Pressing cheese in cloth in mould - removing press member and replacing it and rotating mould at angle before dropping cheese from mould

摘要

The process for producing a cheese comprises pressing curd in a mould using cheese cloth or netting whilst discharging the resulting whey (via perforations in the mould) followed by dropping the pressed cheese from the mould and removing the cloth. The cheese is pressed via a separate follower member which is removed after pressing and then replaced, pref. under its own weight, so that it holds the cloth against the inner mould wall. The mould is now placed with the normal to its axis at an angle (alpha of 50-85 deg. pref. 70-80 deg.) to the horizontal and rotated (pref. a number of revolutions in 170 deg. steps) after which the member is removed and the mould turned to discharge the cheese.