Method of preparing a pressed cheese curd having a closed rind
AssigneeTebel Machinefabrieken B.V.
InventorsYpe Y. van der Velde, Jan Zantinge
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Abstract
A method of making a pressed curd having a closed rind by introducing curd in a cheese mould and pressing same with timed pressure variations, with separation of whey. According to the invention the curd in the cheese mould is subjected to a pressing cycle of intermittent pressing operations, whereby pressure is exerted on the curd in a number of periods, alternated by pressureless periods.
Claims2
In a method of making a pressed curd having a closed rind which includes introducing curd into a cheese mold and subjecting said curd to a pressing cycle having a plurality of pressing operations thereby separating whey from curd, the improvement comprising subjecting said curd to stages of increased pressure wherein at least one of said stages has pressure periods of substantially equal duration and equal pressure throughout said pressure periods alternated with pressureless periods of substantially equal duration throughout said pressureless periods and wherein the pressure exerted during each successive stage of said pressing cycle is increased.
Dependencies are inferred from the claim text.