On this equipment, curd glazed cheeses were made many years ago - in the late 1950s.

On this equipment, curd glazed cheeses were made many years ago - in the late 1950s.

Curd glazed cheeses are produced from curd with a humidity not higher than 55 - 56%.
A mass for glazed cheeses is prepared in the same way as for ordinary cheeses.
Glazed curd cheese is produced with vanilla, zucchini, nuts, chocolate and coffee.
The weight of each cheese before glazing is 40 grams, after glazing - 50 grams.
At the end of the 1950s, there were two methods for making glazed cheeses:
1. Without pre-freezing.
2. With preliminary freezing before glazing.
For the production of glazed cheeses without preliminary freezing, the All-Union Research Institute of the Dairy Industry developed a flow method. A diagram of this method is given below.

According to this method, the mass obtained in the kneading machine is cooled on a cylindrical curd cooler and sent to a molding machine 1, where the mass is molded and cut into cylindrical gums weighing 40 grams and having a diameter of 28-30 mm and a length of about 60 mm. Then, the cheese is fed through the conveyor to the glazing machine 2, where it is coated with glaze (200 kg per 1 ton of cheese), the temperature in the glazing machine is maintained in the range of 28-40 C.

Cheese coated with glaze is supplied by the conveyor to the air cooling cabinet, to which at a temperature of about + 4 C, the glaze is frozen. After leaving the refrigerating cabinet, the cheeses are wrapped in foil, labeled and stacked in boxes or cardboard boxes.

The second way.

When making glazed cheese with preliminary freezing, the cheese mass is frozen in metal forms, which are closed with covers with studs, and immersed in the cheese mass.
The green mould is placed in an eskimogenerator with brine, with a temperature of about minus 30 C. After freezing, the green mould is immersed in a hot water bath and immediately removed from it. After freezing, the molds are immersed in a hot water bath and removed immediately. At the same time, the surface of the cheese thaws and they, together with the lid, are freely removed from the molds. Frozen cheeks on studs are glazed by immersing them in glaze. After the glaze is frozen, the cover is connected to 12 volts, while the studs are heated and the studs from the studs are lowered to the table. Then they are wrapped and packed in boxes.
In the first method, the fat obtained after melting (cocoa butter or confectionery) is added in the required amount according to the formula to the prepared chocolate placed in a round double-walled bath or cooker. The mixture was stirred thoroughly. The temperature of the water in the bath jacket or digester shall not exceed 60 С.
The glaze produced on cocoa butter is cooled to 31 C, on confectionery fat to 41 C. Then it is cut through a sieve into a bath of a glazing machine.


This was done by Curd glazed cheeses at the Medynsky Dairy Plant in the cheese shop of the village of Kremenskoye using the Rheon KN 170 forming apparatus.