| 摘要 |
<p>After the cheese has been poured into moulds, whey is allowed to drain off until the cheese attains the desired moisture content, at which stage the moulds are close wrapped to block all drainage outlets. The wrapping material is pref. a plastic film such as polythene or PVC and is applied by shrink-wrapping or stretch-wrapping. Alternatively, each mould is vacuum-packed and heat-sealed in plastic film. Small retail packs of cheese can be wrapped. The prod. has long shelf life without loss of moisture content from optimal level. The pack can be stored in chilled and entilated conditions without deterioration. It can be transported, displayed and purchased without leakage of whey.</p> |
