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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
1	JPS63500218A -	JP50396786	1986-06-30	JPS63500218A	1988-01-28

2	JPS4875779A -	JP12873972	1972-12-21	JPS4875779A	1973-10-12

3	Apparatus for distributing cheese coagulum in a vat	US249872	1988-09-21	US4893554A	1990-01-16	Knud Gasbjerg
With the use of a distributor unit, which is reciprocable over and along an oblong prepressing vat for cheese production, it has already been proposed that a uniform distribution of the whey/coagulum mixture can be achieved by a horizontal wing rotors in a transverse distributor container, such rotor or rotors being rotated to lift the mixture up to an overflowing edge of the container while isolating the mixture from the turbulent mixture receiving area of the container. However, it is experienced that coagulum lumps may build up on the overflowing edge and thus disturb an even overflow. To avoid this problem two interengaging wing rotors are mounted at the bottom of the container so as to sluice down the mixture along opposite, correspondingly arched bottom/side portions to a central lowermost outlet slot, whereby the risk of lump formations is practically eliminted without compromising the desired uniform distribution of the coagulum.
4	Cheese cooking system	US536595	1983-09-28	US4541329A	1985-09-17	Angelo Mongiello
A cheese cooking apparatus and method that includes a cylindrical cheese cooking tank containing temperature-controlled hot water. Stacked upper and lower cylindrical drums having radially extending paddles forming vertically upper and lower cavities are rotated in indexed steps. Sliced cheese curd product is delivered to an upper cavity from where the curd product is passed to a lower cavity after a rotational distance. After another distance, the partially cooked curd product is passed to a delivery station where stretching means for receiving the partially cooked curd product works the product and simultaneously moves it to a discharge station free of the hot water as fibrous cheese product. A cheese curd cutting system delivers sliced curd product to the working tank. Alternatively, a cheese curd feeding system delivers sliced curd product to the cooking tank.
5	Apparatus for the production of cottage cheese	US3585721D	1969-03-25	US3585721A	1971-06-22	WAKEMAN ALDEN HARVEY; ROAHEN DAN CRABILL; KNOX RODNEY LEE
A DEVICE FOR PROCESSING MILK PRODUCTS IN A CONTINUOUS MANNER FOR THE PRODUCTION OF CHEESE AND COMPRISING A LARGE SURFACE HEAT EXCHANGER THROUGH WHICH THE MILK PRODUCTS PASS WHILE BECOMING COAGULATED AT A PARTICULAR ACIDITY; AND FURTHER COMPRISING CUTTING MEANS FOR CUTTING THE EMERGING CURD AND MEANS FOR TREATING THE CURD TO PRODUCE CHEESE.
6	Machine for the production of cheese	US54396066	1966-04-20	US3403444A	1968-10-01	CHOLLET MAURICE F M E

7	Automatic moulding device for cheeses	US23759962	1962-11-14	US3192626A	1965-07-06	LE BOEUF BERNARD PAUL

8	Automatic container locking and unlocking cradle for elevators, and container therefor	US73288658	1958-05-05	US2926803A	1960-03-01	COLLINS LOWELL J

9	Provolone and cacciacavallo cheese manufacture	US32161452	1952-11-20	US2746847A	1956-05-22	STAHL RAYMOND T

10	치즈 제조장치	KR1020140153028	2014-11-05	KR1020150016186A	2015-02-11	문제구
본 발명에 따른 치즈 제조장치는, 내부에 상방으로 개방된 유청 저장공간이 형성되는 본체와, 하단이 상기 본체의 상단에 안착되며, 상하로 개방된 원료 숙성공간의 상부를 통해 요구르트가 투입되는 숙성 용기 및, 상기 숙성 용기의 하단에 메쉬 형태로 결합되며, 저온 조건에서 상기 원료 숙성공간에 수용된 요구르트의 유청 만을 상기 저장공간으로 통과시켜, 상기 원료 숙성공간 내에 치즈가 생성되도록 하는 걸름망을 포함한다.
11	Method Of Controlling Temperature Zones In Food Processing Vat	US14728243	2015-06-02	US20150257404A1	2015-09-17	Timothy J. Isenberg; John E. Zirbel
A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.
12	Food processing vat with zoned temperature control	US13088956	2011-04-18	US09055730B2	2015-06-16	Timothy J. Isenberg; John E. Zirbel
A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.
13	Food processing vat with heat exchangers	US13088989	2011-04-18	US08820224B2	2014-09-02	Timothy J. Isenberg; John E. Zirbel
A food processing vat is provided with a zoned heat transfer system that includes a heat exchanger with a baffle that extends between a pair of spaced apart sheets. The baffle directs a flow of a heat transfer fluid through a void space between the sheets of the heat exchanger. The heat exchanger may also include multiple spaced apart posts that extend through the heat exchanger and around which the heat transfer fluid can flow. The posts and/or baffle may be defined by welded points of joinder between the sheets, and the sheets may be inflated to provide the space therebetween, such that the posts and/or baffles extend as webs of material that connect the sheets of the heat exchanger.
14	Device for pressing and molding curd	US37356	1987-03-04	US4750415A	1988-06-14	Per Ostemar
A device for pressing and molding curd includes a mold reverser (1) in the form of an endless conveyor (16) transporting cheese molds (2) along a horizontal upper run on which the molds stand upright with their fill apertures at the top, and a horizontal lower run on which the molds are upside down. The conveyor supports transverse mold bottoms (17) to which rows of molds are fixedly attached. Mold lids (20) which are open when the molds are on the upper run are automatically closed when the molds are moved down to the lower run, are maintained closed along most of the lower run, are opened for emptying the finished cheeses into a water basin (4), and are opened when the molds are moved back up onto the upper run. The arrangement makes possible the automatic filling of the molds by a filling device (3) located above the conveyor, and forced pressing of the curd by a pressing device (5) above the conveyor and downstream the filling device.
15	Installation for the production of cheeses	US645355	1984-08-29	US4603623A	1986-08-05	Annick Le Guen; Joseph Moutarde
An installation for the production of cheeses, notably having lactic characters and of cheeses of the soft paste type, includes curdling basins each in the shape of a semi-sphere, devoid of inner equipment and provided with structure for ensuring the closing, transportation and handling thereof. A rotary metering device with several heads fills and meters milk into the basin. Vertical silos with an air-conditioned environment store of the basins during the entire duration of the time required for coagulation of the milk. A rotary device with several working heads cuts the curds, and vertical silos store the basins after the curd cutting operation. A device extracts the whey, and a molding machine with several heads molds the cheese. The transfer of the basins and of the plates supporting the molded cheeses is carried out with the assistance of automatic conveyor systems.
16	Closed cheese making vat with recirculating whey	US112954	1980-01-17	US4321860A	1982-03-30	Gretz L. Hazen
A cheese making vat comprising a closed vessel having a vertical shaft mounted for rotation within the vessel. The shaft carries a frame that extends radially outward from the shaft, and a series of vertical blades are mounted on the frame and are designed so that when the shaft is rotated in one direction, the blades act to cut the cheese curds and when the shaft is rotated in the opposite direction the blades act to stir or agitate the curds. During the agitation cycle, whey is continuously withdrawn from the upper end of the vessel and circulated through a heat exchanger to increase the temperature of the whey. The heated whey is then re-introduced into the lower end of the vessel. The circulation of whey, in combination with the movement of the agitator blades, provides a gentle agitation for the curds.
17	Apparatus for the manufacture of cheeses	US539178	1975-01-07	US3991667A	1976-11-16	Pierre Stenne
A process for the production of cheese which comprises treating milk by ultrafiltration to obtain a liquid product containing at least some of the protein constituents of the milk, subjecting this liquid to a heat treatment to bring it to the coagulation temperature, renneting the liquid product after inoculation with suitable ferments, introducing a batch of the renneted liquid into at least one vertical chamber in which it is left to coagulate in the stationary phase until a coherent mass is obtained, displacing the coagulated mass obtained upwards under the effect of a pressure uniformly distributed over the base of the mass, and cutting unit slabs of coagulum which will each constitute a cheese at the top of the chamber after the mass has emerged by a predetermined height.
18	Apparatus for the production of cheese	US34258973	1973-03-19	US3918356A	1975-11-11	FISCHER WILHELM; KRAUSH FRIEDRICH; RIESNER WALTER; SONNENMOSER HUBERT
A device for producing soft cheese and similar milk based products comprises a series of linked vats on a circular trackway. A continuous, smooth movement is achieved for coagulation of milk into curd. This results in formation of consistent, good quality cheese in a mechanised manner.
19	Cheese making apparatus	US87144169	1969-02-10	US3696950A	1972-10-10	PETERS NORMAN J
This invention relates to cheese making equipment including a vat to contain cheese curd, and a portable unloading unit for conveying the curd from the vat to an elevated location. The vat is provided with an open end which is enclosed by a hinged door and the cheese curd is removed from the vat by a blade attached to a reciprocating carriage. The blade acts to push the curd out of the open end of the vat into a hopper of a portable unloader unit where a horizontal auger, located within the hopper, conveys the curd to an inclined auger which extends upwardly and discharges the curd into hoops or onto a conveying system.
20	Vat for setting and agitating cottage cheese	US51986766	1966-01-11	US3345744A	1967-10-10	HELEN COLLINS ROSE

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