A method for adjusting the dry matter content in curd involves feeding the starting product into a nozzle separator of the device via a feed line while determining a content of dry matter and/or protein, and measuring the mass flow of the starting product. The starting product is centrifugally separated by the nozzle separator into a whey fraction and a curd fraction. The whey fraction and the curd fraction are separately discharged from the nozzle separator and the mass flow of the whey fraction is measured. The mass flow rate of supplied starting product is adjust as a function of the determined content of dry matter or protein of the starting product, the measure mass flow of the starting product, and the measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out on the basis of the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

A method for adjusting the dry matter content in curd involves feeding the starting product into a nozzle separator of the device via a feed line while determining a content of dry matter and/or protein, and measuring the mass flow of the starting product. The starting product is centrifugally separated by the nozzle separator into a whey fraction and a curd fraction. The whey fraction and the curd fraction are separately discharged from the nozzle separator and the mass flow of the whey fraction is measured. The mass flow rate of supplied starting product is adjust as a function of the determined content of dry matter or protein of the starting product, the measure mass flow of the starting product, and the measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out on the basis of the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

A block former (1) for the production of blocks of cheese (19) includes an upright drainage column (2) having a feed opening (3) for curd particles (4) at an upper end (5) of the drainage column (2). The drainage column (2) includes an inner wall (6) having an interior surface (7) against which a pillar of curd (8) formed of the curd particles (4) slides as the pillar of curd (8) moves downwardly through the drainage column (2). The upright drainage column (2) is divided into an upper part (9) and a lower part (10). The interior surface (7) at the upper part (9) has a first finish and the interior surface (7) at the lower part (10) has a second finish that provides higher friction with the pillar of curd (8) relative to the first finish.

Methods are provided for the production of cheese including methods of manufacturing cheese on a desired schedule in a cheese production facility having multiple cheese vats. The methods rely upon various milk processing conditions and milk composition properties.

Methods are provided for the production of cheese including methods of manufacturing cheese on a desired schedule in a cheese production facility having multiple cheese vats. The methods rely upon various milk processing conditions and milk composition properties.

A block former (1) for the production of blocks of cheese (19) includes an upright drainage column (2) having a feed opening (3) for curd particles (4) at an upper end (5) of the drainage column (2). The drainage column (2) includes an inner wall (6) having an interior surface (7) against which a pillar of curd (8) formed of the curd particles (4) slides as the pillar of curd (8) moves downwardly through the drainage column (2). The upright drainage column (2) is divided into an upper part (9) and a lower part (10). The interior surface (7) at the upper part (9) has a first finish and the interior surface (7) at the lower part (10) has a second finish that provides higher friction with the pillar of curd (8) relative to the first finish.

A block former (1) for the production of blocks of cheese (19) includes an upright drainage column (2) having a feed opening (3) for curd particles (4) at an upper end (5) of the drainage column (2). The drainage column (2) includes an inner wall (6) having an interior surface (7) against which a pillar of curd (8) formed of the curd particles (4) slides as the pillar of curd (8) moves downwardly through the drainage column (2). The upright drainage column (2) is divided into an upper part (9) and a lower part (10). The upper part (9) has an inner cross-sectional area that is less than an inner cross-sectional area of the lower part (10).

Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

Disclosed is a method for the manufacturing of pasta filata cheese, wherein skim milk is first supplied to a transport system having a plurality of separate transport containers, wherein curd is produced from the skim milk in the region of a first process section of the transport system, by the addition of acidification cultures; wherein the curd produced is coagulated in the region of a second process section, wherein the coagulated curd is exposed to an acidification process for an acidification period in the region of a third process section; and wherein the acidified curd is removed from the transport system in an outgoing section at the end of the acidification period and is supplied to a subsequent process step in which the acidified curd is divided into portions. The curd remains in the transport system up to the removal of the curd after the end of the acidification process.