Parmesan cheese mfr. - adding dry common salt in mixer before mould pressing operation

摘要

Parmesan or similar hard cheese is produced by pressing in a mould and by enrichment with common salt until the desired concn (3%) has been attained. The salt is added dry to the coagulated cheese particles after the whey has been removed. This mixture is pressed in a mould and immediately transferred to the ripening store. The system save the retention of the cheese for 30 days in a brine so that the capital costs for the plant and building (30% of the total) are also saved.