Pressing, packaging and storing of cheese

PRESSING

The very hard, hard and semi hard varieties of cheeses are pressed in either vertical or horizontal presses under normal atmospheric condition or under vacuum. The pressing parameters, i.e. application of right amount of pressure for a specific duration of time, gives the cheese its final shape, produces a cheese with a firm and smooth surface and helps to lower its moisture content to the desired level. The pressure applied is dependent on the type of cheese, and it can be achieved using one of the following parameters.

Spring loaded or screw mechanisms

Hydraulic presses

Pneumatic systems or

Vacuum presses.

The former type is manually operated and hence the other systems are more common in mechanized cheese factories. One important aspect, which must not be overlooked, is the difference between airline pressure and the actual pressure applied to the cheese; the former pressure is actually lower. Since pressure is defined as a mass per unit area and the calculated actual pressure on the cheese takes into account

The air line pressure

The diameter of the cylinder head and

The surface of the cheese.

Therefore different cheese varieties are pressed at different pressures. In general, the cheeses are pressed in individual moulds or in bulk.