Method of extraction of an amino - poly - saccharide of the gastric mucosa of the pig

摘要

956,689. Cheese manufacture; making and cutting curd. NEDERLANDS INSTITUUT VOOR ZUIVELONDERZOEK. July 11, 1961 [July 11, 1960], No. 25089/61. Heading A2B. In the manufacture of curd for making cheese a mixture of milk and ingredients required for the production of cheese, e.g. rennet, starter, calcium chloride, saltpetre, colouring, are cooled to and held at a temperature between -1‹C. and +15‹C. in a tank for between 1¢ and 48 hours and then pumped through a heat exchanger, e.g. of plate or tubular type, and heated to a temperature between 20 and 45 ‹C. The mixture then passes into a coagulating chamber having two, preferably horizontal, perforated discs above the inlet with the perforations in staggered relationship to prevent turbulence and proceeds up the chamber to a curd cutting apparatus, Fig. 3. associated with its outlet. As shown, the coagulating chamber comprises concentric cylinders 1, 2 and a knife having a cutting edge 4 and vertical blades 5 is rotated in the annular space between the cylinders. The knife is sector-shaped and the edge 4 is upwardly inclined from B to A, whilst the circular edge BC is inclined upwards in a helix, the arrangement, construction and operation, i.e. speed of rotation, angles of inclination &c., being such that the strips formed by the knives 5 and edge 4 are cut by vertical blades 6 on the outer edge of the cylinder into pieces of curd all of equal volume. Alternative forms of apparatus are described in which the curd is removed from the coagulation chamber either inwardly, i.e. in a direction towards the inner cylinder (Fig. 6, not shown) or alternatively both inwardly and outwardly.