Abstract: White cheese or yogurt is made by coagulating a coagulatable milk composition to form curd and serum in one chamber of a container having two intercommunicating chambers, and changing the orientation of the container so that serum liberated during coagulation drains into the other chamber. The curds are prevented from passing from one chamber to the other by a divider which serves to define the two chambers and provide communicating passages between the chambers. This process enables white cheese or yogurt to be formed in a container from which it is to be consumed, without necessitating handling of pre-formed white cheese or yogurt during packaging.

Abstract: This invention relates to the manufacture of white cheese or yoghurt. In accordance with the invention, a coagulatable milk composition is coagulated in one chamber of a container having two intercommunicating chambers. After coagulation of the milk composition, the orientation of the container is changed so that serum liberated during the coagulation in one chamber drains from the curds into the other chamber. The curds are prevented from passing from one chamber to the other by a divider which serves to define the two chambers and provide communication passages between the chambers. The present invention enables white cheese or yoghurt to be formed in the container from which it is to be consumed, without necessitating handling of pre-formed white cheese or yoghurt during packaging.