Supplier News

Quest Industrial Introduces Intelligent Autonomous Vehicle

With ever-growing labor concerns, the creation of an Intelligent Autonomous Vehicle (IAV) that is adaptive, modular and service-friendly was needed for a successful industrial future, according to Quest Industrial.

Quest said its IAV provides an optimal solution for keeping product handling needs hands-free. Developed with harsh conditions in mind, Quest’s IAV is said to be the first of its kind as the IAV comples with sanitary standards.

With a payload of five to 5,000 pounds, the IAV can be equipped with a variety of platforms (conveyor rollers, grip claws), lifting forks, multi-axis robot, etc.) to complete a wide array of tasks, Quest noted.

Engineered to be intelligent, the IAV offers a full HMI with intelligent mapping, dynamic safeties, wireless communications and diagnostic capabilities. Quest’s IAV has the ability to self-maneuver in multiple directions on graded floors due to its dynamic driving capabilities.

Powered by lithium ion polymer batteries, the Intelligent Autonomous Vehicle is capable of operation for up to eight hours before a recharge is needed.

For more information, contact Quest Industrial’s sales department, at (608) 325-5850; or visit


WeighPack Systems Introduces Conveyorized Weigh Filler Engineered For Difficult Products

WeighPack Systems, Inc., has introduced the C-10 to its PrimoLinearTM family of automatic linear net-weigh filling equipment, engineered specifically for limp, non-free flowing, and delicate products, such as shredded cheese.

The C-10 utilizes a system of motor-operated conveyor belts to gently transfer food product from the hopper to the 10-liter pneumatically actuated weigh bucket that it employs to dispense product into various package types, the company explained.

The PrimoLinear C-10 system can be customized for semi-automatic or fully automatic dispensing cycles with single-lane or dual-lane functionality, dependent upon the performance speed required. Also, to the benefit of today’s food producers, WeightPack Systems said the PrimoLinear C-10 is designed with an open frame leaving no small crevices for bacteria to develop and drastically reduces cleaning time between production runs.

The PrimoLinear C-10 comes standard with an IP-65 mounted digital camera for online service support along with a Windows operating system enabling users to gather real-time reporting data and production analytics as well as remote control capabilities.

For more information, visit; email; or phone (833) 4PAXIOM.


Chr. Hansen Expands Production Facilities For Natural Colors In North America

As the conversion from synthetic to natural colors continues to rise in the US food market, Chr. Hansen is gearing up for the future.

Chr. Hansen has purchased the Banker Wire manufacturing facility in Mukwonago, WI, adding significantly to its presence in North America, in convenient proximity to its Milwaukee basis. The company said it is taking this step in response to an ever-growing interest from US consumers in products made from natural, recognizable and safe ingredients, which is putting pressure on food and beverage producers to convert to natural colors.

The acquired facility will be renovated to become the new North American headquarters for the company’s Natural Colors Division, housing everything from production to research and development, application and quality assurance labs, a pilot plant, a dedicated warehouse, as well as sales and marketing and other business support functions.

“This is the largest single investment for Natural Colors in recent years and demonstrates our commitment to the important North American market,” said Jacob Vishof Paulsen, acting executive vice president of the Natural Colors Division.

The expansion will strengthen Chr. Hansen’s position as an industry leader with full supply chain capabilities to deliver natural color solutions to current and future customers, according to the company. The new state-of-the-art site will create better speed to market, based on flexibility in production and supply chain and resulting in high-quality products, faster.

“We partner with some of the greatest food brands in the world and indeed experience a big demand for natural ingredients,” said John Veidt, plant manager, Natural Colors Division. “We are increasing production capacity and adding new capabilities, enabling us to meet the rapidly increasing demand for natural colors in North America.”
Chr. Hansen will take over the building next year.

For more information, visit


Advanced Process Technologies (APT)Rebrands Corporate Identity

Advanced Process Technologies, Inc. (APT) has rebranded its corporate identity to better reflect its personalized customer experience as well as its continued growth as a leading equipment manufacturer for the dairy and food industries.

In the last several years, APT has established new locations in California and Idaho and has more than doubled the size of its existing Minnesota facility. Poised for continued expansion throughout the US and Canada, APT has built a reputation for engineering expertise and hands-on customer support for projects ranging from small upgrades to new state-of-the-art facilities.

In collaboration with The Marketing Dept., APT has developed a new logo, website and marketing materials that showcase its customer service focus and highlight its ability to customize solutions for greater efficiency and improved product quality.

“As an employee-owned company, everything we do is an investment in complete customer satisfaction,” said Craig Campbell, APT’s president. “Our long-term customers know how much we care about their success.

“Given our growth into new markets, we want new customers to understand how this philosophy drives our approach to collaboration and innovation,” Campbell continued. “Rebranding gives us a better opportunity to tell this story.”

APT will officially reveal the rebrand to customers at the 2018 International Cheese Technology Expo, to be held Apr. 17-19 in Milwaukee, WI.

For more information, visit


Caloris To Offer Membrane Systems Using Thermal Process Engineering Experience

Caloris Engineering, well known in the industry for its evaporation and drying equipment and engineering, is now adding membrane systems to its line of thermal processing equipment.

By offering membrane systems, Caloris can now offer a fully integrated system to process and dilute product streams through all concentration levels to dry powder.

The complete line of membrane filtration systems can be used in a variety of treatment processes for customers valuing a process engineering skill-set behind a process turnkey experience.

Jim Peterson, president of Caloris Engineering, said his company brings a different approach to membrane filtration that maximizes overall plant efficiencies.

Peterson said the company is helping the industry identify the best breakpoints in the process in order to get the lowest “total cost” of ownership for removing water and concentrating a product.

A membrane system is very efficient at removing water in the early concentration phase, Peterson said. As the concentration increases, the operating cost for concentrating also increases.

“At a certain point, it becomes more efficient to carry on further concentration in an evaporator,” Peterson said.

“In the evaporator, we’re pushing the envelope in terms of solids concentration, because the evaporator efficiencies are always greater than the dryer. We help our customers find this ‘sweet-spot’.”

Peterson said he sees a market where the companies that invest in the most efficient projects win.

“The dairy market is competitive. Our customers expect the process they invest in to give them product quality and operational cost advantages over an equipment operating life approaching 40 years or more.”

Caloris Since The Beginning
Caloris was started in 2006 by Art Zimmer and a team of engineers who brought a deep experience in thermal processing, especially the evaporation of dairy products.

Zimmer, the founding president and now its chief technology officer, came to the US from Germany in 1975 to establish Wiegand’s North American presence.

“When Art founded Caloris, he brought with him a perceived high-level of competency and trust,” Peterson said. “From that, Caloris was able to win some signature projects. We were pretty innovative each time, and in the end, those customers were able to look back and recognize that choosing Caloris for the project was the right decision.”

Peterson said that what Zimmer really brought to Caloris was a process engineering mindset and core strength, one that is now embedded in the company’s culture.

“The industry has really progressed in terms of the concentration profiles attained with evaporation,” Peterson said. “Art continues to bring a wealth of knowledge related to processing the various dairy products, and has played a personal role in helping the industry advance.”

Providing that hands-on knowledge and process engineering capability to membrane systems gives Caloris an edge regarding how the membranes are integrated into the entire process, Peterson said.

“We’re finding that process design sweet-spot that gives our customers the best combination of low capital cost and low operating cost, while considering such factors as future capacity expansion.”

Caloris’ membrane systems arrive skidded and pre-assembled, ready to plug into the process system.

“These systems are highly customized to help meet goals or cure a problem,” Peterson said. “From a process standpoint, we come in with a long-term view. We’ve got to help our customers think about the best design for future capacity while still being able to process efficiently their initial capacity.”

Peterson explained how his company will help, for example, a plant processing 35,000 pounds of milk an hour go to 70,000 pounds of milk an hour.

“A lot of times we’ll size the evaporator for the expanded capacity right from the beginning because those are much more difficult and costly to expand compared to a membrane system,” Peterson said.

He said Caloris might put in a membrane system to go from 6 percent to 12 percent solids and in the final expansion, additional membrane systems will be added to both process a higher feed rate and achieve a higher solids level feeding the evaporator.

“And the evaporator will be predesigned to run happily under those conditions,” Peterson said.

He said the company has invested a tremendous amount in research and development and supplemented that with a team of highly experienced people over the past few years.

“We also embrace rebuild or system modification projects,” Peterson said.

He said customers often come to Caloris with particular challenges.

“We study their existing system as well as their new process goals, and we propose the most practical path forward.”

Many of those challenges deal with increased cheese production, followed by the uncertainty of what to do with the additional

Future of Treatment Processes
Peterson said the industry is looking for continued gains in efficiency, including ways of taking concentrations higher on both the membrane end and the evaporator end.

“We’re anxious to see how that develops and Caloris will play an active role in developing that.”

He said the industry can go higher at a lower energy profile and at a lower capital cost.

The industry is also doing a lot around the sustainability equation, Peterson said, and he believes the cheese industry has long been a sustainability leader.

“Cheese processors have used clean water generated from concentrating whey (COW water) for many uses in the facility,” Peterson said. “Their use of this water has eliminated the need for many millions of gallons of potable water from other sources.”

The focus is now on expanding the generation of clean water to the plant effluent stream, according to Peterson.

“The biggest driver of this issue is the ‘social license to operate’,” Peterson said. “Companies have invested a great deal in their brand, and are really concerned with protecting their reputation as good stewards of our resources.”

He said he sees companies making prudent investments in sustainability that position them to handle the challenges of the future, such as access to clean water and that Caloris is playing a key role.

“There are more and more manufacturing companies who are leading this effort ahead of regulations. They are also finding out that there is ROI to doing it as well,” Peterson said.

Most of Caloris’ historic wastewater project activity has been driven by helping customers meet regulatory requirements, Peterson said. However, increasingly investments are made to address future issues ahead of regulations.

Caloris line includes wastewater units, wastewater evaporators, wastewater membrane systems, and through a recent acquisition, wastewater dryer technology.

He said the technologies that Caloris brings to processing the high-value streams are also well suited for processing of the waste streams that are created as well.

He said the industry is still sharing ideas on wastewater recovery, and noted that Caloris has had a head start on designing and delivering those systems.

“We bring a lot of experience in the membrane side and it’s where we have had good traction,” Peterson said. “Those are relatively easy add-ons to our core evaporation business. We think we are bringing a very innovative approach throughout the industry.”


WeighPack’s Swifty Bagger Designed To Automatically Open, Fill, Seal Pre-Made Bags, Stand-Up Pouches

The Swifty Bagger from WeighPack Systems, Inc., is designed to automatically open, fill, and seal pre-made bags and stand-up pouches reaching speeds of up to 2,500 bags per hour.

The Swifty Bagger comes equipped with a horizontal infeed conveyor and an easy-load bag magazine ensuring that pouches enter the machine consistently and square every time, WeighPack Systems explained.

Contrary to traditional rotary bagging machines, the Swifty Bagger’s innovative in-line design makes maintenance hassle-free, WeighPack Systems noted. Parts are easily accessible and operators see the entire filling process without the inconvenience of blind spots.

Sound engineering and an open design make the Swifty Bagger highly conducive for food safety standards, according to WeighPack Systems.
Cheese product does not contact heavy duty mechanical componentry as all cams are located at the very back of the machine.

Other standard Swifty Bagger features include a photo sensor for bag opening detection, funnel clog sensors, variable speed control, and Allen Bradley PLC touchscreen.

For information, visit; email; phone (702) 450-0808.

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Flexi-Earthed Snap-In Flexible Sleeve Available From Powder-Solutions

BFM fittings, using the new Flexi-Earthed snap-in flexible sleeve, provide maximum safety from electrostatic charges and meet requirements to improve the health and safety of workers potentially at risk from explosive atmospheres in powder-processing applications, according to Powder-Solutions.

Flexi-Earthed sleeves are made from ether-based polyurethane wrapped with a 316 stainless steel wire helix with grounding lugs at each end for attaching grounding cables. The sleeve provides superior static dissipation, which has been tested and confirmed by IBExU, an international testing lab specializing in explosion protection, Powder-Solutions said.

The new fitting is CIP safe, flexible, strong, lightweight, has excellent microbial resistance, good hydrolytic stability and can be used in a tight-bend radius application, Powder-Solutions said.

For information, contact Powder-Solutions, at (877) 236-3539; or visit

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Urschel Introduces New Affinity Integra Dicer For Difficult-To-Cut Products Like Cheese
Urschel Laboratories, Inc., is introducing the new Affinity IntegraTM Dicer.

A smaller version of the original Affinity Dicer, like the Affinity, the Integra excels at processing challenging, difficult-to-cut applications such as cheese or soft meats,

meats with high fat content, cold temperature products, sticky bakery ingredients, or products like brined pickles, Urschel said.

In addition to prevailing over challenging throughputs, the clean-cutting action achieves high yields of precise, targeted cut sizes well within customer parameters.

This new dicer incorporates design elements from the longstanding Model RA series, the Affinity, and the Sprint® with the ability to replace existing in-line Model RA series machines, the company said.

Compared to Urschel’s standard Model RA-HD machine, this new dicer accepts a larger infeed product size combined with a larger impeller case that equates to potentially a 20-percent increase in yield; when compared to Urschel’s standard RA-A, it equates to potentially
a 50-percent yield increase; and free-of-charge test cutting of your product is encouraged to quantify achieved capacities, the company explained.

The new dicer will be on display at both Pack and Process Expos.

For more information, and to view a video of several different
products being cut on this new machine, visit

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WeighPack Offers Comprehensive Cheese Weighing Solution: PrimoCombi 0.5L

With WeighPack’s PrimoCombi 0.5L multi-head weigher, operators have less to learn, technicians simplify troubleshooting, managers enjoy more uptime, and executives benefit from lower operating costs, the company said.

With a vast array of differentiating features, the PrimoCombi both challenges the current view of weighing automation and provides a glimpse into the future of cheese packaging innovation, WeighPack said.

The PrimoCombi’s structural design, suitable for the dairy and food industries, consists of 304 stainless steel construction. Open frame assembly leaves no small crevices for bacteria to hide, making the PrimoCombi ideal for applications with stringent sanitation standards, WeighPack said. The PrimoCombi, available in 10 and 14 weigh-bucket combinations, utilizes an advanced CAN bus wiring system, housing all electrical components remotely and eliminating any risk of damage during cleaning.

A tool-less adjustable hopper makes loading product easy and convenient, according to Weigh-Pack. Vibratory pan feed mechanisms and stagger dump settings also ensure that product freely flows through the machine. By using a combination of three to five weigh-buckets, the PrimoCombi maintains accuracy to one one-hundredth of a gram and eliminates excess product giveaway.

For certain production requirements, the PrimoCombi is also capable of sorting and mixing

For more information, visit

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Caloris Receives Patent For Mobile Mechanical Vapor Recompression Evaporator
The US Patent and Trademark Office (USPTO) recently awarded a patent to Caloris Engineering LLC for its CALORIS AGILIXTM Mobile Evaporator.

Artur Zimmer, CEO and co-founder of Caloris Engineering, is listed as the inventor on US Patent 9,487,415 for a mobile mechanical vapor recompression evaporator. Mechanical Vapor Recompression (MVR) generates heating vapors by mechanically recompressing the water vapors evaporated from the product or waste stream being processed by the evaporator.

“The unique layout of this complete MVR evaporator makes it the first ‘plug-and-play’ unit to be able to be transported to remote areas for resolving temporary evaporation needs,” Zimmer said.

The CALORIS AGILIX Mobile Evaporator is a complete wastewater evaporation system mounted onto a single flatbed trailer so it can reach almost any location. Applications include draining wastewater ponds, evaporating fracking fluids from oil and gas wells, and a wide spectrum of other remedial needs, the company said.

Featuring forced circulation evaporator technology, the CALORIS AGILIX Mobile Evaporator can be hooked up to the power grid or to a fuel-powered electric generator, meaning it can be used virtually anywhere, Caloris Engineering noted. It can begin continuous operation within hours of arriving on site and is monitored remotely.

A unique low headroom horizontal vapor separator is the key to the very compact configuration of the entire unit on one trailer, the company explained.

The CALORIS AGILIX Mobile Evaporator is capable of evaporating water at rates of up to 20,000 pounds per hour (40 gallons per minute). Depending on the application, the CALORIS AGILIX Mobile Evaporator can run at an efficiency of up to 16 gallons of water evaporated per kilowatt of electric power consumed.

The evaporator is available for purchase or rent.

For more information, visit

Caloris Engineering is a process technology company that engineers and builds thermal and membrane processing systems to treat industrial wastewater.

Caloris equipment also supports companies in the dairy and other food industries to create the best achievable concentrates and a wide spectrum of powders produced on Caloris Compact Multiple Stage dryers.

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G-M-I’s New Strainer Barrier Gasket Accepted For Use In USDA Inspected Plants
G-M-I, Inc., Willoughby, OH, has introduced a Strainer Barrier that is officially accepted for use in dairy plants inspected by the US Department of Agriculture (USDA) under the Dairy Plant Survey Program.

G-M-I’s Strainer Barrier can be, but is not limited to, stainless steel grades 304, 304L, 316 and 316L, and is bonded to an elastomer to form a Strainer Gasket.

The Strainer Barrier consists of a circular disk with a plurality of perforations of various diameters in a specific pattern that are completely within a specific-sized circle that is concentric to the OD of the disk.

The circle diameter is less than that of the ID of the elastomer gasket portion so there can be no chance of the elastomer migrating into any particular perforation during the molding process which would create crevices, G-M-I explained. In addition, there are a plurality of specific sized holes in a radial pattern between the OD of the disk and the cylindrical ID of the elastomer gasket.
In the molding process, the elastomer will fill in these holes from both sides, yielding a much more secure adhesion between the strainer disk and the elastomer gasket portion, G-M-I noted.

For information, visit; e-mail; or phone (440) 953-8811.

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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.”

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Qualtech Introduces New Cheese Fines Saver

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 or email George Anton at or call 1-888-339-3801.

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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

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Kelley Supply Expands Case Packaging Offerings, Becomes One of Wexxar/BEL's Sole US Distributors

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

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General Machinery Corporation Introduces Single Direction Horizontal Cheese Cutter

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; e-mail; or phone (920) 458-2189, or (888) 2-GENMAC.

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Extrutech Plastics Introduces P1600 Flat Panels For Walls, Ceilings

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; visit; or phone (920) 684-9650.

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Johnson Industries Receives Patent For Pasta Filata Production Methods, Apparatuses

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.

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Would you like information on all or any of the following?
Valcour, Rheolution Partnership At-Line Instrumentation For Optimal Cheese Cutting Times, Boosting Yields
Kelley Supply Expands Case Packaging Options
General Machinery Corporation Introduces Single Direction Horizontal Cheese Cutter
Extrutech Plastics Introduces P1600 Flat Panels for Walls, Ceilings
Johnson Industries Receives Patent for Pasta Filata Production Methods, Apparatuses


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