The invention herein pertains to a device and system for controlled mixing of textured material along a linear path by means variable ohmic controls. The device comprising the following components: a dual auger unit wherein two linear augers are held within a single linear casing, each said linear augers having an increased diameter pitch along its length, perforations along the length of said single linear casing, electro-conductive plates attachable to each said perforation. The preferred embodiment of this invention is intended to be used for mixing pasta filata cheese curds to form a singular cheese mass with consistent texture. The device may also be used to mix other types of fluid textured material including food and non-food substances.

The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.

A device (1) for continuously conveying and plasticising cheese curd includes a housing (2) having an elongate chamber (3) with inlet and openings (5, 6). At least one pair of oppositely-driven conveying shafts (4.1, 4.2) is arranged in the elongate chamber such the axes of rotation (18.1, 18.2) of the shafts extend in parallel in the longitudinal direction of the chamber. The conveying shafts have interleaved helical structures (19.1, 19.2) for axially conveying the cheese curd from the inlet opening to the outlet opening. A heating device (9.1, 17) heats at least part of the shaft(s) and at least part of an inner surface of the chamber. At least one entraining device is designed such that at least part of the cheese curd to be conveyed and plasticised is also transported around the two conveying shafts.

A kneading channel is provided with an inlet end which is open to receive curd to be kneaded and an outlet end which is open to dispense the curd; a pair of counter-rotating mutually opposite motorized augers, arranged side by side in the kneading channel, move the curd toward outlet end; steam injector elements are opened in the kneading channel; a kneading chamber, which receives the curd from the outlet of the kneading channel, accommodates a motorized spindle with a vertical axis which has rotating arms that cooperate with the fixed arms.

An auger assembly (1) for receiving and conveying cheese curd downstream along a cheese processing line (32) includes an auger housing (2), a first auger (3) having a first shaft (5) extending through the auger housing (2), a second auger (4) having a second shaft (6) extending through the auger housing (2) and arranged Dcolinearly with the first shaft (5), a first bearing (9) mounted to the auger housing (2) and arranged at the end (7) of the first shaft (5), and a second bearing (10) mounted to the auger housing (2) and arranged at the end (8) of the second shaft (6). The first bearing (9) and second bearing (10) are colinear and facing each other. At least one slotted groove (11, 12) is formed the bearings (9, 10) to enable a cleaning fluid to contact a surface (13, 14) of the respective bearing (9, 10).

A method for producing a dairy-based product in pieces, said product being mozzarella cheese or a preparation based on dairy products. The method comprises the steps of: realising a first portion of a sheet (10) of said product; cooling said first portion of the sheet (10); obtaining pieces of said product from said first portion of the sheet (10).

An inventive solution directed to the production of pasta filata type cheese, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, electromagnetic energy is used for the production of pasta filata cheese.

An inventive solution directed to the production and lamination of pasta filata type cheese ribbons, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling, and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

A method for producing a cheese spiral by supplying a cheese paste, extruding the cheese paste, so as to form a cheese string, and winding of the cheese string upon itself, so as to form the cheese spiral, and a winding device for such a production.