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Journal of Dairy Science Vol. 71 No. 9 2388-2394
© 1988 by American Dairy Science Association ®
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Design and Operation of an Experimental Cheese Processor

Wolfgang K. Heiland, Richard P. Konstance, Joseph F. Flanagan1, James C. Craig, Jr. and V. H. Holsinger

Eastern Regional Research Center, 600 East Mermaid Lane, North Atlantic Area, Wyndmoor, PA 19118

ABSTRACT

The design and operating characteristics of a horizontal cheese cooker, which has a maximum capacity of 4 kg raw material per batch, are described. Considerations for processor design included comparability of experimental results with large commercial units, limitation of batch size to reduce raw material required, accommodation of a wide range of process variables, "sanitary" design, ease of operation, ease and speed of cleaning, and pressurization if desired. A screw speed of 70 rpm, cook temperature of 75 to 82°C, and total residence time of 4 min produced a process cheese of good melting and slicing characteristics. Detailed fabrication drawings may be obtained by writing to the authors.

FOOTNOTES

1 Retired.






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Copyright © 1988 by the American Dairy Science Association ®.