| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Processing a curd-whey mixture | US31708972 | 1972-12-20 | US3824918A | 1974-07-23 | BRONKHORST A |
| A method of processing a curd-whey mixture in a cycle process into cheese, as well as an apparatus for applying this method. In this apparatus single or assemblies of vertical tubes are applied for the different processing phases. In the first tube the curd coming from a prior art apparatus for separating curd mass from whey is lowered in cheese moulds, as a result of which the cheese is pressed by the stacking in the tube. Via a conveyor with emptying mechanism the cheeses are lowered in containers and the empty moulds are again passed to the whey-curd separator. The containers, having a sieve for discharging excess whey, on which the cheeses come to rest are lifted in a second tube at a speed sufficient to reduce the bacterial activity. Then the cheeses move to a curing and brining section comprising a plurality of vertical tubes in order to be brined. The cheeses remain in said section for so long a time as is necessary for sufficient curing. After removal of the ready cheeses the containers are introduced in another vertical tube functioning as a container storage tube. Containers withdrawn from the lower end come again in the place where the cheeses are lowered from the moulds into the containers.
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| 42 | Manufacture of cheeses to be sold by unit | US3683500D | 1969-10-07 | US3683500A | 1972-08-15 | LATAPY JACQUES |
| A machine for the industrial manufacture of cheese includes a milk-filling station, a curd-slicing station, a curd-transfer station and a washing station. Jars are circulated in a closed path sequentially through the stations so that the jars are first filled with milk which changes to curd. The curd is then sliced and transferred from the jars which are then washed.
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| 43 | Cheese production | US3543403D | 1968-12-09 | US3543403A | 1970-12-01 | SPEGLIC FRANC; VYHNALEK MILAN |
| 44 | Apparatus for the production of cottage cheese | US3465439D | 1966-07-13 | US3465439A | 1969-09-09 | WAKEMAN ALDEN HARVEY; ROAHEN DAN CRABILL; KNOX RODNEY LEE |
| 45 | Automatic means and method for producing cheese curd | US3433648D | 1967-08-21 | US3433648A | 1969-03-18 | COLLINS LOWELL J |
| 46 | Cheese making apparatus | US32302963 | 1963-11-12 | US3221407A | 1965-12-07 | ROBERT JAGOUEIX |
| 47 | Process for making cheese from milk of low fat content | US25936051 | 1951-12-01 | US2701204A | 1955-02-01 | STREZYNSKI GEORGE J |
| 48 | Cheese-making method | US69517446 | 1946-09-06 | US2505984A | 1950-05-02 | RAYMOND MIOLLIS |
| 49 | Heat treating apparatus | US32097740 | 1940-02-26 | US2275705A | 1942-03-10 | WAGNER WILLIAM E |
| 50 | Apparatus for purifying casein | US30316039 | 1939-11-06 | US2238690A | 1941-04-15 | PARRISH FELL HUGH |
| 51 | Cheese vat | US23614538 | 1938-10-21 | US2166753A | 1939-07-18 | CLARK DERLETH |
| 52 | Food processing vat with heat exchangers | EP11162961.4 | 2011-04-19 | EP2413081A1 | 2012-02-01 | Isenberg, Timothy J.; Zirbel, John E. |
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.
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| 53 | Food processing vat with zoned temperature control | EP11163028.1 | 2011-04-19 | EP2377390A1 | 2011-10-19 | Isenberg, Timothy J.; Zirbel, John E. |
A food processing vat (5) is provided with a zoned heat transfer system (50) that provides zoned temperature control to the vat (7). The zoned heat transfer system (50) selectively transmits heat to or removes heat from different portions of a bottom wall (11) and/or side wall(s) (14,15) of the vat (7). A heat transfer fluid (100) may be directed through the zoned heat transfer system (50) along a flow path that is selected based on a target size and/or a target temperature of a batch of food product (9) being processed in the vat.
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| 54 | MULTI-STATION PLANT FOR THE COAGULATION AND/OR PASTEURIZATION AND/OR COOKING OF FOOD SUBSTANCES | EP96900571.0 | 1996-01-09 | EP0802722A1 | 1997-10-29 | MUZZARELLI, Gabriele |
| The plant for the coagulation and/or pasteurization and/or cooking of food substances comprises: a certain number of stations (A, B, C, D, E and F), each station being provided with devices (15; 16; 16, 17, 18, 19; 19, 16; 18) for implementing a determined processing stage; and means for enabling a container (22), into which the food substance to be processed is initially fed, to be positioned successively in correspondence with the various stations (A, B, C, D, E and F) for executing the required process. | ||||||
| 55 | VERFAHREN UND VORRICHTUNG ZUM EINFÜLLEN UND VERTEILEN VON KÄSEBRUCH IN VOR- ODER FERTIGPRESSWANNEN | EP90901800.4 | 1990-01-30 | EP0416052B1 | 1993-06-16 | PUST, Manfred |
| Process and device for filling and distributing cheese curd in rough-pressing or final-pressing basins (1) including a filling and distributing device (3), whose feeding elements (3b) have ends which dip into the whey contained in the rough-pressing or final-pressing basin (1) in all of the operational positions, and which is connected to a cheese curd storage container, from which it is fed by means of a conveying device. The aim of the invention is to ensure a regular and smooth supply of cheese curd, free from trapped air, to the rough-pressing and final-pressing basin (1). To this end, the level of the whey in the filling and distributing device (3) is raised relative to that in the rough-pressing and final-pressing basin (1) by generating an underpressure in the head of the former (3); the cheese curd is distributed over the whole of the width of the basin, whereby it sinks inside the whey column, from its point of admission to the basin. The device for implementing this process includes in particular a distribution housing (3a) which extends over the basin (1) perpendicularly to the direction of flow, whose lower part opens out to a channel (3b) over the whole of its length and whose upper part is connected with a ventilation housing (3c). | ||||||
| 56 | Apparatus for distributing cheese coagulum in a vat | EP88202053.0 | 1988-09-20 | EP0308035B1 | 1992-07-15 | Gasbjerg, Knud |
| 57 | Vorrichtung zum Herstellen von Käsemasse für Weichkäse | EP88201939.1 | 1988-09-07 | EP0307055B1 | 1992-05-13 | Krause, Friederich; Lehmbecker, Wolfgang; Sonnenmoser, Hubert |
| 58 | Installation pour la fabrication de fromages | EP84401738.4 | 1984-08-29 | EP0136224B1 | 1988-11-02 | Le Guen, Annick, épouse Moutarde; Moutarde, Joseph |
| 59 | Installation pour la fabrication de fromages | EP84401738.4 | 1984-08-29 | EP0136224A1 | 1985-04-03 | Le Guen, Annick, épouse Moutarde; Moutarde, Joseph |
installation pour la fabrication de fromages notamment à caractères lactiques et de fromages du type pâte molle, caractérisée en ce qu'elle utilise des bassines de caillage en forme de demi-sphère, dépourvues d'équipement interne et munies de moyens pour en assurer la fermeture, le transport et la manipulation et en ce qu'elle comporte un dispositif doseur rotatif à plusieurs têtes (B) pour effectuer le remplissage et le dosage du lait dans lesdites bassines, des silos verticaux à ambiance conditionnée (C) pour assurer le stockage des bassines pendant toute la durée de la coagulation, un dispositif rotatif à plusieurs têtes de travail (E), pour réaliser le découpage du caillé, des silos verticaux (F) pour stocker les bassines après les opérations de découpage du caillé, un dispositif pour l'extraction du sérum (H) et une machine à mouler à plusieurs têtes (1), le transfert desdites bassines et des plateaux supportant les fromages moulés étant effectué à l'aide de systèmes transporteurs automatiques (A, D, G, K). |
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| 60 | Food processing vat with zoned temperature control | EP11163028.1 | 2011-04-19 | EP2377390B1 | 2013-04-17 | Isenberg, Timothy J.; Zirbel, John E. |
| A food processing vat (5) is provided with a zoned heat transfer system (50) that provides zoned temperature control to the vat (7). The zoned heat transfer system (50) selectively transmits heat to or removes heat from different portions of a bottom wall (11) and/or side wall(s) (14,15) of the vat (7). A heat transfer fluid (100) may be directed through the zoned heat transfer system (50) along a flow path that is selected based on a target size and/or a target temperature of a batch of food product (9) being processed in the vat. | ||||||
