Improvements relating to the Production of Cheese and to Apparatus therefor.
Year: 1894

page_text: Date of Application, 30th Jan., 1894
Complete Specification Left, 19th Oct., 1894-Accepted, 22nd Dec., 1894
PROVISIONAL SPECIFICATION.
Improvements relating to the Production of Cheese and to
Apparatus therefor.
I, PHILIPP SCHACH, of Freimersheim, in the Empire of Germany, Manager
of a Dairy, do hereby declare the nature of this invention to be as follows:-
My invention relates to the production of soft cheese and to apparatus therefor.
In the production of such cheese according to my said invention I accelerate the
passage of the whey from the cheese by the use of compressed air and the formation
of the cheese by heat.
The apparatus which I employ in carrying my improved method into practice
comprises a frame pivoted by means of journals in two standards. Two plates
guided on columns of the frame can be moved towards or from each other by the
aid of screws and hand wheels. Between these two plates I place the cheese mould.
This consists of a number of receptacles the transverse section of which corresponds
to that of the cheese to be obtained. The said receptacles, which are open above
and below, are received by the two heads of a cylinder so that they traverse the
interior space of the latter. This cylinder surrounding the mould, which is likewise
of cylindrical form, is arranged between the before-mentioned two plates, the still
fluid milk being poured into the receptacles of the said mould. The edge of the
cylinder bears upon an india-rubber strip extending all round the plate, and is
pressed into the said strip to such an extent that no milk can pass to the outside,
and that the lower edges of the several cheese moulds will touch the plate. In this
position hot water is preferably introduced into the cylinder, which water then
surrounds the several moulds and accelerates the coagulation of the milk. Upon
the cylinder I place sieves of different degrees of fineness one above the other, and
press down the upper plate. When the milk has obtained a certain consistency so
that it can no longer pass through the sieves the apparatus is turned upside down
and air under pressure is admitted through a cock. This air passes through the
coagulated milk and rapidly forces the whey downwards. The whey flows off
through the aforesaid sieves. As soon as the cheese is produced in this manner the
plates are separated by means of the screws and the mould is taken out.
Use may be made at the same time of two moulds put on the two sides of a
common bottom in the middle of the rotary frame.
Dated this 30th day of January 1894.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.

page_text: Improvements relating to the Production of Cheese and to
Apparatus therefor.
1 PHILIPP SCHACH, of Freimersheim, in the Empire of Germany, Manager
of a Dairy, do hereby declare the nature of this invention, and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement :-
My invention relates to the production of soft cheese and to apparatus therefor.
In the production of such cheese according to my said invention I accelerate the
passage of the whey from the cheese by the use of compressed air and the formation
of the cheese by heat.
My said invention also comprises improved apparatus for carrying the invention
into practice.
In the accompanying drawing
Figure 1 represents a vertical section of the machine and
Figure 2 a partial horizontal section and a partial plan with the cover
removed..
A, A, B, B, is a frame pivoted in standards F F by means of journalsff formed
on or attached to the columns A. A of the frame. Two plates C C guided at b b
on columns A A of the frame are adapted to be moved towards or from each other
by means of screws D D fitting into screw threaded holes in the cross pieces B and
provided with hand wheels Ĕ E. Between these two plates I place the cheese
mould which consists of a number of receptacles K the transverse section of which
corresponds to that of the cheese to be obtained. The said receptacles, which are
open at both ends are received by the two heads of a cylinder G so that they
traverse the interior space of the latter. This cylinder G, surrounding the mould,
which is likewise of cylindrical form, is arranged between the before-mentioned
two plates C, C.
In Figure 1 the apparatus is shown in the position in which the milk, still fluid
is poured into the receptacles K of the said mould. The edge of the cylinder G
bears upon an indiarubber strip c extending all around the plate, and is pressed into
the said strip to such an extent that no milk can pass to the outside, and that the
lower edges of the several cheese moulds K will touch the plate C. In this
position hot water is preferably introduced into the cheese mould which water then
surrounds the several receptacles K of the same and accelerates the coagulation of
the milk. Upon the cylinder G I place sieves J and H of different degrees of fineness
one above the other, and press down the upper plate C. When the milk has
obtained a certain consistency so that it can no longer pass through the
sieve J the apparatus is turned upside down and an under pressure is admitted
through a cock e. This air passes through the coagulated milk and rapidly forces
the whey downwards. The whey flows off through the aforesaid sieves J and H.
As soon as the cheese is produced in this manner the plates C C are separated by
means of the screws D and the mould is taken out.
Use may be made at the same time of two moulds put on the two sides of a
common plate or bottom in the middle of the rotary frame.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is
First. The method of rapidly producing cheese, consisting in the admission of air
under pressure upon the milk which is placed in moulds, coagulated and rests upon
perforated plates or sieves.

page_text: Second. An apparatus for producing cheese characterized by
(a) A rotary frame in which one or two plates which serve for closing the
cheese mould can be moved to and fro by screws;
(b) A cheese mould consisting of single moulds which are open at both ends
and arranged in a vessel surrounding them so that by filling the vessel with
hot liquid the formation of cheese can be accelerated;
(c) The arrangement of a projecting edge on the cheese mould and of a
packing strip of elastic material on the cover plates in order to form a
tight joint between the mould and the plate when introducing the milk.
Dated this 19th day of October 1894.
HASELTINE, LAKE & 'Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.