Abstract: A process for the production of cheese which comprises treating milk by ultrafiltration to obtain a liquid product containing at least some of the protein constituents of the milk, subjecting this liquid to a heat treatment to bring it to the coagulation temperature, renneting the liquid product after inoculation with suitable ferments, introducing a batch of the renneted liquid into at least one vertical chamber in which it is left to coagulate in the stationary phase until a coherent mass is obtained, displacing the coagulated mass obtained upwards under the effect of a pressure uniformly distributed over the base of the mass, and cutting unit slabs of coagulum which will each constitute a cheese at the top of the chamber after the mass has emerged by a predetermined height.

Abstract: A process for the production of a protein food, especially cheese, which comprises coagulating the coagulable proteins of a milk, treating the curd obtained by ultrafiltration on at least one semi-permeable membrane and collecting a concentrated curd of which the dry solids content and the ratio by weight of proteins to non-proteins are substantially equal to those of the end product.

Abstract: Apparatus for the continuous production of curds for use in cheese making, wherein renneted or acidified milk or mixture thereof is introduced under pulsation into a conduit whose wall is deformed under the effect of the pulsations and in which the curd is formed, and wherein the curd is collected at the outlet end of this conduit.