Snow Brand Milk Products Co., Ltd.

Fanuc Corporation

Kunio Ueda

Nobutoshi Torii

Kazuhiko Sagara

Minoru Morita

Kazuhisa Otsuka

Yasuo Naito

Yasunobu Hiraoka

Ryoichi Sueyasu

Takeo Ide

Toshiaki Ishii

Shoichi Koizumi

Toshikazu Shimada

A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm water bath through a nozzle having multiple holes. A constant amount of warm water kept at a fixed temperature is supplied to the water bath. This process converts the protein solution into curd useful in producing various types of cheese.

Continuous process for producing high protein foodstuff and an apparatus

Efficient utilization of a whey protein for the production of cheese, which results from the cheese production as a by-product. The whey is concentrated by an ultrafiltration and added to the concentrated milk. A milk coagulating enzyme and a lactic acid bacteria starter were added to the resultant mixture together with warm or hot water with stirring to instantaneously elevate the temperature of the reaction mixture to coagulate and give the cheese curd.

Processes for the production of a cheese curd and cheese containing whey

High-density installation type robot

Variable-pitch spot welding gun assembly for a welding robot

Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

Continuous production process of cheese curds and production process of

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Yamanashi, Japan

Kunio Ueda