GB1413942A - Process and device for the preparation of soft bodied cheeses - Google Patents

Abstract

1413942 Cheese moulds FROMAGERIE DE CHAMPAGNE 8 Jan 1974 [9 Jan 1973] 00800/74 Heading A2B Cheese curd for soft bodied cheese is moulded in the space formed between an outer mould 10 and an inner mould 5, draining taking place through respective holes 11, 6 both centrifugally and centripetally. The drained curd is removed from the mould, salted, innocculated with an appropriate mould, e.g. Penicillium Candidium or Bacterium linens, ripened at 12 to 13‹C at a relative humidity.of 92 to 96%, and packaged and stored at 4 to 8‹C. The moulding device used which consists of a battery of moulds further comprises a support plate 1 with a rim 2, holes 3 and reinforcing channels 4, a plastics separator 7 with perforations 9, and a rigid separator (not shown) which closes the tops of the outer moulds when the. device is inverted during draining. The inner and outer moulds are of any symmetrial polygonal or curved section, and share the same axis of symmetry, the ratio between the internal and external surfaces (including the two separators) in contact with the curd being 15 to 100%. The support plate 1 and separator 7 each have holes corresponding to the inner moulds. Draining may take place for 24 hours, the cheeses being turned through 180‹ 2 or 3 times, and salting may be by immersion in brine for 30 to 40 minutes. The milk may be innoculated with 4000000 spores/litre of Penicillium Candidium prior to curd formation, and the salted cheese may be sprayed with 6000000 spores/litre prior to ripening. The conventional ripening time of 3 to 4 weeks may be reduced by 5 to 10 days. The ripe cheese may have a skin 0.5 to 1.5 mm thick or may be of the washed rind type.