Rennet injection apparatus and method

A method of introducing a rennet fluid into fluid milk residing in a cheese process vat for the purpose of initiating coagulation of the milk as a step in a cheese making process, wherein the cheese process vat has a fluid capacity for optimal processing;

• the method comprising the steps of:
• providing a cheese process vat having a vat body, the vat body having an interior in which fluid milk can be retained, the vat body having a fluid capacity of greater than about 5,000 pounds of fluid milk;
• filling the interior of the vat body to from about 50 to about 110% of the fluid capacity with a volume of fluid milk;
• the fluid milk residing in the vat body having a surface when the fluid milk resides in the vat body;
• wherein the surface of the fluid milk in the vat defines a milk line;
• and
• introducing a fluid stream of rennet fluid into the fluid milk residing in the vat body at a speed of at least 40 ft/sec to initiate coagulation of the fluid milk from a position above the milk line.

A method of introducing a rennet fluid into fluid milk residing in a cheese process vat for the purpose of initiating coagulation of the milk as a step in a cheese making process, wherein the cheese process vat has a fluid capacity for optimal processing;

• the method comprising the steps of:
• providing a cheese process vat having a vat body, the vat body having an interior in which fluid milk can be retained, the vat body having a fluid capacity of greater than about 5,000 pounds of fluid milk;
• filling the interior of the vat body to from about 50 to about 110% of the fluid capacity with a volume of fluid milk;
• the fluid milk residing in the vat body having a surface when the fluid milk resides in the vat body;
• wherein the surface of the fluid milk in the vat defines a milk line;
• and
• introducing a fluid stream of rennet fluid into the fluid milk residing in the vat body in a manner selected from the group consisting of:
• introducing the fluid stream with sufficient force to penetrate the surface of fluid milk residing in the vat body to a depth of at least about 6 inches;
• introducing the fluid stream with sufficient force to penetrate the surface of fluid milk residing in the vat body at a speed of at least about 40 ft/sec;
• and introducing the fluid stream with sufficient force to penetrate the surface of fluid milk residing in the vat body, the fluid stream having a general width of no more than about 2 inches as measured at the surface of the fluid milk.

A cheese process vat for making cheese from fluid milk following the addition of a rennet fluid to the fluid milk;

• wherein a surface of a volume of fluid milk defines a milk line within an interior of the vat when fluid milk resides in the vat;
• the vat having a predetermined capacity for a predetermined volume of fluid milk;
• the cheese process vat comprising:
• a vat body having an interior for retaining fluid milk, the vat body including an inner wall having an upper portion, and a plurality of ports positioned in the upper portion of the inner wall;
• and
• a plurality of injection nozzle assemblies;
• each of the plurality of injection nozzle assemblies including an injection nozzle having a nozzle opening, each of the plurality of the injection nozzle assemblies being secured within one of the plurality of ports in the upper portion of the inner wall of the vat body such that the rennet fluid can be introduced in a fluid stream that will penetrate the surface of the fluid milk within the vat body;
• each injection nozzle being constructed and arranged to inject the rennet fluid into the fluid milk in a fluid stream that will penetrate the surface of the fluid milk from a position above the milk line when the volume of fluid milk is from about 60 to about 85% of the predetermined capacity of the vat.

A method of introducing a rennet fluid to fluid milk in a cheese process vat to initiate coagulation of the milk during cheese processing, the method comprising the steps of:

• substantially filling a vat body with fluid milk;
• wherein the fluid milk defines a milk line at a top surface of the milk;
• and
• injecting the rennet fluid into the fluid milk from a position above the milk line by way of a fluid stream that penetrates the top surface at a speed of at least about 40 ft/sec.