IMPROVEMENTS IN APPARATUS USED IN MAKING CHEESE
Year: 1879

page_text: LETTERS PATENT to Thomas Hall, of Odd Rode Steam Mill, Odd Rode, in
the County of Chester, for the Invention of "IMPROVEMENTS IN APPARATUS
USED IN MAKING CHEESE."
aled the 14th October 1879, and dated the 25th April 1879.
PROVISIONAL SPECIFICATION left by the said Thomas Hall at the Office
of the Commissioners of Patents on the 25th April 1879.
THOMAS HALL, of Odd Rode Steam Mill, Odd Rode, in the County of Chester.
"IMPROVEMENTS IN APPARATUS USED IN MAKING CHEESE."
This Invention has for its object improvements in apparatus used in making
cheese.
It is usual at the present time after that the curd has been produced, and after
it has been broken or cut, to allow it to settle to the bottom of the tub or vessel in
which it is produced, and the whey is then baled out.
When operating in this manner the curd is liable to heat and undergo a change
which renders it tough and prevents it afterwards from properly taking the salt,
and the result is injury to the flavour of the cheese as well as increase of labour
in the subsequent processes of manufacture arising from the toughened condition
of the curd.
According to my Invention I draw off the whey from beneath the curd by
inserting into the tub a casing of perforated sheet metal which I place in com-
munication with a tap. The tub which I employ is by preference cylindrical and
it receives into it a cutting apparatus consisting of a vertical axis with radial arms,
to which are fixed a series of blades at short distances apart and parallel to the
axis.
When the cutting apparatus is in use the lower end of the axis is received into
a footstep provided in the centre of the tub, and near its upper end the axis
is supported by a cross bar temporarily clamped across the top of the tub.
The cutting is effected by slowly turning the axis by means of a handle applied.
at its upper end, and the cutting blades are thus caused to pass around the tub
amongst the curd, which in this way is cut or broken.

page_text: This having been done the cutting apparatus is removed and the arrangements
for drawing off the whey are brought into use. They consist of a plug hole at the
lower part of the tub, which during the earlier parts of the process is closed by a
plug or cork, but which for drawing off the whey receives a wooden or other tap.
There is also the casing of perforated metal already referred to. This casing I make
by preference of cylindrical form; it is smaller in diameter than the tub, so that it
enters it freely and descends to the bottom.
This casing is an inch or two deep and it has an air pipe rising to the top of
the tub.
I make the casing in parts which are readily separated for the purpose of
cleaning. The casing has at the side au opening which is brought to coincide with
the plug hole in the side of the tube. This having been done the cork or plug is
withdrawn and the tap is put in. All is now ready for the operation of drawing
the curd which may be commenced in a few minutes, or as soon as the curd has
partly settled. The tap is then opened and the draining proceeds as slowly or as
rapidly as the cheese maker considers desirable, as by opening the cock more or less
the speed of draining may be regulated at will.
At the end of the operation the dry curd is found in a cool and tender condition;
it is removed, salted, and treated as heretofore.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas Hall in the Great Seal Patent Offico on the 24th October
1879.
THOMAS HALL, of Odd Rode Steam Mill, Odd Rode, in the County of Chester.
"IMPROVEMENTS IN APPARATUS USED IN MAKING CHEESE."
This Invention has for its object improvements in apparatus used in making
cheese.
It is usual at the present time after that the curd has been produced, and after it
has been broken or cut, to allow it to settle to the bottom of the tub or vessel in
which it is produced, and the whey is then baled out. When operating in this
manner the curd is liable to heat and undergo a change which renders it tough and
prevents it afterwards from properly taking the salt, and the result is injury to the
flavour of the cheese as well as increase of labour in the subsequent processes of
manufacture arising from the toughened condition of the curd.
According to my Invention I draw off the whey from beneath the curd by
inserting into the tub a casing of perforated sheet metal which I place in com-
munication with a tap. The tub which I employ is by preference cylindrical or
slightly tapering, and it receives into it a cutting apparatus consisting of a vertical
axis with radial arms to which are fixed a series of blades at short distances apart
and parallel or nearly parallel to the axis. When the cutting apparatus is in use
the lower end of the axis is received into a footstep provided in the centre of the
tub, and near its upper end the axis is supported by a cross bar temporarily clamped
across the top of the tub. The cutting is effected by turning the axis by means of
a handle applied at its upper end, and the cutting blades are thus caused to pass
around the tub amongst the curd, which in this way is cut or broken.
This having been done the cutting apparatus is removed and the arrangements
for drawing off the whey are brought into use. They consist of a tap hole at the
lower part of the tub in which a wooden tap is inserted for drawing off the whey.
There is also the casing of perforated metal already referred to. This casing I make
by preference of cylindrical form; it is smaller in diameter than the tub, so that it
enters it freely and descends to the bottom. This casing is an inch or two deep and
it has an air pipe rising to the top of the tub. I make the casing in parts which are
readily separated for the purpose of cleaning. The casing has at the side an
opening which is brought to coincide with the tap hole in the side of the tub. All
is now ready for the operation of drawing the whey off, which may be cominenced
in a few minutes or as soon as the curd has partly settled. The tap is then opened
and the drawing proceeds as slowly or as rapidly as the cheese maker considers
desirable, as by opening the cock more or less the speed of draining may be
regulated at will.
At the end of the operation the curd is found in a cool and tender condition; the
strainer is then removed, and the curd is immediately salted, broken up, and put
into the vats.
In order that my said Invention may be most fully understood and readily
carried into effect, I will proceed to describe the Drawings hereunto annexed.
DESCRIPTION OF THE DRAWINGS.
Figure 1 is a vertical section, and Figure 2 is a plan of the cheese tub with the
curd cutter in place.
Figure 3 is a vertical section, and Figure 4 is a plan of the cheese tub with the
strainer in place; the Figures 5 represent a side view, section, and plan of the
cutter as it appears when removed from the tub.
The cheese tub here shewn is of small size, but the apparatus may be made of all
sizes, according to the quantity of milk to be treated.

page_text: In Figures 1 and 2 a, a, is the tub as hero shewn; it is made of wood and hooped
in the ordinary way; it has a brass footstep inserted at a¹ for the axis of the curd
cutter. A plug at a closes a hole at the lower part of the tub and a piece of brass
is inserted at as having projections upon it intended to retain the strainer in its
place; the part a³ is also seen in Figures 3 and 4. 6 is a cross bar provided with
binding screws and capable of being fixed across the top of the tub; it has a hole
in the centre for the axis of the cutter. The cutter axis is marked c at its lower
end it is adapted to the foot step a', it passes through the bar b and receives at its
upper end the handle d; c, c', are radial arms on the axis c carrying the cutting
blades arranged parallel to the axis or nearly go.
The strainer consists of a cylindrical box e of metal perforated on all its sides
with holes about ✓ of an inch diameter set closely together. The lid e' is moveable
to facilitate cleaning, and it is locked into its place by radial projections entering
beneath lugs on the lower part of the box. In the centre of the lid or cover there is
an ascending pipe e also of perforated metal and similarly attached and removeable
for cleaning; e is a piece attached to the lower part e of the strainer, and in it the
outlet is formed. This piece is of brass and it is fixed to the lower part e of the
strainer box; it has lugs on either side which enter behind the projections of the
part as to which reference has already been made; a³ is a slide in the part a³; it
serves to prevent the curd entering within the strainer whilst this is being put into
its place; the slide ax is withdrawn before the draining is commenced; fis a screw
tap, by preference made of wood.
The process is conducted in the following manner :-
In the first place the wooden tap is inserted in its place in the aperture of the
tub. Then the cutter is introduced, adjusted in its place, and supported on the top
of the tub by the metal cross bar which is clamped on each side of the tub. The
handle is fixed to the axis of the cutter. This done the milk is filled into the tub
and the rennet is added. As soon as the curd is formed the cutter is turned round
and round slowly at first, but gradually at an increased speed, until all the curd has
been broken up. The cross bar is then unclamped and removed and also the cutter.
This done the perforated strainer with perforated pipe attached is introduced
and gradually worked in an oblique manner to the bottom of the tub, this causes
the newly formed curd to rise above the strainer, which being done the strainer is
adjusted in its proper position with its aperture fitted to the aperture of the tub.
The slide in the aperture of the strainer is then removed and the process of draining
the whey from the curd commences.
Having thus described the nature of my said Invention, and the manner of
performing the same, I would have it understood that I claim,―
First. The application within the cheese tub of a strainer or perforated casing
from the interior of which the whey is drawn, substantially as described.
Second. The construction of apparatus used in cheese making, substantially as
described and illustrated by the annexed Drawings.
In witness whereof, I, the said Thomas Hall, have hereunto set my hand and
seal, this Twenty second day of October, in the year of our Lord One
thousand eight hundred and seventy nine.