Damrow Company, Inc.

Allen J Pittelko

A cheese transfer system is adapted for receiving a column of cheese as it is discharged from a continuous cheese making system. The cheese transfer system has an expandable chamber into which the cheese is introduced. The chamber is then compressed to clamp the cheese for maintaining the cheese in the configuration developed by the tower. The chamber is then introduced into a shipping and storage container, after which the chamber is expanded and withdrawn from the container to release the cheese. The cheese is then allowed to expand fully into the container by settling.

Apparatus for transferring bulk cheese

A method of making bulk cheese utilizes a vertical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.

Process for making bulk cheese

A cheese former for making large batches of cheese in a continuous process includes a tower having a screen along its internal side wall and a central screen extending along the axis of the tower, wherein whey may be separated from a curds and whey mixture introduced into the tower by drawing the whey through the screens toward both the perimeter of the tower and the central axis of the tower for removal from the system. This permits large quantities of cheese such as 600-650 pound blocks or 500 pound barrels to be made in a continuous tower forming system.

Continuous cheese former for bulk cheese

An improved food processing vat including an outer shell, and a vessel to contain a food product, such as curds and whey, is spaced inwardly of the shell and is composed of a pair of generally cylindrical sections which intersect along vertical apices. Each apex is generally curved and has a radius in the range of 1:6 to 1:12 with respect to the radius of the cylindrical sections. A heating medium, such as steam, is introduced into the area beneath the vessel and the outer shell at locations diposed outwardly of each apex. An agitator unit is disposed in each cylindrical section and each unit includes a rotatable vertical shaft and a frame extends radially from each shaft. Each frame consists of a series of vertical and horizontal blades and a swinging blade is mounted on the outer end of each frame and is freely swingable from a cutting position where the sharp edge of the blade leads in the direction of rotation to an angular stirring position where the side of the blade faces in the direction of rotation. In addition, a lower frame section is pivotally connected to the lower edge of each frame and is movable between a cutting and stirring position.

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Oakfield, WI, United States of America

Allen J Pittelko