Method for preparing cheese
OwnerBernard Derodeinventor
Life of this patent
Estimating the term…
Abstract
Soft paste cheese is formed by mixing curd forming additives from burettes with milk flowing in a funnel and directing the resulting curd forming milk mixture into a basin-like receptacle in which a mold block made up of an array of vertically elongated perforated molds of substantially uniform and unobstructed cross section have been placed to fill the receptacle and the molds and, after curds and whey have formed and stratified, removing the whey and lifting the molds as a group onto a draining plate, placing inverted molds of like cross section over the molds and turning the mold assembly to turn the cheese therein for further draining and removing the cheese from the molds.
Claims27
A method of preparing soft cheese comprising the steps of:
- placing a curd forming milk mixture into a plurality of closely spaced vertically elongated molds of substantially uniform and unobstructed internal cross section and maintained in mutual fluid communication via perforations in at least their lower region;
- maintaining the mixture in each mold at a temperature sufficient to cause curd and whey to form within said molds while preventing flow into or out of said mold;
- allowing curd and whey which is formed in each mold to stratify therein;
- removing the whey from said molds and allowing the curd which is formed in each mold to settle in the perforated lower region thereof without becoming broken to form uniform cheeses in said molds;
- draining the cheeses in said molds by allowing liquid to flow through said perforations;
- and
- removing the cheeses from said molds.
Dependencies are inferred from the claim text.