| 摘要 |
<p>Raw milk is collected in a reservoir; fermentation cultures are added and the milk taken by a pump, through a heat exchanger to bring its temp. to 36-38 degrees C., to the high press. pump which forces the milk through the ultrafiltration column. The filtrate, consisting of lactose and water, is evacuated by a pipe while the concentrate is taken by a pipe to another ultrafilter. The final concentrate goes to the maturing tank from which it is extracted by a pump to pass through a heat exchanger to the mixer, on its way cream and rennet are introduced. The mixt, is still fluid so that it can be introduced into the moulding tubes, which are closed by the cutting blade. The mass coagulates and solidifies; when the outlet is opened, the cheese slides downwards and can be cut as required. Ultrafiltration gives a starting liq. of uniform compsn. The continuous coagulation in the tubes allows portions of cheese to be obtd. immediately and the need for small moulds is eliminated.</p> |
