PROCESS AND APPARATUS FOR OBTAINING CHEESE SAID 'MUNSTER GEROME' OF VERY HIGH QUALITY

摘要

P Process and equipment for obtaining, on a semi-industrial scale, cheeses of the "Munster Géromé" type benefiting from the qualities of the so-called "farmer" products, comprising the usual stages of: BR/ - individual collection of milk in the producers, BR/ - transport of this milk to the manufacturing workshop, BR/ - transfer of this milk to a vat, BR/ - transfer and renneting of this milk in mobile basins, BR / - transfer and molding of curd in mold blocks, BR/ - dewatering of said curd, BR/ characterized in that BR/ in order to preserve, in the final product, the organoleptic qualities specific products resulting from the natural environment of each milk delivered by each producer, and related in particular to the corresponding bacterial flora, BR/ - the said milk is collected separately from each producer, at the latest within 12 hours of milking, and kept at 12 deg.C or less until it arrives at the manufacturing facility; BR/ - said transport to said workshop is carried out, for each milk collected, in a separate compartment of a tanker truck suspended on air cushions, said milk being, on arrival at the manufacturing workshop, transferred by simple gravity into a separate basin, of a capacity limited to approximately 100 liters; BR/ - the contents of each of said tanks are transferred to specific rennet basins, raised to 32.degree. C., and renneted with a conventional rennet for a period of time. duration determined by the composition and properties of said content, namely in particular its bacterial flora and acidity; BR/ - and the curd formed in these basins is transferred, after removal by suction through a sieve of a fraction of order of 30% of the serum, in groups or blocks of molds where it undergoes a draining with possible reversals, either cold if it has a satisfactory degree, or at 18-20 deg.C and preferably 16 deg.C d in the opposite case. / P