AN integrated system for white cheese production based on cheese formation by direct cutting, accelerated syneresis of curd and heat treatment prior to salting

摘要

An integrated system for white cheese production based on cheese formation by direct cutting, accelerated syneresis of the curd and heat treatment prior to salting, the new system for white cheese using metal molds and parallel cutters. The curd is subjected to gradual heating up to 45°C to accelerate syneresis followed by steaming to over pasteurization temperatures syneresis followed by steaming and durations. After cooling, the shrinked curd pieces can be handled and passed to give fresh cheese or furtherly heat treated on pressing plates or in forming molds to improve texture. Finally, the cheese pieces are filled in suitable containers, hot or cold brined as a mean of preservation. The system gives also the option of heating the filled brined pressed cheese in heat stable containers to avoid post process contamination. The new system is distinguished by simplicity, time saving, controllability of hygienic and safety conditions as well as standardization and production of superior quality of white cheese