Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 2
The traditional manufacture of cheese is a manual process but modern processes are highly
mechanised. Starter cultures are added to the milk to produce lactic acid and rennet is then used
to coagulate the milk protein. The curds and whey are separated and the curds washed and cut
into cubes. Texturising of the cheese involves compressing and stretching the curds and can be
carried out in tower systems. The curd blocks are milled, salt is added, and the curds are
pressed. Pressed cheese is wrapped to protect it against moisture loss and mould growth during
storage. Cheese is matured to develop flavour and texture in temperature and humidity
controlled stores, with regular turning of the cheese surface. Figure 2.15 shows a flow sheet of
the manufacture of cheese.
Handling
(see there)
Bactofugate
MF-retentate
Cream
Skimmed milk
Culture, rennet
CaCl 2
(nitrate)
Sweet whey
Cheese dust
Brine
Cheese remnants
Processed
cheese
factory
Heater
Heater
Raw milk
Preheater
Separator
Bactofuge/microfiltration unit
Pasteuriser
Standardisation system
Cooler
Bacteria reduced, standardised cheese milk
Cheese vat, cheesemaker, cheese tank
Curd/whey mixture
Prepressing system
press
Moulded and pressed cheese curd
Brine bath
Ripening rooms
(Cutting and) packaging machine
Cold rooms
Cheese
See service room
Current, water
Waste water, heat, noise
See service room
Current, water,
hot water, steam
Waste water, heat, noise
Current, water
Waste water, noise
current
Waste water
Current, water, air,
heat, refrigeration
Waste water, heat, air
Current
Waste water
Figure 2.15: Manufacture of cheese
[9, Verband der Deutschen Milchwirtschaft (German Dairy Association), 1999]
Current, refrigeration
Noise, heat, air
86 January 2006 RHC/EIPPCB/FDM_BREF_FINAL