FIELD OF THE INVENTION

The present invention relates to the preparation of dairy products from milk, and, more particularly, to an appliance / apparatus for the simple fast and clean separation of whey from curds in a household setting.

BACKGROUND OF THE INVENTION

The preparation of different cheeses and/or dairy products has existed in the world for thousands of years, in different forms and/or ways. In many places in the world, people and/or cultures have developed many and varied ways to prepare different cheeses by different methods and/or tools.

The field of cheeses has developed in a very significant way as an industry, but for the individual, there has not been that much development with regards to homemade dairy products and/or devices for personal use in making homemade cheese preparations or other dairy products.

SUMMARY OF THE INVENTION

There is disclosed herein a conceptual, original and innovative solution, providing a practical solution that combines technology and innovation which is based on an integration that combines existing components, products, and technologies. The practical and unique solution can be integrated into the field of homemade cheese and dairy-product making throughout the world.

According to the present invention there is provided an apparatus for making dairy products, including: a product cup; a grip handle adapted to be removably coupled to the product cup on a first end thereof; a strainer adapted to be removably coupled to the grip handle on a second end of the grip handle; and a whey cup, adapted to be removably coupled to the grip handle on the second end of the grip handle, such that the whey cup covers over the strainer.

According to further features in preferred embodiments of the invention, the apparatus further includes a lid for selectively closing over the second end of the grip handle and the product cup.

According to still further features in the described preferred embodiments materials for construction of the apparatus include at least one material selected from the group including: polymers, metal, and wood.

According to another embodiment there is provided a kit, including all of the above-mentioned components and further including at least one additional strainer of a different mesh size.

According to another embodiment there is provided a method for preparing a dairy product, the method including the steps of: attaching a product cup to a first side of a grip handle; pouring ingredients into the product cup, via a second side of the grip handle; closing the second side of the grip handle with a closing element; holding the grip handle and shaking the ingredients therein; removing the closing element from the second side of the grip handle and attach a strainer to the second side of the grip handle; attaching a whey cup to the second side of the grip handle; inverting the grip handle such that the whey cup is placed on a surface and whey separates from the ingredients, leaving non-liquid material in the strainer; removing the whey cup after a predetermined amount of time, inverting the grip handle, and removing the product cup once all the dairy product has emptied from the strainer and handle into the product cup.

According to further features the closing element is a lid. According to further features the closing element is a barrier piece held in place by the strainer, the whey cup, or both. According to further features the closing element is the whey cup. According to further features the ingredients include milk, salt, starter culture, and rennet. According to further features the ingredients further include at least one of: spices, additives for flavor, smell, texture, color, or a combination thereof.

BRIEF DESCRIPTION OF THE DRAWINGS

Various embodiments are herein described, by way of example only, with reference to the accompanying drawings, wherein:

FIG. 1 is a cross-sectional view of an example embodiment of the apparatus for making dairy products such as cheese;

FIG. 2A is a front view of the grip handle 120, disposed vertically;

FIG. 2B is a cross-section A-A of the grip handle 120;

FIG. 2C is a top-down view of the grip handle 120;

FIG. 2D is an upper-front isometric view of the grip handle 120;

FIG. 3 A is a front view of strainer 130.

FIG. 3B is a cross-sectional view A-A of the strainer;

FIG. 3C is a top-down view of strainer 130;

FIG. 3D is an elevated front isometric view of strainer 130;

FIG. 4 A is a front view of the product cup 110 which has a lid 150 disposed thereon;

FIG. 4B is a cross-sectional view A-A of the product cup 110;

FIG. 4C is a front, elevated, isometric view of the product cup 110 and lid 150;

FIGS. 5A-G are various views of a second embodiment;

FIG. 6 is a flow chart depicting the steps of method 300. DESCRIPTION OF THE PREFERRED EMBODIMENTS

The principles and operation of an apparatus for making dairy products according to the present invention may be better understood with reference to the drawings and the accompanying description.

For the purposes of this document, the term ingredients, raw materials, unprocessed materials, and their variations are intended to refer herein to ingredients such as milk (even processed milk that is commonly available for purchase in stores), salt, starter culture and rennet. Ingredients further includes: spices, additives for flavor, smell, texture, and/or color.

The terms ‘dairy product’ or simply ‘product’ / ‘produce’ and variations thereof are used herein to refer to all or some of the resulting foodstuffs after processing the ingredients / raw materials using the apparatus of the instant invention.

One of the problems to be addressed is that creating and preparing cheeses and other dairy products is generally a professional endeavor that must be carried out using a number of tools, various processes, and time.

The instant solution provides a modular device/apparatus that includes all the necessary technical components which have been devised and arranged in a compact manner. The resulting tool is easy to assemble, ergonomically shaped, effectively proportioned for an average adult hand, and easy to use.

The modular, handheld device/apparatus can be held in one hand and shaken as necessary to mix the ingredients and activate the process(es) by which the whey separates from the curds and cheese, or another dairy product, can begin to develop.

By way of introduction, it is noted that cheese, as an example of a dairy product that has been made for thousands of years, can be made in many ways, but some basic principles are generally followed. To make common cheeses, such as cheddar cheese, milk is firstly pasteurized

(heated to a minimum of 71.7°C for at least 15 seconds) to kill any bacteria. The pasteurized milk is then cooled rapidly before being pumped into large cheese vats. Here, specially prepared, harmless bacteria, called ‘starter cultures’ are added. These ‘ripen’ the milk and give the cheese its flavor.

Next an ingredient called ‘rennet’ is added to the milk which makes the milk separate into thick curds and runny whey. The curd is then cut into tiny particles which help release more whey. The curds and whey are then heated and stirred to about 39°C (although this will vary based on the type of cheese being made). Most soft cheeses do not need to be stirred for as long, and most fresh cheeses will not be cooked. The stirring continues for another hour and then the whey is drained off leaving the curds (cheese). Next the curd is stacked, cut, and turned to release more whey. This is called ‘cheddaring’. A little salt is added, and the cheese is cut into small pieces called chips. The chips are packed into a mold and pressed. Most soft cheeses, however, are not pressed.

The cheese is then taken out of the mold, wrapped, and stored. The longer a cheese is stored, the stronger its flavor will be. Soft cheeses can be ripened or fresh. Fresh cheeses (such as cottage cheese) are not matured and are ready for consumption as soon as the process has been completed. Ripened cheeses (such as Brie) are left in rooms with controlled temperatures and humidity.

Referring now to the drawings, Figure 1 illustrates a cross-sectional view of an example embodiment of the apparatus for making dairy products such as cheese. Apparatus 100 includes five general parts, four of which are visible in Fig. 1. Starting from the right-hand side and moving right to left on the Figure, a dairy product cup 110 is disposed on the right-hand side. The product cup 110 is coupled on its open end to a grip handle 120. The grip handle is coupled on its left side to a strainer 130.

The strainer is coupled internally (e.g., by an internal threading or other coupling arrangement of the grip handle) to the grip handle. Further, a whey cup 140 is coupled to the left side of the grip handle, over the strainer 130. The whey cup is coupled externally (e.g., by an external threading, or other coupling arrangement, of the grip handle) to the grip handle 140. The modular make-up of the innovative device makes assembly and disassembly, for the various steps of the process, easy and even intuitive to use.

The fifth part of the apparatus is a lid 150 (see Figs. 4A-4C) which fits over the whey cup end 123 of the grip handle as well as over the product cup. When preparing the dairy product, the lid is used over the whey cup end of the grip handle (see details below in relation to process 300). At the end of the process, once the dairy product is in the product cup, the lid can be used to close the product cup.

Materials for construction of the apparatus include at least one material selected from the group of: polymers, metal, and wood. In some embodiments, the dairy product-making system is prepared as a kit comprising all the above-mentioned components. In some embodiments, the kit further includes one or more additional strainers of different mesh sizes.

Reference is now made to Figures 1 - 4C. Figure 2A illustrates a front view of the grip handle 120, disposed vertically. Figure 2B illustrates a cross-section A- A of the grip handle 120. Figure 2C illustrates a top-down view of the grip handle 120. Figure 2D illustrates an upper-front isometric view of the grip handle 120.

The internal volume of the grip handle is hollow and both ends are open. As such, material can pass from one end, through the middle of the grip handle, and out the other end. The grip handle has a first side where the product cup can be attached. The first side is also referred to herein as a product side/end 121. In the example embodiment depicted in the Figures, the product side 121 has an internal thread 122. Correspondingly, product cup 110 has an external thread which corresponds in size and shape to the internal thread 122 of the grip handle. The product side of the grip handle is also referred to herein as a first end. All of the aforementioned terms (first side, first end, and product side/end) are used interchangeably herein.

A second side of the grip handle is also referred to herein as strainer side 123. Strainer side 123 includes a strainer coupling arrangement 124 and a whey cup coupling arrangement 125. In the example embodiment illustrated in the Figures, the strainer coupling arrangement 124 is a twist lock or bayonet lock coupling arrangement. In the example embodiment illustrated in the Figures, the whey cup coupling arrangement 125 is a threaded coupling (i.e., an external thread of the grip handle that corresponds to an internal thread of the whey cup opening). The strainer and whey cup are adapted to be attached to the strainer side/end of the grip handle. The lid 150 is also adapted to be attached to the strainer side. The strainer side is also referred to herein as a second end of the grip handle. All of the aforementioned terms (second side, second end, and strainer side/end) are used interchangeably herein.

Figure 3 A illustrates a front view of strainer 130. Figure 3B illustrates a cross- sectional view A- A of the strainer. The strainer 130 has a cylindrical sieve section 132 which is closed on the top and sides. The whey drains through the sieve section of the strainer, while the curds remain inside the sieve section. The mesh size of the sieve may be determined according to the type of dairy product that is being made. The open end of the strainer includes a lip 134. In the example embodiment depicted in the Figures, the lip includes a coupling mechanism 136. In the example embodiment, the coupling mechanism is a bayonet locking mechanism. Figure 3C illustrates a top-down view of strainer 130. Figure 3D illustrates an elevated front isometric view of strainer 130. The example embodiment of the strainer 130 depicted in the figures has an internal volume in which the curds sit while the whey drains out. The why cup 140 is secured onto the external thread of the grip handle, over the strainer. The apparatus is left resting on the whey cup, so that the whey fluid can drain from the raw ingredients, leaving the curds behind inside the strainer. The curds mature into the dairy product during (and sometimes continuing after) this draining stage. The whey fluid is also a desirable product in and of itself.

Figure 4A illustrates is a front view of the product cup 110 which has a lid 150 disposed thereon. Figure 4B illustrates a cross-sectional view A-A of the product cup 110. Figure 4C is a front, elevated, isometric view of the product cup 110 and lid 150. Once the whey has been drained from the initial raw materials, the whey cup is removed and stored. The apparatus 100 is then inverted, with the strainer still attached, and the curds or dairy product (e.g., cheese) empties from the strainer into the product cup 110. The product cup can then be removed and the lid 150 can be secured onto the open mouth of the product cup.

Another possible configuration is shown in Figures 5A-5G. Fig. 5A illustrates a top-down view of a dairy product making device 200. Figure 5B illustrates an elevated, isometric from view of the device. Figure 5C illustrates a front view of device 200. Figure 5D illustrates a side view of device 200.

Figure 5E illustrates an exploded view of the device 200. Device 200 includes a whey cup 240, a strainer ring 230, a handle 220 and a product cup 210. Figure 5F illustrates a flat, or convex, straining mesh 232. Figure 5G illustrates a lid 250. In the initial stages of the process, the strainer ring 230 can be replaced with lid 250 in order to shake the raw ingredients before draining the whey. Once the mixture has been shaken, the lid is replaced with the ring, the sieve, and the whey cup. The device is inverted and the whey strains from the curds.

Figs. 5A, 5C and 5D are illustrated with example dimensions. In the depicted example, the diameter of the product cup is 105.4 mm, the overall height of the device is 296.26 mm, the length of the grip handle is 66.76 mm and the diameter of the closed end of the whey cup is 87 mm. In other embodiments, the sizes may differ slightly, but the ratios between the various components are preferable kept approximately the same.

The following process is described specifically in regards to the embodiment of apparatus 100. Nonetheless, the process is applicable, mutatis mutandis, to the embodiment of device 200 as well as to variations of these embodiments.

There is provided a method for preparing a dairy product, such as cheese. Figure 6 is a flow chart depicting the steps of method 300.

In Step 302, a user attaches a product cup to a first side of a grip handle. In Step 304, the user pours ingredients (milk plus salt, starter culture, rennet, as well as additives, if any) into the product cup, via a second side of the grip handle.

In Step 306 the user closes the second side of the grip handle with a closing element. The closing element may be a lid, a barrier piece (held in place by the strainer, the whey cup, or both), or the whey cup itself.

In Step 308 the user holds the grip handle and shakes the ingredients therein. In Step 310 the user removes the closing element from the second side of the grip handle and attaches a strainer to the second side of the grip handle, in place of the closing element. In Step 312 the user attaches the whey cup to the second side of the grip handle. In Step 314 the user turns the apparatus over so that the whey cup is on the surface. In Step 316 the user let the apparatus stand for a predetermined amount of time so that the whey fluid strains out and the “solids”, or non-liquid product (e.g., cheese or other dairy product) stays in the strainer.

Now that the process is complete, in Step 318 the user removes the whey cup filled with whey liquid, invert the apparatus and let the dairy product empty into the product cup and remove and store.

The descriptions of the various embodiments of the present invention have been presented for purposes of illustration but are not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The terminology used herein was chosen to best explain the principles of the embodiments, the practical application or technical improvement over technologies found in the marketplace, or to enable others of ordinary skill in the art to understand the embodiments disclosed herein.

As used herein, the singular form "a", "an" and "the" include plural references unless the context clearly dictates otherwise.

The word “exemplary” is used herein to mean “serving as an example, instance or illustration”. Any embodiment described as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments and/or to exclude the incorporation of features from other embodiments.

It is appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub — combination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.

The processes (methods) and systems, including components thereof, herein have been described with exemplary reference to specific hardware. The processes (methods) have been described as exemplary, whereby specific steps and their order can be omitted and/or changed by persons of ordinary skill in the art to reduce these embodiments to practice without undue experimentation. The processes (methods) and systems have been described in a manner sufficient to enable persons of ordinary skill in the art to readily adapt other hardware as may be needed to reduce any of the embodiments to practice without undue experimentation and using conventional techniques.

While the invention has been described with respect to a limited number of embodiments, it will be appreciated that many variations, modifications and other applications of the invention may be made. Therefore, the claimed invention as recited in the claims that follow is not limited to the embodiments described herein.