| 摘要 |
An inner vertically upright perforated conduit (12) is concentric within an outer vertically upright conduit (10). The chamber (26) between the conduits is separated by fluid impervious rings forming sub-chambers (26', 26'', 26'''). Hot curd cooking water is injected into the various sub-chambers in controlled amounts through corresponding valves to provide cheese at 135 DEG F at the bottom exit port of the cheese passageway formed by the inner conduit. The water and curd/cheese together form a pressure head of at least about 2 psi at the bottom of the conduits. Raw curd is fed in a continuous process to the top of the inner conduit producing finished cheese at the bottom without moving parts. A shredder at the bottom automatically shreds the cheese. The shredder includes a rotating blade with blow out apertures for ejecting shredded cheese from a fixed shredding plate. The shredded cheese is automatically cooled and salted in a single continuous process.
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