Thurne High Speed Slicing Systems Introduces Slicer For Cheese Applications
Thurne High Speed Slicing Systems, Norwich, United Kingdom, is introducing a dedicated slicer for cheese applications.
Based on the company’s compact Polyslicer 1000 platform, the new slicer has been optimized to provide efficient cheese slicing, the company said.
The company said the slilcer features a range of cheese-specific components and blades that reduce friction and therefore product build-up, providing better slice thickness control and ensuring high quality product presentation.
The machine is available with both orbital and involute head, enabling slicing of stacked and shingled retail and foodservice packs at high speeds up to 1,500 rpm, Thurne stated.
An optional interleaver, which can be added as a retrofit if required, supports multi-lane interleaving of shingles and stacks up to 80mm at speeds up to 700 slices per minute, the company said.
“Our interleaver works differently from other systems in the market,” said Keith Shackelford, VP US sales. “The product and the interleaving material are cut by two separate cutting mechanisms, enabling us to choose the product blade best suited to the hardness and texture of the cheese to be sliced. This circular or involute blade will deliver consistent product placement and pack presentation and, without reducing its edge by also cutting paper or film, stay sharp and perform well for longer.”
Having a separate cutting mechanism for the interleaving material also has the added benefit of enhanced control over the positioning of the paper or film, as well as providing easy access for fast reel changes, maintenance and cleaning, the company continued to note.
The new slicer will be exhibited at the International Cheese Technology Expo in Milwaukee, WI, on April 12-14, where Thurne will join Middleby sister brand RapidPak in booth 1103.
For more information, visit www.thurne.com.
Valcour, Rheolution Partnership Introduces At-Line Instrumentation
For Optimal Cheese Cutting Times, Boosting Yields
Rheolution Inc. recently announced a partnership with US-based cheese manufacturing equipment/technology provider Valcour Process Technology (VPT) for the commercialization of CoaguSens and ElastoSens technologies in the US.
The CoaguSens at-line coagulation analyzer is specifically designed for the cheese production market, VPT said.
By analyzing the kinetic properties of the coagulum to trigger automated cutting, the CoaguSens enables consistent yield optimization, reduced losses, and a more consistent final product, according to VPT.
CoaguSens mimics the coagulation process occurring in the vat, VPT explained. Immediately after renneting, a small sample is poured into a sample holder by the cheese maker. This container is placed into the thermal chamber of the instrument that will regulate temperature matching that of the vat.
At the desired frequency, CoaguSens will transmit vibrations to the tested cheese gel and measure the signal in return to accurately calculate and plot cheese gel elasticity on the touchscreen interface, VPT said.
Based on the elasticity value, the operator can either trigger curd cutting or CoaguSens can actuate it automatically.
This non-destructive sample measurement process uniquely allows multiple measurements of the same sample and to plot coagulation kinetics, VPT said.
This technological breakthrough is patented by Rheolution.
With this process instrument in use, cheese makers will see reduced yield variability, improved yields, and have the ability to document and execute different make recipes with the same benefits, VPT noted.
A medium sized Cheddar plant realized an average yield increase from 11.6 percent to 11.8 percent from using CoaguSens, resulting in a $2 million annual savings and a “very attractive return on investment,” VPT added.
Valcour Process Technologies will distribute CoaguSens for cheese and dairy industry applications in the US.
For more information, contact Valcour Process Technologies, at (518) 561-3578; e-mail firstname.lastname@example.org; or visit www.rheolution.com/cheese-industry.html
BioIonix Reduces Microbial Contamination In Brine, Extends Shelf Life Of Cheese
See Complete Article Here
The control of microbials in cheese brine systems has always been a challenge for cheese makers. A solution may be in hand from a company here that is offering a new method that continuously disinfects brine without the use of chemicals and without creating brine discharges.
BioIonix is the manufacturer of this process. The process uses platinum catalysts, similar to those found in a car’s catalytic converter that purifies the exhaust, and uses them to directly disinfect the brine by passing the brine through the system’s reactor module.
“We have a breakthrough catalytic disinfection process that disinfects opaque, turbid liquids with organic loads…exactly what cheese brine is,” said James Tretheway, president of BioIonix. “We have had commercial installations running virtually continuously in the food processing industry for five years now, and multiple systems running cheese brine for close to two years.”
Page & Pedersen said its new LactiCyte provides rapid, reliable and accurate somatic cell counts for cow, goat, sheep and/or buffalo milk and covers a wide range (from 0 to 10,000,000 SCC/mL) in a test time of less than 60 seconds.
Based upon a fluorescent microscope technique and magnification approach to cell counting, the results are recorded by a charged-coupled device (CCD) camera digitalization of the actual cells, the company explained. The range for actionable outcomes can be customized by the user (i.e., “Warning Level” or “Critical Level”).
Correlation with the Direct Microscopic Somatic Cell Count (DMSCC) is impressive, Page & Pedersen stated (5 percent for 100,000 SCC/mL, 3 percent for 400,000 SCC/mL, 2 percent for 600,000 SCC/mL). Users can choose between a budget-priced quick test (16 pictures) using a four-channel cartridge or a more precise test (36 pictures) using two channel cartridges, the company stated.
The company said many options for more in-depth analysis are also available.
For more information, e-mail email@example.com; or visit www.pagepedersen.com
New Metal Detector Enhanced Platform From Eriez Is Able To Detect Smallest Of Metals In Products Such As Cheese
Eriez recently announced the Xtreme Metal Detector Enhanced Platform (EP), which sets a new standard for metal detection and is recommended for the harshest applications, according to John Klinge, Eriez market manager-light industry.
“Tramp metal produces various signals when passing through metal detectors,” Klinge said. “Some products generate signals that can confuse typical metal detectors on the market into thinking there is metal where there is none.”
The Xtreme Metal Detector Enhanced Platform ignores these signals and is thus able to detect the smallest of metals in challenging products such as 40-pound blocks of cheese, Klinge said.
Made for light industry applications, including food processing, the Xtreme Metal Detector Enhanced Platform boasts a redesigned and user-friendly interface that is ETL/CSA/CE approved. It is also certified for the harshest of washdown environments with an IP69K designation, the company said.
The Xtreme Metal Detector Enhanced Platform offers greater sensitivity with its multiple frequency range and vibration immunity, Eriez said.
Many configurable inputs and outputs enable easy installations and give customers the ability to add multiple options.
For information, visit www.eriez.com, or call (888) 300-3743.
Qualtech, a customized process design, automation, installation and commissioning services company has recently introduced a new cheese fines saver that the company said will increase yield 1.4 percent.
Called the Curd Maximizer, the fines saver meets the food industry standards, the company said.
Qualtech’s Curd Maximer makes it possible to recover fines that pass through the coarse filters of the cheese table’s outlet.
The fines saver unit includes the enclosure, wedge wire screen, control panel, a set of valves and a positive displacement pump, Qualtech noted.
The unit’s large counter-weight access door allows for easy accessibility and inspection, the company said.
Ease of integration to exisiting CIP system as well as no consumables and no moving or wearing parts make this a unique fine saver, the company noted.
As the company said, the yield can be increased 1.4 percent. Other benefits of the fines saver include the compatiblity with any CIP system; and allows for the return of cheese fines directly to the finishing process.
Qualtech said the Curd Maximizer can run up to 125,000 liters per hour whey filtration.
For more information on Qualtech’s Curd Maximizer, visit www.qualtech.ca or email George Anton at firstname.lastname@example.org or call 1-888-339-3801.
Nelson-Jameson, Valcour Process Technologies, Kaestner Enter Partnership To Expand Offerings To Cheese, Dairy Industries
Marshfield, WI—Nelson-Jameson, Inc., and its sister company, Kaestner LLC, are entering a strategic partnership with Valcour Process Technologies.
Based in Valcour, NY, Valcour Process Technologies specializes in offering process technologies, equipment, systems, lines, and project solutions for the cheese, yogurt, dairy, food and beverage processing markets.
Kaestner LLC is a provider of field service, PM programs, and project solutions.
Under the strategic partnership, Valcour will be working directly with the sales teams at Nelson-Jameson and Kaestner to expand their market reach and breadth of offerings to customers. Kaestner will also offer services, spare parts, and preventative maintenance programs to Valcour to better serve their customers.
All three companies will work together to provide better solutions to cheese manufacturers.
Nelson-Jameson has been an integrated supplier for the food industry since 1947.
Nelson-Jameson is headquartered in Marshfield, WI, with other locations in Turlock, CA; Twin Falls, ID; York, PA; Dumas, TX; and Chicago, IL.
For more information, visit www.nelsonjameson.com.
Best Sanitizers, Inc., is introducing food processing plants and others to what it calls the future of footwear sanitation with the HACCP SmartStep and HACCP Defender Footwear Sanitizing Stations.
These units use an atomized mist of Alpet D2 Surface Sanitizer to saturate employee footwear soles before they enter a critical control area, the company explained.
The walk-through design of the HACCP Defender makes it ideal for high-traffic areas, while the compact footprint of the HACCP SmartStep allows placement in multiple locations, increasing protection and reducing risks of cross-contamination, Best Sanitizers, Inc., stated.
Either unit can be used individually or in combination to maximize pathogen protection and control moisture throughout the facility, the company said.
For more information, visit www.bestsanitizers.com.
Chr. Hansen is launching YoFlex Acidifix, a culture that, due to its exceptional pH stability, can revolutionize the way yogurt is produced and significantly reduce cost, the company said.
YoFlex Acidifix is a pH stable culture that, through the warm filling process, enables manufacturers to achieve the desired yogurt texture with a protein content that is 0.3 to 0.6 percent lower than with any other yogurt culture, Chr. Hansen stated.
“I believe that this is the future way of making yogurt,” commented Karsten Tjener, marketing director fresh dairy, Chr. Hansen. “With the potential savings that this technology can achieve, the additional equipment investment that it requires will pay off manyfold over time. For yogurt producers, this can significantly add to their bottom line.”
With high pH stability, YoFlex Acidifix also allows for producing very mild yogurt bases that match a greater part of the flavor palette than regular yogurt bases, the company said.
“We believe that YoFlex Acidifix can help our customers broaden their offering and attract new consumer groups,” said Marie Brenoe, brand manager fresh dairy, Chr. Hansen.
A third benefit of the high pH stability of YoFlex Acidifix is that it will create a more consistent consumer experience by addressing the issue of continuous acidification during shelf-life and, given that all other quality requirements are met, provide additional shelf-life, Chr. Hansen stated.
For more information, visit: www.chr-hansen.com.
Bob-White Systems, Inc., a provider of equipment, supplies, technology, and resources for the small-scale production of dairy products, has announced the introduction of its newest piece of equipment, the LiLi-B HTST Pasteurizer.
The LiLi-B is a compact, easy-to-use and completely self-contained HTST in-line pasteurizer, Bob-White Systems explained. The LiLi-B pasteurizes fluid milk at 4GPM, twice the speed of the original LiLi Pasteurizer, and can easily handle higher viscosity liquids such as cream, ice cream mix, and fruit nectar.
The LiLi-B is economical to operate and extremely gentle on the fluids it pasteurizes, Bob-White Systems noted. The LiLi-B is designed to support farmers or small business owners who want to safely, gently, and easily pasteurize their products for customers craving great tasting, locally produced milk and dairy products.
Vermont Technical College (VTC), located in Randolph Center, VT, is purchasing the first LiLi-B to roll off the assembly line, Bob-White Systems reported. The pasteurizer will be delivered to VTC’s new 300-acre Norwich dairy farm, where it will be used for teaching students at the VTC Dairy Learning Center and displayed for farm visitors.
For more information, visit www.bobwhitesystems.com.
The new Alfa Laval Rotary Jet Mixer effectively handles liquid and powder mixing, gas dispersion and cleaning-in-place (CIP) while reducing time, energy and costs, Alfa Laval said.
In many applications, the Alfa Laval Rotary Jet Mixer provides a faster and more efficient mixing than conventional methods, the company said. It combines high blending precision with minimized mixing times and up to 50 percent reduction in energy requirements.
Equipped with two or four nozzles, the Rotary Jet Mixer is positioned below liquid level in the tank. Liquid is withdrawn from the tank outlet by a pump and circulated via an external loop to the mixer.
A single Rotary Jet Mixer can handle liquid mixing, gas dispersion and powder dispersion applications, plus tank cleaning, without requiring separate equipment for each process, thereby delivering significant savings.
For more information, visit: www.alfalaval.com.
Multi-Conveyor Builds 77-Foot-Long Stainless Steel Constructed, Straight Running Plastic Belt Conveyor
Multi-Conveyor recently built a 77-foot-long stainless steel constructed, straight running plastic belt conveyor to move different size height and width tubs of product.
This particular line incorporates adjustable pneumatic actuated guide rails that can be triggered narrow or wider based on the width of the product sizes along with a double high traffic clamp to halt production at the customer’s demand.
There was a traffic clamp incorporated that can be opened and closed while the product is in motion. The product clamp can also be closed prior to the products’ arrival to that point of the conveyor when a predetermined stoppage in the line is necessary.
The auto pneumatically adjusted guide rails move rapidly in tandem, Multi-Conveyor said. This guide rail system is commonly referred to as “RCO Rail” for Rapid Change Over Rail. It is most commonly utilized in overhead conveyor systems where operators cannot access the conveyors to make rail-opening changes.
However, RCOs are also utilized on floor level conveyors where rapid conveyor change-overs are needed to accommodate different product widths. The pneumatics and clamps can be placed at intervals as required by the customer.
For more information, call (800) 236-7960; e-mail email@example.com; or visit www.multi-conveyor.com.
Kelley Supply, Inc. (KSI) recently became one of Wexxar/BEL’s sole distributors in the US, and has announced the expansion of its equipment packaging solutions with the addition of Wexxar/BEL Case Packaging.
Since 1977, Wexxar has designed and manufactured leading-edge case erecting, case sealing and tray forming machinery for corrugated container packaging, KSI explained.
There is equipment for forming or sealing anything from a simple “brown box” to complex specialty tray with industry innovations in end-of-line packaging solutions that deliver benefits and value to the customer.
With Wexxar machines still running that were designed and built over 20 years ago, Wexxar has proven the value of solution-based engineering and will be a great complement to KSI’s automation division, Kelley Supply announced.
With one of the widest ranges of case packing machines on the market today, KSI said it offers unlimited off-the-shelf solutions and total flexibility through its completely interchangeable, mix-and-match modular systems:
—Product conveyors and accumulation tables ensure products are conveyed continuously and precisely to the operator.
—Semi- and fully-automatic case formers improve efficiency and ensure cases are reliably delivered, fully formed in position for packaging.
—Check weigh and pack stations monitor or “check weigh” products loaded before case sealing.
—High-speed case tapers and sealers keep cases square during taping or hot melt sealing.
For more information call 800-782-8573, or visit www.kelleysupply.com.
The new Model 1820 Single Direction Cheese Cutter from General Machinery Corporation (GenMac) is designed to cut cheese blocks or wire cutable product into uniform portions for retail purposes, or portions for further processing, such as dicing, shredding, and melting/blending.
Product can be cut in any direction (14” side, 11” side, or 7” side), GenMac noted.
A manual swing harp can be added to the cutter for additional cuts if needed. The harp is easily removed for cleaning and wire change.
The Model 1820 comes with an adjustable speed control. The 1820 uses 4 CFM @ 80PSI for air to operate.
This cheese cutter has a compact design, GenMac noted, with an overall footprint 23.5” by 45.5” by 70”. It features an all stainless steel frame and manufactured parts, with 100 percent wash down components.
The Model 1820 can be moved around by two people, without the need for a dolly or lift truck. Product load height and discharge are the same, at 35”. The height is adjustable with leveling pads or casters to accommodate various discharge methods.
The 1820 uses a two-hand, anti-tie down control unit while the cutter is in motion.
The pusher returns to home position immediately upon release of the anti-tie down control, allowing loading while unloading product, reducing production time.
The cutter can be used for either left hand or right hand loading, by flipping over the harp/platen, and product stop.
For more information, visit www.genmac.com; e-mail firstname.lastname@example.org; or phone (920) 458-2189, or (888) 2-GENMAC.
Chr. Hansen Introduces Phage Robust Adjunct Culture That Increases Fat Perception Of Fresh Dairy Products
In response to growing consumer demand for tasty dairy products with natural ingredients and improved flavor, Chr. Hansen is launching a phage robust adjunct culture that the company says increases the fat perception of fresh dairy products and maintains good flavor through shelf life: eXact NG Flavor+.
“In mesophilic fresh dairy application, flavor development and gas development during production and distribution are usually linked; eXact NG Flavor+ breaks that link,” explained Lasse Vigel Joergensen, global marketing manager, Chr. Hansen.
The new culture, which is a blend of Lactobacillus species, shows an ability to improve the flavor profile during storage of fresh dairy products, Chr. Hansen noted.
While most fresh dairy products lose their delicious, fresh and indulgent flavor during the first two to three weeks of storage, products fermented with eXact NG Flavor+ experience an improved flavor that is maintained for longer by the diacetyl production during chill storage, which gives increased shelf life with high quality, the company said.
“When we tested fermented milks produced with eXact NG Flavor+ in a sensory panel, the product came out with an improved fat perception in head-to-head comparison made without the new culture,” Joergensen said. “Samples with 1.5 percent fat were perceived to contain 2.5 percent fat, a 67 percent increase in fat perception.”
The culture is designed to be added on top of the normal starter culture and has no effect on the acidification speed of the fermentation or the post acidification. As a result, the texture of the product is not influenced.
For more information, visit www.chr-hansen.com.
Extrutech Plastics, Inc. (EPI) recently introduced P1600 Flat Panels, which are made to cover dairy and food plant walls or ceiling areas quickly.
Panels are 16 inches wide and available in custom lengths to fit project requirements. Panels have a smooth, glossy surface that improves overall reflective lighting.
The panels create a great-looking, easy-to-clean wall for corrosive or high-moisture areas while also maintaining a fresh, clean appearance, EPI noted.
P1600 Flat Panels’ bright white surface quickly sheds water, EPI said. Made with 100 percent virgin, exterior-grade PVC, the 16-inch wide P1600 wall and ceiling panel has a tongue-and-groove design with a nailing fin along one side that makes installation quick and easy, with no exposed fasteners.
All panels are cut to customers’ requested length, up to 20 feet. EPI said they are easy to clean, durable, never need paint, and will not rot or rust. Panels are 100 percent recyclable and do not support mold or mildew per ASTM D3273 and D3274.
For more information, e-mail email@example.com; visit www.epiplastics.com; or phone (920) 684-9650.
New Magnetic Mat From Powder-Solutions Controls Transfer Of Ferrrous Metal Into Sensitive Areas Like Production Rooms, Offices
The new MAGNATTACK Magnetic Mat from Powder-Solutions Inc. controls the transfer of ferrous metal into sensitive areas, such as production rooms and offices, the company said.
Strong RE80 rare earth magnets are utilized in the 35” by 27” met that features a lift-off top mat to release the metal fragments, allowing for easy cleaning and removal of collected metals.
An anti-soiling treatment repels dirt to keep the mat clean while collecting ferrous materials. A non-skid base keeps the mat securely in place, and the ramp border prevents employee trips and allows forklifts to roll over Magnetic Mat with ease, also trapping material from the wheels.
For more information, visit www.powder-solutions.com; e-mail firstname.lastname@example.org; or call (877) 236-3539.
Stable Micro Systems has announced the launch of a grating rig that the company said accurately measures the force needed to grate cheese into shreds
The new grating rig is used in conjunction with Stable Micro Systems’ TA.XTplus texture analyzer and comprises a grating platform consisting of interchangeable grating faces, a sample block holder which acts as a sample template and, during the test, holds the sample in place.
The texture analyzer is used in a horizontal position to ensure a constant application of force onto the sample.
This configuration also means that samples can be tested repeatedly over several cycles without the need for reloading, Stable Micro Systems explained.
Similarly, the location of a weight above the sample allows the product to maintain constant contact with the grating platform face for a consistent measurement.
For more information, contact Texture Technologies Corp., at (978) 468-9969; or e-mail email@example.com.
The US Patent and Trademark Office (USPTO) has been granted a patent related to methods and apparatuses for making pasta filata cheese.
Inventors are Peter F. Nelles, Gary L. Nesheim and Grant L. Nesheim. The patent was assigned to Johnson Industries International, Inc.
In the preparation of traditional pasta filata, the curd melts in a cooker using hot water. The method disclosed in this patent uses energy from a microwave system to cook and/or melt the curd.
The use of energy from a microwave system to cook and/or melt the curd has several advantages over traditional preparations of pasta filata cheese, according to the patent. Solids loss is avoided or minimized with the inventive method using energy from a microwave system.
In the traditional pasta filata preparation, fats and other milk solids are lost in the water used to melt the curd. This loss can amount to from about 0.5 percent to about 2 percent, the patent noted.
In traditional Mozzarella preparation, the product from the cooker goes directly to an extruder (sometimes referred to as a molder), where the melted curd is augered into molds. The product cools in the mold so that it will retain the mold shape when the molded product is pushed out of the mold into salt brine. While the molded cheese product finishes cooling in the brine, salt from the brine soaks into the molded cheese product before packaging.
The pasta filata cheese prepared according to the methods of this patent has body, meltability, stretchability and flavor characteristics of a traditional pasta filata cheese, the patent stated.
The Mozzarella cheese made according to the inventive method can be packaged in any sizes common to the cheese industry and according to the customer’s needs. Thus, sizes of one ounce, eight ounces, 12 ounces, 16 ounces, five pounds, 10 pounds, 20 pounds and 40 pounds, as well as other sizes, may be prepared In one embodiment of the invention, the method of making a pasta filata cheese comprises heating a pasta filata-type cheese curd using microwave energy. To optimize quality of the pasta filata cheese, various ingredients may be added before or after heating the cheese curd with microwave energy.
In one embodiment, the invention relates to a method for making pasta filata cheese comprising: manipulating cheese curd to a desired shape, size or volume; and heating the cheese curd with microwave energy.
In yet another embodiment, the patent relates to a method for making pasta filata cheese comprising: manipulating cheese curd to create a uniform heating profile; and heating the cheese curd in a chamber comprising a microwave energy source.
In one embodiment, a conveyor belt is used to move the cheese curd through the microwave system. This method can be carried out by use of an apparatus that allows adjusting the heating time by controlling the speed of the conveyor or transporter belt.
Data Specialists, Inc. (DSI), recently announced a new liquid scheduling software module that the company said offers more control and increases the efficiency of managing dairy liquids.
The liquid scheduling software module is designed for cooperatives, dairy plants, and haulers who want to take more control over their incoming milk supply, DSI explained. The module allows users to schedule all of their incoming and outgoing loads with greater efficiency.
Customers can place orders for dairy liquids through a portal, allowing the scheduler to see demand in a condensed fashion, DSI noted. As orders are scheduled and routes selected, the customer gets access to that information, along with a confirmation and expected delivery times. Haulers and carriers will be able to notify customers with updated delivery times so that intake has all of the up-to-date information on hand.
The liquid scheduling software module is designed to work with DSI’s Complete Milk Management Modules, helping to eliminate data entry at the point of intake, so that the proper information feeds directly into the milk billing system or producer payroll.
“This software will give the user the ability to handle all dairy liquids (milk, cream, skim, whey, condensed skim, and other custom products), control and schedule all incoming and outgoing dairy liquids from a single screen,” said Ryan Mertes, DSI’s president.
For more information, visit www.dataspecialists.com
Sanitary Design Industries Introduces Technology For Environmental Controls In Cheese Aging, Drying, Curing, Storage Rooms
Sanitary Design Industries, LLC (SDI) has spent the last two years developing what it calls a breakthrough technology that maintains precise vapor pressure and temperatures in cheese caves and other aging and drying and curing environments.
SDI said its OEM design revolutionizes control of the environment based on one simple but important principle: the only way to control humidity is to control the temperature and the dew point.
The new system allows maintenance of consistent temperatures and relative humidity levels within tight limits.
“The technology was developed because many existing aging rooms are not capable of creating the required temperature and humidity conditions due to their fundamental design,” explained Neville McNaughton, SDI’s president. “Most refrigerant-based cooling systems tend to remove excessive moisture, and this overly dry air has a negative impact on the natural food products. This dry condition retards rind flora growth in cheese and retards the aging process in general.”
For SDI’s customers, the new system “means consistent growth of surface micro flora and less growth of unwanted micro flora, lower spoilage rates, optimum aging times and increased revenues,” McNaughton added.
SDI’s revolutionary environmental control system was developed by McNaughton and engineer David Sandelman to create a flexible, affordable system that works with chilled water or refrigerant. The controls are designed to be easily installed in both new and retrofit applications, and come pre-programmed with a touch screen that displays the environmental conditions at all times.
The SDI control can replace up to three conventional controls and comes equipped with auxiliary outputs for a supplementary humidifier and heater when required.
SDI controls are designed to work in any food processing environment that requires accurate and reliable control of temperature and relative humidity.
Creative Design & Engineering Gets Patent For Invention Directed To Cheese Sticks, String Cheese Production
The US Patent and Trademark Office (USPTO) this week awarded a patent for an invention directed to the production of cheese sticks or string cheese.
The inventor is Daniel R. Lindgren of Reedsville, WI.
The invention is directed to the production of cheese sticks or string cheese, of either processed or cooked cheese (particularly of the pasta filata type such as Mozzarella, Provolone and blends thereof) by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts, each of the two overlaying belts having a series of grooves along their length with negative dimension of a desired cross sectional shape for molding purposes.
The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two-belt assembly.
Cheese is pulled into and through each tunnel by opposing rotational movement of each belt assembly. Pressure is externally applied against the belt overlay to manipulate molding preference and internal fiber formation.
Cooling occurs concurrently by indirect heat transfer through the thermal conductive tunnel walls. Released cheese ribbons may be cut to preferred length for immediate packaging or storage. Alternatively, released cheese ribbons may be further combined by lamination with additional mechanism to form new stick shapes such as, but not limited to, rolls, ribbing, braids, twists, etc.
Since the various events of portioning, stretching, molding and cooling to set are combined in a concurrent process, a continuous and non-interrupted process of producing high quality cheese is achieved, the patent explained.
DSM is introducing what it calls a total solution of cultures and enzymes that offer cheese makers further flexibility to differentiate their “Continental” cheeses with full-body, preservative-free or lowfat options in the most cost-efficient way.
Continental cheeses, such as Edam and Gouda, are attractive to many, making them an ideal staple for all consumers, DSM noted. Continental cheese is popular because of its diversity in flavor and texture. Manufacturers require a different production approach for each type of cheese.
To address the diverse taste, texture and fat requirements, DSM has developed a total solution for Continental cheese.
It consists of a range of DelvoCheese CT cultures which alone or in combination with adjunct cultures, coagulants (Maxiren and Fromase) and ripening enzymes can meet all the divergent production demands.
Depending on the need, DSM said it can supply an optimized solution for each cheese type, enabling customers to buy cheese cultures and enzymes that work synergistically together without any side-effects.
The reliable and consistent acidification of the cultures results in less losses, DSM said.
The enzymes and adjunct cultures add textural and flavor benefits, like improved slicing, dicing and reduced bitterness, the company said.
“We have seen that Continental cheese producers are looking for a unique taste or texture which can be adapted to local consumer demands. With our new solution, DSM is the ingredient partner for companies making all possible variations of Continental cheese all over the world,” said Marjorie Saubusse, global marketing manager cheese. “As a service, we offer our partners a unique tool to calculate where process costs can be reduced and as a result of which you get more cheese out of milk.”
For more information, visit www.dsm.com/food.
The Amaltheys analyzer from Spectralys Innovation provides, within minutes, three key indicators on milk, powders and dairy derivatives with high accuracy, Spectralys said: soluble proteins, whey protein nitrogen index (WPNI), and FAST index (indicator of the thermal history).
Amalytheys, based on conventional fluorescence, is constructed to measure the phenomenon of natural fluorescence of the amino acid tryptophan, constituting milk proteins, and Maillard products formed during thermal treatment. The Amalytheys method was designed for use in factories and laboratories at all stages of the manufacturing process.
Amaltheys applications in the cheese industry include: monitoring of seasonal variation in whey proteins; monitoring of filtration efficiency (MF permeate and retentate composition and UF protein losses in permeates); assessment of whey proteins denaturation (measurement of soluble proteins before and after heat treatment); measurement of protein losses; and characterization of denatured whey concentrates.
Amaltheys is supplied in a portable case, with all accessories. A “ready-to-use” kit for sample preparation is available and has been developed in order to allow an operator with no special analytical skills conduct analyses.
For more details, visit www.amaltheys.com; www.spectralys.com; or e-mail Fabien Dubar, export sales engineer, Spectralys Innovation, at firstname.lastname@example.org.
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