| 摘要 |
The invention relates to a method for heating, after cutting the coagulum, a mass of whey (serum) and of curd in the manufacture of cooked cheeses or semi-cooked cheeses. In order to reduce investment costs and energy consumption, a fraction, of the order of 10 to 15%, of the volume of whey is drawn off after cutting the coagulum and before heating, this latter operation being performed, according to the method of the main patent, by means of the remaining fraction of the whey.
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