Gold Peg International Pty. Ltd.

Alfa-laval Cheese Systems Limited

Robert Murray Smith

Alastair Graeme Sorley

Mark Wynn Kirkby

Alistair Graeme Sorley

A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is molded to a desired shape.

Method to produce a pasta filata cheese

An apparatus for producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber (). The chamber () has an agitator () which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles () spaced along the length of the chamber () to heat and cook the cheese while it is simultaneously mechanically worked. The cooked product exiting from the chamber () is molded to a desired shape.

Apparatus for producing a pasta filata cheese

A method of manufacturing slices of processed cheese in which a hot cooked mass of the cheese is extruded onto a moving endless belt formed of plastics material provided with a release coating which does not adhere to the cheese, the mass of cheese is spread by a roller into a thin layer, the layer of cheese is carried by the belt through a cooling chamber where the cheese solidifies, and the solidified layer of cheese is peeled from the belt and divided to form individual slices. In a modification, the hot mass of cheese is extruded onto a moving web of film plastics material supported on an endless belt conveyor, the web being fed from a roll of the material at the upstream end of the conveyor and the solidified layer of cheese being peeled from the web before the web is rewound on a reel at the downstream end of the conveyor. In a further modification, the web carrying the solidified layer of cheese is peeled from the endless belt, slit longitudinally into strips which are superimposed on one another and then divided transversely to form stacks of individual cheese slices interleaved with film plastics material.

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Beaumaris, Australia

Robert Murray Smith