| 摘要 |
<p>A method for pressing cheese comprising the continuous and direct measurement of the density of the curds during the filling process, preferably by using the difference in density between the milled curds and whey in the two-component mixture. By measuring the density of the curds, preferably continuously and directly, before they are transferred to moulds, one attains the situation wherein it is possible to carry out the process in one single pressing stage since preliminary pressing is avoided.</p> |
