Procedure for the continuous titration of raw milk used in the production of cheese, traditionally skimmed for the cream to rise

摘要

By making the milk used for producing cheese pass through a centrifugal separator equipped with a hermetic downflow apparatus and with no centripetal pumps, it is possible to obtain a uniform, constant and predetermined titration of the percentage of fat, without fractionating its globules and without altering its initial chemical, physical and organoleptic characteristics, it being possible to proceed with the said titration or skimming even on milk in a refrigerated condition, therefore resulting in longer conservation in optimum conditions, without contact with the air, in "sanitized" tanks, which eliminate any possibility of contamination, with considerable advantages both from a labour-saving point of view and from the point of view of standardization of the technological parameters for dairy processing.