The present invention concerns a method for manufacturing cheese with a final targeted mass value, characterised in that the cheese mass loss is controlled during its ripening, and in that said method comprises the steps of (i) determining, with an appropriate mass sensor, the cheese mass during its ripening in a ripening chamber; and (ii) modifying the relative humidity in the ripening chamber for obtaining the final targeted cheese mass value; a device comprising means for performing a said method; a computer program for controlling a computer to perform said method; and a computer readable medium containing said computer program.

The present invention concerns a method for manufacturing cheese with a final targeted mass value, characterised in that the cheese mass loss is controlled during its ripening, and in that said method comprises the steps of (i) determining, with an appropriate mass sensor, the cheese mass during its ripening in a ripening chamber; and (ii) modifying the relative humidity in the ripening chamber for obtaining the final targeted cheese mass value; a device comprising means for performing a said method; a computer program for controlling a computer to perform said method; and a computer readable medium containing said computer program.

In order to make block-shaped cheeses of a type which, during the ripening phase, exhibits considerable and rapid gas evolution as a result of propionic acid fermentation, in particular cheeses of the Maasdammer type, the said block-shaped cheeses, after having been removed from a brine bath, are packaged in a gas-permeable plastic film and are then subjected to the ripening process. The block-shaped film-packaged cheeses have, in the unripened state, a longitudinal dimension of approximately 490 mm, a width dimension of approximately 240 mm and a height dimension of approximately 95 mm. During the ripening phase, each of the cheeses is accommodated in a box which is closed off by a lid and has the following internal dimensions: length approximately 510 mm, width approximately 250 mm and height approximately 100 mm. The base, the lid and the long side walls of the box are designed to be sufficiently robust and strong for them to be able to withstand the forces resulting from the expansion of the cheeses caused by the evolution of gas.

The invention provides a method for wrapping a binding around cheeses, wherein the cheeses directly after the brine treatment are provided with a permanently supporting binding, which binding is made of a plastic ma­terial, particularly polypropylene, polyester or polyethylene. The bin­ding material may be calendered and/or provided with perforations or may be provided with a printable layer.

The hardening vat comprises an elongated vat (10) for water-­filling up to a predetermined level, with cheese loading means (14, 16, 18) at one end of the vat, and withdrawal means (20, 22) at the opposite end. A flat grid (24) hanging from swinging supports (25-30) is arranged horizontally in the vat, and a pusher device (32-42) is mounted in the vat for pushing the grid longitudinally at first, low speed, and for allowing the grid to fall back to its initial position under the action of gravity, at a second, higher speed.

Procédé pour déposer un produit sur des corps à traiter caractérisé par le fait qu'on disperse dans une quantité de solution (5) la dose de produit de traitement (P) nécessaire à l'obtention de la concentration recherchée; puis, on stocke la quantité (QP) de suspension de produit de traitement (SP) ainsi réalisé dans une enceinte étanche (1); on mélange la suspension (SP au moins au début de la phase de soutirage au course de laquelle on dépose le produit de traitement (P) sur les corps (F) à traiter.

L'invention propose un procédé de fabrication d'un fromage aromatisé, comprenant une étape a) de fabrication du fromage, caractérisé en ce qu'il comprend, après cette étape de fabrication du fromage, les étapes suivantes, dans l'ordre :

b) piquage du fromage avec des aiguilles creuses animées d'un mouvement de va-et-vient par rapport au fromage, ledit mouvement comportant une phase d'entrée desdites aiguilles dans le fromage suivie d'une phase de sortie desdites aiguilles du fromage et, injection d'un liquide aromatisé dans le fromage avec lesdites aiguilles ;

c) saumurage du fromage ; et

d) mise sous vide du fromage.

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.

Method and apparatus for producing packed fresh curd blocks, wherein curd blocks are formed using at least one block former, subsequently packaged and discharged for further handling, wherein a curd block after leaving a block former is placed in a conveying holder, the conveying holder is conveyed via suitable first conveying means to an automatic packaging apparatus, and the curd block is removed from the conveying holder at the automatic packaging apparatus and subsequently packaged.

A method and apparatus for producing cut fresh curd blocks, wherein curd blocks are formed using at least one block former, are subsequently packaged and are discharged for further handling, wherein a curd block after leaving a block former is placed in a conveying holder, the conveying holder is brought to a pressing station, and the curd block in the conveying holder is briefly pressed and subsequently transported further.

Einrichtung zur Überwachung des Reifeprozesses von Käse in einem Reifelager in Form eines Regallagers zum Reifen des Käses (3), mit mehreren an wenigstens einem Regal (1,2) gebildeten Lagerplätzen (4,4') zur Lagerung des Käses (3) während des Reifeprozesses, mit wenigstens eine, mindestens einer Gruppe von Lagerplätzen (4,4') zugeordneten Prüfvorrichtung (8) für die Kontrolle oder Überwachung der Höhe bzw. des Höhenwachstums des an diesen Lagerplätzen (4,4') gelagerten Käses (3).