| 摘要 |
<p>Pressure is exerted on the curdled milk in the moulds by a hydrostatic and not a mechanical pressure, and simultaneously applied over the whole volume of the paste in the mould and this radial pressure is thus directed from the outside to the inside. Directly the moulds are filled with curdled milk they are convered and placed on drainage plates and immediately immersed in water. The amt. and depth of the water is a function of the size of the cheeses treated and of the pressure to be exerted. The whey flows in regularly and continuously in the water bath, which is constantly renewed. Osmotic changes also take place between the intercellular liquids and even between the cellular liquids of the curds and the water. The paste obtd. has a greater degree of fineness and a lower acidity. drainage is effected in 8-15 hrs., according to the type of cheese.</p> |
