Improvements in or relating to methods and apparatus for manufacturing mozzarella cheese

摘要

PCT No. PCT/NZ93/00103 Sec. 371 Date Apr. 27, 1995 Sec. 102(e) Date Apr. 27, 1995 PCT Filed Oct. 26, 1993 PCT Pub. No. WO94/09615 PCT Pub. Date May 11, 1994An apparatus and method for manufacturing mozzarella cheese. Cheese curd is cooked and stretched in a heated water bath (2), augers (3) mounted therein transporting the curd therethrough to an outlet (8). The outlet (8) conjoins with a conduit (7), controlled by valves (9), to provide a pressurized supply of curd to a bank of fill-heads (10). Each fill-head (10) includes two volumetric metering compartments (13) which provide a dual discharge at an outlet (12) thereof. Hoops (14) are placed at the outlets (12) to be charged from the fill-heads (10). A hoop (14) can have a divider (19) inserted therein to divide the hoop (14) into two compartments (20 and 21) corresponding to those of the fill-heads (10). Before charging plastic liner bags (50) are placed in each hoop (14) or hoop compartment (20 and 21) as appropriate. The liners (50) are subsequently vacuum sealed and then immersed while in their loops (14) in a cooling bath (32). After the cheese has sufficiently solidified the hoops (14) are unloaded from the bath (32) and the sealed cheese blocks (47) removed from the hoops.