Method for producing cheese
The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a gel-type curd/whey mixture by coagulation; and cutting the curd/whey mixture in a cheese processor such that the whey flows out of the curd.
1. A method of producing cheese, the method steps, in the following sequence, comprising:
a) providing a decanter;
b) providing dairy milk from which a gel-type curd/whey mixture is produced by coagulation;
c) cutting the gel-type curd/whey mixture in a cheese processor such that whey from the gel-type curd/whey mixture flows out of the curd;
d) conveying the resulting gel-type curd/whey mixture into the decanter;
e) separating the curd in the decanter into a drained curd and whey; and
f) pressing the drained curd, thereby producing the cheese.
2. The method according to claim 1 , further comprising the step of controlling a content of solid matter of the curd by a throttling device of the decanter and a control device.
3. The method according to claim 2 , wherein the throttling device is a throttling disk.
4. The method according to claim 1 , wherein the decanter includes a two-transmission drive.
5. The method according to claim 1 , wherein an inflow quantity of the curd conveyed into the decanter is controlled as a function of the quality of the whey.
6. The method according to claim 1 , wherein a rotational speed of the decanter is controlled as a function of the quality of the whey.
7. The method according to claim 1 , wherein a differential rotational speed of the decanter is controlled as a function of the quality of the whey.
8. The method according to claim 5 , wherein a fraction of centrifugeable solids in the whey amounts to less than 0.3%.
9. The method according to claim 5 , wherein the controlling of the inflow quantity is a function of a recorded torque.
10. The method according to claim 1 , wherein the decanter is operated such that solid non-fat contents of the cheese amounts to between 40 and 50%.
11. The method according to claim 1 , wherein the decanter includes a sanitary design.
12. The method according to claim 1 , wherein a disk stack is connected to an output side of the decanter in a direction of a liquid outlet in order to remove solids from the whey.
13. A method of producing cheese and whey, the method steps. in the following sequence, comprising:
a) providing a decanter;
b) providing dairy milk from which a gel-type curd/whey mixture is produced by coagulation;
c) cutting the gel-type curd/whey mixture in a cheese processor such that whey from the curd/whey mixture flows out of the curd;
d) conveying the resulting gel-type curd/whey mixture into the decanter; and
e) separating the curd in the decanter into a drained curd and whey such that a fraction of centrifugable solids in the whey is less than 0.3%.
14. The method according to claim 1 , wherein the decanter is a solid-bowl worm centrifuge.
15. The method according to claim 2 , wherein the throttling device is a centripetal pump.
16. The method according to claim 6 , wherein a fraction of centrifugeable solids in the whey amounts to less than 0.3%.
17. The method according to claim 7 , wherein a fraction of centrifugeable solid in the whey amounts to less than 0.3%.
18. The method according to claim 5 , wherein a fraction of controllable solids in the whey amounts to less than 0.2%.
19. The method according to claim 6 , wherein a fraction of controllable solids in the whey amounts to less than 0.2%.
20. The method according to claim 7 , wherein a fraction of controllable solids in the whey amounts to less than 0.2%.
21. The method according to claim 6 , wherein the controlling of the rotational speed is a function of a recorded torque.
22. The method according to claim 7 , wherein the controlling of the differential speed is a function of a recorded torque.
23. The method according to claim 1 , wherein the dairy milk is a mixture of skimmed milk and cream.
24. The method according to claim 13 , wherein the dairy milk is a mixture of skimmed milk and cream.