Installation (1) dans le domaine de l'agroalimentaire, notamment pour la fabrication du fromage, comportant :

- un poste de formation (2) d'un caillé à partir de lait et de présure,

- un poste de moulage (3) dans lequel le caillé est disposé dans un moule (4) dont les parois sont perforées,

- un poste de transfert (5),

- un poste de pressage (6) dans lequel sont entreposés les moules de caillé (4),

- un poste d'affinage pendant une période et une température prédéterminées (non représenté),

caractérisée en ce que le poste de moulage (3) est constitué par une structure métallique dans laquelle sont disposés une pluralité de moules (4) dont les parois sont perforées, surmontés de rehausse (9) alimentées à leur partie supérieure du mélange caillésérum, issu du poste de formation (2) de celui-ci, ladite structure étant statique pendant la phase de décantation du caillé, et animée en rotation ensuite, à la manière d'un carrousel.

Ein Salzbadbrett (3) aus einem lebensmittelverträglichen Kunststoff als Auflage für einen Käselaib im Salzbad weist mindestens zwei miteinander zu einem geschlossenen Salzbadbrett verbundene Brettteile (32,33) auf. Diese sind auf ihren nach aussen weisenden Auflageflächen (30) jeweils mit einer Struktur (300) versehen, die durch Tiefziehen oder andere Verfahren hergestellt ist. Die zu dem Salbadbrett verbundenen Brettteile (32,33) umschliessen einen Hohlraum (35), in welchem ein Füllkörper aus hochbelastbaren gehärteten Füllschaum (F) oder Füllmittel angeordnet ist, der den Hohlraum (35) vollständig ausfüllt. Das Salzbadbrett wird verwendet zur Lagerung eines Käserohlings (K) im Salzbad (2) zur Bildung einer Käsekruste.

A board (1) for supporting foodstuffs out of plastic material, comprising a hollow prismatic structure, hermetically sealed, with one tipper level face (2) and one lower level face (3), fit for use, two lateral faces (4, 5) and two heads (6, 7) for the connection, without solution of continuity, betzeen said upper and lower faces (2, 3), and the process for realizing the same, characterized in that it comprises the following phases:

• a continuous extrusion of a tubular prismatic internally hollow structure;
• the cooling of the tubular prismatic structure by plunge into a water solution with emulsifying agent;
• the cutting of the tubular prismatic structure into single boards;
• the welding onto the two terminals of said boards of taps of the same material obtained by injection pressing.

Surface of cheese curd is tightly covered with a sheet of film before ripening to avoid growth of molds and aerobic bacteria on the surface as well as injury of its palatability. The film may be air-impermeable or adapted to pass enzymes and a part of hyphae but not spores and most of bacteria therethrough. If a part of cut ends thereof is tightly covered with film of the former type, molds and aerobic bacteria will grow on the remaining paked surface so as to avoid melting together of cut ends even after the pieces of cheese have been assembled together again and subjected to the ripening or the heating. The film may be fed onto a cheese piece line-up machine provided with a member having configuration corresponding to the configuration in which the initial lump of cheese is to be cut, under an effect of suction from below, to facilitate the cut ends of the respective cheese pieces to be covered with the film.

Film of the latter type is preferably netty, aventurine or fibriform. Outer surface of such film may be sprayed with aerobic bacteria to achieve the ripening cheese. Molds and aerobic bacteria grow on the surface of film but not on the surface of cheese.

The invention provides a method for applying a binding to round cheeses, wherein the cheeses directly after the brine treatment are provided with a permanently supporting binding, which binding is made from cellophane.