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Abstract

A method and apparatus for the production of cottage cheese wherein precut cheese curds are provided in a vat. The curds are subjected to a cooking operation while simultaneously providing for agitation of the curds. The system includes a carriage which traverses the vat back and forth from one end wall to the other. An agitating unit is mounted on the carriage and at least one discharging pipe extends downwardly into the vat from the agitating unit. The agitating unit is continuously oscillated, and the vat is preferably semi-cylindrical in shape, so that the lower discharge end of the pipe moves closely adjacent the vat surface in the course of the combined reciprocating and oscillating movements. Whey is continuously pumped from the vat, pass through a heat exchanger, and then recirculated to the vat through the discharge end of the discharging pipe. The heated whey provides the temperature input for the cooking while the vat contents are being completely and gently agitated by the agitating unit.

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First Claim