Cheese grains (curds) baking – compacting the broken cheese grains by heating up
The thickened milk (milk jelly) is cut into small pieces (raw cheese grains) with the “cheese harp”. The firmer the cheese should be, the smaller the cheese grains become. The dairyman is indispensable here. The right time to cut is still largely determined by manual testing.
Depending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called “burning of the break “.
The higher the temperature, the more whey comes out and the higher the dry matter. By further processing, the water content and thus the strength and shelf life of the cheese is influenced.
Wash the break
After cutting the jelly, some of the whey is replaced with water to reduce the proportion of milk sugar and thus the level of acidificati