Producing fermented dairy products such as mozzarella, comprises transferring a preliminary product into an extruder housing with cooking salt and then conveying with extruder tool incorporated in the extruder housing along a conveyor path

摘要

The method comprises transferring a preliminary product into an extruder housing (14) with cooking salt and then conveying with an extruder tool incorporated in the extruder housing along a conveyor path extending itself within the extruder housing from a feed opening (12) of the extruder housing in the direction to a shaped outlet opening of the extruder housing. The cooking salt solution is supplied to the preliminary product by the feed opening in the extruder housing arranged along a front half of the conveyor path turned to the feed opening. The extruder tool has a screw. The method comprises transferring a preliminary product into an extruder housing (14) with cooking salt and then conveying with an extruder tool incorporated in the extruder housing along a conveyor path extending itself within the extruder housing from a feed opening (12) of the extruder housing in the direction to a shaped outlet opening of the extruder housing. The cooking salt solution is supplied to the preliminary product by the feed opening in the extruder housing arranged along a front half of the conveyor path turned to the feed opening. The extruder tool has a screw extending itself over 90% or more than the length of the conveyor screw. Further material such as water is added to the preliminary product along the conveyor screw. The preliminary product in the extruder housing is heated at 20[deg] C or more by the action of the extruder tool on the preliminary product. An input specific mechanical energy of 20 Wh/kg or more results by the action of the extruder tool on the preliminary product. The extruder screw is operated with a speed of less than 1000 unit per minutes. The extruder housing is heated at 140[deg] C or more. A double-walled extruder nozzle (16), through which the dairy product is extruded, is arranged to the shaped outlet opening and is heated and/or cooled. The composition such as salt and/or water content of the dairy product is measured and the supply of the preliminary product, salt and/or the water into the extruder housing is regulated in dependent of the measured composition. An independent claim is included for a device for producing fermented dairy products such as mozzarella.