| 摘要 |
<p>In the mfr. of cheese partic. soft paste cheese as in parent patent, milk was clotted in a trough lined with a removable impermeable sheet e.g. of plastic film, and drain channels to evacuate the whey. In this addn., individual moulds are positioned on the base of the trough and the impermeable sheet is initially stretched across the surface provided by the top openings of the moulds. Pref. interposed between the sheet and the moulds, an integral structure comprises a set of downwardly convergent funnels, one coaxially above and pref. just entering the top of each mould. The lined volume of trough above the moulds should contain a quantity of milk sufficient to form cheeses in all the moulds. Removal of the film permits cords to sink gently into the mould cavities, counter-balanced by partial flotation as the curds displace whey which has run freely into the cavities. Clotting and moulding take place in the trough without the curds having to be transferred or handled in any way. Homogeneous cheeses of consistently high quality are obtained without loss of fines or fats.</p> |
