WO1983002875A1

WO1983002875A1 - A cheese mould

Info

Publication number: WO1983002875A1
Application number: PCT/DK1983/000019
Authority: WO
Inventors: Danmark A.M.B.A. Mejeriselskabet
Original assignee: Individual
Current assignee: Individual
Priority date: 1982-02-22
Filing date: 1983-02-22
Publication date: 1983-09-01
Anticipated expiration: 1984-08-22
Also published as: DK156684B; DK75682A; NO833712L; NO154651B; NO154651C; DK156684C; EP0101698B1; EP0101698A1; DE3360450D1; US4580961A

Abstract

Un moule à fromage oblong (1) ayant une section sensiblement constante possède dans sa paroi latérale (3) des fentes (2) de drainage du petit lait de la masse de fromage contenue dans le moule à fromage. Selon l'invention, les fentes (2) s'étendent transversalement par rapport au sens longitudinal du moule et leur largeur, mesurée intérieurement dans le sens longitudinal du moule à fromage (1) est plus petite que les particules de fromage de la masse de fromage, et le fond (14) des fentes (2) regardant vers l'extérieur du moule est fermé, à l'exception des canaux (4) de drainage du petit lait. Cet agencement permet au fromage de se déplacer longitudinalement dans le moule à cause de son propre poids, de sorte que le fromage prend une surface très lisse et facilite ainsi la libération du fromage du moule.An oblong cheese mold (1) having a substantially constant section has in its side wall (3) slots (2) for draining whey from the mass of cheese contained in the cheese mold. According to the invention, the slots (2) extend transversely to the longitudinal direction of the mold and their width, measured internally in the longitudinal direction of the cheese mold (1) is smaller than the cheese particles of the mass of cheese, and the bottom (14) of the slots (2) looking towards the outside of the mold is closed, with the exception of the whey drainage channels (4). This arrangement allows the cheese to move longitudinally in the mold because of its own weight, so that the cheese takes on a very smooth surface and thus facilitates the release of the cheese from the mold.

Description

A cheese mould

The invention concerns a cheese mould consisting of an elongate pipe with a substantially constant cross- section to receive cheese mass in the form of cheese particles and whey, the wall of the mould being pro¬ vided with a plurality of slits for drainage of liquid when the mould is essentially vertically disposed.

The latter transport of liquid concerns in particular drainage of the whey from the cheese mass, but may also take place during salting of the cheese as the cheese mould is immersed in a brine.

A cheese mould of the present type is known e.g. from the German Patent Specification 379 945 showing a cheese mould with a plurality of vertical slits. When a cheese mould has stood for some time after having been filled with cheese mass, so much whey will have escaped that the particles of cheese begin gathering to a coherent elastic mass, and then the cheese mould is usually inverted. Normally,^' the mould is inverted several times before the cheese is removed from the mould ^"and/or is placed in a brine. It was believed in the past that these slits should preferably extend longitudinally of the cheese mould in order for the above-mentioned operations to be performed satisfac¬ torily, i.e. for the cheese mass to be movable in the longitudinal direction of the mould and be readily removable from it, which is e.g. not the case with moulds having a large number of holes, as is known e.g. from the Danish Patent Specification 90378.

The object of the invention is to provide a cheese mould which involves a surprising improvement over the prior art, with respect to the discharge of the whey as well as with respect to the tendency of the mould to release the cheese.

This object is achieved in that the slits are shaped as stated in the characterizing portion of claim 1.

When the cheese mass sets in the mould and whey pene¬ trates into the grooves, also cheese particles are pressed a distance into the grooves, and it might be expected that the cheese particles protruding into the grooves would prevent the cheese mass from sliding downwards in the mould upon invertion of it. However, the stated slit width is sufficiently small for the elasticity aVid weight of the cheese, when hanging at the top of the inverted mould, to cause the protruding particles to be drawn clear of the slits, provided the friction is sufficiently small. The slit shape accor¬ ding to the invention involves a sufficiently small friction because the predominantly closed slits ensure a moist atmosphere so that the protruding cheese por- tions maintain a relatively wet and thus smooth surface. The horizontal or approximately horizontal slits cause the whey to run off relatively slowly so that residue of whey may be present in the slits after the mould has been inverted, and such residue serves as a lubricant and additionally decreases the friction.

Cheese particles having worked themselves a short di¬ stance into the slits are therefore easily drawn clear of these when the cheese mould is inverted, and the cheese mass is therefore effectively displaced trans¬ versely to the slits. This provides a very uniform discharge of the whey, and the constant movement of the surface of the cheese mass into and out of the slits imparts a very smooth surface to the cheese and causes the mould to release the cheese very easily. The features stated in claim 2 bring about the above- mentioned advantages as well as a good rind formation,

An embodiment of the cheese mould of the invention may be provided by the provision in the inside of walls forming the cheese mould of a large number of parallel slits, which extend from the inner surface of the mould a distance into the wall of the mould and communicate with a plurality of longitudinal drainage channels in the^" outer surface of the mould walls. However, the mould of the invention may also be produced as a stack of slats, as stated in claim 3.

The slit arrangement defined in claim 4 entails that the slits restrain the whey, which is exclusively drained through the said narrow belts. The slit width (measured internally in the longitudinal direction of the cheese mould) is typically of the order of 0.2 to 1 mm, pre¬ ferably 0.5 to 0.7 mm-.

The features defined in claim 5 facilitate cleaning of " the mould. The inner tube may be made of metal, while the ogter jacket stated in claim 6 provides for the necessary heat insulation. Alternatively, the entire cheese mould may be made of a heat insulating material, as stated in claim 7.

The invention will be explained more fully by the fol¬ lowing description of some embodiments with reference to the drawing, in which

fig. 1 shows a first embodiment of the cheese mould of the invention, fig. 2 is a close-up of the wall from the cheese mould shown in fig. 1,

fig. 3 is a plan view of a slat for the construction of another embodiment of the cheese mould of the invention,

fig. 4 is a section along the line IV-IV in fig. 3, while

fig. 5 is a segment of a cross-section of the cheese mould through one of. its drainage belts.

Fig. 1 shows an embodiment of a cheese mould 1 of the invention in -which the mould is divided in the drawing, the mould being significantly longer than its transverse dimensions in practice. In the operative position the mould is vertical, so its internal side faces are pro¬ vided with a large number of horizontal slits 2, which can be seen more clearly on the segment of the cheese mould wall shown in fig. 2. The slits 2 extend only partly into the side wall 3, which on the other hand has some vertical grooves or drainage belts 4 cut so deep into the side 3 that the slits 2 communicate with the grooves 4. Thus, the grooves 4 constitute discharge chutes for the whey running from the cheese mass in the mould 1 through the grooves 2. The opposite surfaces of the slits are preferably mutually parallel, while the slits may have the cross-section in the drainage belts which is shown in fig. 5.

The cheese mould of the invention may also be produced in the form of a stack of slats, such as the slat shown in fig. 3. The slat 5 consists of a plate with an inter¬ nal hole 6, each of the plate corners having holes 7 for receiving a stay bolt serving to clamp a large number of slats together to a shape which corresponds to the

f OMPI _ internal part of the mould from fig. 1. Fig. 4 shows a section along the line IV-IV in fig. 3, from which it appears that the wall thickness of the slat in the re¬ gions 8 around the holes 7 is thicker than the wall thickness of the rest of the slat; thus, stacking of the slats 5 on top of each other results in a pipe where the described slits extend everywhere from the internal side of the pipe to its external side, and the regions 8 do not extend right into the hole 6, cf. the gap designated by 13. The side faces of the slats may moreover be pro¬ vided with pins and complementary holes for the provi¬ sion of spacing stabilizers and/or coupling means.

To additionally heat insulate the cheese mass from the surroundings, the cheese mould may be encircled by an insulating jacket, a fragment of which being schematic¬ ally shown at 9 in fig. 3; this jacket has longitudinal discharge chutes 10. The jacket 9 is of course removed before the cheese mould is dipped into a brine, or when the cheese mould is to be cleaned.

To illustrate the invention, fig. 5 shows a vertical segment of the cheese mould wall through a drainage belt whose inner side is shown to have a plurality of cheese particles thereon. The cheese particles 11 are spaced at the top, the gap being filled with whey, while the lower cheese particles have begun coalescing because the whey is driven off more rapidly at the bottom of the mould where the pressure from the overlying cheese mass is grea^'test. When the cheese particles 11 have coalesced, the cheese mould is inverted so that the cheese mass, which is now elastic, is stretched a little in the mould. Though the cheese particles protrude partly into the slits 12, the cohesion between the cheese particles is great enough to ensure that the cheese particles are drawn out of the slits because the almost closed and substantially horizontal slits cause the cheese protru¬ sions to be moist and smooth (in the prior art the cheese dries a little so that the coefficient of friction in¬ creases) and free whey to be present in the slits after the mould -has been inverted (in the prior art it is drained too rapidly), which brings about a very small coefficient of friction. The elastic movement of the cheese mass causes varying parts of the cheese mass to be disposed opposite the slits 12 so the last part of the whey is driven off considerably more effectively than was known in the past. Moreover, the- constant movement of the cheese particles with respect to the slits 12 causes the cheese surface to be very smooth and the mould to release the cheese easily when the cheese is to be removed from it.

It will be appreciated that the cheese mould of the invention is not restricted to the described cross sectional shapes as the substantially constant cross- section of the cheese may also' have a round, square or other shape.

Claims

P a t e n t C l a l s

1. A cheese mould consisting of an elongate pipe with a substantially constant cross-section to receive cheese mass in the form of cheese particles and whey, the wall of the mould being provided with a plurality of slits for drainage of liquid when the mould is essentially vertically disposed, c h a r a c t e r i z e d in that the slits (2) extend transversely to the longitudinal direction of the mould (1) and have a width which is smaller than the size of the cheese particles, as mea¬ sured in the said longitudinal direction, and that the predominant part of the bottom (14) of the slits facing the exterior of the mould is closed.

2. A cheese mould according to claim 1, c h a r a c • t e r i z e d in that the distance between adjacent slits (2) is about 2 to 5 times greater than the slit width.

3. A cheese mould according to claim 1, c h a r a c ¬ t e r i z e d in that the mould (1) consists of a large number of slats (5) stacked longitudinally of the pipe, and that slits are present between slats adjacent in pairs.

4. A cheese mould according to claim 1, c h a r a c ¬ t e r i z e d in that the opposite sides of the slits (12) are mutually parallel, apart from a plurality of narrow belts along the cheese mould where the parts of the slit sides facing the exterior of the mould diverge

5. A cheese mould according to. any of claims 1-4, c h a r a c t e r i z e d in that the mould comprises an inner pipe having slits extending therethrough and an outer jacket (9) with longitudinal channels (10) for draining whey.

6. A cheese mould according to claim 5, c h a r a c ¬ t e r i z e d in that at least the outer jacket (9) is heat insulating.

7. A cheese mould according to claim 1, c h a r a c t e r i z e d in that the mould is made of plastics, wood or a similar heat insulating material.

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OMPI