Use of electromagnetic energy for making pasta filata cheese

1. A method for continuously making pasta filata cheese comprising:

continuously manipulating a dairy product comprising cheese curds using one or more augers comprising a combination of flights and paddles to distribute the dairy product across a width of a conveyer belt and to create a uniform dairy product with a uniform heating profile as determined by one or more sensors;

continuously flowing the uniform dairy product on the conveyor belt through a heating chamber;

continuously placing the uniform dairy product sufficiently close to particles made from radiofrequency absorbing materials that absorb one or more frequencies of a radiofrequency electromagnetic signal substantially more than other materials such that the uniform dairy product receives more heat generated by the electromagnetic signal as compared to the dairy product in the absence of the particles made from radiofrequency absorbing materials, the uniform dairy product and the particles enclosed within the heating chamber;

continuously heating the uniform dairy product within the heating chamber by applying electromagnetic energy at the one or more frequencies to said particles and said uniform dairy product from an electrical conductor that is wound around and surrounding the heating chamber, wherein a first radiofrequency energy is applied to the electrical conductor from a radiofrequency energy source through a conductive ring surrounding and spaced apart from the electrical conductor to produce said electromagnetic energy;

continuously collecting a heated dairy product from the heating chamber; and

continuously stretching the collected heated dairy product through the use of augurs in a stretcher separate from the heating chamber to produce a pasta filata cheese.

2. The method of claim 1 , wherein the first radio frequency energy comprises a frequency selected from the group consisting of: 30 kHZ to 300 kHz, 300 kHz to 3 MHz, and 3 MHz to 30 MHz.

3. The method of claim 1 , wherein the electromagnetic energy is microwave energy, wherein the electrical conductor operates at an energy selected from the group consisting of: about 30 kw to about 280 kw, from about 40 kw to about 280 kw, from about 50 kw to about 280 kw, from about 60 kw to about 270 kw, from about 70 kw to about 260 kw, from about 80 kw to about 250 kw, from about 90 kw to about 240 kw, from about 100 kw to about 230 kw, from about 110 kw to about 220 kw, from about 120 kw to about 210 kw, from about 130 kw to about 200 kw, from about 140 kw to about 190 kw, from about 150 kw to about 180 kw, and from about 160 kw to about 170 kw.

4. The method of claim 3 , wherein the uniform dairy product loses less than 5% of water during heating.

5. The method of claim 1 , wherein the electromagnetic energy is microwave energy, and the heating of the dairy product is performed exclusively with the use of microwave energy.

6. The method of claim 1 , further comprising adjusting an operating frequency of the electrical conductor through the use of a reactance element.

7. The method of claim 6 , wherein the reactance element is a capacitor.

8. The method of claim 1 , wherein a plane of the conductive ring is offset relative to an axis of the electrical conductor.