An apparatus for fusing curd provided and comprises a container to receive curd to form a curd stack, which has associated thereto a pressure parameter specifying a pressure required at the bottom of the curd stack to produce a curd block from a bottom portion of the curd stack. The apparatus also comprises a gas pressure system to apply a gas overpressure in the container when a pressure value at the bottom of the curd stack is below the pressure parameter. The gas overpressure has a value equal to or greater than a difference between the pressure required at the bottom of the curd stack and the pressure value at the bottom of the curd stack. A method for fusing curd is also provided and includes applying an overpressure to a curd stack to compensate for insufficient pressure at the bottom of the curd stack.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

An apparatus for cheese production, in particular a cassette press and an articulated tube arrangement for feeding cheese raw mixture from a cheese maker into molds of the cassette press, wherein the most uniform, constant filling can be achieved. The device has a trough open in plan view, a pressing head having a plurality of press plungers aligned on the cheese molds for pressing the cheese raw mixture and a distributor head for filling in the cheese raw mixture. The distributor head is movable along the longitudinal sides of the trough. The distributor head is rotatably coupled to an articulated tube arrangement for feeding the cheese raw mixture of a cheese maker.

A method for manufacturing composite pasta filata cheese without loss of material or excess debris. Said method is achievable by avoiding use of liquid to control the temperature of the cheese. This is referred to as a dry method of manufacturing pasta filata cheese. The dry method of manufacturing in this case utilizing ohmic heating mechanisms and counter-rotating dual compression belt system to maintain a dry heating and cooling environment. Foreign food particles may be added to the cheese at various stages of manufacturing before it is molded and cooled to set to form a homogenous composite pasta filata cheese mixture.

Machinery for the production of pasta filata cheeses, including:—preparation cell adapted to receive the raw material, move it and heat it and then transfer it to a—spinning cell adapted to add water and steam, move and heat the mixture to the desired density and then transfer it to a—forming cell which receives the paste from the spinning cell, provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum;—control unit, with software to monitor the cooking, spinning and forming conditions of the cheeses;—communication interface.

Machinery for the production of pasta filata cheeses, including:—preparation cell adapted to receive the raw material, move it and heat it and then transfer it to a—spinning cell adapted to add water and steam, move and heat the mixture to the desired density and then transfer it to a—forming cell which receives the paste from the spinning cell, provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum;—control unit, with software to monitor the cooking, spinning and forming conditions of the cheeses;—communication interface.

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 colinearly 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).