The equipment (1) for the production of stuffed cheese, particularly burrata cheese, comprises: one base frame (2); supporting means (3) for a cheese (C) of the fresh “pasta filata” type associated with the base frame (2); gripping means (6) for the cheese (C) associated with the base frame (2) and adapted to retain at least one portion (P) of the cheese (C); filling means (7) of the cheese (C) associated with the base frame (2) and adapted to inject a filling into the cheese (C) through the portion (P) to obtain a stuffed cheese (S); at least one mutual movement assembly (21) between the supporting means (3) and the gripping means (6); and at least one mutual movement unit (20) between the gripping means (6) and the filling means (7).

A method for producing a dairy-based product in pieces, the 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 the product; cooling the first portion of the sheet (10); obtaining pieces of the product from the first portion of the sheet (10).

Pasta filata cheese products of the Mozzarella type are suggested, obtainable or obtained by: (a) subjecting milk to bactofugation or filtration, obtaining a bactofugate or a bacterial concentrate and a treated milk; (b) sterilising and, optionally, standardising the bactofugate or the bacterial concentrate obtained in step (b); (c) blending the treated milk of step (a) with the sterilised bactofugate or the bacterial concentrate of step (b); (d) coagulating the blended product of step (c) while adding starter cultures and/or rennet; (e) separating the coagulated milk of step (d) into whey and curd; (f) processing the whey with fine curd particles contained therein obtained in step (e) into a stable suspension; (g) subjecting the curd obtained in step (e) to heat treatment, and (h) shaping the heat-treated product of step (g),
wherein the suspension produced in step (f) is either added to the bactofugate or the bacterial concentrate obtained in step (a), or to the sterilised bactofugate or the bacterial concentrate obtained in step (b).

A method and system for homogenizing a fibrous, viscous food mass 1, in particular pasta filata, such as mozzarella, for example, wherein a feed quantity of the food mass 1 is initially fed continuously to a homogenizing device comprising a container, wherein in a subsequent step the food mass 1 exiting an outlet gap of the container is fed to a shaping and/or cooling device disposed underneath the container, wherein the shaping and/or cooling device forms a filling gap between two rollers, each of which, in particular, is equipped with a belt, and shapes the food mass 1 into a food strip, wherein the outlet gap of the container is oriented at least substantially parallel to the filling gap, wherein the opening width of the outlet gap 5 and/or the feed quantity are set such that the food mass located in the container can settle for the purpose of homogenization, wherein the fibers of the food mass entering the filling gap are aligned substantially in the processing direction.

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.

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 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.

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).

Forming machine to process stretched-curd cheeses including a frame to support feed device of stretched curd toward a forming roll having a plurality of cavities on its lateral surface, which are able to house respective portions of stretched curd, and associated with motor to drive the roll in rotation around its longitudinal axis, during the rotation of the forming roll each row of cavities being able to transit through at least an angular loading position and an angular unloading position, and separation device also being provided, interposed between the feed device and the forming roll in correspondence with the angular loading position in order to cut the portions of stretched curd housed inside the cavities from the remaining mass of stretched curd during the rotation of the forming roll; the cavities are distributed on a plurality of circumferential lines of the forming roll.