Process and apparatus for continuously and automatically measuring and adjusting the water, fat, non-fat milk solid (proteins and lactose) and salt content of butter and cheese curds

摘要

1. Method for the continuous automatic measurement and adjustment of the water content, fat content, non-fatty mik substance content (proteins and lactoses) and salt content of butter and of curds from the cheese-making industry, discharged continuously by a production machine, the measurement taking place automatically by means of an analysis apparatus (18) known per se, using, in particular the principle of infrared reflection or absorption or nuclear magnetic resonance on an aliquot part of the butter taken automatically by means of pumping, and in which the outlet of the analysis apparatus (18) is used to control the composition of the butter, characterized in that the said aliquot part is taken from a closed by-pass circuit (6a-4a-6b) which is on the production machine and comprises a first recycling pump (7), the said aliquot part is liquefied by heating, and is subsequently made to pass by means of a second pump (9) into a device comprising means for transferring a sample of the said aliquot part into the said analysis apparatus (18), and the sample is measured whilst the rest of the said aliquot part is recycled in the machine, in a closed circuit (29, 37, 38), by means of the said second pump (9), and the proportions of the constituents are controlled as known per se by means of the outlet (20-22) of the analysis apparatus (18), using different pipes (26-28) for the various constituents.