| 摘要 |
<p>Cheese mouldings, esp. those having a large surface area, and which are supported in moulds whilst the whey is draining off, are turned over after the open mould has been covered. Before the first turning operation is carried out, the moulding is lifted in the mould into contact with the mould cover, and during turning they are held in this position. Provides a cheese mould in which the moulding cavity can be reduced according to the shrinkage as the whey drains off. The design may also allow for secure stacking of the moulds one upon the other.</p> |
