Raclette cheese

Implementation
Raclette cheese

Author : Sébastien ROUSTEL

Publication date: August 10, 2021 | Lire en français

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3. Implementation

Step 1 – Fat standardization

Milk must be partially skimmed to achieve the target fat-to-dry matter (F/D/M) content (table 1). The milk fat content is adjusted by mixing skimmed and whole milk, or skimmed milk and cream. Cream is obtained by continuous centrifuging in skimmers (figure 3) at a temperature above 30°C, usually 50 to 65°C [F 2 730]. Throughput can range from around 100 liters per hour to over 60,000 L · h^–1.
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Implementation