| 摘要 |
A mass of whey and cheese curd made in a manner known per se is filled at ambient pressure into a filler mould (2) standing at ambient pressure at least approximately whey-tight in a compression mould (3). With the filler mould (2) still at least approximately whey-tight, at least the majority of the whey above the cheese (5) that has collected is removed. Only then is the filler mould (2) separated from the compression mould (3), with the cheese (5) remaining in the whey-permeable compression mould (3) in which it is compressed. The device comprises a compression mould (3) and an at least approximately whey-tight filler mould (2) that can be inserted into it. This prevents the whey flowing through the cheese (5) and/or the wall filter (310) before compression; the constantly high reproducible cheese quality is attributed to this. <IMAGE>
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