method and device for the manufacture of high quality cheese on halbindustrieller base

摘要

Prodn. of "farmhouse" cheese on a semi-industrial scale is effected by collecting milk from producers, transporting the milk to the cheesemaking unit and transferring the milk to a tank. The milk is then treated with rennet in mobile basins, cut, separated and the curd is moulded into individual moulds or in moulds grouped in blocks. Finally the curd is drained. The process is characterised in that: (a) the milk is collected separately from each producer within 12 hr of milking and is kept at 4-16 degrees C at least until it arrives at the cheesemaking unit. (b) Each batch of milk is transported in a separate compartments in a tanker with a pneumatic suspension system. (c) The milk is transferred under gravity into individual basins equipped with covers (pref. of wood) designed to maintain the optimum temp. for the development of bacterial flora. The milk is treated with a classical rennet for a time determined by the compsn. and properties of the milk, esp. its bacterial flora and acidity. (d) After removing ca. 30% of the whey by suction through a sieve, the curd formed in the basins is transferred to the moulds, where it is drained at a temp. below 18 degrees C if it has a suitable acidity, or otherwise at 18-24 degrees C.