of the cutters are maintained which allow free flow of curd clods. Over time, the cheese grain becomes stout when shrinking, also its density and thereby its tendency to fall into the separated whey increase. The stirrer construction allows the stirring intensity to be increased by increasing the intensity of oscillating movements of the blades and with further maintenance of the cheese grain in a slurry state. At this step, the cutters are already self-excluded from the operation since at the time of oscillating downwards, sedimentation rate of the grain is similar to the speed of blade movement, and furthermore the grains are harder. By controlling the actuator, desirable characteristics of the stirrer can be obtained at each step of processing.

In the device, the process of withdrawing the cheese from the cheese-making mould is integrated to the process of cutting and brining. Therefore, one of side walls of a rectangular elongated brine tank adheres immobilised to one wall of external trough, not built with any support frame. Inside, at the bottom of the brine tank, a H-shaped horizontal frame is hingedly mounted to four torsional brackets. A transverse beam of this frame is fixed to two supports at such a height that it is never immersed in the brine. Rotation of the brackets by 90 degrees causes horizontal lifting of the frame above the skirt of the brine tank and the trough. The sides of the lifted frame are guides in which two sliding brackets, integrated at its periphery to a horizontal plate inserted under the mould with cheese, move horizontally. Movement of the plate is driven by two motors mounted on the transverse beam of the lifted frame. Elongated motor shafts have at their periphery gears cooperating with teeth of the brackets. Furthermore, a set of longitudinal cheese cutters and a transverse cheese cutter are fixed to the peripheries of the lifted frame from the side of the cheese-making mould. The plate at the periphery of the brackets has the same width as the dimension of the cheese in the mould, furthermore it has, from three sides, peripheral walls ensuring correct positioning of the cheese falling out. The wall and the plate, from the side of the mould, have longitudinal cuts parallel to the direction of movement. Spacing and width of the cuts are adjusted to the longitudinal cheese cutters. In addition to this, the plate has vertical cuts of two side walls in the places of transverse cutting of cheese. Two transverse beams are installed at a certain height to side walls of the brine tank. Thereon, actuators vertically moving horizontal sieves in the space of the brine container are installed. The front sieve, closer to the cheese-making mould, in the upper position, is located above the brine level so high that cheeses can flow under it. It has dimensions similar to the dimensions of cheese in the mould. The rear sieve has a length which is at least twice the length of cheese in the mould and is peripherally immersed in the brine so that cheeses can flow above it. In the upper position, the sieve floats above the brine. In the course of introducing the plate under the cheese, longitudinal cheese cutters pass through its elongated cuts. Retraction of the plate with cheese causes longitudinal cutting thereof. Stopping the retraction allows transverse cutting of the cheese with a knife entering vertical cuts of the plate sides. Complete withdrawal of the container causes complete longitudinal cutting of the cheese and transverse cutting. Lowering of the lifted frame into the interior of the brine tank causes the plate, together with the cheeses, to immerse in the brine. However, in the brine, the cheeses will stay on the surface within the upper peripheries of the plate walls. In this position of the lifted frame, activation of feed motors of sliding brackets will cause moving the cheeses above the plate towards the back of the brine tank, under the front sieve. Lowering down the sieve, to a complete immersion of the cheeses in the brine will cause their immobilisation and will allow retraction of the plate forwards. Furthermore, the complete immersion of cheeses intensifies brining. Pushing cheeses under the front sieve will be accompanied by pushing previously produced cheeses backwards, above the rear sieve. Lifting up the rear sieve will cause the process of their dripping to begin.

The solutions applied allow, apart from a short cutting time, maintenance of all cutters, as well as the plate and other elements of the frame, in the state of immersion in the brine. This solves the current problems related to the maintenance of hygiene of these elements. The use of the elongated rear sieve allows placing thereon cheeses from two cheese-making processes. This makes it possible to pack al-day production of cheeses into casings during one operation cycle.

The circumferential trough of the bottom, of the cheese-making part of the device, has an outer extended part and its skirt is located at the height of the upper wall of circumferential channel of the cheese-making mould. In the bottom of the trough, there is a port. These solutions allow washing of the entire cheese-making and pressing part of the device in a single step. Opening of two pneumatic seals of the trough, lowering the processing cylinder very close to the bottom in a state of engagement with the circular baffle, pouring the space above the bottom with a washing solution and inclusion of washing cycle through the port in the bottom of the trough, a pomp and a filter for nozzles in the upper parts of the device, will cause rinsing of all the operating elements with the washing solution. Performing small reciprocating movements by the circular baffle coupled to the mould will cause a large turbulence of the washing solution flow at the bottom.

Embodiment

The device which is the object of the invention is presented in four drawings.

Fig. 1 is a top view of the device.

Fig. 2 is a longitudinal vertical section of the device in the phase for removing the cheese. Fig. 3 is a vertical cross-section of a cheese-making and pressing part of the device.

Fig. 4 is a cross-section of a blade. Directions of movement are indicated by arrows.

In all of the drawings, only sectional edges are marked by bolded lines.

A cylinder 1 with a side heating jacket is permanently integrated, close to its lower periphery, to an edge of an axial opening of an upper wall of a rectangular cheese-making mould 2. It has, under its upper wall, a sieve 3 from above which whey is drained away to a circumferential channel 4 and is sucked off. Rectangular sides of the mould 2, during lowering thereof, go down below a flat bottom plate 5 with a heating jacket, which has a trough 6, affixed to the skirt, allowing immersion of entire sides of the mould 2. It has pneumatic seals. A seal 7 seals a gap between an edge of the bottom 5 and side walls of the mould 2. A seal 8 seals a gap between side walls of the mould 2 and outer walls of the trough 6. The cylinder 1 has two horizontal brackets 9 oppositely affixed in the upper part. Their peripheral openings pass through nuts of a screw-jack 10 and freely lie on their extended lower peripheries. They maintain the cylinder 1 , together with the mould 2, removably on a specific level. Lowering peripherally down the cylinder 1 makes its lower periphery contact, with its entire circumference, the bottom plate 5. In the peripheral upper position, periphery of the side walls of the mould 2 is raised above the bottom plate 5 so that it is possible to withdraw the cheese pushed out of the mould. To ensure precision of the vertical movement, two slide clamps come out of the walls of the mould 2 to trapezoidal screws of the jack 10. In the upper part, the cylinder 1 , from the contact point with a maximum fill line upwards, has an opening 11 for for testing and seasoning the milk. On the outside, it is protected against outflows by a slanted cylinder integrated to the skirt.

Inside the cylinder 1 , there is a horizontal baffle 12 with a skirt coming out downwards to which a sieve 13 is affixed. Between the baffle 12 and the sieve 13, slats maintaining a constant gap are radially arranged. The baffle 12 is axially integrated to a cylindrical housing 4 of a stirrer, moving vertically by means of two opposite brackets 15. They are affixed in its upper part, and their peripheral openings pass through the nuts of the screws of the jack 2 and lie freely on their extended lower peripheries. The stirrer of the housing 14 is lowered downwards through an axial circular opening in the baffle 12. Size of this opening corresponds to the diameter of the cylindrical housing 14. Diameter of the axial opening in the sieve 13 is reduced by dimensions of cavities within the housing 14. From the top, the cylindrical housing 14 is hermetically closed with a cover 17 having a catch 18 allowing it to be lifted upwards by a crane. On the cover 17, a drive system 19 for vertical feed of the

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INCORPORATED BY REFERENCE (RULE 20.6) stirrer is installed. Its screws 20 go in the interior of the housing 14 and moveably maintain the stirrer in the state of suspension to the cover 17 by means of nuts affixed to the housing 21 of drive mechanisms of the stirrer. Lower periphery of the screws 20 is rotatably mounted in cavities affixed to the housing 14. By lifting the cover 17 upwards, the entire stirrer can be taken out from the housing 14. A shaft 22 comes out of the hermetic housing 21 of drive mechanisms of the stirrer. It is hollowed in the upper part, whereas below, it has the shape of two parallel thick-walled pipes and is ended with a lower refractory shape 29 which, around the lower periphery, has a circular sieve 23 integrated with an axial opening. In the peripheral upper position of the stirrer, the sieve 23 closes the axial opening in the sieve 13, thereby forming a single plane therewith. On the shaft 22 within the housing 21 , a hydraulic actuator 24 is mounted a piston rod of which pass through a hollow in the shaft 22. An upper refractory shape is mounted thereto, hingedly connected to two rigid tension rods. Lower peripheries of the tension rods are hingedly connected to two sleeves 25 also hingedly connected to the lower refractory shape 29 integrated to the sieve 23 between pipes of the shaft 22. In the sleeves 25, shanks of blades 26 are mounted. Thereby, reciprocating movements of the piston rod of the actuator 24 cause oscillating movements of the blades. In a peripheral upper position of the piston rod, the blades 26 position themselves almost vertically and when the stirrer is lifted, they pass through an opening in the baffle 12. In a peripheral lower position, the blades 26 position themselves horizontally. The blades 26, on the upper surface, have a permanently-affixed set 27 of vertical cutters. Upper peripheries of the set 27 of vertical cutters are connected to an elongated plate 28 which is integrated, with its periphery, to the shaft of the blade 26. The set 27 of vertical cutters, together with the blade and the elongated plate 28, in a longitudinal section, constitutes a collection of square openings which are the same for both blades 26. Extensions of rotation axes of the blade shafts pass through the sets 27 of cutters in such a place that at the side flow of curd masses, the blades and the elongated plates 28 position themselves in parallel to the flow vector. The sleeves 25 are mounted hingedly to the lower refractory shapes 29 on two levels. The difference in heights of the levels is half the height of the square openings of the cutters. Furthermore, individual vertical plates of the lower cutter are, in relation to the vertical plates of the upper cutter, offset from the axis of the shaft 22 by half of mutual distances. A hydraulic motor 30 is affixed to a side wall of the housing 21. It gives the shaft 22 rotational movement via a gear train. Torsion of the blades 26 mounted in the sleeves 25 is limited by wheels mounted on their periphery. When the shaft 22 rotates and the blades 26 oscillate downwards, they position themselves with their surfaces almost vertically. When oscillating upwards, the blades 26 position themselves horizontally since, on the rear side of the torsion axis, the surface of the blades is much larger, and pegs block further torsion. It is preferable to adjust the position of the pegs so that, when the blades 26 oscillate upwards, greater flow

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INCORPORATED BY REFERENCE (RULE 20.6) backwards will compensate the resulting spin movements o1 the slurry in the boiler. The peripherally vertically lifted blades 26, when the stirrer is peripherally lowered, should not go over the level of 2/3 of the boiler filling (upper border of the side heating jacket).

Inside the housing 21 , there is a tank 31 of liquid paraffin integrated to the shaft 22. It is connected, with a tubular conduit of a small diameter, to the inner space of the bearing of the shaft 22 and to a system of channels reaching the interior of all movable connections of a set of oscillating movements of the blades 26 and the sleeves 25. Paraffin should completely fill these spaces, thereby protecting them from milk or whey entering them. Furthermore, due to a slight overpressure, prevailing within these spaces, in relation to the hydrostatic pressure of the processed milk, trace quantities of paraffin will flow out through seals, thereby clearing possible microcapillaries. For this reason, inside the housing 21 , atmospheric pressure must prevail. Therefore, it is connected to the environment with a flexible tubular conduit through the cover 17.

Screw-jacks 10 and 16 have two gear assemblies each, closed together in two housings connected with shafts ensuring the same speed of lifting the brackets 9 and 15. Feet are affixed to bottoms of gear housings, sides of gear housings are affixed to a frame which ensures stability of the whole construction. It has the shape of a column with a foot from the lower and upper periphery of which two horizontal brackets bent at right angles come out. Sides of gear housings of screw-jacks 10 and 16 are affixed to the peripheries of lower brackets of the frame 32, whereas the upper peripheries of their screws, mounted in bearings, are affixed to the upper brackets. From the lower periphery of the column of the frame 32, another horizontal bracket extends towards the axis of the device. Its upper surface is located in one plane with upper surfaces of gear housings of the jacks 10 and 16. The immobilised trough 6 lies on them.

The jacks 10 and 16 are installed in such a manner that all of their lifting screws have longitudinal axes which are parallel and in one plane. Therefore, the brackets 9 and 15 are located exactly one above the other and during their relative displacement, they maintain parallelism. This allowed installation of two electromagnetic catches 33 between the pairs of brackets 9 and 15. Appropriate approach to each other causes engagement of the pairs of brackets in such a relative position that surfaces of the sieves 2 and 13 are in one plane. At the inner wall of the housing 14 of the stirrer, a milk-pouring port 34 is led through the cover 17. Furthermore, in the cover 7, there is a vent port 35 and ports for supplying hydraulic systems. The circumferential channel 4 of the upper wall of the mould 2 has individual parts of its upper wall slightly slanted in the direction of corners so that in two corners, upper parts of the wall come together, and in the other two - lower parts of the wall. On one of the upper walls of the channel 4, there is a port for sucking off whey. Two vent ports 37 of the channel are located oppositely on its upper wall, in parts parallel to the

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INCORPORATED BY REFERENCE (RULE 20.6) brackets 9 and 15, close to upper corners. In the bottom of the trough 6, there is a port 38 which is connected to an intermediate whey tank. The upper outer periphery of the trough 6 is located significantly above the bottom plate 5, at a level similar to the upper wall of the channel 4 of the mould 2 in the phase of lowering thereof. On upper skirt of the cylinder 1 , there is a cover 40 closing its whole space from above. Under it, there is a set of spray nozzles for washing the cylinder 1 . On the upper wall of the whey channel 4, in parts parallel to the direction of cheese withdrawal from the space of the mould 2, there are two slanted ports 39 of compressed air. Furthermore, inside the channel 4, there are four baffles 41 slowing down the flow of compressed air into the channel parts parallel to the direction of cheese withdrawal from the space of the mould 2. The baffles 41 , in the upper corners of the mould 2, form gaps at the upper wall. The baffles in the lower corners completely close the upper parts of the channel 4.

An open, rectangular brine tank 42 is attached and rigidly integrated to the trough 6 from the side not built with the support frame 32. Directly above it, from the side of the mould 2, there is a lifted horizontal frame 43 fitted to the shape of the tank 42. Its longitudinal skirts are guides of slide brackets 44 to the peripheries of which a plate 45 inserted under the lifted cheese-making mould 2 is permanently affixed. The brackets 44 are moved by two hydraulic motors 47 mounted on a transverse beam 46 affixed to peripheries of vertical supports coming out of the lifted frame 43. The motors 47 have, on the periphery of long shafts, racks cooperating with teeth of the brackets 44. On the lifted frame 43, directly at the periphery of the mould 2, a set 48 of longitudinal cutters of cheese, in the form of vertical stringed wires stretched in a frame, is installed. A little further from the mould 2, a transverse cutter 49, in the form of a horizontal stringed wire stretched on the periphery of the brackets, moved by actuators 50 installed on a beam, is mounted on the frame 43. The plate 45 has peripherally three side walls. Two side walls parallel to its direction of movement, having wide cuts in places where the transverse cutter 49 is lowered, and a third wall from the side of the interior of the mould 2 with wide cuts also made in the bottom of the plate 45 in places where the longitudinal cutters 48 pass. Wire of the transverse cutter 49 is, from the upper beam, supported by flat brackets in places of longitudinal cuts of cheese. The frame 43 is supported in a predetermined position by four brackets 51 torsionally affixed thereto. Bottom of the brackets is, in turn, torsionally affixed to the side walls of the tank 42 from the side of its interior. On an elevated structure 52, an actuator 53 is installed the piston rod of which is hingedly affixed to the beam 46 of the actuators. In the peripheral upper position of the piston of the actuator 53, the frame 43 is lifted above the edge of the tank 42, maximally close to the mould 2, whereas in the peripheral lower position of the piston, the entire frame 43, together with the plate 45, the longitudinal cutters 48 and the transverse cutters 49 are immersed in the brine.

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INCORPORATED BY REFERENCE (RULE 20.6) Inside the tank 42, there is a rectangular horizontal sieve 54 performing vertical movements through actuators installed on the structure 53. When the frame 43 is immersed in the brine and is peripherally moved, to the back of the tank 42, the withdrawable brackets, almost the entire horizontal surface of the plate 45 is located under the sieve 54. In the rear part of the tank 42, there is an elongated sieve 55 with dimensions which are twice the dimensions of the plate 45. This sieve is affixed to pistons of two actuators mounted on a beam above the tank 42. The sieve 55, in the peripheral lower position, is located close to the bottom of the tank 42, whereas in the peripheral upper position, it is above the surface of the brine.

In an exemplary operation, the device cooperates with an intermediate, whey-collecting tank. By means of the jack 10, the cylinder 1 is peripherally lowered downwards so that its lower edge contacts the bottom 5. Parts connected in this manner act as a cheese-making boiler. Tightness test the bottom of the boiler is carried out. A high operating pressure is delivered to seals 7 and 8. In the space of the trough 6, between the seals 7 and 8, a test overpressure is generated through the port 38 which delivers it from the intermediate tank. Maintenance of the test overpressure for a specified time ensures tightness of the boiler bottom. A milk flexible conduit of a milking equipment is connected to the port 34. By means of the jack 16, the circular baffle 12 is lifted to the highest operating level, which is slightly below the upper edge of the cylinder 1 . From the interior of the housing 14, via the screws 20 of the drive system 19, the stirrer is lowered downwards so that the sieve 23 is located very close to the bottom 5. The vent port 35 is closed. The port 36 for sucking off is connected to the intermediate tank and is closed. The ports 39 of compressed air and the vent ports 37 are closed. By means of the motor 30, the stirrer is set into rotational movement (C). The actuator 24 sets the blades 26 into slow oscillating movements (D). Milk is poured into the boiler through the port 34. Upon completion of the filling (lower periphery of the opening 10), overpressure of such a value that it is able to balance the hydrostatic pressure at the bottom of the boiler is delivered to the intermediate tank. The port 36 is opened for a short time. The air delivered to the circumferential channel of the mould 2 pushes milk, which flowed into the space of the mould 2, to the boiler. From the port 34, the milk flexible conduit is disconnected and a flexible conduit for sucking off whey is connected to the intermediate tank. Through the opening 11 for seasoning, a bacterial culture is introduced. Heat is delivered to the heating jacket in order to bring the milk to the seasoning temperature. After obtaining the set parameters of milk, oscillating movements of the blades 26 are switched to intensive mode and through the opening 1 1 for seasoning, by a testing tube, a rennet solution is added in a thin stream. Having stirred the milk, within a specified time, oscillating movements of the stirrer are switched off and the blades are arranged immobilised in a horizontal position. Then, the stirrer with "spread" blades is lifted above the level of milk which begins to curd.

12

INCORPORATED BY REFERENCE (RULE 20.6) Having reached the desired firmness of curd, rotational movement of the stirrer is activated again, with a fixed speed, and at the same time, downward movement is activated. The screws 20 rotate with a programmed speed. Both speeds are so correlated that during one full rotation of the shaft 22 of the stirrer, the blades 26 rotating horizontally will be lowered in curd by the height of the cutters 27. Therefore, the elongated plates 28 of the cutters in each subsequent rotation enter a cut made by its blades in the previous rotation. The higher- mounted blade 26 moves half a rotation after the lower one and cuts the spiral layer of curd in the middle of its thickness. The plates of the vertical cutters 27 cut the layers into strips. Mutual displacement of plate sets of the vertical cutters 27 from the axis of the shaft 22 causes the plates of the cutters 27 moving higher to cut vertically, in the middle, the strips by the cutters 27 of the lower blade. The result of performing one full rotation by the stirrer with the horizontal blades 26 in the curd are spiral strips having a sectional area equal to one quarter of square clearances of the cutters 27. After cutting the curd in this manner down to the bottom plate 5, the stirrer continues to rotate, and the blades 26 perform slow oscillating movements, thereby cutting and tearing the strips of the curd into clods (grains). After a preset time during which the grain becomes stout, the plates 26 begin to oscillate with an average speed, thereby increasing the intensity of stirring by increasing the effect of lifting of the cheese grain in the whey slurry. During this time, the side heating jacket maintains a constant temperature in the boiler. After a preset time, 1/3 of whey is scooped. This is done in such a way that suction is activated through the port 34 to the intermediate tank in which underpressure is created. At the same time, the baffle 12 is lowered by actuating the screw- jack 16, and the lifting of the stirrer by the system 19 is activated. The same speeds of both movements of opposite directions will give the "staying" effect of the stirrer, whereas the baffle 12 is lowered to 2/3 of the filling height. During this time, the stirrer rotates, and the blades 27 perform slow oscillating movements. Having sucked off the whey to the level of the lower periphery of the port 34, the baffle 12 returns to its upper position. The jack 16 and the system 19 perform a coordinated operation to maintain the stirrer rotating at the peripheral lower position. Then, to the plane of the cylinder 1 and of the bottom plane 5, hot heating water is delivered, and the oscillating movements of the blades are switched to "intensive" mode. The slurry starts to be reheated with a technologically determined intensity. Upon completion of reheating and drying of the cheese grain, temperature in the heating jackets becomes equal with the temperature of the slurry. Deposition of the cheese grain on the bottom plate 5 is carried out. For this purpose, the rotating stirrer, performing slow oscillating movements, rises to 1/3 of the height of the nominal fill level by means of the system 19. During this time, practically the entire cheese grain is rinsed from the upper surface of the circular sieve 23. Then, rotation of the stirrer is switched off, the blades 26 are lifted to the vertical position, and the entire stirrer is lifted to the interior of the housing 14. The circular

13

INCORPORATED BY REFERENCE (RULE 20.6) sieve 23 fills an opening in the sieve 13 of the circular baffle. Sucking off of the whey located above the deposited grain is started. For this purpose, suction is connected to the port 34 by the intermediate tank. The jack 16 is activated, and the baffle 12 is lowered. Pressure in the pneumatic seals 7 and 8 is minimised. By means of the jack 10, the cylinder 1 with the mould 2 starts to be lifted upwards in such a manner that its sides do not go above the pneumatic seal 7. Simultaneously with this movement, the baffle 12 starts to be lowered with the stirrer hidden in the housing 14. Whey is all the time sucked off through the port 32. The electromagnetic mould 2 is engaged with the circular baffle 12 via catches 31 in the state of alignment of all the sieves to one plane. The cheese grain flows onto the entire surface of the bottom plate 5. The vent ports 37 are opened, and sucking off of whey is activated through the port 36. Screw mechanisms of the jacks 0 and 16 lower the baffle 12 and the mould 2 slowly downwards until they are integrated and rested against the pressed cheese. The sticky cheese grain lying on the elastomer of the bottom plate 5 starts to be pressed. It takes the shape of a rectangular prism with a square base. The cheese is preliminarily pressed with continuous sucking off of the whey from above the sieves under atmospheric pressure. This is possible thanks to the open space between the baffle 12 and the sieve 13 to the interior of the housing 14 of the stirrer, and free accumulation of sucked-off whey in the channel 4. Upon completion of the preliminary pressing, the substantial pressing begins with the closing of the vent ports 35 and 37. Underpressure from the intermediate tank passes to all of the spaces above the sieves. The jacks 10 and 16 are activated so that their bearing nuts partially slide out of the openings of the brackets 9 and 15. Underpressure under the circular baffle 12, under the housing 14 of the stirrer and under the upper wall of the mould 2 induces the the greater pressure effect of atmospheric pressure from above on them, the greater the underpressure. Therefore, underpressure will be gradually increased in a programmed manner so to obtain pressure on a cheese typical for a particular type. Upon completion of pressing, the ports 35 and 37 are opened, and the cheese in the mould is to be removed. Removal of the cheese takes place in such a manner that above the sieves, underpressure is generated which causes the cheese to adhere to them. Pressure from the pneumatic seals 7 , 8 will be removed.

The jacks 10 and 16 start to lift the mould 2 and the baffle 12 together with the cheese which loosens from the bottom 5 and is lifted together with the mould 2. Afterwards, the plate 45 is inserted under the opened mould 2. Then, with the ports 34, 35, 36, 37, 38 and 39 closed, in the intermediate tank (with whey previously emptied therefrom), air pressure is generated to a preset value. Then, simultaneous opening of the ports 35, 37 and 39 causes a rapid flow of compressed air into the circumferential channel 4, above the sieves of the mould 2 with the cheese adhered thereto. Limiting the effect of pressure in the space of the channel 4 causes earlier loosening of the cheese from the sieve in parts of the channel 4 which are parallel to

14

INCORPORATED BY REFERENCE (RULE 20.6) the direction of movement of the plate and in arched bending of the cheese falling thereon. In the second phase of falling, the cheese flattens on the plate 45 and closely adheres with its sides to the peripheral walls thereof. Then, feed for retraction of the withdrawable brackets 44 is activated, and the longitudinal cutters 48 start to pass through the cheese until the cut cheese in a given place is located under the transverse cutter 49. Then, when the feed of the plate 45 is stopped, the cutter 49 moves down and up again. Afterwards, the cycle is repeated as programmed until the entire cheese is cut into blocks, and the entire plate 45, withdrawn form the mould 2, is located above the tank 42. Then, the actuator 53 of the frame is activated, thereby peripherally immersing the entire frame 43 in the brine, together with cheeses on the plate 45. The cheeses floating in the brine remain like this until the next cutting operation. Then, the actuators 56 of the rear sieve 55 lower them peripherally into the brine. The actuators of the front sieve 54 lift them peripherally upwards so that its lower periphery is located higher than upper edges of cheeses floating in the brine. Then, feed of the brackets 44 slidable peripherally to the back of the tank 42 is activated, and cheeses located above the plate 45 are pushed under the sieve 54, simultaneously pushing the previous portion of cheeses located underneath backwards. Cheeses above the sieve 54 flow above the rear sieve 55. Lifting of the sieve 44 above the brine also causes lifting of the cheeses located thereon, thereby starting the dripping phase. The sieve 54 with a new portion of cheeses is lowered, and the cheeses, with their entire volume, are located in the brine and do not touch the plate 45. Then, feed of the brackets 44, slidable to the middle position, is performed, thereby causing a complete withdrawal of the plate 45 from under the cheeses, into position of readiness for insertion under the mould 2. The cheeses slightly pressed by the sieve 54 remain immobilised in the brine. Activation of the actuator 53 will cause lifting of the frame 43 above the brine into position maximally close to the mould 2. For the process of washing, the mould 2 is slightly lifted above the bottom. Pressure is removed from the seal 7. Pressure is introduced to the seal 8. Open vent ports 35 and 37. Through the sets of nozzles in the upper parts of the device and the nozzles rinsing the interior of the ports 37, a washing solution, when rinsing the cylinder 1 and the stirrer, flows down onto the bottom plate 5 and into the trough 6. Having submersed all the sieves and the upper wall of the mould 2, beyond the circumferential channel 4, heating of the side jacket and the bottom 2 to a preset temperature is activated. The port 38 of the trough is opened and is connected through a circulation pump and a filter to the sets of nozzles. The circulation pump is activated, and the circular baffle 12 with the stirrer completely lifted are set into small reciprocating movements with the port 35 closed. The level of the washing solution in the channel 4 oscillates. In the upper position, completely filling the channel 4. During this step, atomised particles of cheese grain are gradually retained on the filter. In the second phase of each operation, the vent ports 37 of the mould 2 are closed and the

15

INCORPORATED BY REFERENCE (RULE 20.6) pressure is removed from the seal 8. The washing solution flows into the upper part of the trough 6 and fills it in a pulsed manner. During washing, a portion of the solution or washings is sucked off first through the ports 34 and 36, and in the final phase, through the port 38.

16

INCORPORATED BY REFERENCE (RULE 20.6)

Claims

1. A device for the production of cheeses, consisting of a cylinder with a side heating jacket, the cylinder having, from above, a moveable circular baffle entering its interior with a sieve, with a housing installed thereon, with a downward vertically moveable rotating stirrer, and blades moveable in an oscillating manner, and a flat bottom plate with a heating jacket, characterised in that

the cylinder (1) is vertically movable and separable from a rectangular bottom plate (5), has an upper plate of a rectangular cheese-making mould (2), made integral with the skirt of an axial opening, close to the lower periphery, the plate having, from underneath, a sieve (3) and vertical side walls which go down below the periphery of the bottom plate (5).

2. The device according to claim 1 , characterised in that a trough (6) is integrated to the entire skirt of the bottom plate (5).

3. The device according to claim 1 , characterised in that the trough (6) has, directly below the periphery of the bottom plate (5), a pneumatic seal (7).

4. The device according to claim 1 , characterised in that the trough (6) has, from the outside, a pneumatic seal (8).

5. The device according to claim 1 , characterised in that the trough (6) has a port (38) in its bottom.

6. The device according to claim 1 , characterised in that the upper plate of the cheese-making mould (2) has, circumferentially, above the sieve (3), a whey-outflow channel (4) coming out upwards.

7. The device according to claim 1 , characterised in that the upper outer periphery of the trough (6) is located at the height of the upper wall of the whey-outflow channel (4) in its lower position.

8. The device according to claim 1 , characterised in that individual parts of the upper wall of the circumferential whey-outflow channel (4) are slightly slanted towards corners.

9. The device according to claim 1 , characterised in that on the upper wall of the whey-outflow channel (4), there are vent ports (36).

10. The device according to claim 1 , characterised in that on the upper wall of the whey-outflow channel (4), there is a port (36) for sucking off whey, entering its interior.

11. The device according to claim 1 , characterised in that inside the whey-outflow channel (4), near the corners, there are baffles (41).

12. The device according to claim 1 , characterised in that on the upper wall of the whey-outflow channel (4), there are ports (39) of compressed air.

13. The device according to claim^' 1 , characterised in that in the upper part of the cylinder 1 , close to the maximum fill line, there is an opening (11) for seasoning, integrated on the outer skirts to the slanted cylinder.

14. The device according to claim 1 , characterised in that on the upper skirt of the cylinder (1), there is a cover (40).

15. The device according to claim 1 , characterised in that the cylinder (1) has oppositely-integrated brackets (9).

16. The device according to claim 1 , characterised in that the brackets (9) of the cylinder (1) lie freely with the skirts of the openings on lower, extended peripheries of nuts of the screws of the jack (10) with the possibility of partial withdrawal.

17. The device according to claim 1 , characterised in that a separable cover (17) of a housing (14) of the stirrer forms a hermetic connection therewith.

18. The device according to claim 1 , characterised in that on the cover (17) of the housing (14) of the stirrer, there is a vent port (35).

19. The device according to claim 1 , characterised in that on the cover (17) of the housing (14) of the stirrer, there is a port (34) for pouring milk and sucking off whey, entering the interior of the housing (14).

20. The device according to claim 1 , characterised in that the housing (1_4) of the stirrer has oppositely-integrated brackets (15).

21. The device according to claim 1 , characterised in that the brackets (15) of the housing (14) of the stirrer lie freely with the skirts of the openings on lower, extended peripheries of nuts of the screws of the jack (16) with the possibility of partial withdrawal.

22. The device according to claim 1 , characterised in that the brackets (9) and (15) can be engaged with each other via electromagnetic catches (33) in such a relative position that the sieve (3) of the mould (2) and the sieve (1_3) of the baffle (12) form a single plane.

23. The device according to claim 1 , characterised in that screws (20) of a drive system (19) of vertical feed of the stirrer are mounted in cavities and in the cover Q7) of the housing (14) of the stirrer in such a way that the entire weight of the stirrer is transferred to the cover (17).

24. The device according to claim 1 , characterised in that the cover (17) of the housing Q4) of the stirrer has a catch (18).

25. The device according to claim 1 , characterised in that the housing (21) of drive mechanisms of the stirrer is hermetic.

26. The device according to claim 1 , characterised in that the port of the housing (21) of drive mechanisms of the stirrer is connected to the port of the cover (17) of the housing (14) of the stirrer by a flexible tubular conduit.

27. The device according to claim 1 , characterised in that inside the housing (21) of drive mechanisms of the stirrer, there is a tank (3_L) of liquid paraffin, connected, through channels, to inner spaces of all the moveable connections for drive transmission of oscillating movement of the blades (26) by an actuator (24).

28. The device according to claim 1 , characterised in that the channels of liquid paraffin from the drive system of oscillating movements of the blades (26) are connected to inner spaces of sleeves (25) with shafts of the blades (26) for torsional movements.

29. The device according to claim 1 , characterised in that the blades (26) have, on their upper surfaces, permanently-integrated sets (27) of plate vertical cutters.

30. The device according to claim 1 , characterised in that the sets (27) of plate vertical cutters are integrated to the blades (26) in such a manner that the extension of the torsion axis of the blades (26) pass through them.

31. The device according to claim 1 , characterised in that the sets (27) of plate vertical cutters are integrated, with their upper peripheries, to elongated plates (28) peripherally integrated to the shafts of the blades (26).

32. The device according to claim 1 , characterised in that the elongated plates (28) are peripherally integrated to the shafts of the blades (26).

33. The device according to claim 1 , characterised in that the elongated plates (28) are integrated to the sets (27) of vertical cutters of curd, planarly in parallel to the blades (26).

34. The device according to claim 1 , characterised in that the torsion axes of the blades (26) run in such a way that, when they are positioned horizontally and the stirrer rotates, laterally-inflowing curd causes their spontaneous, planarly parallel positioning to the inflow vector.

35. The device according to claim 1 , characterised in that the sleeves (25) mounted in the lower refractory shape of the shaft (22) on two levels differing in height by half the distance between the axes of the blades (26) and the axes of the elongated plates (28) of the set (27) of plate vertical cutters.

36. The device according to claim 1 , characterised in that both sets (27) of vertical cutters of curd have, except for peripheral cutters, the same horizontal distances.

37. The device according to claim 1 , characterised in that both sets (27) of vertical cutters of curd, in the horizontal position of the blades (26), are located at a distance differing from the rotation axis of the shaft (22) by half the distance between them in the sets.

38. The device according to claim 1 , characterised in that a circular sieve (23) is affixed horizontally to the periphery of thick-walled pipes of the lower part of the shaft (22).

39. The device according to claim 1 , characterised in that a lower refractory shape (29) is affixed to the periphery of thick-walled pipes of the lower part of the shaft (22).

40. The device according to claim 1 , characterised in that the circular sieve (23), fitted with an axial opening, is integrated to the lower skirt of the refractory shape (29).

41. The device according to claim 1 , characterised in that a brine tank (42) adheres, immobilised, to one outer wall, not built with a support frame (32), of the trough (6).

42. The device according to claim 1 , characterised in that inside the brine tank (42), a horizontal frame (43) is hingedly mounted to torsional arms and is lifted above its edge.

43. The device according to claim 1 , characterised in that a transverse beam (46) of the lifted frame (43) is affixed to two supports at such a height that it is never immersed in the brine.

44. The device according to claim 1 , characterised in that sides of the lifted frame

(43) are guides in which brackets (44) move horizontally, longitudinally to the brine tank (42).

45. The device according to claim 1 , characterised in that drive motors (47) of the brackets (44) are mounted on the transverse beam (46) of the lifted frame (43).

46. The device according to claim 1 , characterised in that extended shafts of the motors (47) have, on their periphery, gears cooperating with teeth of the brackets

(44) .

47. The device according to claim 1 , characterised in that a set (48) of longitudinal cheese cutters is affixed to the peripheries of the lifted frame (43), from the side of the cheese-making mould.

48. The device according to claim 1 , characterised in that a transverse cheese cutter (49) is mounted to the peripheries of the lifted frame (43), directly after the set (48) of longitudinal cheese cutters.

49. The device according to claim 1 , characterised in that a tray (45) is mounted to the periphery of the slidable brackets (44).

50. The device according to claim 1 , characterised in that the plate (45) has peripheral walls.

51. The device according to claim 1 , characterised in that the plate (45) has longitudinal cuts, from its front peripheral wall, through which cutters from the set (48) pass.

53. The device according to claim 1 , characterised in that side peripheral walls of the plate (45) have vertical cuts through which the cheese cutter (49) passes.

54. The device according to claim 1 , characterised in that above the brine surface, there is a front sieve (54) lowered into the brine.

55. The device according to claim 1 , characterised in that the front sieve (54) is located above the surface of the tray (45) in its state of immersion and extreme rear displacement to the back of the brine tank (42).

56. The device according to claim 1 , characterised in that in the rear part of the brine tank (42), there is a moveable rear sieve (55), above the brine surface, immersed to such a depth in the brine that cheeses can flow thereon.

57. The device according to claim 1 , characterised in that the rear sieve (55) has a surface being at least twice the surface of the plate (45).