| 摘要 |
Transferring chopped curds from a cylindrical vat to a perforated tubular cheese mould with an inlet smaller than the diameter of the vat uses a truncated conical plastic transfer tube with a perforated wall. The procedure for transferring chopped curds (4) from a cylindrical vat (1) to a perforated tubular cheese mould (6) with an inlet (7) smaller than the diameter of the vat uses a truncated conical plastic transfer tube (9) with a perforated wall (10). The transfer tube has one open end corresponding to the mould inlet and the other slightly smaller than the open end (3) of the vat. The tube, with a cheese mould (6) attached to its smaller end, is pushed slowly into the vat as far as its base (2), at a rate of between 5 and 60 cm/min, so that some of the serum contained in the curds accumulates between the vat and transfer tube and some enters the cheese mould. The assembly comprising the vat, transfer tube and mould is then inverted slowly, taking between 15 sec and 1 min to pass through 180 degrees, to allow the serum to flow out. The curds vat can have a number of compartments for filling several cheese moulds at a time, and each mould can be made up of a number of sections. Prior to transfer the curds is cut into small pieces using spiral and vertical cuts.
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