Apparatus for making dry cheese

Abstract

The invention relates to an equipment for producing cheese in a laboratory, comprising a water bath box and two cheese troughs located in the water bath box, each cheese trough is provided with a cutter and a stirrer driven by a motor, and a water bath box is provided with a cutter and a stirrer. The electric heating pipe connected with the program-controlled digital instrument is provided with a water level switch and a temperature sensor connected with the program-controlled digital instrument on its side wall. The equipment accurately controls the temperature change curve through programming, and replaces manual operation with an automatic stirring device; one machine and two tanks are convenient for comparison experiments; the tank capacity is small, which reduces labor intensity and makes a large number of experiments possible, with high precision and high degree of automation , with strong repeatability. The price of the cheese producing equipment of the invention is far lower than that of similar foreign products, which is convenient for popularization and application.

Description

technical field [0001] The invention relates to a device for producing cheese, in particular to a small laboratory device for producing cheese. technical background [0002] Now domestic laboratories use old-fashioned cheese tanks to make cheese. Generally, oval interlayer cheese tanks are used to heat raw materials in water bath or oil bath. Visual metal thermometers are used to monitor the temperature changes of raw materials in cheese tanks. The temperature of the oil, the cutting of the curd and the stirring during blanching are all manual. Some key parameters such as temperature, time and stirring speed are difficult to control accurately, the degree of automation is low, and the repeatability is poor, which cannot meet the needs of research work; in addition , the traditional cheese tanks are all single tanks, the amount of required raw materials is relatively large, generally more than 10 liters, the labor intensity is relatively large, and only one sample can be made...

AI Technical Summary

Problems solved by technology

[0002] Now domestic laboratories use old-fashioned cheese tanks to make cheese. Generally, oval interlayer cheese tanks are used to heat raw materials in water bath or oil bath. Visual metal thermometers are used to monitor the temperature changes of raw materials in cheese tanks. The temperature of the oil, the cutting of the curd and the stirring during blanching are all manual. Some key parameters such as temperature, time and stirring speed are difficult to accurately control, the degree of automation is low, and the repeatability is poor, which cannot meet the needs of research work; in addition , the traditional cheese tank is a single tank, the amount of raw materials required is relatively large, generally more than 10 liters, the labor intensity is relatively high, and only one sample can be made each time, so it is impossible to do a control experiment

[0003] At present, the FT20 small cheese equipment produced by Armfield is suitable for laboratory use, but the temperature control method of this equipment is also manually controlled, and the accuracy is low, ±1°C

In addition, the console is separated from the cheese tank, which requires a large space, and the cutting is also done by hand

The FT20 uses a rectangular single tank with a volume of 10 liters. Only one sample can be made at a time, and no control experiment can be done.

It is expensive, and the price of each unit is about 400,000 yuan.

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