Disclosed is a method for the manufacturing of pasta filata cheese, wherein skim milk is first supplied to a transport system having a plurality of separate transport containers, wherein curd is produced from the skim milk in the region of a first process section of the transport system, by the addition of acidification cultures; wherein the curd produced is coagulated in the region of a second process section, wherein the coagulated curd is exposed to an acidification process for an acidification period in the region of a third process section; and wherein the acidified curd is removed from the transport system in an outgoing section at the end of the acidification period and is supplied to a subsequent process step in which the acidified curd is divided into portions. The curd remains in the transport system up to the removal of the curd after the end of the acidification process.

A system and method for continuous production of a precipitating food is provided. A piping system comprises at least one pipeline and at least two pigs configured to be moved in the at least one pipeline by a volumetric flow flowing in the at least one pipeline. A medium supply device is configured to provide a first medium and a precipitation medium into the piping system. A controller controls the pig supply and/or the medium supply device so that at least two pigs are provided in the at least one pipeline.

A system and method for continuous production of a precipitating food is provided. A piping system comprises at least one pipeline and at least two pigs configured to be moved in the at least one pipeline by a volumetric flow flowing in the at least one pipeline. A medium supply device is configured to provide a first medium and a precipitation medium into the piping system. A controller controls the pig supply and/or the medium supply device so that at least two pigs are provided in the at least one pipeline.

An apparatus for producing a food product is disclosed. The apparatus comprises: an enclosed vessel for holding the food product, the vessel having a first end wall, a second end wall opposite to the first end wall, and a side wall between the first and second end walls; a first agitator rotatably mounted to the first end wall, the first agitator extending inside the vessel towards the second end wall; and a second agitator rotatably mounted to the second end wall, the second agitator extending inside the vessel towards the first end wall. The first agitator is unsupported by the second end wall, and the second agitator is unsupported by the first end wall.

A method for determining values of processing variables relating to processing steps in a cheese vat arrangement of a processing line for producing cheese. By a control device, obtaining a target moisture content value of the cheese, milk properties comprising pH, protein content, and fat content of milk fed into the cheese vat arrangement, obtaining, coagulant properties comprising type and amount of a coagulant fed into the cheese vat arrangement, obtaining, starter properties comprising type and amount of a starter culture fed into the cheese arrangement, then feeding the target moisture content value, the milk properties, the coagulant properties, and the starter properties into an artificial intelligence (AI) model, and in response, obtaining predictions in the form of values of the processing variables from the AI model comprising at least one number of cuts and at least one cooking time used in the cheese vat arrangement during cheese production.

A method for determining values of processing variables relating to processing steps in a cheese vat arrangement of a processing line for producing cheese. By a control device, obtaining a target moisture content value of the cheese, milk properties comprising pH, protein content, and fat content of milk fed into the cheese vat arrangement, obtaining, coagulant properties comprising type and amount of a coagulant fed into the cheese vat arrangement, obtaining, starter properties comprising type and amount of a starter culture fed into the cheese arrangement, then feeding the target moisture content value, the milk properties, the coagulant properties, and the starter properties into an artificial intelligence (AI) model, and in response, obtaining predictions in the form of values of the processing variables from the AI model comprising at least one number of cuts and at least one cooking time used in the cheese vat arrangement during cheese production.