| 摘要 |
<p>1. Method for the preparation of milk used in the production of cheese, wherein the milk is allowed to settle in a vat so that a cream layer forms at the milk surface and the cream is separated from the milk by means of a collecting pan arranged in the vat and connected to a discharge piping, and the upper edge of which is flush with the top surface of the cream layer, by sweeping the cream so as to move it toward the collecting pan while ensuring the vertical relative displacement between collecting pan and cream layer, characterized in that the collecting pan (22) is arranged in the centre of the vat (10) and in that the cream is swept by means of rotary blades (24), shaped so as to move the cream from the periphery to the centre of the vat while keeping the lower edge of the blades approximately on the same level as the upper edge of the pan, the blade rotation speed and the vertical displacement speed being slow enough not to create any agitation in the cream layer likely to cause remixing of cream and milk.</p> |
