Societe D'assistance Technique Pour Produits Nestle S.a.

Nestec S.a.

Rutilio Invernizzi

Giovanni Prella

Giancarlo Montesissa

To fill a container and produce and package portions of spreadable food products in multiple layers, such as differing types of processed cheeses, an apparatus is provided which has means for metering the spreadable food products, compartments for the separate and alternate shaping of layers of differing products and means for ejecting and guiding the layers into a container. Units are also provided for preparing the container upstream of the filling apparatus and for applying a tear strip to the container, and units are provided for applying lids and for sealing the filled container downstream of the filling apparatus.

Apparatus for shaping and packaging layered spreadable food products

To produce and package portions of spreadable food products, for example differing types of processed cheese, in multiple layers, the layers are shaped individually in shaping compartments by keeping them separate and, while being ejected, they are guided individually to the bottom of a pre-shaped shell and substantially all traces of spread are eliminated from the shaping compartments. The apparatus comprises a unit for the separate metering of each group of layers of the same nature (7), for the separate and alternate shaping of the layers, for the ejection and guidance of the layers into the shell (5, 6); units for applying a tear strip for quick opening (2, 3) and for stamping a shell (4) upstream of the metering unit (5) and, downstream thereof, units for applying lids (11), for following back the edges (12), for fixing the edges (13) and for removing the packaged portion (14).

Method for shaping and packaging a plurality of spreadable food products

A sterilized processed cheese which has the texture of a thermally non-sterilized processed cheese and a process for producing a sterilized processed cheese of this type are disclosed.

Method for producing a sterilized processed cheese having a creamy

A process for the production of cheese which comprises preparing a starting material, the composition of which is that of the cheese which it is desired to produce, subjecting this material to a thermal pasteurization or sterilization treatment, packaging the pasteurized or sterilized material under heat in a hermetic container or containers while at the same time adding a fermentation agent to it and, finally, incubating the product thus packaged until fermentation is complete.

Manufacture of cheese

Processed cheese is prepared containing nutmeats such as walnuts which have been contacted with demineralized water for a period of time sufficient to remove tannins from the nutmeats. The removal of tannins from the nutmeats with demineralized water prevents local discoloration in the processed cheese caused by the reaction of tannins with cations of heavy metals such as iron to form insoluble tannates.

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Milan, Italy

Rutilio Invernizzi