Abstract: A strainer device for draining off whey from a cheese vat comprises an outlet for the whey and a substantially circularly shaped strainer disc (3) arranged in the outlet. This strainer disc is rotatably arranged in the wall (2) of the cheese vat about an axis of rotation (7) extending perpendicular to said wall and being connected to a motor for rotating the strainer disc.

Abstract: A method of salting a cheese in a water-impermeable packing, where the desired amount of salt is applied on one or more of the outer surfaces of the cheese and/or in the used packing material, whereafter a water-impermeable packing is provided by means of said packing material, said packing surround the cheese and the salt. The method renders it possible to avoid the complicated and cost-intensive brining in brine and to control the content of salt to an optimal degree.

Abstract: A plant for continuously processing cheese mass (7) comprises a first substantially horizontal conveyor (1) conveying the cheese mass (7) in one direction and a second substantially horizontal conveyor (2) conveying the cheese mass (7) in the opposite direction. The second conveyor (2) is accommodated below the first conveyor (1) and is adapted to receive the cheese mass (7) from the exit end of the first conveyor via a guide plate (14) carrying the cheese mass obliquely downwards onto the second conveyor (2). Transferring means (8,10) are accommodated at the exit end of the first conveyor, said transferring means comprising guide surfaces (9,11) supporting the cheese mass (7) in a downwardly inclining path towards the guide plate (14).

Abstract: A cheese press for a plurality of rows of cheese moulds is constituted by a plurality of individual cassette shaped pressing units (30) each adapted to receive a row of moulds or mould batteries and each ceilingwise provided with pressing means (68) for pressing the moulds. Each of these units can be made as a lightweight construction e.g. of stainless sheet steel and is preferably made as a heat insulated tube, which is endwise closable so as to be vacuum resistent. Especially the production of Cheddar cheese is highly accelerated when the pressing is effected under vacuum. The cassette units may be arranged in a conveyor system for consecutive cooperation with a loading and unloading station, or they may be arranged more or less stationarily for cooperation with means for transporting the moulds to and from the cassette units.