| 摘要 |
<p>Curds are poured into a number of shallow perforated pockets arranged in a set pattern in a horizontal plate. The curds in the pockets are left to drain. A second horizontal plate with a similar pattern of holes to that of the first plate has a coned, perforated tube extending down from each hole to fit into the top of one of the pockets. All pockets are now upwardly extended to form coned moulds which are topped up with curds. A third plate has similar underside coned tubes which further extend the moulds to allow curds to be added to a level well above the top of the second plate. After drainage, the third plate and its tubes are removed and the curds above the second plate doctored off. The second plate is removed so that each of its perforated mould tubes is left full of curds which also project from each end of the tube where it had engaged the first and second plates. The cheese is demoulded from the tube. The mould assembly and moulding process are used to mfr. cheeses, partic. goats milk cheese such as Saint Maure. The process can be automated to obtain the highest possible output compatible with required quality. Cheeses are produced of equal length and equal density.</p> |
