DK151241B

DK151241B - PROCEDURE AND APPARATUS FOR TREATING THE SURFACES ON PIECES CUT BY A PRESSED CHEESE BLOCK

Info

Publication number: DK151241B
Application number: DK389882A
Authority: DK
Inventors: Lauri Kostiainen; Heikki Kauppi
Original assignee: Mkt Tehtaat Oy
Priority date: 1981-01-05
Filing date: 1982-09-01
Publication date: 1987-11-16
Also published as: WO1982002318A1; DK389882A; FR2497438A1; DK151241C; NL8120492A; FI810013L; FI62200C; FI62200B

Description

i 151241 5 Denne opfindelse vedrører en fremgangsmåde til behandling af overflader på af en osteblok skårne stykker, hvis snitflader under anlæg mod opvarmede presseflader forsegles, således at revner og porer i snitfladerne lukkes således, at stykkerne uden risiko 10 for saltmætning kan føres til behandling i saltningstrinnet.This invention relates to a method of treating surfaces of pieces cut by a cheese block whose cut surfaces are sealed during abutment against heated pressing surfaces, such that cracks and pores in the cut surfaces are sealed so that the pieces can be applied without treatment to salt saturation. salting step.

Især ved fremstilling af Edam ost bruges en fremgangsmåde, hvorved ostemassepartiklerne ved én proces 15 presses, så de bliver til store blokke, som skæres i mindre stykker før det efterfølgende saltningstrin. I de ved opskæringen på ostestykkerne dannede snitflader findes små revner og porer, som skal lukkes eller forsegles, før stykkerne nedsænkes i saltlage, for at 20 undgå den såkaldte saltmætning. Dette opnås ved at behandle stykkernes overflader med varme og tryk, således at mælkefedtet smelter, og overfladerne gøres glatte og porefri. En sådan tæt tillukket overflade forhindrer, at saltlagen trænger ind i ostemassens 25 indre, hvilket ville forårsage saltmætning.In particular, in the preparation of Edam cheese, a process is used whereby the curd particles are pressed in one process 15 to make large blocks which are cut into smaller pieces before the subsequent salting step. In the cut surfaces formed by cutting the cheese pieces, there are small cracks and pores that must be closed or sealed before the pieces are immersed in brine to avoid the so-called salt saturation. This is achieved by treating the pieces' surfaces with heat and pressure so that the milk fat melts and the surfaces are smoothed and pore-free. Such a tightly closed surface prevents the brine from entering the interior of the curd 25, which would cause salt saturation.

Edam ost har tidligere også været fremstillet ved hjælp af en fremgangsmåde, ifølge hvilken ostemassepartiklerne til at begynde med forpresses til en stor 30 blok, som derefter skæres i små stykker, hvis endelige presning finder sted i separate forme. Overfladerne på de således pressede stykker er fri for porer, men ulempen ved fremgangsmåden er det store antal forme, der kræves, og fremgangsmådens arbejdsintensi- :151241 2 tet. Derfor er udviklingen gået i retning af den førstnævnte éngangs-pressemetode, som kræver et særligt behandlingstrin til lukning af stykkernes snitflader.Edam cheese has previously also been prepared by a process according to which the curd particles are initially compressed into a large block, which is then cut into small pieces whose final pressing takes place in separate molds. The surfaces of the pieces thus pressed are free of pores, but the disadvantage of the method is the large number of molds required and the working intensity of the method. Therefore, the development has gone in the direction of the former one-off pressing method, which requires a special treatment step to close the cut surfaces of the pieces.

55

Nu om dage gennemføres behandlingen af ostestykkernes snitflader ved, at fire presseelementer føres ind mod siderne på ostestykkerne, som ligger på et transportbånd. Eftersom et apparat af denne type kun kan pres- 10 se et stykke ost ad gangen, og eftersom transportbåndet ikke bevæges under presningstrinnet, er behandlingen af stykkerne på denne måde både langsom og ineffektiv.Nowadays, the treatment of the cut surfaces of the cheese pieces is carried out by inserting four pressing elements against the sides of the cheese pieces, which lie on a conveyor belt. Since an apparatus of this type can only press one piece of cheese at a time, and since the conveyor belt does not move during the pressing step, the processing of the pieces in this way is both slow and ineffective.

15 Formålet med denne opfindelse er at eliminere den nævnte ulempe og tilvejebringe en fremgangsmåde, hvorved behandlingen af ostestykkernes snitflader kan gennemføres mere rationelt end tidligere.The object of this invention is to eliminate said disadvantage and to provide a method whereby the treatment of the cut surfaces of the cheese pieces can be carried out more rationally than before.

20 Fremgangsmåden ifølge opfindelsen er ejendommelig ved, at snitfladernes behandling med opvarmede presseflader udføres ved hjælp af et apparat med flere i en lukket kredsløbsbane førte kamre, der er indrettet, således at indfyldningen af et ostestykke i et 25 kammer, lukningen af dette, presningen af snitfladerne mod de opvarmede kammervægge og udtagningen af o-stestykket kan udføres under kammerets kontinuerHige bevægelse i kredsløbsbanen.The method according to the invention is characterized in that the treatment of the cut surfaces with heated pressing surfaces is carried out by means of an apparatus with several chambers arranged in a closed circuit, so that the filling of a cheese piece in a chamber, the closure thereof, the pressing of the cut surfaces towards the heated chamber walls and the removal of the o-piece can be performed during the continuous movement of the chamber in the orbit.

30 Fordelen ved fremgangsmåden ifølge opfindelsen er, at opvarmnings- og pressebehandlingen kan udføres på adskillige stykker ost samtidigt. Behandlingen kan i-følge opfindelsen udføres i kamre med presseelementer i form af frem- og tilbagegående stempler, således at 151241 3 alle overflader på hvert stykke ost kan behandles ved benyttelse af kun et pressende element, som udøver tryk på ostestykket fra dettes ene side. Dette medfører en betydelig forenkling af pressetrinnets mekani-5 ske opbygning sammenlignet med hidtil kendte løsninger på problemet, hvor hver af ostestykkernes snitflader, som skulle behandles, krævede et separat, bevægeligt presseelement.The advantage of the method according to the invention is that the heating and pressing treatment can be carried out on several pieces of cheese simultaneously. According to the invention, the treatment can be carried out in chambers with pressing elements in the form of reciprocating pistons, so that all surfaces of each piece of cheese can be treated using only a pressing element which exerts pressure on the cheese piece from one side thereof. This results in a considerable simplification of the mechanical structure of the pressing stage compared to previously known solutions to the problem, where each of the cut pieces of the cheese to be treated required a separate movable pressing element.

10 Opfindelsen vedrører også et apparat til brug ved ud øvelse af den beskrevne fremgangsmåde. Apparatet er ejendommeligt ved at omfatte flere kamre, der kan føres i en lukket kredløbsbane, og som har opvarmelige sidevægge, der kan fungere som snitfladeforseglende 15 presseflader, samt stempler, der er indrettet til at følge kamrene i disses bevægelse i kredsløbsbanen, og hvis trykflade passer således ned i kamrene, at stykkernes snitflader hermed kan presses mod de opvarmelige sidevægge.The invention also relates to an apparatus for use in practicing the described method. The apparatus is characterized by comprising a plurality of chambers which can be guided in a closed orbit and having heatable side walls which can act as sectional sealing presses, as well as pistons adapted to follow the chambers in their movement in the orbit and whose thrust surface thus fits into the chambers so that the cut surfaces of the pieces can thereby be pressed against the heated side walls.

2020

En fordelagtig udførelsesform for apparatet ifølge opfindelsen er ejendommelig ved, at kamrene i hovedsagen er anbragt i samme vandrette plan og der i hovedsagen kan føres i en og samme, lukkede cirkelbane, 25 og at der til hvert kammer hører et stempel, der i en overliggende cirkelbane bevæges synkront med det tilhørende kammer. Denne udførelsedform er fordelagtig, fordi der opnås lukning af revner og porer i ostestykkernes flader med en enkelt retliniet pressebevæ-30 gelse af stemplet, og pressetiden kan reguleres ved at regulere den hastighed, hvormed karruselkonstruktionen roterer. Såfremt hvert kammer som angivet i krav 4 er forsynet med en drejelig bund, kan ostestykket fjernes fra kammeret ved hjælp af en skubbe- 4 Ιδΐ241 bevægelse frembragt af stemplet, når kammerets bund er blevet åbnet.An advantageous embodiment of the apparatus according to the invention is characterized in that the chambers are substantially arranged in the same horizontal plane and can generally be guided in one and the same closed circular path, and that each chamber has a piston which is in an overlying circular path is moved synchronously with the associated chamber. This embodiment is advantageous because closure of cracks and pores is achieved in the faces of the cheese pieces with a single rectilinear pressing movement of the piston and the pressing time can be controlled by regulating the speed at which the carousel structure rotates. If each chamber as claimed in claim 4 is provided with a rotatable bottom, the cheese piece may be removed from the chamber by a pushing 4 Ιδΐ241 movement produced by the plunger once the bottom of the chamber has been opened.

En anden udførelsesform for apparatet ifølge opfin-5 delsen er ejendommelig ved, at kamrene har en fast bund og er således indbyrdes forbundne, at de danner en kæde, som kan bevæges i et lodret plan, og at bunden kan føres således, at kamrene under en del af baneforløbet efter pressetrinnet vendes med bunden op-10 ad. Formålet med at vende bunden i vejret på kamrene er at lette fjernelsen af ostestykkerne fra kamrene.Another embodiment of the apparatus according to the invention is characterized in that the chambers have a fixed bottom and are so interconnected that they form a chain which can be moved in a vertical plane and that the bottom can be guided so that the chambers underneath part of the runway after the pressing step is turned upside down. The purpose of flipping the bottom of the chambers is to facilitate the removal of the pieces of cheese from the chambers.

Såfremt kamrenes bunde som angivet i krav 9 forsynes med huller, kan der benyttes trykluft til hjælp til at løsne ostestykket fra kammerets vægge.If holes of the chambers as claimed in claim 9 are provided with holes, compressed air can be used to help loosen the cheese piece from the walls of the chamber.

1515

Opfindelsen er forklaret mere detaljeret i det følgende ved hjælp af eksempler på udførelsesformer for apparatet ifølge opfindelsen med henvisning til den ledsagende tegning, hvori: 20The invention is explained in more detail below by way of examples of embodiments of the apparatus according to the invention with reference to the accompanying drawing, in which:

Fig. 1 viser en udførelsesform for et apparat i-følge opfindelsen til behandling af ostestykkernes snitflader, i sideprojektion og delvis i snit, 25FIG. 1 shows an embodiment of an apparatus according to the invention for treating the cut surfaces of the cheese pieces, in side projection and partly in section, 25

Fig. 2 viser apparatet ifølge figur 1 i projektion fra oven,FIG. 2 is a plan view of the apparatus of FIG. 1,

Fig: 3 viser'et kammer, som er en til apparatet 30 ifølge figur 1 hørende del, ogFig. 3 shows the chamber which is a part of the apparatus 30 according to Fig. 1, and

Fig. 4 viser en anden udførelsesform for apparatet ifølge opfindelsen, i sideprojektion og delvis i snit.FIG. 4 shows another embodiment of the apparatus according to the invention, in side projection and partly in section.

5 1*5 mr5 1 * 5 mr

Der henvises nu til figurerne 1 og 2, som viser et apparat, som i forbindelse med fremstilling af Edam ost udfører behandlingen af snitfladerne på de styk-5 ker, som er skåret af en presset osteblok, før disse stykker transporteres til saltningstrinnet. Formålet med behandlingen er at lukke (forsegle) de revner og porer, som findes i snitfladerne, ved hjælp af varme og tryk, således at overfladerne bliver glatte og 10 jævne. Ved hjælp af behandlingen modvirkes det såkaldte saltmætningsfænomen, som ville opstå, når den saltlage, der benyttes i saltningstrinnet, trænger ind i ostemassens indre gennem revner og porer.Referring now to Figures 1 and 2, there is shown an apparatus which, in the preparation of Edam cheese, performs the processing of the cut surfaces on the pieces cut by a pressed cheese block before transporting these pieces to the salting step. The purpose of the treatment is to close (seal) the cracks and pores found in the cut surfaces by means of heat and pressure, so that the surfaces become smooth and even. The treatment is counteracted by the so-called salt saturation phenomenon that would occur when the brine used in the salting step penetrates into the interior of the curd through cracks and pores.

15 En væsentlig del af det apparat, som er afbildet i figurerne 1 og 2, består af de overfladelukkende kamre 1, der er anbragte i cirkulær orden på apparatets omkreds. Kamrenes 1 lodrette sidevægge 2 støder op til en varmtvandskappe' 3, der er udformet som et cir- 20 kulært bad, der omslutter alle kamrene 1. Hvert kammer 1 er åbent i toppen og forsynet med en vippelig bund 4, der er hængslet til kammerets side. Oven over kamrene 1 og den cirkelformede varmtvandskappe 3, som omslutter dem, er der anbragt et sæt trykstempler 5, 25 der er monteret i en cirkel, som passer til kamrene.A substantial portion of the apparatus depicted in Figures 1 and 2 consists of the surface-closing chambers 1 arranged in circular order on the circumference of the apparatus. The vertical side walls 2 of the chambers 1 are adjacent to a hot water jacket '3, which is formed as a circular bath enclosing all the chambers 1. Each chamber 1 is open at the top and provided with a tiltable bottom 4 hinged to the chamber. page. Above the chambers 1 and the circular hot water jacket 3 which surrounds them, a set of pressure pistons 5, 25 are mounted which are mounted in a circle which fits the chambers.

Hvert kammers åbne top kan så lukkes ved hjælp af stemplet oven over kammeret. Kamrene 1, varmtvands-kappen 3 og stemplerne er sammenbyggede i en mekanisk enhed, som kan drejes omkring sin lodrette akse 6, 30 Som vist i figur 1 omfatter apparatet yderligere et stationært stativ 7, kanaler 8 og 9 til cirkulation af varmt vand i kappen 3 og en passage 10 til den trykluft, som driver stemplerne 5.The open top of each chamber can then be closed by means of the plunger above the chamber. The chambers 1, the hot water jacket 3 and the pistons are assembled in a mechanical unit which can be rotated about its vertical axis 6, 30 As shown in Figure 1, the apparatus further comprises a stationary stand 7, channels 8 and 9 for circulating hot water in the jacket. 3 and a passage 10 for the compressed air which drives the pistons 5.

151241 6151241 6

Kamrenes 1 konstruktion ses mere detaljeret i figur 3, som viser et kammer i lodret snit. Figuren viser det trin, hvor ostestykket 11 er blevet ført ind i kammeret og ved hjælp af stemplet er blevet presset 5 mod kammerets sidevægge 2 og bund 4. Overfladerne på det stykke ost 11, som støder op til kammerets sidevægge 2, er almindeligvis de snitflader, hvis revner og porer ønskes lukket. Man vil således forstå, at disse flader påvirkes både af en tryk- og en opvarm-10 ningsbehandling, som frembringes af varmtvandskappen 3, der omslutter sidevæggene. Kammerets sidevægge 2 er tildannet af perforeret plade, på hvis bagside der er anbragt passager 12 til at bortlede eventuel valle, som udskilles af osten. Kammerets bund 4 og 15 stemplets 5 underside er dækket af lignende perforerede plader 13 og 14, men der er ikke i forbindelse med disse anbragt nogen vallebortledningspassager, som tidligere beskrevet ved sidevæggene 2.The construction of chambers 1 is seen in more detail in Figure 3, which shows a chamber in vertical section. The figure shows the step in which the cheese piece 11 has been inserted into the chamber and by means of the plunger 5 has been pressed against the side walls 2 and bottom of the chamber 4. The surfaces of the piece of cheese 11 adjacent to the side walls 2 of the chamber are generally the cut faces. , if cracks and pores are desired to be closed. Thus, it will be appreciated that these surfaces are affected by both a pressure and a heating treatment produced by the hot water sheath 3 enclosing the side walls. The side walls 2 of the chamber are formed by a perforated plate, on the back of which is provided passageways 12 to divert any whey which is secreted by the cheese. The underside of the chamber 4 and 15 of the piston 5 is covered by similar perforated plates 13 and 14, but no whey conduit passages have been arranged, as previously described by the side walls 2.

20 De ostestykker 11, som er skåret af en osteblok, og som skal behandles, føres til det overfladebehandlende apparat ifølge opfindelsen ved hjælp af et transportbånd 15, og de behandlede ostestykker, som fjernes fra apparatet, transporteres væk på et transport-25 bånd 16. Disse transportbånd kan ses på figur 1 og 2.The pieces of cheese 11 which are cut by a block of cheese and which are to be treated are fed to the surface treatment apparatus according to the invention by means of a conveyor belt 15 and the treated cheese pieces which are removed from the apparatus are carried away on a conveyor belt 16 These conveyors can be seen in Figures 1 and 2.

Det stykke ost 11, som skal behandles, føres fra transportbånd 15 ind i kammeret 1 i en given fyldningsposition eller fyldningsstation. I figur 2 er kammeret betegnet 1'. Ilægningstransporten kan udfø-30 res manuelt eller mekanisk ved hjælp af midler, som ikke er vist på tegningen. I det viste apparat er kamrenes 1 bevægelse standset i denne fase, og stemplet 5, som hører til kammeret 1' i fyldningspositionen, er trukket tilbage i sin topstilling som vist i 151241 7 figur 1. Efter at ostestykket er blevet ført ind i kammeret 1', bevæges stemplet 5 ned og presser derved stykket mod kammerets vægge som vist i figur 3. Samtidigt bevæger kamrene og stemplerne sig med uret, 5 således at det næste kammer 1 kommer frem til fyldningsstationen. Fjernelsen af ostestykket efter endt behandling sker ved at åbne kammerets bund 4 og derefter at skubbe stykket ned og ud af kammeret med stemplet, således at stykket falder ned på transport-10 båndet 16 nedenunder. Dernæst bevæger stemplet sig op i sin topstilling, og kammerets bund lukkes. I den situation, som er afbildet i figurerne 1 og 2, sker fjernelsen af ostestykket fra kammeret i samme position, som den hvori kammeret fyldes med et nyt stykke 15 ost, hvorved hvert stykke ost, som bliver behandlet, vil være undet tryk fra stemplet i den tid, der kræves til kammerets fulde kredsløbsbevægelse. På den anden side er det også muligt at tilvejebringe en specifik tømningsstation på apparatets omkreds, hvor-20 ved stykkerne under behandling ville blive fjernet fra kamrene, før disse vender tilbage til fyldningsstationen.The piece of cheese 11 to be processed is fed from conveyor belt 15 into chamber 1 at a given filling position or filling station. In Figure 2, the chamber is designated 1 '. The loading transport can be performed manually or mechanically by means not shown in the drawing. In the apparatus shown, the movement of the chambers 1 is stopped during this phase and the piston 5, which belongs to the chamber 1 'in the filling position, is withdrawn in its top position as shown in figure 1. After the cheese piece has been inserted into the chamber 1 ', the piston 5 is moved down, thereby pressing the piece against the walls of the chamber as shown in Figure 3. At the same time, the chambers and pistons move clockwise 5 so that the next chamber 1 arrives at the filling station. The removal of the cheese piece after finishing is done by opening the bottom 4 of the chamber and then pushing the piece down and out of the chamber with the plunger, so that the piece falls on the conveyor belt 16 below. Next, the piston moves up to its top position and the chamber bottom closes. In the situation depicted in Figures 1 and 2, the removal of the cheese piece from the chamber takes place in the same position as that in which the chamber is filled with a new piece of 15 cheese, whereby each piece of cheese being processed will be free of pressure from the plunger during the time required for the full circulation of the chamber. On the other hand, it is also possible to provide a specific emptying station on the perimeter of the apparatus, whereby the pieces during treatment would be removed from the chambers before returning to the filling station.

I den udførelsesform for apparatet ifølge opfindel-25 sen, som er vist i figur 4, er de overfladelukkende kamre udformet som trug 1, der er åbne foroven, og de er koblet sammen, så de danner en endeløs kæde.In the embodiment of the apparatus according to the invention shown in Figure 4, the surface-closing chambers are formed as troughs 1 which are open at the top and are interconnected to form an endless chain.

Denne kæde, bevæger sig i et lodret plan således, at bunden vendes i vejret på kamrene efter pressetrinnet 30 og vendes den rigtige vej efter tømningstrinnet. De stykker ost 11, som- skal behandles, føres via et transportbånd 15 til apparatets fyldningsstation, hvor de føres ind i kamrene 1. Kamrene 1 føres derefter ned i et varmtvandsbassin 17, hvorover der er 151241 8 monteret et antal pressestempler S. I den på tegningen viste udførelsesform er disse stempler stationære, og kædens bevægelse foregår i ryk, således at kamrene 1 bevæger sig trinvis fra det ene stempels 5 stilling til en stilling, der passer til det næste stempel. Således bliver hvert kammer på hver stempelstation udsat for en kort trykpåvirkning. Til fjernelse af de behandlede ostestykker er der i bunden af hvert kammer udformet huller, igennem hvilke der le-10 - des en trykluftstråle fra rørledningen 18. Trykluften løsner stykket fra kammerets vægge, hvorefter det falder ned på transportbånd 16 under tømningsstationen. Derefter vender de tomme kamre tilbage til fyldningsstationen .This chain moves in a vertical plane so that the bottom is turned upwards on the chambers after the pressing step 30 and turned the right way after the emptying step. The pieces of cheese 11 to be processed are conveyed via a conveyor belt 15 to the filling station of the apparatus where they are introduced into the chambers 1. The chambers 1 are then passed into a hot water pool 17, over which a plurality of press pistons S. In the embodiment shown in the drawing, these pistons are stationary and the movement of the chain takes place in a jerk so that the chambers 1 move incrementally from the position of one piston 5 to a position corresponding to the next piston. Thus, each chamber at each piston station is subjected to a short pressure effect. To remove the processed cheese pieces, holes are formed at the bottom of each chamber through which a compressed air jet is discharged from the conduit 18. The compressed air releases the piece from the chamber walls and then descends on conveyor belt 16 below the emptying station. Then the empty chambers return to the filling station.

1515

Det er muligt at konstruere apparatet på en sådan måde, at kamrene 1 er i kontinuerlig bevægelse. Denne modifikation -kan for eksempel forholdsvis enkelt udføres på udformningseksemplet ifølge figurerne 1-3, 20 hvor kamrene 1 bevæger sig i en vandret cirkelbane.It is possible to construct the apparatus in such a way that the chambers 1 are in continuous motion. This modification - for example, can be performed relatively simply on the design example according to Figures 1-3, 20 where the chambers 1 move in a horizontal circular path.

Opvarmningen af kamrenes 1 vægge skal ikke nødvendigvis ske ved hjælp af varmt vand, men kan også tilvejebringes med damp, bestråling eller elektrisk modstandsopvarmning.The heating of the walls of the chambers 1 does not necessarily have to be by hot water, but can also be provided by steam, radiation or electrical resistance heating.

Claims

151241

A method of treating surfaces of pieces cut (11) by a cheese block, the sections of which are sealed under abutment against heated pressing surfaces (2), so that cracks and pores in the sections are closed so that the pieces can be treated without the risk of salt saturation. in the salting step, characterized in that the treatment of the cut surfaces with heated pressing surfaces is carried out by means of an apparatus with several chambers (1) guided in a closed circuit path, arranged so that the filling 15 of a cheese piece in a chamber, the closure thereof, the pressing of the cut surfaces towards the heated chamber walls and the removal of the cheese piece can be performed during the continuous movement of the chamber (1) in the orbit. 20

Apparatus for carrying out the method according to claim 1, characterized by comprising a plurality of chambers (1) operable in a closed circuit path and having heatable side walls (2) capable of acting as the interface sealing press surfaces, as well as pistons. (5) adapted to follow the chambers in their movement in the orbit, and whose pressure surface fits into the chambers so that the cut surfaces of the pieces can thereby be pressed against the heating side walls 30 (2). Apparatus according to claim 2, characterized in that the chambers (1) are substantially arranged in the same horizontal plane and can in principle be led in one and the same closed circular path, and that each piston has a piston (5). moving in an overlying circular path synchronously with the associated chamber (1). 5

Apparatus according to claim 3, characterized in that each chamber (1) has a rotatable base (4) such that the cheese piece (11) can be removed from the chamber (1) by a pushing movement with the piston 10 (5) when the chamber bottom has been opened.

Apparatus according to claim 3 or 4, characterized by comprising a hot water jacket (3) which encloses the chambers (1). 15

Apparatus according to any one of claims 2 to 5, characterized in that the side wall surfaces (2) of the chambers (1) are formed by perforated plates, behind which are passages (12), through which any whey extruded from the cheese can be removed.

Apparatus according to claim 2, characterized in that the chambers (1) have a fixed bottom and are interconnected so as to form a chain which can be moved in a vertical plane and that the bottom can be arranged so that the chambers ( 1) during part of the runway after the pressing step, the bottom is turned upwards.

Apparatus according to claim 7, characterized in that the movement path of the chambers in the direction of movement after the filling point in a substantially horizontal path section passes a hot water pool (17) and pistons (5) can be pressed above this path section to press pieces of cheese into the the chambers which are moved through the hot water basin (17).

Apparatus according to claim 7 or 8, characterized in that each of the chambers (1) at the bottom has one or more holes which allow the cheese piece (11) to be removed from the chamber (1) by means of compressed air.