Abstract: Disclosed is a method for separating and recovering very small amounts of biologically active proteins (such as enzymes, antigens and antibodies) present in a various fluids, with a high recovery and on a large scale, in which a fluid containing a desired protein is introduced into a rotary column through orifices therein and brought into contact with a gel carrier capable of selectively adsorbing the desired protein, while the carrier is being gentle fluidized in a liquid by the rotary motion successively by wash water and eluting fluid, so that the column, after which the fluid is displaced, the carrier having the desired protein adsorbed thereon is washed and the desired protein is recovered therefrom by elution while the carrier fluidized.

Abstract: A process for separating fractions from preferably dried milk and/or milk products for use as foodstuffs, foodstuff additives or pharmaceutical adjuvants using an extraction agent which contains from 40 to 100 wt-% carboxylic acids and/or carboxylic acid derivatives and 0 to 60 wt.-% water.

Abstract: A desalted milk whose pH and ash content have been both adjusted to desired values can be obtained by subjecting a raw milk, including whole milk, whey, permeate, mother liquor, skim milk or buttermilk, to electrodialysis and cation exchange process, adding a milk of a specific pH value to the resultant milk, and then subjecting the thus-obtained milk to anion exchange process.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey, or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

Abstract: A process for removing sterols and specifically cholesterol from fats or oils such as anhydrous milk fat by passing liquid fat or oil over an absorbent or adsorbent material, where the ratio of fat or oil to absorbent or adsorbent is from preferably about 0.8:1 to 0.3:1.

Abstract: In accordance with the method of the present invention for manufacture of low-fat cheese from skim milk, the fat level of milk is adjusted to less than about 1 percent to provide the low fat milk utilized in the method. The low fat milk is subjected to membrane treatment to provide a retentate. A lactic acid-producing culture and a coagulating enzyme are added to the retentate. The coagulating enzyme is added in a coagulating amount. The retentate is then fermented while subjecting the retentate to movement sufficient to prevent formation of a coagulum and to form curd particles having a size in the range of from about 3 to about 22 microns. After fermentation, the retentate is evaporated under turbulent conditions to provide a low-fat cheese having at least of about 50 percent solids.

Abstract: Casein phosphopeptide salts of calcium, magnesium or both are produced having less than 4% by weight of aromatic amino acids, greater than 8% and less than 20% by weight serine, less than 3% free amino acid content and a ratio of total calcium, magnesium and phosphorus to total nitrogen greater than 0.2. The phosphopeptides are produced by subjecting a casein material to proteolytic enzyme hydrolysis ultrafiltering the resulting hydrolyzate to produce a permeate containing phosphopeptides, adding a bivalent cation salt to the peptides to form phosphopeptide aggregates and separating by ultrafiltration the phosphopeptide aggregates from non phosphorylated peptides. The phosphopeptides obtained are useful as aliments for dietetic or therapeutic nutrition and as medicines.

Abstract: In a process for separating the dissolved and undissolved constituents of milk, a microporous membrane with a pore size in the range of 0.1 to 2 .mu.m is pretreated with an aqueous solution, dispersion or emulsion of lipids or peptides and the milk is separated on the pretreated membrane.

Abstract: A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO.sub.2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high pressure liquid or as a high pressure sub or supercritical gas), to form a high pressure fluid mixture, and then contacting the high pressure fluid mixture with an adsorbent material chosen from the group consisting of calcium hydroxide, calcium oxide, calcium carbonate, magnesium carbonate and magnesium hydroxide to selectively adsorb sterols on the adsorbent material, and then removing the substantially sterol free lipids from the high pressure fluid.

Abstract: A method of centrifuging cheese milk that involves skimming it in a self-emptying centrifuge, returning some of the separated cream to the skim milk to adjust it to the desired level of fat, and centrifuging it again to precipitate microorganisms and dirt particles. The method uses only one centrifuge. The raw milk is preliminarily simmed down to a desired fat content in one section of a separation space, the accordingly standardized milk is forwarded to the periphery of another section of the separation space, where it is purified of microorganisms and dirt while flowing radially inward through the section, and the standardized and purified milk is extracted from the processing space inside the centrifuge by w ay of a peeler.

Abstract: System and method for controlling the content of a fluid product such as milk. The entire product stream is monitored continuously with an optical density meter, and the a signal corresponding to actual content of the stream is compared with the desired content. A correction signal which varies in accordance with the difference between the actual content signal and the desired content signal is provided, and the content of the product is adjusted in response to the correction signal by an amount which decreases as the content approaches the desired level.

Abstract: In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

Abstract: The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the following distribution, as a function of their molar mass:______________________________________ Proportion by weight Molar mass (as g peptides per (g per mole) 100 g total peptides) ______________________________________ MM>5000 0-5 5000>MM>3500 15-25 3500>MM>1500 20-30 1500>MM>500 35-45 MM<500 5-10 ______________________________________as well as the free amino acids; the free amino acid content of the hydrolysate being less than 10% (calculated as grammes of nitrogen per 100 grammes of total nitrogen), as well as an enzymatic product for its preparation:Application to the production of dietetic milk foods.

Abstract: A method for regulating the structure of fat-containing fresh cheese by ultrafiltration from milk having a percentage of fat in the dry milk solids of more than 0.5% to which, after pasteurization, followed by cooling and adjustment to incubation temperature, a starter culture and rennet are added, followed by a biological acidification at the standard temperature to a pH of at most 4.6, optional thermization at 55.degree. to 60.degree. C., cooling again to ultrafiltration temperature, subjection of the mass obtained to ultrafiltration, mixing of the retentate with the standard additives, and processing the retentate with the additives further by intensive mixing at a temperature of at most 65.degree. C.

Abstract: A method for allowing biological macromolecules contained in a solution to be separated by selective absorption comprising supplying with a solution each stage (3, 4) of a column containing a selective chromatographic resin specific to the macromolecules to be separated, so as to fluidize the beds of resin at each stage, each stage being provided at its base with a perforated distribution system (5) characterized by a percentage of open sections between 0.2% and 10%, a mean diameter of the said open sections greater than approximately 300 microns and between 2G.sub.m and 20G.sub.m, where G.sub.m is the mean granulometry of the resin.

Abstract: The phosphorus-reduced cow milk of the invention contains a reduced proportion of phosphorus of 1.0 g to 2.0 g per 100 g of protein in the cow milk, the weight ratio of phosphorus to calcium being 1:2, nearly the same as that of human milk. The ratio is most adequate for calcium absorption and is suitable as food for kidney-disease patients with reduced calcium-absorbing function, persons of old age and hyperphosphatemia patients. Moreover, the phosphorus-reduced cow milk of the invention in which only phosphorus component is selectively removed and none of other component is lost maintains the value of cow milk as perfect food.

Abstract: A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.

Abstract: A process for producing kefir is provided which involves normalization of purified cow milk with respect to the content of dry solids by ultrafiltration of the milk at a temperature of 50.degree.-55.degree. C. till the content of dry solids is increased in the normalized milk by 0.5-4.0% by mass, further heat treatment at the temperature of 140.degree. C., introduction into the normalized milk of a leaven prepared using kefir fungi, leavening of the resulting mixture to a pH of 5.0-4.7, residence of the leavened mixture at a temperature of 18.degree.-20.degree. C. to a pH of 4.7-4.5, followed by packing.

Abstract: The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is preferably made from the ultrafiltrated permeate of cow's milk, which is substantially free of cow's milk protein and fat. The permeate is supplemented with, among other things, hypoallergenic protein and fat to meet the minimum daily nutritional requirements for milk.

Abstract: Disclosed herein is a process for the continuous and quick production of cheese curds from milk, which comprises cooling a concentrated milk which has been obtained by ultrafiltration, adjusting its pH to 4.8-5.8 without coagulation, adding a milk-coagulating enzyme and/or a lactic acid bacterium starter, and the quickly heating the resultant mixture to 25.degree.-84.degree. C., whereby cheese curds are continuously formed, the heating of the mixture preferably being effected by heating a permeate separated out by the ultrafiltration and then mixing the heated permeate with the mixture. The thus-obtained cheese curds affording cheese having smooth texture.

Abstract: A method of precipitating cheese fines from whey by using a self-emptying centrifuge, wherein the clarified whey is continuously extracted and the cheese fines are intermittently extracted. The cheese fines are intercepted by a solids collector and rinse is supplied to the solids collector. The rinse will not change the structure of the cheese fines and clarified and heated whey is accordingly employed as a rinse in the centrifuge.

Abstract: The object of the present invention is the treatment of a curd (5) obtained from milk (1) which had been subjected to a pretreatment aimed at coagulating the milk casein and precipitating the whey protein through a microfiltration loop (30) comprising at least one cartridge (34) with ceramic tubes (36), so as to separate the cheese from the whey.The device comprises a means for a sequential unclogging under high pressure (39, 43, 44) by reverse permeation for a short period of time without interrupting the continuous microfiltration. Advantages: increased useful life, no clogging, cleaning and sterilization with all the acid and alkaline products used in a dairy plant, insensitiveness to pH, preservation of the quality of the product, low pressure drop across the membrane, high yield.

Abstract: The invention provides a process of decolorising annatto-containing whey or products produced therefrom, by oxidation with hydrogen peroxide, characterised in that the oxidation is carried out in the presence of a catalytic amount of an active peroxidase, in that the amount of hydrogen peroxide used is sufficient to effect the oxidation of the annatto and in that the time for which the peroxidase is exposed to a deactivating concentration of hydrogen peroxide is insufficient to permanently deactivate the peroxidase. The process is generally applicable to inter alia whey, demineralised whey, reconstituted whey powders, whey protein concentrates and reconstituted whey protein concentrate powders. It may be applied as a batch, semicontinuous or a continuous in line process.

Abstract: Whey products having reduced allergenicity are prepared by heating an aqueous solution of a whey product containing nondenatured whey proteins in an amount of from 0.5% to 5% by weight. The solution has a pH of from 5.5 to 8.5 and a free calcium content of from 6 mmol/l to 15 mmol/l and is heated to a temperature of from 90.degree. C. to 140.degree. C. for a time sufficient for obtaining a treated whey product solution having a residual allergenic .beta.-lactoglobulin content of less than 0.1% of the .beta.-lactoglobulin content of the aqueous whey product solution to be treated.

Abstract: A method for producing milk with a lowered bacterial content is provided. Raw milk is divided by centrifugal separation into one fraction consisting of cream and another fraction consisting of skim milk. The skim milk fraction is directed into a microfilter in which part of the fat globules, protein, and bacteria are separated off. From the microfilter there is obtained a permeate which consists of skim milk having a lowered fat, protein and bacterial content, and a retentate having an increased fat, protein and bacterial content. The retentate is subsequently sterilized.

Abstract: A method of masking the cooked off-flavor of ultra high temperature processed milk which comprises introducing into the milk, either before or after the heat treatment, an effective amount of caraway to mask the cooked off-flavor.

Abstract: A process for deproteinizing milk products, such as milk or whey, is disclosed. In connection with the steps of acidifying and heating the milk product, the milk product is also demineralized at least to some extent prior to the precipitation of the serum proteins. By means of this demineralization, a destabilization of the proteins is attained, allowing these serum proteins to be precipitated by acidification and heating. The milk products may be deproteinized in dependence upon the degree of demineralization, and the amount of serum protein can be reduced to approximately 0.2% or less. Also, partial or complete demineralization of milk proucts permits a lower acid proportion in the product by maintaining acidification at the same pH value. Reduced acidification time is also noted.

Abstract: There is described a method for removing .beta.-lactoglobulin from bovine milk whey, in which bovine milk whey having been demineralized by 60 to 90% by weight is treated so as to have a pH value of from 4.3 to 4.6 and a protein concentration of from 0.5 to 1.5% by weight, and is then brought into contact with a cation exchange cellulose.

Abstract: Appparatus and method for continuously manufacturing cheese from cheese curd via mechanical means in which the curd is drained, matted and cheddared while carried upon a pair of conveyors running in opposite directions; milled and discharged upon a third conveyor, and sprayed while on the third conveyor at periodic intervals over a period of 12-20 minutes with a saturated water-based brine having a temperature of 80.degree. F. and pH of 5.1, the curd being permitted to rest undisturbed initially upon the third conveyor for a period of several minutes and being therafter agitated to distribute the brine more uniformly therethrough and being maintained throughout the process at a temperature of substantially 98.degree. F. Approximately eighteen (18) gallons of said brine is being uniformly sprayed upon each 1000 lbs. of curd.

Abstract: The invention relates to a process for accomplishing specific chromatographic separation of lactose from milk. Milk is treated in a column with a cation exchange resin balanced in such a manner that its cationic composition corresponds to the cationic composition of milk at a temperature of about 50.degree. to about 80.degree. C., and the column is eluted with water to recover a protein containing fraction and lactose fraction.

Abstract: High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.

Abstract: A casein phosphopeptide composition is prepared containing less than 4% phenylalanine, tyrosine and tryptophan, greater than 8% and less than 20% serine, a ratio of Ca+Mg+P/N.sub.T greater than 0.2, wherein N.sub.T is the total nitrogen content times 6.38, and free amino acids of less than 3%. The composition is useful as an ailment for dietetic or therapeutic nutrition or as a medicament. Salts of the phosphopeptides may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper. The composition is produced by proteolytic enzyme hydrolysis of a casein-based material, and using ultrafiltration and aggregration with a bivalent cation salt to isolate the phosphopeptide composition.

Abstract: The invention relates to a process for the decationization of by-products of milk, particularly whey for cheesemaking, by ion exchange, comprising passing the by-product in liquid form successively through a weak cationic resin and then through a strong cationic resin and then regenerating the resins by passing an acid successively through the strong cationic resin and then through the weak cationic resin.This process enables the strong cationic resin to be utilized to 90% of its capacity and from 30 to 40% of regeneration reactant to be saved. The product obtained serves as an intermediate in the production of lacto-proteins and demineralized lactoserum products suitable for human and animal nutrition.

Abstract: A process for the production of a whey product which contains whey proteins in a form which is heat stable at a neutral pH. An aqueous solution which contains whey proteins in a form which has not been rendered insoluble is prepared and the Ca, Mg, citrate and/or phosphate concentrations of the solution are adjusted as is its pH to conform to the relationships:[Ca+Mg - citrate]<0 mM when 5.5.ltoreq.pH<6.2[Ca+Mg - citrate]<4 mM when 6.2.ltoreq.pH<7.2 and[Ca+Mg - citrate - phosphate]<4 mM when 7.2.ltoreq.pH.ltoreq.9.

Abstract: Nonphosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Ultrafiltration is used to separate phosphopeptides and nonphosphorylated peptides after hydrolysis. A bivalent cation is added to form aggregates of the phosphopeptides, and the aggregated phosphopeptides are separated from the nonphosphorylated peptides by ultrafiltration. The phosphopeptides form salts, which have dietefic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.

Abstract: A dairy product of the soft-curd fresh cheese type, is disclosed wherein a starting mixture containing casein in the native state, insolubilized whey proteins, fats and optionally a stabilizing hydrocolloid is prepared and sterilized, after which a solution of sterile rennet and then the sterilized starting mixture are introduced into the presterilized packs under highly hygienic conditions, the packs are hermetically closed with presterilized covers and are then left standing under conditions favorable to the action of the rennet.The end products have an excellent nutritional value and improved keeping properties.

Abstract: A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.

Abstract: A process and apparatus for the production of cheese. Milk is initially concentrated by ultrafiltration and diafiltration to obtain the desired buffer capacity to lactose ratio in the retentate. Following concentration, an acid, an acid precursor, or a lactic acid producing starter culture is added to the retentate and the retentate is fermented to obtain a final pH of about 4.9 to 5.6 and preferably 5.1 to 5.2. After complete fermentation, a coagulant, such as rennet, is added to the fermented retentate to produce curds. The curds are subsequently treated to remove moisture and obtain the final solids content and texture. The curds can then be drained, salted and pressed. By reaching to a final pH before coagulation, better pH control is obtained over the final product.

Abstract: The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.

Abstract: A unique cheese results from combining milled curds typical of cheddar cheese and stirred curds typical of a soft cheese, such as mozzarella. The curds from two cheese vats are combined by pumping a liquid mixture of the stirred curd and whey over a drained loose mass of milled curds. The consolidated curds are then stirred together and salted to simultaneously terminate their fermentation processes. The blended curd mass is molded, pressed and aged similar to cheddar cheese. The resulting cheese has a unique flavor, resembling that of cheddar cheese, and a unique consistency, resembling that of its stirred curd cheese component. A specific example is a mixture containing discrete zones of 60% whole milk cheddar cheese and 40% part skim mozzarella cheese, by volume.

Abstract: Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

Abstract: A process for the production of a skimmed milk of reduced phosphate and calcium contents.A skimmed milk is acidified to a pH of from 5.2 to 6.0 and the acidified skimmed milk is passed over an anion exchanger.

Abstract: The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,0.2 to 0.4% by weight of at least one binder based on starch, as well as0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product.

Abstract: A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.

Abstract: A process for increasing the capacity of plants for membrane filtration of milk or milk products, whereby prior to the membrane filtration, the milk or milk product is usually subjected to one or more pretreatments selected from the following:(a) heat treatment for bacteriological reasons,(b) fat standardization in view of the fat content of the product,(c) homogenization in view of the physical and organoleptic properties of the end product, and(d) pre-acidulation in order to influence the solubility of the ash components of the milk.According to this process, prior to the membrane filtration, said milk or milk product is additionally subjected to an enzymatic treatment with curdling enzyme under agitation of the milk or milk product to form an integrated dispersion of a coagel in whey. The resulting concentrate may be used as feeding additive or feeding starting material as well as a nutritive medium by microbial processes.

Abstract: A method for improving the whipping properties of cream by the addition of a fraction of buttermilk to the cream is disclosed. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8. This concentrate is mixed with cream with a desired fat content in an amount of 5-15%. The obtained mixture is neutralized and thereafter treated in a desired manner.

Abstract: Salts and low molecular weight organic compounds are more efficiently separated from aqueous liquids by passing the liquid downwardly through a gel-type strong acid cation exchange resin, and eluting the resin. In a preferred embodiment, animal wastes and/or cheese whey are separated into usable components by removing insoluble organic material, then removing soluble proteins and/or enzymes by ion exchange with a macroporous weak base anion exchange resin, and then separating salts and nonionic organic compounds as above.

Abstract: A method of making a pressed curd having a closed rind by introducing curd in a cheese mould and pressing same with timed pressure variations, with separation of whey. According to the invention the curd in the cheese mould is subjected to a pressing cycle of intermittent pressing operations, whereby pressure is exerted on the curd in a number of periods, alternated by pressureless periods.