DE2032921A1 - Maturing cheeses - Google Patents

Abstract

Maturing process is particularly intended for hard rind-less cheeses of the Swiss Emmenthal type; the cheese blocks are shaped or cut to the desired size and, after salting, are covered with a suitable protective film. Blocks are placed one above the other and one beside the other in a container. The cheeses in the upper portion exert pressure on the cheeses below. The containers are turned over after definite intervals during the process so that the pressure is uniform, use being made of a suitable type of fork-lift truck. The results obtd. are very good, both as regards the internal nature and the homogeneity of the blocks. These can be transported to the wholesaler on their palletts and in their protective containers.

Description

Method and apparatus for ripening cheese The invention relates to a method and a device for ripening cheese, in particular for Maturation of block Emmentaler.

In the production of rindless block Emmentaler, the Appropriate size cut or shaped blocks of cheese after the salt pan phase Protected against drying out and mold by a suitable skin (foil). Thereafter the blocks of cheese are placed in custom-made wooden boxes, which during the ripening phase of the rinless cheese act as a mechanical protective coating and prevent deformation prevent the blocks.

In order to prevent the free upper side of the cheese blocks through the the resulting fermentation gases, such as carbon dioxide, become too bloated the blocks in the boxes are weighted with r7weights or the cheese boxes can stacked on top of each other so that the top cheese crate acts as a weight on the one below Box pushes. In the latter case, however, there must be an even pressure to produce, in the case of a long ripening process, the boxes are moved from time to time will.

However, with this method, which is generally used today, it is difficult in terms of shape and character, to produce caring and good cheese. Even is the stacking of the boxes so that the top box on the one below Box exerts even pressure, as well as regular repositioning of the boxes quite cumbersome and associated with a considerable amount of work, the invention the task at hand is to remedy the deficiencies listed above. Is achieved this with the method according to the invention, the main features of which are in patent claim 1 are laid down.

In a particularly advantageous embodiment of the present Invention, the entire batch of the cheese kettle af is once in one and the same The box or staircase is subjected to the maturation process, whereby the blocks are not only stacked on top of each other, but also be layered next to each other and / or one behind the other and in one Gear can be turned.

The invention also relates to a device for performing the inventive method. Such a device is advantageously used Crate or a staircase with precisely defined internal dimensions, whereby at least the clear height when the lid is closed is a multiple of the cheese block thickness amounts to. If two or more stacks of cheese are to be put into the container, go to its clear width is a multiple of a cheese block side, e.g. 30 of the narrow one Side, amount.

In this way it is achieved that the cheese blocks in the common Crate or stairs that overturn in their entirety when the lid is closed (turn) can all be treated at the same time.

Next is the box or stairs, which de cheese blocks for the duration of the ripening process takes up, advantageously designed so that both cover as well as BoHen can be removed. During the ripening process, the box must or stairs are overturned (turned) several times by an even pressure to ensure the cheese blocks. Depending on whether it's -even or odd number such overturning is carried out, either the lid or the bottom comes at the expense to lie up. Can both the bottom and the lid of the box or Remove the stairs, so the cheese blocks can be taken out of the box or stairs immediately regardless of which side, i.e. whether the bottom or the lid, after above points.

Pallets are advantageously used as the bottom and lid of the box or staircase, so that the boxes or stairs can be overturned mechanically with the help of Forklifts can be carried out.

The inventive method offers a number of important advantages, of which the following are cited here.

- The maturation unit and the production unit can be identical.

- Thanks to the even pressure, the protective skin adheres everywhere firmly on the cheese surface, which reduces the risk of contamination.

- The cheese gains in appearance and uniform internal texture, since the overturning (turning) an even pressure and a balancing of the causes the temperature differences in the maturing cellar, --The wine cellar can be used more intensively than before.

The basement treatment can be carried out, e.g. by using forklifts, mechanize.

- The ripening unit also serves as a transport unit, whereby the finished stack of cheese (s) on one and the same Pedestal mature and protected by the maturing container or by separate cladding slats, be transported from the dairy to the wholesaler.

In the following, the invention is referred to by way of example explained in detail on the accompanying drawings.

It shows: FIG. 1 in a spatial representation stacked on a pedestal Ease blocks, FIG. 2 a complete ripening device and FIG. 3 a transport packaging, in which the original base used during maturation is still present.

Example: The entire contents of a large cheese kettle in this one Fall twelve blocks of cheese 1, after the molding, the salt pan treatment and the Covering with a skin (film) on a common base 3 in two side by side lying sticks stacked up, so that six blocks of cheese on top of each other come to rest (Fig. 1). To the pile will. placed the chunky box 5, whose Clear height with the lid closed and the thickness of six blocks of cheese whose width corresponds to the length of the short side of two finished blocks of cheese. The lid and bottom of the box 5 are each held by a load-bearing, removable pallet 2 and 7 formed. The two pallets are completely identical (Fig. 2).

During the ripening process, the box 5 including the Cheese blocks 1 with the help of a reversing forklift with support on cover 2 and base 3 used several times according to the following schedule: In the salt cellar once a week, in Fermentation cellar at the beginning once, and twice as maturity progresses weekly and in the final phase of the hole formation even every day in the storage cellar once a week until the cheese has cooled down and takes its final shape to have.

The results are outwardly yourself and also in terms of inner shame homogeneous block Emmentaler, which are now transported to the wholesaler or the like can, where the original base or cover serves as a transport base and the cheese through the common ripening area 5 or protective plates attached in its place 4 or the like is protected (Fig. 3).

The invention is not limited to the above Embodiment still on a certain box or

Rise type, but rather includes all procedures that are carried out on the Idea fuzz, the mutual position of the cheese blocks in connection with the ripening process not to change, but the desired even pressure on much simpler ones Way by overturning (turning) the entire pile of cheese, with the bottom block at the top and the top block at the bottom.

Claims (8)

PATENT CLAIMS 1. Process for ripening cheese, especially for ripening rindless Block-Emmentaler, in which the shaped or cut block of cheese after the salt pan phase possibly covered with a suitable film, thereby g e k e n n e i c h -n e t that several blocks of cheese (1) on top of one another and optionally in addition also next to each other and / or one behind the other in a common box or staircase (5) Be layered without mills or other tires, with the top cheese on top Press the ones underneath and the boxes or stairs (5) during the ripening process turned over at certain time intervals in order to generate an even pressure will. 2. The method according to claim 1, characterized. that the whole Batch of the cheese cauldron in the same box or staircase (5) during the maturation process is subjected. 3. The method according to claims 1 and / or 2, characterized in that that the boxes or stairs (5) with the cheese to be ripened (1) in the salt cellar for example once a week, then in the fermentation cellar initially once, but in the end three- up to six times a week, and then turned in the storage cellar as required will. 4. Device for performing the method according to one or more of the preceding claims, characterized in that it consists of a box or Staircase (9) is made, the clear height of which is a multiple of the thickness of a block of cheese (1), including the expansion caused by fermentation, and which - overturned (turned) can be, the cover (2) also act as a load-bearing base can. 5. Performing according to claim 4, characterized in that both Lid (2) and bottom (3) are removable. 6. Apparatus according to claim 4 or 5, characterized -that bottom and cover (2, 3) are formed by pallets. 7. Device according to claims 4 to 6, characterized in that that Ble clear width of the box (5) a multiple of the narrow side of a block of cheese amounts to. 8 Apparatus according to claim 4 to 7, characterized in that the The box (5) can be put over the blocks of cheese (1) 0 Read more e