SU884634A1 - Cheese making device - Google Patents

Description

(54) PLANT FOR CHEESE PRODUCTION

one

The invention relates to the milk production, in particular to installations for salting, dosing and forming cheese.

A cheese making installation is known, comprising a vertical column with upper and lower perforated portions, with pipes for feeding calles, branch pipes for withdrawing whey placed on the upper and lower parts of the column, and also a knife device for cutting the heads of the cheese fl}.

The lack of installation - the need for further salting of cheese in the basins, occupying. large production sites requiring large volumes of brine, which are periodically replaced with new ones. In addition, constant cooling of large masses of brine is necessary. In a settlement in the basin, the cheese is dehydrated, which results in the water soluble components of the cheese.

The purpose of the invention is to increase the yield of the finished product and improve its quality.

The goal is achieved that the installation, containing a vertical column with upper and lower perforated sections, with a calyas inlet pipe, a serum outlet pipe located in the upper and lower sections of the column, and a knife device for cutting the molded cheese heads, is equipped with a pickling device located between the lower per10 fortified section of the column and the blade device and made in the form of a chamber with nozzles communicated with a brine collector.

Nozzles with a hole diameter of preferably 0.2-0.5 mm are mounted in the side surface of the chamber. The number of nozzles due to the perimeter of the column and the height of the cut block of cheese. Nozzles combined

20 by a common collector, in which a certain amount of brine is pumped by a high-pressure pump with a pulse through the electromagnetic valve and the pressure accumulator. At the same camera, there is a knife cutter for cutting a block of cheese, a metering plate and a sliding form.

The device allows, along with the shaping, the removal of the whey and the dosing of the cheese mass,

continuous method of salting cheese and, thus, to exclude the use of salt basins or snealnyh machines for salting cheese.

The drawing shows a diagram of the proposed device.

The device consists of a nozzle 1 for feeding a mixture of curd and whey of the upper and lower perforated sections, respectively 2 and 3 of the vertical column 4, nozzles, for removing serum 5 and 6, chamber 7, collector for feeding brine to the nozzles 8, nozzle for feeding brine to the collector 9, nozzles 10, knife device 11, sliding form 12.

The device works as follows.

A mixture of cheese grains and whey with a ratio of approximately 1: 3 is pumped into the proposed device through patru.bok 1. After filling the vertical column 4, the cheese column is aged, automatically maintaining the upper level of serum, which is achieved using a level sensor (not shown) . When the bottom layers of the cheese column are sufficiently compacted, pasteurized and cooled brine is injected through the nozzles 10. The brine is injected at a certain pressure in an amount necessary to obtain a standard amount of salt in the finished product, taking into account the loss of brine. The duration of brine injection is 0.5–20 s. At the end of the injection, the knife device 11 is moved to the left, and the brine feed is automatically shut off. The post-weight mass is lowered by its own weight, and a block of cheese is cut from it. In this case, the knife device occupies the original position, and the brine is automatically injected into a new section of the cheese mass column. The cut-off block of cheese mass is lowered with the help of the metering plate 13 first into the sliding mold 12, and then the pusher 14 moves to the extreme right position and falls into the cheese mold. Sliding mold 12 returns to its original position, all operations are repeated. After the first block of cheese, a new portion of a mixture of cheese grain and whey is fed into the column. The filled cheese forms are conveyed (not shown) for pressing and then for further technological operations. So get hard cheeses with round eyes. In the production of cheeses with a hollow pattern, whey without whey is supplied to the plant, for which the whey is previously separated using appropriate devices. All other operations are similar to those described above.

Thus, the proposed device has several advantages over existing ones. Salting time is reduced from several days to several seconds, brine consumption is reduced by 3-5 times, and, consequently, the laboriousness of its preparation and cold consumption for cooling are reduced. The laboriousness of molding and salting of cheese (2-3 times) is significantly reduced, the processes of molding, salting and dosing of cheese mass are fully mechanized and automated, the cheese yield increases by 2-3% by reducing the loss of cheese mass with whey, eliminating raw material losses during salting in the pool and an increase in the moisture-holding capacity of the curd mass, which the salting is promoted by salting at earlier stages of production, the quality of the cheese is improved by improving its consistency, the space used is reduced, since necessity

0 in salt pools. Improved sanitary conditions of production.

Claims (1)

Invention Formula 35 A cheese production plant containing a vertical coffer; 1non with upper and lower perforated portions, with a nozzle for supplying 40 calles, branch pipes for removal of the rests placed on the upper and lower parts of the column, as well as a knife device for cutting the molded heads of cheese, 45 to increase the yield of the finished product and improve its quality, it is equipped with a salting device located between the lower perforated portion of the column and the knife set and made in the form of a chamber with nozzles communicated with a brine collector. Information sources, 55 taken into account in the examination 1. Patent of the Netherlands No. 7603262, cl. A 01 J 25/12, published 1976.