Universal Foods Corporation

Robert R Rust

A method and apparatus is disclosed for continuously producing salted cheese curd loaves by separating cheese curd from whey, blending salt with the separated curd in essentially the amount of salt desired in the final cheese being produced, forming the salted curd into a compacted outwardly tapered column and further separating whey from the curd, sequentially severing and discharging cheese curd loaves from the column, pressing the cheese curd loaves while in forms, immersing the pressed loaves into a brine solution for a time sufficient to form a rind on the loaves but insufficient to substantially alter the salt content of the loaves, and curing the rinded cheese curd loaves for a period of time required for the type of cheese being produced. This method shortens the brine curing time for hard cured cheese, and the method and apparatus enable semi-automated and continuous production of cheese curd loaves.

Method of preparing salted cheese curd loaves

An apparatus and method for preparing a salted cheese curd loaf is provided which includes means for continuously separating and recovering a solid cheese curd from whey in a curd/whey mixture to remove the preponderance of the whey, means for continuously blending salt into the separated curd, means for further dewheying the salted curd and continuously forming a compacted curd column of predetermined diameter, a means for forming a loaf of predetermined size from the curd column and means for placing the cheese curd loaf in forms preparatory to pressing and brining. An improved method of preparing and brining of curd loafs for certain hard cheeses is also provided.

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Cumberland, WI, United States of America

Robert R Rust