Damrow Company, Inc.

Frank W Blodgett

Paul R Bokelmann

An apparatus for matting and milling cheese curd. A mixture of curds and whey is fed onto a porous endless belt of a first conveyor to form a layer of curds with the whey draining through the belt. As the leading end of the curd layer reaches the downstream end of the first conveyor, the speed of the first conveyor is reduced to match the speed of a second conveyor which is located at a slightly lower level than the first conveyor, so that the curd layer is transferred from the first conveyor to the second conveyor while the conveyors are operating at the same speed. A third conveyor is positioned beneath the second conveyor and operates at the same speed as the second conveyor. As the curd layer is transferred to the third conveyor it is inverted. A fourth conveyor is positioned beneath the downstream end of the third conveyor and the curd layer is transferred to the fourth conveyor while the fourth conveyor is operating at the same speed as the third conveyor. The curd layer is then discharged from the fourth conveyor to a curd mill which acts to cut the curd layer into cube-like chunks.

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Fond du Lac, WI, United States of America

Frank W Blodgett