US 4,152,101 AGrant
Apparatus for Forming Blocks of Natural Cheese From Cheese Curd
Issue Date:1979-05-01
•2 Claims
•2 Drawing Sheets
Abstract
Crumbled cheese curd is fed into the top of a hollow column in a chamber maintained at a sub-atmospheric pressure so as to form in the column a pillar of curd devoid of air pockets, the curd in the lower portion of the pillar being compressed by the weight of superimposed curd to press out whey therefrom and consolidate the curd, the whey passing through perforations in the wall of the column, and the pillar of curd is repeatedly lowered, the bottom end of the pillar severed to form a block of cheese, and fresh curd added to the top of the pillar. The curd is fed into the chamber through a feedpipe connected between the top of the chamber and the outlet of a hopper containing curd under atmospheric pressure, the differential pressure between the hopper and the chamber causing curd to flow along the feedpipe. The feedpipe discharges into a cyclone separator in the top of the chamber for separating air from the curd. During the lowering of the pillar of curd, the top of the pillar is subjected to a higher pressure than that acting on the bottom of the pillar so that the differential pressure exerts a force on the top of the pillar urging the pillar downwards and prevents fracture of the pillar due to frictional resistance with the walls of the column.
Metadata
Assignee
- Wincanton Engineering Limited
Inventor
- George K. Charles
Application Information
Application Number:US 8375666
Filing Date:1977-09-28
Priority Date:1975-04-04
Art Unit:322
Classifications
IPC:
A01J 2512
Field of Search:
4259942610085;84;147452;454;456;460;472491127
Patent Drawings (2 sheets)
Description
Background of the Invention
This invention relates to cheese-making, and is concerned more particularly with the formation of blocks of compressed natural cheese from cheese curd.
An increasing volume of cheese is being manufactured commercially by crumbling cheese curd in a mill, mixing the curd with salt, compressing the prepared curd to expel whey and air and cause the particles of curd to fuse together and form a block of natural cheese, wrapping the block in impervious sheet material, and then maturing the cheese under pressure. Previously the conventional method of forming the prepared cheese curd into blocks of natural cheese was by compressing the curd in individual moulds, but the filling, weighing, compressing and emptying of each mould is a time-consuming operation, and a large number of moulds and presses are required for large scale production.
In U.S. Pat. No. 3,468,026 there is described and claimed a method of compressing crumbled cheese curd to consolidate the curd into cheese blocks, comprising forming the crumbled curd into a pillar in a chamber maintained at a sub-atmospheric pressure whereby air introduced with the curd is "flashed-off" and the curd in the pillar is free of air pockets, the curd in the lower portion of the pillar being compressed by the weight of superimposed curd to press out whey therefrom and consolidate the curd, removing the whey from the chamber, feeding crumbled curd into the chamber and onto the top of the pillar, lowering the pillar in the chamber and severing the lower end of the pillar to form a block of cheese, and removing the block of cheese from the chamber. The apparatus described in the above mentioned specification for carrying out this method comprises a hollow column mounted in the chamber, the pillar of curd being formed by filling the inside of the column with crumbled curd and the pillar being lowered by first supporting the pillar on a platform and then lowering the platform to slide the lower end of the pillar out of the column. The top of the chamber is fitted with an airlock for feeding the crumbled curd into the chamber when the chamber is at a sub-atmospheric pressure. In the operation of this apparatus it was found that the frictional resistance between the pillar of curd and the walls of the column was sometimes high enough to cause fractures in the pillar when it was lowered in the column.
Summary of the Invention
One object of the invention is to provide improved mechanism for feeding crumbled curd into the top of the column in cheese making apparatus of the kind described in the above mentioned Patent Specification.
In accordance with the present invention, the curd feeding means for feeding curd into the top of the column comprises a hopper for storage of the crumbled curd, the hopper having an outlet at the lower end thereof, a feed pipe extending from said outlet to the top of the column, and valve means controlling flow of curd along the feed pipe when the gaseous pressure in the column is substantially lower than the gaseous pressure acting on the curd in the hopper.
A cyclone separator for separating curd from air therein is preferably provided between the feed pipe and the column, the cyclone separator comprising an upright cylindrical chamber positioned above the column with the lower end of the chamber opening into the interior of the column, a curd inlet pipe opening into the chamber tangentially through the wall thereof, the curd inlet pipe being connected to the feed pipe for receiving curd therefrom, and an air outlet connected to vacuum means, whereby curd drawn into the separator through the curd inlet pipe flows around the cylindrical chamber in a curved path, and air introduced into the chamber with the curd is removed through the air outlet by the vacuum means.
In order to avoid the risk of fractures in the pillar of curd when it is being lowered in the column due to frictional resistance between the pillar of curd and the walls of the column, the top of the pillar of curd is subjected to a higher pressure than that acting on the bottom of the pillar so that the differential pressure exerts a force on the top of the pillar urging the pillar downwards.
One object of the present invention is to provide an improved cheese making apparatus of the kind described in the above-mentioned patent specification wherein means are provided for subjecting the top of the pillar of curd to a higher pressure than that acting on the bottom of the pillar during the lowering thereof whereby the differential pressure exerts a force on the top of the pillar urging the pillar downwards and thereby reducing the risk of fracture of the pillar due to frictional resistance with the walls of the column.
The blocks of cheese manufactured by the apparatus of the invention are in a condition suitable to be wrapped in impervious sheet material and matured under pressure. It is, of course, to be understood that the crumbled curd has previously been mixed with salt and any other desired additive and the term curd is used herein to denote the mixture used for making cheese.
Brief Description of the Drawing
One construction of apparatus suitable for carrying out the method of the invention will now be described, by way of example, with reference to the accompanying drawings, in which:
FIG. 1 is a diagrammatic view of the apparatus, and
FIG. 2 is a sectional view of a vacuum control valve of the apparatus.
Detailed Description of Embodiment
Referring to FIG. 1, the apparatus comprises a hollow casing 10 of rectangular section mounted vertically on a hollow casing 11, the lower end of the casing 10 opening into the interior of the casing 11. The interior of the casing 10 forms an upper vacuum chamber 12 and the interior of the casing 11 forms a lower vacuum chamber 13. A guillotine blade 15 is mounted in guides (not shown) on the lower end of the casing 10, within the chamber 13, the blade being movable by a piston and cylinder motor 17 between a closed position in which it seals off the upper chamber 12 from the lower chamber 13, and an open position in which it is withdrawn wholly clear of the lower end of the upper chamber.
A thin-walled tubular column 20 of rectangular section is mounted in the upper chamber 12 with its lower end spaced close to the guillotine blade 15, when in the closed position, and a cyclone separator 21 is mounted on the upper end of the column and projects upwards through an opening in the top of the casing 10, the cyclone separator being a fluid tight fit in the opening in the casing. The walls of the column 20 are perforated and co-operate with the casing 10 to form therebetween a space for drainage of liquid. The walls of the column can conveniently be formed by perforated liners on the inside wall of the casing 10. The liners may consist of thin stainless steel sheets, each sheet having small elongated strips punched out of the plane of the sheet to form two narrow slots on each side of each strip with the ends of the strips merging smoothly into the body of the sheet, as described in my U.S. patent application Ser. No. 672,954 filed Apr. 2, 1976. Such strips may be approximately 3/8 of an inch long and 1/16 of an inch wide with the strips spaced one inch apart in rows, the strips in each row being staggered relative to the strips in the adjacent row. The sheets are arranged so that the strips are vertical and project from the outside surfaces of the sheets. The inside surfaces of the walls of the column 20 are thus smooth and unobstructed by any inwardly extending projections, and the strips space the body of the sheet from the casing 10 to provide the drainage space.
The cyclone separator is for use in feeding curd into the column 20 and comprises an upright cylindrical chamber 22 and a curd inlet pipe 23 which opens into the chamber 22 tangentially through the wall thereof. The bottom of the chamber 22, which opens into the interior of the column 20, is fitted to a rectangular section adapted to fit on a tapered mouth on the top of the column. The top of the chamber 22 has an outlet 24 through which air can be evacuated from the separator and the column.
The curd inlet pipe 23 is connected by a flexible pipe 25 to the outlet of a hopper 26 for storing curd to be fed to the column, the pipe 25 containing a valve 27 for controlling feed of the curd. The hopper is fitted at the lower end thereof with a sensing probe 29 adapted to provide a signal when curd in the hopper drops below a predetermined level. The valve 27, which is of known construction, comprises a cylindrical casing fitted internally with a rubber tube which forms the through passage for the valve, the rubber tube being collapsible to control flow of material through the valve upon supply of air under pressure to the chamber formed between the outer casing and the rubber tube. Control mechanism supplies compressed air to the valve to close the same in response to the signal issued by the probe when the curd is below the predetermined level in the hopper.
A large vacuum reservoir 35 is connected directly by a pipe 36 to a power driven exhauster 37 operable to maintain the reservoir at a high vacuum, and the reservoir is also connected through a control valve 38 and a pipe 39 to the air outlet 24 of the cyclone separator 21 and through a control valve 40 and a pipe 41 to an air outlet 42 for the lower chamber 13. The two control valves 38, 40 are of identical construction and as shown in FIG. 2 each comprises a cylinder 51 and a valve piston 52 adapted to make sealing engagement selectively with valve seats 53, 54 at the lower and upper ends respectively of the cylinder, the center portion of the cylinder having a port 55 connected to the pipe 39 or 41, the lower end of the cylinder being connected to the vacuum reservoir through the valve seat 53, and the upper end of the cylinder being connected to atmosphere through the valve seat 54. The upper end of the cylinder 51 is fitted with a cap 56 having a plurality of ports 57 adapted to be aligned with ports 58 in the cylinder wall, the ports 57 being graduated in size so that the rate of flow of air through the valve seat 54 can be regulated by angular adjustment of the cap. The valve piston 52 is secured to a piston rod 60 which extends through the valve seat 54 and through an aperture in the cap 56 and is connected to an air motor operable to move the piston 52 alternately against the valve seats 53, 54 so that the port 55 is connected to the vacuum reservoir when the piston is engaged against the valve seat 54 and the port 55 is connected to atmosphere through ports 57, 58 when the piston is engaged against the valve seat 53. As shown in FIG. 1, the air motor for operating control valve 38 is designated 61 and the air motor for operating control valve 40 is designated 62.
The lower end of the casing 10 has a drainage manifold 65 which communicates with the space between the column 20 and the casing 10, and a drain passage 66 from the manifold opens into the chamber 13 through a flap valve 67 designed to prevent flow of fluid from the lower chamber into the upper chamber when the pressure in the lower chamber is greater than that in the upper chamber. The bottom wall of the casing 11 is fitted with a drain passage 68 controlled by a valve 69 actuated by a piston and cylinder motor 70.
The lower chamber 13 is provided with a platform 75 positioned directly below the column 20. The platform is mounted on the piston rod 76 of a vertical piston and cylinder motor 77 operable to raise and lower the platform. The lower chamber is also provided with an ejector 78 consisting of a flat plate 79 mounted on the end of a piston rod 80 of a horizontal piston and cylinder motor 81 operable to move the disc across the platform so as to eject a block of cheese thereon through a door 82 in the end wall of the lower casing 11.
At the start of an operational cycle of the apparatus, the curd feed pipe 25 is closed by valve 27, the upper chamber 12 is sealed from the lower chamber 13 by the guillotine blade 15 which is in the closed position shown in FIG. 1, the door 82 in the casing 11 is closed, the drain passage 68 in the lower casing 11 is closed by valve 69, the control valves 38, 40 are each set so that their valve pistons 52 are engaged against the upper valve seats 54 so that both the chambers 12, 13 are connected to the vacuum reserovir 35, and the exhauster 37 is driven to evacuate air from the reservoir and the two chambers 12, 13. The hopper is filled with a mixture of crumbled cheese curd and salt.
When a high vacuum is obtained in the two chambers 12, 13, the valve 27 is opened so that the difference between the low pressure in the chamber 12 and the comparatively high atmospheric pressure acting on the curd in the hopper causes the curd to flow up the pipe 25 and into the cyclone separator 21. The mass of curd in the hopper and pipe provides sufficient restriction to entry of air through the pipe into the chamber 12 to enable the vacuum to be maintained therein. In the event of the level of curd in the hopper falling below a predetermined level, the probe 29 actuates the valve 27 to close the curd feed pipe as explained above.
The curd entering the cyclone separator is of course immediately subjected to the low pressure therein and some of the moisture in the curd is "flashed off" into vapour and withdrawn from the separator, together with air entering with the curd, through the pipe 39. Since the inlet pipe 23 opens tangentially into the cylindrical chamber 22 of the separator, the curd tends to travel around the wall of the chamber 22 before it falls into the chamber 12, and the air and moisture vapour tend to flow into the center of the chamber 22 where it is subjected to the updraught caused by evacuation of air through the pipe 39. There is thus little risk of any of the curd being drawn upwards into the pipe 39 by the current of air through the separator.
The crumbled curd falls from the separator into the column 20 and builds up into a pillar of curd supported on the guillotine blade 15. The weight of curd in the column compresses the curd at the lower end and forces whey out of the curd, the whey passing through the slots in the walls of the column into the space between the column and the casing 10 and the whey then draining into the manifold 65. The column is provided with control mechanism operable to close the valve 27 to cut off the supply of curd whenever the pillar of curd reaches a predetermined height.
When the pillar of curd has reached the predetermined height, the platform 75 in the lower chamber 13 is raised to a position in which it is immediately below the guillotine blade 15 and the motor 61 of control valve 38 is operated to move the valve piston from the upper seat 54 into engagement with the lower seat 53 and thereby permit air to flow through the pipe 39 into the chamber 12. The resulting increase in pressure in the chamber 12 compresses and consolidates the curd in the pillar. Since the build-up of the pillar took place at low pressure, there is little or no air inside the pillar and the curd has a compact structure without cavities. The rise in pressure in the chamber 12 also forces the whey in the manifold 65 out of the drain passage 66 and flap valve 67 into the chamber 13 which is still maintained at the low pressure existing in the vacuum reservoir 35. When the whey in the manifold 65 has been expelled into the chamber 13, air in the upper chamber 12 flows continuously down between the walls of the column 20 and the casing 10, through the flap valve 67 into the chamber 13, and is then evacuated from chamber 13 through the pipe 41 and vacuum reservoir 35. This flow of air sweeps moisture from the slots in the walls of the column 20 and has a drying effect on the curd in the column.
The blade is then withdrawn so that the pillar of curd within the column slides down on to the platform. The platform, together with the pillar of curd, is then lowered slowly by the motor 77 to the position shown in FIG. 1. During the downward movement of the platform the pillar of curd is forced downwards against the platform by the air pressure in chamber 12 which is considerably higher than the air pressure in chamber 13. This downward pressure on the pillar of curd ensures that there is no risk of the pillar of curd fracturing due to the frictional resistance between the curd and the walls of the column. When the platform is in its lowered position the guillotine blade is driven into its closed position as shown in FIG. 1, thereby severing a block of curd from the lower end of the pillar of curd. Although the curd in the block has been compressed by the weight of the superimposed curd in the column and by the increased pressure of air in the column when connected to atmosphere, the block of curd is compressed further by forcing the platform upwards and compressing the block against the underside of the blade 15. The curd can thus be compressed to any desired degree by use of a suitable size of motor 77.
After compressing the block of curd for a predetermined time (for example 30-60 seconds), the platform is lowered to space the block from the blade 15, the control valve 40 is operated by the motor 62 to disconnect the pipe 41 from the vacuum reservoir and connect it instead to atmosphere. Also, the valve 69 is opened to increase the rate of supply of air to chamber 13. When the pressure in the chamber 13 has risen to atmospheric pressure, the block of curd is removed through the door 82 by the ejector 78. At this stage, whey which has entered the lower chamber 13 through the flap valve 67 drains away through the drain passage 68. The ejector is then retracted, the door 82 and the valve 69 are closed, the two control valves 38, 40 operated to connect the two chambers 12, 13 to the vacuum reservoir, and the cycle repeated.
It will of course be appreciated that the control valves and motors can be operated automatically in sequence by suitable control mechanism in each operational cycle of the apparatus.
After an extended period of operation, the whole interior of chambers 12, 13 and particularly the whey drainage area between the column 20 and the casing 10 becomes coated with fatty deposits and small particles of cheese curd which must be thoroughly removed.
Superficial removal of loose debris is achieved by feeding clean water into the hopper 26 while maintaining a vacuum in chambers 12 and 13 so that the water is drawn up through the pipes 25 into the separator and drains down the column.
A more thorough cleaning is obtained by pumping water to a connection 90 provided at the top of casing 10, the water descending between the column 20 and the casing 10, flowing past the open guillotine blade, and then collecting in the bottom of the chamber 13 from which it drains through the open valve 69 and drain passage 68 to waste. After all the loose debris has been flushed out, hot water containing a suitable detergent is pumped to the connection 90 as long as is necessary to thoroughly degrease the surfaces. Although the main flow of liquid takes place between the walls of the column 20 and the casing 10, a considerable amount is forced into the interior of the column through the drainage slots in the walls thereof, in addition to that which spills over the top of the walls of the column and in practice this results in effective cleansing of all surfaces. The cleaning operation is completed by pumping cold clear water to the connection 90 to remove all detergent.
Claims
I claim:
1. An apparatus for forming blocks of cheese from crumbled cheese curd, the apparatus comprising a first chamber having an upper end and a lower end; a second chamber having an interior, said first chamber being superimposed on said second chamber with said lower end of said first chamber opening into said interior of said second chamber; a guillotine blade extending across and closing said lower end of said first chamber; curd feeding means for introducing crumbled cheese curd into said upper end of said first chamber to form a pillar of curd on said blade whereby the curd in a lower portion of the pillar is compressed by the weight of superimposed curd to press out whey therefrom and consolidate the curd; vacuum means for extracting air and whey from said first chamber so as to maintain a sub-atmospheric pressure therein during feeding of the curd into said first chamber whereby air introduced into said first chamber with the curd is flashed off before the curd is deposited on the top of the pillar, said vacuum means including a vacuum reservoir; a slide valve; means operable to move said slide valve into an open position to permit the pillar of curd to slide down said first chamber and then return said slide valve into a closed position to sever a block of curd from the lower end of the pillar extending into said second chamber, said second chamber being provided with an outlet for removal therefrom of a block of cheese severed by said guillotine blade from the pillar of curd; closure means for closing said outlet; conduit means connecting said vacuum reservoir to said first and second chambers; valve means in said conduit means adjustable to connect said vacuum reservoir selectively and alternatively to said first and second chambers; bleed means for admitting a restricted flow of air into said first chamber while said vacuum means are operable to extract whey and air from said second chamber so as to maintain a higher pressure in said first chamber than in said second chamber during the lowering of the pillar of curd whereby differential pressure exerts a force on the top of the pillar urging the pillar downwards.
2. An apparatus as claimed in claim 1, including a hollow column in said first chamber, said hollow column having a top and a lower end and being spaced with small clearance from side walls of said first chamber, said guillotine blade closing said lower end of said column when said blade is in the closed position, said curd feeding means being arranged to feed curd into said top of said column to form a pillar of curd supported on said blade, at least a lower portion of said column having apertures for passage of whey expressed from the pillar of curd; additional conduit means for connecting said second chamber to clearance space between said column and side walls of said first chamber; a one-way valve in said additional conduit means to permit flow of fluid from said first chamber into said second chamber when pressure in said first chamber is higher than pressure in said second chamber; whereby when the vacuum means are operable to extract air from the second chamber, air introduced into the first chamber through the bleed means discharges through the additional conduit means to the second chamber and entrains whey expressed from the pillar of the curd into the clearance space.
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