A METHOD AND A SYSTEM FOR PRODUCING SEMI-HARD CHEESE
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United States of America Patent
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Nov 3, 2016
app pub date -
Jul 3, 2014
filing date -
Jul 3, 2013
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Abstract
A method for controlling weight and moisture content in cheese production comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein the dosing is adapted such that the volume of curd and whey mixture comprises a preset volume of curd particles by taking into account the concentration of curd particles, measuring a volume of curd and whey mixture retained in the mould and/or a volume of whey let through the openings in the mould, and providing information on the volume of mixture of curd and whey mixture retained in the mould and/or the volume of whey let through the openings in the mould for adjusting the concentration of curd particles in the curd and whey mixture.
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