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:
Jun. 28, 1994

Filed:

May. 08, 1992
Applicant:
Inventor:

Ian P Brockwell, Edina, MN (US);

Assignee:

Other;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A01J / ; A23C / ; B65B / ;
U.S. Cl.
CPC ...
426392 ; 53435 ; 53518 ; 83 23 ; 83 39 ; 83697 ; 99456 ; 425217 ; 425307 ; 425308 ; 426414 ; 426491 ; 426495 ; 426512 ; 426518 ; 426582 ;
Abstract

A system for handling of cheese in the green state particularly directed for handling natural cheese types such as cheddar and colby in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment and cheese towers to provide, preferably, 40 to 45 or other selected pound blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units. The aspect of green cheese handling allows immediate recycling of the green cheese material should it, for any reason, not meet consumer, market quality conditions. The entire handling operation and recycling operation insures that the cheese is handled in the green state.


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