Filter for retaining the curd in cheese moulds, suitable for obtaining drainage of the whey, aeration of the curd, good separation from the rind, and easy and rapid washing even with highly acidic solutions.

摘要

At present the moulding of the curd for the production of many types of cheese is achieved using the combination of a cylindrical band, an absorbent cloth and a support and draining bench. This method entails: either the danger of detrimental impressions of the folds of the cloths on the surface of the cheese; or the need for periodic interventions by the cheesemaker to take it out and wring it. For some types of cheese there are micro-perforated plastic moulds, without containment cloths (holes 0.05 mm diam.). This method entails: either excessive heat insulation because of the excessive thickness of the walls; or very poor aeration of the curd because the micro-holes are of insufficient diameter; or difficulty in washing and a tendency for the micro-holes to get blocked. The present invention avoids these disadvantages. Its preferred embodiment consists in the combination of a thin laminar element (1 mm) which is perforated with holes of 0.4-0.3 mm diam. and anti- adhesive with another laminar element having numerous projections which support the micro-perforated element.