Process for making pressed curd cheeses

Abstract From the Canadian patent

In the production of pressed curd opened-body cheeses the milk used is, seeded with lactobacilli of the species Lactobacillus fermentum before renneting to regularize openings in the body. When it is desired to make cheeses of small dimensions of the "mini-Emmenthal" type the cheeses are, coated with a plastics film substantially impermeable to gases and where, necessary, with paraffin before ripening or ripening is carried out in a chamber in which an excess pressure of air or carbon dioxide in relation to atmospheric pressure prevails.