Whey heating and concentration equipment

Abstract

To develop a novel whey heating concentration device capable of performing from cooling cheese whey to concentrating it in one step by just transferring only once and setting the cheese whey produced as a by-product in cheese processing, to a concentration container.SOLUTION: A whey heating concentration device C comprises a base 11, a processing vat 2 removably placed on the base 11, a stirring device 3 for stirring cheese whey H in the processing vat 2, and a heating device 4 for heating the processing vat 2. The stirring device 3 includes a stirring shaft 34 being driven to rotate, and a side scraper 35a and a bottom scraper 35b attached to the stirring shaft, where the respective scrapers include scraper flaps 36a and 36b that are bent and brought into contact with an inner surface of the processing vat 2. Preferably, the bottom scraper flap 36b includes a follow-up promoting cut 37 extending upward from a lower edge.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a whey heating and concentrating device (a cheese whey heating and concentrating device) for enabling cheese whey, which is generated as a by-product when producing cheese, a dairy product, to be used as a food ingredient. [Background technology]

[0002] During the cheese manufacturing process, cheese whey, a liquid component containing lactic acid, is generated as a by-product during lactic acid fermentation of raw milk. Conventionally, this cheese whey has often been discarded, but it naturally contains many active ingredients as a food ingredient, and some attempts have been made to concentrate and process it for use in food ingredients and seasonings (see, for example, Patent Documents 1 to 4). Specifically, for example, in the Nordic region, where dairy farming is thriving, the basic method traditionally used at home is to put cheese whey in a pot or the like, and boil it down while stirring to concentrate it.

[0003] On the other hand, as an attempt to reduce labor while still using the method of boiling down cheese whey, a kneading machine used in the conventional manufacture of bean paste, etc., has also been used. This method involves stirring the raw material cheese whey placed in a kneading vessel while evaporating and removing water, resulting in concentration. In this kneading method, the raw material cheese whey is actually cooled by taking the cheese whey into a separate vessel and leaving it there for a certain period of time, after which the cheese whey must be transferred from the vessel used for cooling to the vessel of the kneading machine.

[0004] However, in many cases, when handling several tens of liters of cheese whey at a time, tasks such as transferring it from one container to another are a significant labor burden for workers. Furthermore, in the concentration process, the container containing the cheese whey must be stirred to prevent the cheese whey from burning, and in the method using a kneading machine, although the kneading rod moves and stirs the inside of the container while rotating in a planetary motion, it moves in a point-contact manner, so it cannot necessarily be expected to wipe off the cheese whey evenly from the inside of the container, especially from the bottom of the container, and float it up.As a result, in order to prevent burning, the container must be heated gently during the concentration process, which places a certain limit on improving the processing efficiency. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 1-148148 [Patent Document 2] Japanese Patent Application Laid-Open No. 2002-125589 [Patent Document 2] Japanese Patent Application Laid-open No. 63-151155 [Patent Document 2] Japanese Patent Application Publication No. 58-175438 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention was made in consideration of this background, and the technical objective was to develop a heating and concentrating device for cheese whey that would allow cheese whey, which is a by-product of cheese processing, to be transferred to a concentrating container just once and then cooled and concentrated in one go, and that would allow highly efficient processing from cooling to concentration while preventing the cheese whey, which is the raw material, from burning. [Means for solving the problem]

[0007] That is, the whey heating and concentrating device according to claim 1 is A processing device that contains cheese whey as a raw material in a processing tray that is a container, and stirs the cheese whey under heating to concentrate the cheese whey, This processing equipment is The base and a processing tray that is removably placed on the base; a stirring device for stirring the cheese whey in the processing vat; a heating device that heats the processing tray placed on the base from below, The stirring device includes a stirring shaft that is driven to rotate, and a side scraper and a bottom scraper attached to the stirring shaft, and each of these scrapers includes a scraper flap that flexibly contacts the inner surface of the processing vat. 、 The bottom scraper flap of the bottom scraper has a lower edge formed to substantially conform to the cross-sectional shape of the inner bottom surface of the processing bat, and has a follow-up promoting notch extending upward from the lower edge at a position off-center in a side view. It is characterized by the following.

[0008] Also, claims 2 The whey heating and concentrating apparatus described in the claims Article 1 In addition to the requirements listed above, A foam suppression fan is provided above the processing vat to supply foam suppression air directed toward the upper open portion of the processing vat.

[0009] Also, claims 3 The whey heating and concentrating apparatus described in the present invention has, in addition to the requirements of claim 1 or 2, A detachable cooling coil device is attached to the processing vat, and this cooling coil device is characterized by having a spiral water injection pipe that runs along the inner surface of the processing vat, and by circulating and supplying cooling water to this water injection pipe to cool the cheese whey contained in the processing vat. The above problems are solved by the configurations of the inventions described in each claim. [Effects of the Invention]

[0010] First, according to the invention described in claim 1, scraper flaps are provided that flexibly contact the inner surface and inner bottom surface of the processing tray, so that during stirring, the cheese whey that tends to adhere and remain on the inner surface of the processing tray can be wiped away cleanly by the scraper flaps, allowing for sufficient stirring. Furthermore, according to the present invention, a tracking-promoting notch is provided at an off-center position on the lower part of the bottom scraper flap, so that cheese whey that tends to adhere and accumulate in the center of the bottom of the processing tray can be thoroughly wiped away, and the cheese whey can be stirred more reliably.

[0011] Also, claims 2 According to the described invention, a foam suppression fan is installed above the processing tray, which efficiently bursts bubbles that form in the cheese whey during processing, suppressing the generation of bubbles and preventing the bubbles from spilling over from the top of the processing tray. In addition, by installing an air blower (foam suppression fan), steam rises from the cheese whey inside the vat body during heating, preventing this steam from adhering to the bottom of the equipment components located above the processing vat and causing condensation. Furthermore, the air blower (foam suppression fan) is also effective when the cheese whey in the vat body is cooled to room temperature (for example, around 30°C) while being stirred after the heat is turned off at the end of processing.

[0012] Also, claims 3 According to the described invention, a cooling coil device is provided with a spiral water injection pipe that runs along the inner surface of the processing vat, and when cooling the cheese whey contained in the processing vat, the cooling coil device is attached to the processing vat and cooling water is circulated and supplied to the water injection pipe to cool the cheese whey, thereby enabling efficient cooling. [Brief explanation of the drawings]

[0013] [Figure 1] 1A is a perspective view showing the whey heating and concentrating apparatus (heating and concentrating apparatus) of the present invention, and FIG. 1B is an enlarged perspective view showing the stirring device (scraper). [Figure 2] 1A is an explanatory front view of the whey heating and concentrating apparatus of the present invention, and FIG. 1B is a side view thereof. [Figure 3] 1A is an explanatory diagram of the same as that shown in FIG. 1A, as viewed from the front, and FIG. 1B is an explanatory diagram of the same as that shown in FIG. [Figure 4] FIG. 1(a) is an oblique view of a bottom scraper in which the tracking-promoting notch is formed straight below the agitator shaft, and FIG. 1(b) is a plan view showing the bottom scraper wiping the inner bottom surface of a processing tray. [Figure 5]FIG. 1(a) is an oblique view of a bottom scraper in which the tracking-promoting notches are formed at an angle and slightly offset from below the agitator shaft, and FIG. 1(b) is a plan view showing how the bottom scraper is used to wipe the inner bottom surface of a processing tray. [Figure 6] FIG. 2A is a perspective view showing a cooling coil device, and FIG. 2B is a perspective view showing the cooling coil device attached to a processing vat. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention is embodied in the following examples, and also includes various methods that can be improved within the scope of the technical concept. [Example]

[0015] The whey heating and concentrating apparatus C of the present invention (a cheese whey heating and concentrating apparatus C, hereinafter sometimes simply referred to as "heating and concentrating apparatus C") will be specifically described below based on the illustrated embodiment. 1 to 3, the heating and concentrating apparatus C is roughly composed of a base 11, a kettle-shaped processing tray 2 that is removably placed on the base 11, a stirring device 3 that stirs the cheese whey H that serves as the raw material in the processing tray 2, and a heating device 4 that heats the processing tray 2 placed on the base 11 from below. Each component will be described below.

[0016] First, reference numeral 1 in the drawing denotes the frame of the heating and concentrating apparatus C, and a three-dimensional frame-shaped base 11 is provided below this frame 1. This base 11 is equipped with appropriate grounding leg members, and its internal space is used as a heating apparatus chamber 12. A heating chamber bottom plate 13 is provided below, and a vat support table 14 is provided on the opposite upper side. This vat support table 14 is formed by hollowing out a portion to support a processing vat 2, for example, in a circular hole, and bracket holders 15 for supporting the processing vat 2 are formed around the outer periphery of this circular hole, for example, in three radial locations.

[0017] On the other hand, post frame 16 is raised upward from the side of base 11, and drive support portion 17 is provided at the upper end of post frame 16 so as to protrude laterally. Drive support portion 17 is configured to rotate on a horizontal trajectory at the upper end of post frame 16, so that the center of drive support portion 17 can rotate laterally away from the bat support portion of bat support table 14. Incidentally, many of the components, including the frame 1, the processing tray 2 and the agitator 3, which will be described later, are made of stainless steel from the standpoint of sanitary properties, since the object to be processed is food.

[0018] Next, the processing bat 2 will be described. The processing bat 2 is, for example, made of stainless steel and has a cylindrical shape with a bottom and a slightly elongated shape with an open top. The bat body 21 is mainly made of an inner surface 21a and an inner bottom surface 21b. The inner bottom surface 21b is not flat, but is formed in a generally flat shape with a downward-sloping center. Meanwhile, a pair of handles 22 are, for example, provided on the outer surface of bat body 21 in a protruding manner, facing each other (see FIG. 3(b)), and further below these, for example, fixed brackets 23 are provided in three locations radially. Note that these fixed brackets 23 are components provided opposite bracket receiver 15 of base 11 described above. In other words, when bat body 21 is placed on bat support table 14, fixed bracket 23 on the bat body 21 side is arranged to match bracket receiver 15 on the bat support table 14 side, and after bat body 21 is placed, these fixed brackets 23 and bracket receiver 15 are appropriately pinned together.

[0019] Next, the stirring device 3 will be described. The agitator 3 agitates the cheese whey H contained in the processing vat 2 during concentration processing, and its drive system will be described as follows: as shown in Figure 3(a) as an example, a drive motor 30 is mounted on the drive support part 17, and a gear unit 31 connected to the drive motor 30 transmits rotation to an output shaft 32 whose output direction faces downward. A connection flange 33a is provided at the lower end of the output shaft 32, and is connected and fixed in close contact with a connection flange 33b provided on an agitator shaft 34, so that the rotation of the output shaft 32 is transmitted to the agitator shaft 34. A positioning pin 341 protruding laterally is provided above the agitator shaft 34, and this pin acts like a lock pin to determine the connection position between the agitator shaft 34 and the output shaft 32. This ensures that the pin positions for fixing the connection flanges 33a and 33b match.

[0020] A scraper 35 is provided on the agitator shaft 34, and this scraper 35 comprises a side scraper 35a and a bottom scraper 35b. First, for the side scraper 35a, flap holders 352 are attached to both ends of a stay 351 that is provided perpendicular to the agitator shaft 34, and side scraper flaps 36a are attached to the flap holders 352 facing outward. On the other hand, for the bottom scraper 35b, a flap holder 352 is provided at the lower end of the stirring shaft 34 so as to be perpendicular to the stay 351, and a bottom scraper flap 36b is attached to the underside of this flap holder 352. Here, the reference numeral 36 collectively refers to the side scraper flap 36a and the bottom scraper flap 36b, and these two scraper flaps 36 can thoroughly wipe away cheese whey H that tends to adhere to and remain on the inside of the vat body 21 (the inner side surface 21a and the inner bottom surface 21b).

[0021] The scraper flap 36 is a flat plate-like member made of silicon that has a certain degree of stiffness, and the side scraper flap 36a is formed in the shape of a rectangular parallelepiped that is substantially elongated. Meanwhile, the bottom scraper flap 36b has a lower edge formed in a general shape that closely matches the curvature of the inner bottom surface 21b of the bat body 21. More specifically, considering that the bottom scraper flap 36b flexes and contacts the inner bottom surface 21b, the curved surface is similar in shape, but the curvature is set to be somewhat larger than that of the inner bottom surface 21b. Furthermore, the bottom scraper flap 36b is formed with a tracking promotion notch 37. This tracking promotion notch 37 is formed obliquely upward from the lower edge at a position off-center in a side view of the bottom scraper flap 36b. A circular stress dispersion hole 37a is formed at the upper end of the tracking promotion notch 37 to disperse the tearing stress generated therein and prevent the notch from progressing further. Incidentally, the "following" of the follow-up promoting cut 37 will be explained together with the explanation of the operating state.

[0022] Next, the heating device 4 will be described. The heating device 4 is for heating the cheese whey H contained in the processing vat 2, and is generally configured by providing a general-purpose member such as a gas stove in a heating device chamber 12 on a base 11.

[0023] Furthermore, the heating and concentrating device C is provided with a foam suppression fan 5 above the processing vat 2 as an air blower that blows foam suppression air toward the open top of the processing vat 2. As will be described later, when the cheese whey H in the vat body 21 is stirred during processing, bubbles are generated on the top surface of the cheese whey H. This fan is provided to burst these bubbles (to suppress bubbles) and to prevent the generated bubbles from boiling over from the top of the processing vat 2. Furthermore, if the air blower (foam suppression fan 5) is not installed, steam rises from the cheese whey H in the vat body 21 during heat processing, and this steam adheres to the lower parts of the equipment components (such as the drive support part 17) located above the processing vat 2, turning into condensation and falling into the vat body 21. However, in this embodiment, the foam suppression fan 5 is installed, which suppresses the rise of such steam and prevents the occurrence of the condensation. Furthermore, after turning off the heat at the end of processing, when cooling the cheese whey H in the vat body 21 to room temperature (for example, about 30° C.) while stirring, blowing air by the air blower (foam suppression fan 5) is also effective. In this embodiment, the foam suppression fan 5 itself is installed above the processing tray 2 as an air blowing device, but the fan itself may be installed separately in a suitable location, and the fan may be connected to the air outlet (blowout port) by a flexible duct or the like, with only the air outlet being located above the processing tray 2. Furthermore, the heating and concentrating apparatus C is provided with a control panel 6 that projects laterally from the post frame 16 of the frame 1, and the heating and concentrating process is controlled, for example, by a rotary torque meter on the control panel 6. That is, as the cheese whey H is heated and concentrated, for example, its viscosity increases, and the resistance of the agitator 3 also increases accordingly, so the heating temperature and processing time of the cheese whey H or the rotation speed of the agitator 3 are controlled by controlling the rotation torque of the agitator 3 (agitator shaft 34). Of course, these can also be measured and controlled using a thermometer, timer, etc., without using a rotary torque meter.

[0024] The processing tray 2 also includes a detachable cooling coil device 7, as shown in Figure 6(a) for example, and this cooling coil device 7 is attached to the processing tray 2 when cooling the cheese whey H, as shown in Figure 6(b) for example. The cooling coil device 7 comprises a cage frame 71 formed in the shape of a cylindrical basket, and a flexible water injection pipe 72 that can be processed is supported on this cage frame 71. When attached to the processing vat 2, the water injection pipe 72 is arranged in a spiral shape along the inner surface 21a of the processing vat 2. The water injection pipe 72 has sockets 73 at both ends, one end serving as a water inlet for receiving cooling water such as tap water, and the other end serving as a discharge port (outlet) for the cooling water that has completed its cooling function. Additionally, cage frame 71 is provided with hanger brackets 74 at its upper end, for example, at two locations, which can be engaged with the upper edge of bat body 21. That is, in this embodiment, hanger brackets 74 are provided at two opposing diametrical locations on the upper edge of bat body 21.

[0025] The heating and concentrating apparatus C of the present invention has the specific configuration as described above, and the cheese whey H is concentrated in the following manner. (1) First train status As already mentioned, the initial state is a state in which the components (various equipment) are set to the processing state shown in Fig. 1(a), for example. That is, the initial state is a state in which the processing vat 2 is placed on the vat support table 14 on the base 11, the agitator 3 is housed inside the processing vat 2, and a heating device 4 such as a gas stove is housed below the processing vat 2.

[0026] (2) Preparation As a preparatory step, cheese whey H generated as a by-product in the cheese manufacturing process is separately received in the processing vat 2. To do this, the agitator 3 housed in the processing vat 2 is first separated from the output shaft 32 at the connection flanges 33a and 33b. Then, the drive support part 17 is moved sideways so as to be removed from above the processing vat 2, and the separated agitator 3 is removed from the processing vat 2. Thereafter, the fixing bracket 23 and the bracket receiver 15 between the processing vat 2 and the base 11 are released, so that the processing vat 2 can be transported. When transporting the processing vat 2, the worker lifts it using the handle 22, places it on a suitable cart, etc., and transports it to the cheese processing device where the cheese whey H is produced as a by-product, and then extracts the cheese whey H in a drain-like form from the cheese processing device and stores it in the processing vat 2. After the cheese whey H has been contained in the processing tray 2 in this manner, the processing tray 2 is placed back on the base 11 of the heating and concentrating device C. Thereafter, the fixed bracket 23 on the processing vat 2 is aligned with the bracket receiver 15 provided on the vat support table 14, and the two are secured together using appropriate pins or the like. During this operation, the agitator 3 remains detached, and the drive motor 30, gear unit 31, output shaft 32, and other components of its drive system remain in place with the drive support part 17 of the frame 1 retracted to the side from above the vat support table 14.

[0027] (3) Cooling The cheese whey H immediately after being transferred from the cheese production apparatus to the processing vat 2 (heating and concentrating apparatus C) and cooled has a liquid temperature of approximately 80°C. For the next concentration process, it must be cooled to approximately room temperature. Therefore, the cooling coil unit 7 is mounted within the processing vat 2 placed on the vat support table 14. A water pipe or the like is then connected to the socket 73 of the water injection pipe 72, and cooling water (tap water) is supplied to the socket in a circulating manner to cool the cheese whey H. The water injection pipe 72 of the cooling coil unit 7 is spirally shaped, allowing the water injection pipe 72, immersed in the cheese whey H, to efficiently cool the cheese whey H. Incidentally, the cheese whey H is cooled to approximately room temperature in this manner to achieve an appropriate temperature for adding enzymes or the like to the cheese whey H. These enzymes are responsible for the decomposition of lactose. After the cheese whey H contained in the processing tray 2 is reacted with the enzyme in this manner, the cheese whey H is stirred by the stirring device 3 and heated to promote evaporation of water.

[0028] (4) Installing a stirring device To install the agitator 3, first remove the cooling coil unit 7 from the processing vat 2. Then, insert the agitator shaft 34 of the agitator 3 and the members attached thereto into the vat body 21 from above the processing vat 2. After achieving this state, the drive support part 17, which had been retracted from the top of the processing vat 2, is pivoted above the processing vat 2 to connect the connection flange 33a of the output shaft 32 of the gear unit 31 in the agitator 3 to the connection flange 33b of the agitator shaft 34. For this connection, a positioning pin 341 is placed in a specific position on the connection flange 33a of the output shaft 32, and the tip of the positioning pin 341 is fitted into a locking hole in the connection flange 33a of the output shaft 32. This ensures that the connection between the pair of connection flanges 33a and 33b is properly set, allowing them to be secured together with a through bolt or the like, and also ensuring that the scraper flap 36 of the scraper 35 contacts the vat body 21 in an appropriate manner. That is, when the agitator shaft 34 is attached to the output shaft 32, the scraper flap 36 of the scraper 35 contacts the inner surface 21a and inner bottom surface 21b of the vat body 21 in a slightly deflected state.

[0029] (5) Start stirring After achieving this state, the agitator shaft 34 is rotated by driving the drive motor 30 of the agitator 3. At this time, the tip of the scraper flap 36 assumes a curved state in which it follows the direction of rotation (see, for example, FIG. 4), and the side scraper flap 36a of the side scraper 35a rotates while being in flexible contact with the inner surface 21a of the vat body 21. On the other hand, the bottom scraper flap 36b of the bottom scraper 35b rotates around the agitator shaft 34, so if the follow-up promotion notch 37 is formed at approximately the center of the agitator shaft 34 in a plan view, the bottom scraper flap 36b will also deform to a trailing state in a plan view, with the center of the agitator shaft 34 as the boundary (see, for example, FIG. 4(b) above). In other words, the bottom scraper flap 36b will bend and contact in a way that draws an arc in a different direction with the follow-up promotion notch 37 as the boundary in a plan view. However, this may result in some cheese whey H being left behind at the center (lowest part) of the inner bottom surface 21b of the vat body 21. inventionAs an example, as shown in FIG. 5(a), the follow-up promoting notch 37 formed on the bottom scraper flap 36b is formed at a position (inclined) shifted from the center in a side view. Cut 37 This action smoothly creates a difference in the bending direction of the bottom scraper flap 36b in the diameter direction. That is, as shown in Figure 5(b) as an example, the bottom scraper flap 36b, which forms a long arc in a plan view, bends and reliably contacts the center position (lowest part) of the inner bottom surface 21b of the vat body 21, enabling stirring without leaving any cheese whey H behind (left unwiped) in that area.

[0030] (6) Foam suppression As this stirring progresses, especially in the initial stage, the cheese whey H, which has a sufficiently high liquid content, foams on its upper surface, and if left as is, this foam will spill out from the upper open part of the processing vat 2. For this reason, by operating the foam suppression fan 5, which is an air blowing device, the foam suppression wind promotes the bursting of the generated foam, suppressing the generation of foam and preventing the foam from spilling out of the processing vat 2. In addition, by providing an air blowing device (foam suppression fan 5), steam rises from the cheese whey H in the vat body 21 during heating, and this steam adheres to the lower part of the equipment components (e.g., drive support part 17, etc.) located above the processing vat 2, preventing condensation. The air blower (foam suppression fan 5) is also effective when cooling the cheese whey H in the vat body 21 to room temperature (for example, about 30° C.) while stirring it after turning off the heat at the end of processing.

[0031] (7) End of concentrated processing As this concentration process progresses, the water evaporates, and the liquid cheese whey H is concentrated into a paste, for example, while changing color to brown. The progress of this concentration is detected as a tendency for the stirring load on the stirring device 3 to increase, so the appropriate concentration state can be determined by detecting changes in the power current supplied to the drive motor 30 with a torque meter or the like. When the cheese whey H concentrated in this manner is to be offered on the market as a food ingredient, if it is left in its undiluted liquid form, the action of lactic acid and the like may result in it lacking in the taste of a food ingredient to some extent, and it is therefore preferable to add appropriate flavorings, seasonings, and the like to adjust the taste. [Explanation of symbols]

[0032] C. Heating and concentrating device (whey heating and concentrating device) 1 frame 2. Processed bat 3. Stirring device 4 Heating device 5. Foam suppression fan 6 Control Panel 7 Cooling coil device 11 Foundation 12 Heating equipment room 13 Heating chamber bottom plate 14 Bat support table 15 Bracket holder 16 Post Frame 17 Drive support part 21 Bat body 21a Inside surface 21b Inner bottom surface 22 Handle 23 Fixing bracket 30 Drive motor 31 Gear unit 32 Output shaft 33a Connection flange 33b Connection flange 34 Agitator shaft 341 Locating Pin 35 Scraper 35a Side scraper 35b Bottom scraper 351 Stay 352 Flap holder 36 Scraper flap 36a Side scraper flap 36b Bottom scraper flap 37 Follow-up promotion cut 37a Stress dispersion hole 71 Cage Frame 72 Water injection pipe 73 Socket 74 Hanger bracket H Cheese Whey

Claims

1. A processing device that contains cheese whey as a raw material in a processing tray that is a container, and stirs the cheese whey under heating to concentrate the cheese whey, This processing equipment is The base and a processing tray that is removably placed on the base; a stirring device for stirring the cheese whey in the processing vat; a heating device that heats the processing tray placed on the base from below, the agitator comprises an agitator shaft that is driven to rotate, and a side scraper and a bottom scraper attached to the agitator shaft, each of the scrapers having a scraper flap that flexibly contacts the inner surface of the processing vat; The bottom scraper flap of the bottom scraper is formed so that its lower edge roughly conforms to the cross-sectional shape of the inner bottom surface of the processing tub, and a tracking-promoting notch extending upward from the lower edge is provided at a position off-center when viewed from the side.

2. 2. The whey heating and concentrating apparatus according to claim 1, wherein a foam suppression fan is provided above the processing vat to supply foam suppression air directed toward the upper open portion of the processing vat.

3. 3. The whey heating and concentrating apparatus according to claim 1, wherein a detachable cooling coil device is attached to the processing vat, and the cooling coil device is provided with a spiral water injection pipe that runs along the inner surface of the processing vat, and cooling water is circulated through the water injection pipe to cool the cheese whey contained in the processing vat.

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