Semicontinuous prodn. of cheese from milk - via ultra-filtration, fermentation, coagulation and press moulding

摘要

Preparation of cheese is by: (a) subjecting milk to ultra filtration so that a liq. prod. is obtd. contg. at least some of the protein components of the milk; (b) heating the liq. to coagulation temp. and after inoculating it with a suitable ferment allowing it to curdle; (c) transferring a quantity of the curdled liq. into at least one vertically arranged chamber in which the prod. has the opportunity to coagulate in the stationary phase until a coherent mass is produced; (d) pressing the resultant coagulated mass upwards by exerting a uniform pressure on its lower edge, and (e) cutting of sections of the coagulated mass when this projects from the upper edge of the chamber by a pre-determined amt.