The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 12, 2024

Filed:

Mar. 30, 2022
Applicant:

Gea Westfalia Separator Group Gmbh, Oelde, DE;

Inventors:

Daniel Bussmann, Oelde, DE;

Lennart Beick, Bielefeld, DE;

Thomas Veer, Beesten, DE;

Kai Wittelmann, Oelde, DE;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/024 (2006.01); A01J 25/00 (2006.01); A01J 25/11 (2006.01); A23C 19/05 (2006.01); A23C 19/076 (2006.01);
U.S. Cl.
CPC ...
A23C 19/024 (2013.01); A01J 25/007 (2013.01); A01J 25/111 (2013.01); A23C 19/05 (2013.01); A23C 19/076 (2013.01);
Abstract

Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.


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