| 摘要 |
<p>Rennet, enzyme and milk are filled into small containers, followed by a mould which is up-ended onto the container and the whole then reversed and the containers drawn slowly up and clear to allow the cheese to form in the mould and the curd liquor to escape outward. Dripping and ripening ensue as usual. The containers are grouped on a plate and the mould set placed over them on this, with a screen plate fitted over the moulds for the up-ending process after coagulation. The milk coagulates in a slow sector, and the moulds are rounded off inside with slits top and bottom for the curd liquor and a cavity is left between mould and container to promote water removal. If the moulds have sharp edges which also serve as curd water drains then no slits are needed. The breaking effect of this slow container removal on the curds resembles that of traditional hand scooping and is achieved without additional labour.</p> |
