Fully Automated 40-Pound Cheese Block De-Boxing, De-Bagging And In-Line Block Tracking Available
New Zealand engineering firm Haden & Custance is now making available globally its state-of-the-art 40-pound cheese block de-boxing/de-bagging and integrated block tracking system technology.
Haden & Custance said its cheese block handling technology has many unique customer benefits, including:
• By introducing a fully automated process, 40-pound cheese blocks can be de-boxed at rates of up to 16 per minute and be individually de-bagged.
• Delivers product tracking and recognition continuously from multiple in-feed pallet stations to individual cutting lines via proprietary control system technology.
• Option for multiple cheese block zero-pressure accumulation buffering to the in-feed of cutting lines.
• Machine operators appreciate the level of displayed content and interaction, which is very intuitive and is also easy to navigate.
• Fully stainless steel construction ensures easy wash-down.
• Haden & Custance build quality guarantees longevity for years of reliable operation.
Improving workplace efficiency is becoming more paramount, Haden & Custance noted, and the level of automation offered by the company can quickly maximize on: virtually eliminating any possibility for manual product contamination, while increasing overall production throughput, and dramatically lowering overhead costs.
In addition, any potential for operational health and safety issues are automatically minimized, the company said.
Customer “Wow Factor” goes to the very heart of what Haden & Custance represents. It doesn’t simply promise a standard off-the-shelf working solution; it delivers a reliable individual customer solution backed up with a written performance guarantee.
“Maximizing customer satisfaction delivers future success for both parties,” stated Martin Kirk, general manager-sales/marketing, Haden & Custance.
“New Zealand enjoys a strong manufacturing reputation, thanks in large part to its entrepreneurial spirit, adaptability and penchant for innovation. In keeping with this reputation, Haden & Custance continues to provide fully functional and reliable one-stop turnkey solutions for its customers,” said Peter Jackson, a customer manager for New Zealand Trade and Enterprise, the New Zealand government’s international business development agency.
For more information, visit www.hadencustance.com; e-mail firstname.lastname@example.org; or, in the US, contact Ken Mauser, Mauser Inc., at (941) 730-0065.
United Industries Adds Larger Size Stainless Steel Tubing For Increased Volume Throughput
Recognizing the dairy industry's need to increase volume throughput, United Industries has recently introduced 8-inch and 8.199-inch OD (outside diameter) stainless steel tubing to its line of laser-welded tubing.
The 8-inch tubing meets the growing demand for larger OD tubing to accommodate the large volumes, the company said.
The new sizes, the company stated, perfectly complement United Industries’ already extensive offering of ½-inch to 6-inch sanitary tubing.
“As systems get bigger in these dairy plants, you have to have bigger
flow lines on these systems to accomodate where the product flows together,” said Barbara Grayes, vice president of sales and marketing for United Industries. “Because of the size of the plants, the demand for larger tubing is skyrocketing,” Grayes continued.
Grayes said areas on whey systems, intake bays and other transfer points within the plants are increasingly areas where larger tubing is being required.
When United Industries decided to go forward with the production of 8-inch OD tubing, it recognized a need in the industry for 8.199-inch OD tubing to be used in the manufacture of pressure vessels for RO/ NF/UF/MF systems. At that point, the company went ahead and added the necessary tooling and has filled the need of the industry, United said.
United said laser-welded tubing outperforms TIG (tungsten inert gas) welded tubes.
According to the company, laser-welded tubing creates a weld that has greater strength and ductility, providing for a straighter weld with finer grain structure. It also reduces the corrosion potential along the weld, the company stated.
The new tubing and all United Industries’ tubing is fully compliant with sanitary ASTM and 3A specifications.
ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence.
For more information, contact Barbara Grayes, United Industries, at 608-368-4630 or email at email@example.com or visit the company at www.unitedindustries.com.
DR Tech’s Leffelman Receives Patent For Waterless Cooker For Making Pasta Filata Cheese
Washington—The US Patent and Trademark Office (USPTO) recently awarded a patent for a process and apparatus for preparing pasta filata cheese and, most particularly, to a process and method for preparing low moisture pasta filata cheese without contacting the cheese curd or produced pasta filata cheese with any additional water or water-containing material.
The inventor is Rick Leffelman of Grantsburg, WI, the owner of DR Tech, Inc.
Leffelman has devised a waterless cooker device for carrying out the continuous process of preparing low moisture pasta filata cheese directly from cheese curd, without adding any additional liquid to the cheese curd entering the continuous process.
The continuous process of Leffelman’s invention comprises the following steps:
• Providing a jacketed kneading chamber with a hollow interior, with the chamber having inlet and outlet openings and a pair of hollow auger members rotatably mounted therein between the inlet and outlet openings.
• Passing a heated fluid through the jacket of the kneading chamber and through the hollow auger members.
• Supplying cheese curd, with no additional liquid, to the hollow interior of the jacketed kneading chamber via the inlet opening therein.
• Rotating the pair of hollow auger members to knead and melt the cheese curd, thereby producing a low moisture pasta filata cheese, while transporting the low moisture pasta filata cheese from the inlet opening to the outlet opening of the jacketed kneading chamber.
• Removing the low moisture pasta filata cheese from the jacketed kneading chamber via the outlet opening.
In a preferred embodiment of the continuous process of this invention, the heated fluid passing through the jacket of the kneading chamber and through the hollow auger members of the second step described earlier has temperatures between about 140 degrees F and 170 degrees F.
The pair of hollow auger members of the fourth step rotate between about six and 11 revolutions per minute, and the low moisture pasta filata cheese removed from the jacketed kneading chamber via the outlet opening of fifth step has a water content of about 46 percent to about 53 percent.
The company said the cooker project was started more than 10 years ago but had only modest success with it, said Jon Bram, general manager of DR Tech.
“We kept this design very simple. Mechanically it functions much like many traditional cookers,” Bram said. “The difference is we are applying the heat indirectly through the augers themselves as well as through the jacketed body and lid. This means that there is no direct water contact with the product.”
“We have built and sold several of these cookers already, processing at least 6,500 pph and double units processing at least 13,000 pph,” Bram said.
New Volumetric Screw Feeder From Powder Process-Solutions Meets 3-A Sanitary Standards
The PPS Volumetric Screw Feeder (VSF) from Powder Process-Solutions serves the bulk material handling industry as a medium- to high-capacity feeder that meets 3-A Sanitary Standard 81-00.
With auger diameters from four inches to 10 inches and lengths to fit almost any application, the PPS VSF
is a versatile new option for the industry, Powder Process-Solutions said.
A variety of outlet options are available, including ferrules, flanges, BFM flexible sleeve fittings, and plain tube stubs.
The PPS Volumetric Screw Feeder with Overflight (VSFO) incorporates overflighting in the auger design to improve feeding of non-free-flowing materials.
The entire line of VSF and VSFO feeders are constructed of stainless steel with all product contact surfaces polished to a maximum 32Ra µin finish.
The fully demountable design allows for easy disassembly and cleaning, Powder Process-Solutions said.
For more information, contact Marv Deam, Powder Process-Solutions, at (952) 279-5205; toll-free at (877) 933-2556; e-mail firstname.lastname@example.org; or visit www.powder-solutions.com for information on the feeder line.
Sweetener Supply To Add Wisconsin Manufacturing Plant To Meet Rising Demand For Ridgeland Fiber Products
Brookfield, IL—Sweetener Supply Corporation this week announced plans to add a second manufacturing facility dedicated to the company’s rapidly growing Ridgeland brand.
Under the Ridgeland brand name, Sweetener Supply manufactures powdered cellulose, anti-caking blends, moulding starch, dusting starch, and insoluble fibers. The new plant will be located in Elkhorn, WI.
“The new manufacturing facility is reflective of Ridgeland Fiber’s rapid growth in the marketplace and is essential in our efforts to continue meeting and exceeding customer demand and expectations for Ridgeland products,” said Joe Gardella, president and chief executive officer at Sweetener Supply.
The company’s plant is expected to employ up to 25 full-time positions within the first three years of operation. The new facility will be located at 1080 Proctor Drive, Elkhorn, WI, and is projected to be operational before the end of this year.
Established in 1990, Sweetener Supply is a privately held company specializing in manufacturing and distributing food ingredients to the dairy, food, beverage, baking, pet care and nutraceutical industries.
For information, visit Sweetener Supply at www.powderedcellulose.com or www.sweetenersupply.com; or call (888) SUGAR-99.
Advanced Process Technologies Receives Patent For Cheese Process Vat Having Adjustable Shaft Seal Assembly
The US Patent and Trademark Office (USPTO) this week awarded a patent for a cheese process vat having an adjustable shaft seal assembly.
Inventors are Paul R. Bokelmann, Craig J. Campbell and Gary L. Starkson. The patent was assigned to Advanced Process Technologies, Inc. (APT), Cokato, MN.
The cheese process vat of this invention preferably includes a cylindrical vat body having an interior that is substantially horizontal and sized appropriately to contain a resulting product. Preferred cheese process vats of this invention further include a single, generally horizontal agitator shaft with agitator panels including blades that have two distinct functions.
While rotating in one rotational direction, sharp edges on the blades cut the coagulum. For stirring operations, rotating the agitator shaft in the opposite direction, unsharpened edges of the blades stir the mixture without additional cutting.
The invention further includes a unique arrangement of the agitator panels. In preferred embodiments, the agitator panels are substantially balanced along an axis of the agitator shaft in a generally planar fashion.
Substantially balanced agitator panels provide uniform or even wear on parts, like motor parts, speed reducer parts, variable frequency drive parts and the like, according to a summary of the patent. This wear reduction minimizes lost production time and product loss due to mid-cycle vat breakdowns caused by premature failure of parts.
The cheese process vat of a further embodiment of the invention includes an injection nozzle assembly, even more preferably, a plurality of injection nozzle assemblies. Each injection nozzle assembly can inject a stream of a rennet solution through the surface of the fluid milk within the vat body well below the surface of the fluid milk, thereby providing a more effective distribution of the rennet solution.
This process of injecting the rennet mixture below the surface of the fluid milk improves the cheesemaking process by incorporating the aqueous rennet solution into the milk faster, more pervasively and more effectively, the patent summary explained. An effective incorporation of the rennet solution will create coagulation that is substantially uniform throughout the fluid milk, thereby increasing yield.
The improved cheese process vat of a further embodiment of this invention further includes an adjustable shaft seal assembly. Because the agitator shaft is secured in the vat body below the operating liquid level, a shaft seal of some sort will be necessary to prevent the contents of the cheese process vat from leaking through the joint between the seal assembly and the agitator shaft. Since a cheese process vat is subject to regulatory scrutiny, the shaft seal assembly also has to be easily cleanable and provide a lead detection port.
The shaft seal assembly preferably includes a seal assembly subunit including an inner seal holder, a face seal and a separate shaft seal, each of which surround and are concentric with the agitator shaft; wherein the shaft seal and the face seal are engaged with and separated by the inner seal holder.
The adjustable seal assembly of a further embodiment of this invention is preferably pre-loaded against the inner face of a concentric flange of the agitator shaft having a wear disk. The face seal lip and a shaft seal lip are designed and configured to act as check valves where liquid can pass in one direction only when under pressure, unless the seals fail.
“This patent is a direct compliment to our entire staff as we listen to customer concerns when growing and developing our product line,” stated APT President Craig Campbell.
“We are excited about the third patent awarded on the Advanced Cheese Vat (ACV). We are committed to taking the steps needed to ensure long-term success with our cheesemaking line of equipment.”
For more information, visit www.apt-inc.com; or email email@example.com. r
Veal Rennet In Single And Double Strength Offered At The Cheese Connection
Citing difficulties in obtaining veal rennet, The Cheese Connection, LLC, has announced the availability of Renco single and double strength veal rennet from New Zealand.
“There’s a shortage of veal rennet out there in the industry right now,” said Kallijah Paraska, of The Cheese Connection. “We have made the upfront investment to secure the veal rennet at an affordable price for our customers.”
Paraska said the company purchased enough veal rennet to hold a sale on the product from February through March.
She said The Cheese Connection was offering $10 off of the second five-gallon container of veal rennet purchased.
“We are also offering a flat $50 charge for shipments of these containers to the Midwest and East Coast. Mountain States and West would be actual costs which would be less expensive than $50,” she said.
Located in Seattle, the company also distributes nearly 200 products for dairies, creameries and the farmstead or artisan cheese maker and larger dairy companies as well. The Cheese Connection is home to an inventory of 7,800 cheese molds in over 60 varieties.
The Cheese Connection has been in business since 2010 and is owned by Kallijah Paraska and her husband, Phil, both of whom have been in the dairy business in some capacity for over 40 years.
For information, call Paraska at (206) 307-7224 or e-mail: kallijah @cheeseconnection.net or visit www.cheeseconnection.net.
DSM’s New Delvotest BLF Measures Traces of Beta-Lactam In 5 Minutes
DSM has announced the introduction of Delvotest BLF (beta-lactam fast test), which analyzes milk samples and measures traces of beta-lactam, the main antibiotic used to treat dairy cows, in five minutes.
With Delvotest BLF, dairy professionals no longer need to wait for lengthy tests to prove that the milk is safe to use, DSM said.
In only five minutes, the testing kit can detect traces of beta-lactam to determine milk quality. Safe milk can then be reintroduced quickly into the value chain to maximize production and reduce waste, the company reported.
Delvotest BLF is easy to use, and requires no new laboratory equipment for Delvotest customers, DSM noted.
Dairy professionals can accurately check the milk safety at any stage, from the farm to the processing facility, with reliable results every time. Results are given by clear color readings.
DSM’s Delvotest portfolio comprises a full range of broad spectrum and fast antibiotic residue testing kits for milk at every step of the value chain. Delvotest BLF can be used in conjunction with other Delvotest products for maximum reliability and speed, the company said.
For more information, visit www.dsm-foodspecialties.com.
RELCO Teams Up With New Zealand’s Technopak To Provide Sanitary Bagging Lines For Dairy Plants
RELCO, LLC, has teamed up with Technopak Limited of New Zealand, as the US distributor, to provide Technopak’s fully automated USDA sanitary bagging lines for dairy and food plants.
The Technopak 25-kilogram bagging lines can achieve speeds ranging from one to 10 bags per minute on one common packaging line by use of an innovative modular configuration, RELCO explained. The modular components of the system are designed for maximum individual component flexibility and provide opportunity for cost-effective upgrades.
The Technopak packaging systems are designed to minimize dust during the bagging operation and achieve repeatable high accuracy final bag weights, RELCO noted. All of these packaging systems can be integrated with necessary downstream components to meet the high demands of customers, such as bag flattening, metal detection, bag rejection, ink jet printing, check weighing, robotic palletizing and stretch wrapping.
Pre- and post-bag powder gassing operations can be integrated with the filler heads to achieve extended shelf life for high-fat products, RELCO said.
An optional vacuum sampler system provides continuous composite samples using two or three divert positions for any of the automated packaging lines.
For more information, contact Jon Bloch, product manager, at (320) 905-4122; call the RELCO office, at (320) 231-2210; or visit www.relco.net.
M-TEK Introduces New Vertical Bagging System For Cheese
M-TEK said cheese and other food companies can enjoy increased production efficiencies and easier maintenance in their vertical bagging systems with its new V60 vertical bagger.
The V60, M-TEK said, includes value-added features that maximize flexibility and performance in dairy operations.
Key attributes, according to the company, include a high pressure, washdown design, without removing or covering machine parts.
Additional attributes include: robust all stainless steel construction is standard; capable of cycle speeds over 100 per minute; fewer wear parts equals lower cost of ownership; innovative, linkage-free seal and film advance systems; and exclusive patent pending cam driven cross seal jaw assembly with programmable jaw opening adjustments, according to the company.
Established in 1982, M-TEK conducts its manufacturing operations in Elgin, IL.
For more information on the vertical bagging system, visit M-TEK at www.mtekcorp.com; or phone (847) 741-3500.
Allied Blending Introduces Pathogen Inhibitor Technology To Enhance Safety Of Shredded Cheese
Keokuk, IA—Allied Blending & Ingredients, Inc., a leading provider of functional value-added food ingredients for the cheese industry, has introduced SecureFlo™ pathogen inhibitor technology, a food-grade powder specifically designed to decrease the number of pathogens in a finished food product, even after packaging has been opened by the end user.
SecureFlo enhances the safety and extends the safe consumption period of shredded cheese products by significantly reducing pathogenic microbial growth including Listeria, Salmonella and E. coli, while maintaining desired natural flavor and appearance, Allied Blending said.
SecureFlo is delivered as a functional attribute in anti-cake systems and is effective with both starch-based and cellulose-based anti-caking agents, Allied Blending announced.
For more information, call Allied Blending at (800) 758-4080; or visit www.alliedblending.com.
Tetra Pak Launches Next Generation Of Tetra Tebel Cheddar Blockformers
Tetra Pak is launching the next generation of its successful Cheddar cheese blockforming unit. The new Tetra Tebel Blockformer enables cheese manufacturers to improve environmental performance, reduce costs and minimize product loss, the company said.
Thanks to lower energy consumption, the new units offer a 25 percent carbon dioxide reduction compared to the Tetra Tebel Blockformer 5 TwinVac version.
The reduced use of air, water and electricity results in a 20 percent running cost reduction per kilogram of cheese, Tetra Pak said. In addition, weight accuracy is improved by as much as 20 percent.
Tetra Pak said these improvements in performance are the result of a number of innovations, driven by the company’s focus on increasing both environmental and operational efficiency. Among them:
—A new door system that reduces product loss. The unique double-action door offers a smooth transition of blocks to the conveyor and a tight seal against chamber.
—An integrated curd-air separation for easy cleaning. Integrating the separation process into the top of the tower in order to intercept carry-over of curds means less equipment to install and leads to a reduction in maintenance and investment.
—New vacuum pumps with frequency controllers to save energy. Unlike conventional systems, where the pumps run flat out at all times, frequency controllers run at the speed required at any given moment and the pump slows down in the event of a stop on the line.
—A new tower design that reduces wear and boosts quality. The entire tower has been made much more robust for a longer, trouble-free lifetime. It’s been redesigned for easier cleaning. And the liner has a special surface treatment that gives a very smooth block surface.
—A new guillotine system that cuts downtime. The system can be replaced in about 20 minutes.
—A new elevator cylinder for easy, accurate operation. It’s based on a simple pneumatic system, with a hygienic, stainless steel lowering cylinder, for reliable lowering and portioning. There’s very little wear and tear so there’s excellent long-term precision as well as lower cost.
—A new user-friendly control system allows the producer to have a single screen for multiple block formers or one screen for each.
For more information on the new Tetra Tebel Blockformer, visit www.tetrapak.com. r
A&B Process Systems, Denmark’s Simatek Team Up To Create First US 3-A Authorized CIP-able Baghouse
A&B Process Systems has teamed up with Simatek of Denmark to create what is being touted as America’s first 3-A authorized CIP-able Baghouse.
The A&B Simatek CIP-able Baghouse is the only baghouse available in America that features a highly efficient Simatek Pulse-Jet Filter, A&B noted.
And it’s the only 3-A approved CIP-able baghouse on the market today, A&B added.
A&B explained how its CIPable baghouse can save time, money, product and energy:
• It reduces downtime associated with cleaning. Bags are cleaned in place, eliminating the need to disassemble the baghouse.
• It recovers product unlike wetscrubber applications.
• It saves energy costs with the uniquely designed Simatek Pulse Jet Filter Series 3C that requires a much lower cleaning pressure (only 10-13 psi) but produces high pulse volume and high pulse energy to accomplish both primary and secondary cleaning.
• It saves money on water utilities compared to wet scrubbers, as no water is needed in production.
With five manufacturing facilities, in-house designers, and its own controls group with a UL-certified panel shop, A&B is able to assist developers of new technologies (both clients and engineering firms) with developing pilot scale or demonstration scale skids, on up to commercial scale production modules to turn their theories into reality.
For more information on the Simatek Baghouse, contact Eric Fehrenbach, A&B Process Systems, at (715) 506-0415; or e-mail firstname.lastname@example.org.
CrystaLac Lactose Crystallizing Evaporator Added To RELCO’s Lactose Processing Technologies
The CrystaLac™ evaporator is a new and unique addition to RELCO’s lactose processing technologies that the company said sets a new benchmark for lactose production.
The patent pending technology has been proven at industrial scale to deliver significant yield gains and superior process stability over traditional equipment, RELCO said.
Traditional technology evaporates permeate solids to 60 to 65 percent before controlled cooling and crystallization in standard crystallizing tanks, the company explained. The CrystaLac process utilizes a forced circulation evaporator to further concentrate permeate to 72 to 75 percent solids while initiating and controlling crystal growth in a recirculating slurry.
Once the evaporator reaches the targeted solids concentration and crystal mass the process becomes a steady state “feed and bleed” operation, RELCO noted.
Hydro cyclones are used to continuously classify a portion of the slurry by crystal size. Larger crystals are preferentially sent forward to traditional cooling crystallizing tanks, while the smaller crystals are returned to the evaporator to allow for further growth.
As the feed to the crystallizers already contains a consistent supply of lactose crystals selected on size, these crystals continue to grow with a minimum of new smaller crystals forming. Importantly, RELCO said, the resulting crystallization is more predictable, stable and consistent between each tank.
Benefits of the CrystaLac evaporation, according to RELCO, are:
• 10-20 percent higher product yield.
• Improved stability for downstream operations, buffering any upstream process variations.
• A narrow, consistent particle size distribution with minimal variation between crystallizer batches.
• Fewer crystallizer tanks required.
• Increased mother liquor solids concentration.
• Low fouling due to temperature differences used for heat transfer, resulting in long production runs.
Major components of the CrystaLac evaporator are: Calandria, Vapor Separator, Hydro cyclone classifier; shell and tube surface condenser; and vacuum pumps.
For more information, contact a RELCO sales engineer at (320) 231-2210; or visit www.relco.net. '
Natec FreeSlice System Designed To Replace Chill-Roll Systems For All Slice On Slice Production
The new Natec FreeSlice system is designed for all Slice On Slice (SOS) production and is intended to replace the old chill-roll systems.
The system was invented for Hochland, a major cheese producer in Europe, for process cheese production, according to Manfred Selig, manager sales and technology, Hochland Natec, which supplies Hochland with equipment and technology and also sells the equipment to other cheese companies. The system now also handles natural Mozzarella and analog cheese.
A few years ago, Hochland concluded that the chill roll system was not a state-of-the-art system; the company wanted a new system which avoids all the weak points of that system.
Hochland started using the FreeSlice system since 2004. The system replaced the existing chill rolls in all the Hochland plants and now worldwide in various plants.
Selig listed several advantages of the FreeSlice system compared to chill roll systems.
First, the system can be paused because it's cooled only with cold water, not with glycol. Once there's an interruption, the system is paused automatically and the cold water feeding is stopped. The cheese remains between the belts and there are no losses even if the system is paused for several minutes, Selig indicated.
Another advantage of the FreeSlice system is the vertical belts; that provides better flexibility in producing thicker slices, Selig said. The FreeSlice system can produce a slice that's up to about a half-inch thick.
Hochland runs the system without any trim. Selig used McDonalds as an example of the no-trim system. During its production for McDonald's, there is no need to cut off any cheese on either side to get a nice edge.
That means there is 100 percent output without any trim; that is, there is no rework generation, Selig said.
Also, when starting up chill rolls or casting lines, there's often rework generated, in the hundreds of pounds if not thousands of pounds. The FreeSlice systems start up with "significantly less" than 100 kilos (200 lbs and usually less than 50 kilos (100 lbs), according to Tony Jacobsen of Scan American Corporation, which markets the FreeSlice system in North America.
Mozzarella can be done in this way, moving from the stretcher-cooker system, into the FreeSlice system, cooled and then shredded.
For more details, contact Tony Jacobsen, Scan American Corporation, at (816) 880 9321, extension 42; or e-mail mail@scanamcorp
Kelley Supply has introduced a new, tubular block liner that the company said can shorten the time it takes to line a 640 box and improve cheese yields.
Kelley Supply has applied for a patent on the liner, which was invented by Greg Alberts, the company’s president.
When cheese is manufactured in 640-pound blocks, a round liner that resembles a large plastic bag is used to line the 640 box before the curd is poured in, Kelley Supply explained. Aligning the round liner in the square or rectangular 640 box is time-consuming for the personnel preparing the block, and it often results in wrinkles and folds in the liner along the block/liner interface.
These wrinkles and folds can become embedded in the outer surface of the finished cheese. The end user then has to spend time trimming these surfaces to avoid the presence of liner material in the finished cheese product, Kelley Supply noted.
Not only does this reduce production efficiency due to wasted time, it also results in yield reduction due to the amount of cheese lost to trimming, the company pointed out. Also, the round liner tends to result in rounded block corners rather than square ones, which also tends to reduce yields (due to the preference for square corners during later measuring and packaging, since the square products help promote greater product uniformity).
Kelley Supply’s invention relates to a block liner which is gusseted on at least two opposing sides, with central folds being defined on opposite sides of the tube, and outer folds then being situated on opposite sides of each central fold. These outer folds are equally spaced from the central fold, and the distance between the outer folds is preferably equivalent to the distance between opposing inner walls of a 640 box.
As a result, the liner can be installed in the square or rectangular interior of a 640 box, with dimensions closely conforming to the inner measurements of the 640 box.
Thus, the time it takes to line a 640 box is shortened; an assembler need not take as much time and care to try to line the box with the liner smoothly conforming to the block walls, Kelley Supply explained. And yields are improved by reducing or eliminating loss from having to trim the sides of the finished cheese to remove embedded liner.
For more information about Kelley Supply’s new tubular 640 block liner, visit www.kelleysupply.com; or call (800) 782-8573.
Filtration Engineering Company has introduced ProSpect, a near infrared (NIR) analyzer that scans and indicates the level of protein and other milk constituents at varying concentration levels in UF, MF and other process equipment systems.
This information is fed back to the membrane system PLC or other process system with accuracies equal to the laboratory test method used as the basis for calibration, Filtration Engineering (FE) said. ProSpect’s ability to continuously monitor and indicate the constituent concentration reduces the number of lab tests.
Designed specifically for the processing plant environment, the ProSpect analyzer gives processors in-line, real-time process control, helping to reduce out-of-spec product as well as product “giveaway” and assures consistency of operation not previously available, FE said.
In addition to WPC, FE has developed successful calibrations for a wide range of dairy products, such as whole milk, skim milk, MPC and cheese milk. The analyzer has been calibrated for multiple constituents including fat, protein, lactose and total solids.
The ProSpect analyzer is mounted adjacent to the process system in a stainless steel NEMA 4 cabinet. The fiber optic cables are installed directly into the process line in a specially designed stainless steel sanitary flow cell. The unit is capable of reference cell scanning during normal operation and verifies the calibration on a continuous basis, FE said.
For more details, call 1-800-553-4457. r
A new process aid has shown to prevent the formation of calcium lactate crystal in aged Cheddar, Colby, and Monterey Jack manufacture.
Nutricepts, Inc. said CrystalBan™ is an organic salt added to the curd about the same time as the last salting. By increasing the solubility of calcium in the cheese, the company said, calcium lactate crystals are not able to form.
Mark Cater, presient of Nutricepts said that commercial scale manufacturing runs, thus far, have produced 18 month old CrystalBan treated Cheddar with no calcium lactate crystals while untreated cheese from the same plants show crystals before 6 months.
The CrystalBan product also functions by simultaneously stopping culture activity throughout the cheese. The results, according to Cater are better control over pH and moisture.
“Whether it’s a 40 pound block, a 640 pound block or barrel cheese, you get a much narrower range of pH and moisture throughout the finished cheese,” Cater said
Cater said that one series at a large Cheddar plant produced samples from three vats treated with Crystal Ban. He said these vats were tested for pH and moisture and compared to samples of untreated cheese. The average pH of the treated cheese was 5.25 compared to 5.07 for the untreated cheese. In addition, the average moisture of the treated cheese was 37.3 percent compared to 36.1 percent for the untreated cheese.
“Most importantly,” Cater said, “the average moisture levels with CrystalBan were closer to target without being over specification in cheese near the surface of the block. As a result, higher yields were achieved with CrystalBan.”
Cater described the product not needing any special labeling requirements, not having any off flavors, nor producing color or odor defects.
Development of the CrystalBan concept was partially funded by the University of Minnesota and the Midwest Dairy Association, Cater said.
For more information on Crystal Ban, call 952-707-0207 or for more detailed information, visit www.crystalban.com.
APT’s New Advanced Cheese Vat (ACV) Seeks To Increase Efficiencies, Performance
Cokato, MN —Advanced Process Technology (APT) has introduced a new cheese vat that was developed to increase efficiencies and provide peak performance.
The new Advanced Cheese Vat (ACV), the company said, offers several improved features that make the vat “very competitive with existing cheese vats being used in the dairy industry today.”
Craig Campbell, co-owner of APT, said his company is extremely excited to bring to the marketplace the ACV.
“When we were considering whether or not to develop a cheese vat, we knew we had to offer something unique and more effective than the other four or five vats on the market,” Campbell said.
APT first started to have interest in building cheese equipment in the summer of 2004, when a few customers started looking to expand. “Cheese belts and block formers are limited to a specific group of customers, whereas the cheese vat has interest from all cheese plant customers,” Campbell said. “Our first investment needed to attract the largest customer base. And frankly, it fulfilled most of our customers’ needs as well.”
Over the course of several months, the design and drawings were being established. “We broke down the steps of cheesemaking and asked what changes to the design could improve and economically impact cheese manufacturing during these cheesemaking steps,” explains Gary Starkson, cheese technologist for APT.
APT worked intently on the 3-A certificate for the seal material; machining of individual parts to specific dimensions; and the overall building of the ACV in accordance with USDA guidelines extended the completion time a little longer than APT wanted, admitted Campbell.
“We are very grateful that we have a customer that committed to this project. We both understood that they (cheese manufacturer) also had an investment in the project and we continued together to install and implement the ACV into their system,” says Campbell.
The ACV was installed in March, 2006. After nine months of trials, the ACV has held up well, making several varieties of cheese successfully, Campbell said.
Most mechanical features are described as standard by APT. “We are very excited about our patent pending rennet inject manifold and our patent pending adjustable agitator seal,” Starkson said. “The agitator is a counter balanced design, unlike the other three cheese vats with single shaft agitator designs.”
Based on side by side comparisons with a competitive cheese vat, APT said that the ACV whey fats have been lower indicating that there is increased cheese yields.
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