Cheese manufacturing procedure includes removing part of liquid phase from curds by evaporating in a vacuum at below 30 degrees C

摘要

A novel cheese manufacturing procedure, involved removing part of the liquid phase from curds. The procedure consists of a stage in which the milk is coagulated to produce curds and a liquid phase which is then at least partially separated from the curds, and includes a stage in which at least part of the liquid phase is removed by evaporation in a vacuum at a temperature below 30 deg C, and preferably at 10 deg C and a pressure under 40 mb and preferably below 20 mb. The vacuum evaporation phase can be applied to the curds containing the liquid phase or to just a fraction of the liquid separated from the curds, and is carried out in a container connected to a vacuum source near a source of heat. The partially evaporated liquid fraction with a reinforced flavor is returned to the curds.