(12) Patent Application Publication (10) Pub. No.: US 2016/ A1. Spijkerman (43) Pub. Date: Dec. 1, 2016

Transcription

1 US A1 (19) United State (12) Patent Appication Pubication (10) Pub. No.: US 2016/ A1 Spijkerman (43) Pub. Date: Dec. 1, 2016 (54) A CHEESE MULD, METHD AND (30) Foreign Appication Priority Data APPARATUS FR HANDLING SAD MULD Feb. 12, 2014 (SE) (71) Appicant: TETRA LAVAL HLDINGS & FINANCE S.A., Puy (CH) Pubication Caification 1 (72) Inventor: tre Spijkerman, LP Wapenved (51) Int. C. AI 25/2 ( ) (NL) AI 25/3 ( ) (52) U.S. C. rr rr CPC... A 01.J 25/126 ( ); A0IJ 25/123 (73) Aignee: KRY to pit & ( ); A0IJ 25/13 ( ) (57) ABSTRACT (21) App. No.: 15/117,618 A method for handing a moud compriing a hoow body and id i preented. The hoow body ha a firt opening (22) PCT Fied: Feb. 10, 2015 and a econd opening, and the id i arranged to be paced in an inner pace of the hoow body uch that a cheee can (86). PCT No.: PCT/EP2015/ be hed by the moud. The method comprie removing the S 371 (c)(1), (2) Date: Aug. 9, 2016 id from the hoow body, reeaing the cheee from the moud, and ceaning the hoow body. 1 2

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11 Patent Appication Pubication Dec. 1, 2016 Sheet 10 of 13 US 2016/ A1 Fig 16a Fig 16b 1602 X N1602 XXXXXXXXXXXX xxxxxxxxxxxx Xxxxx XXXXXXXXXXX: xxxx& XXXXXXXXX: XXX: 3 xxxxxxxxxxxx 8 : : 83 :

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14 Patent Appication Pubication Dec. 1, 2016 Sheet 13 of 13 US 2016/ A1 Fig 21a Fig 21b Fig 22a Fig 22b Prior art

15 US 2016/ A1 Dec. 1, 2016 A CHEESE MULD, METHD AND APPARATUS FR HANDLING SAD MULD TECHNICAL FIELD The invention generay reate to the fied of cheee manufacturing, more particuary the fied of cheee moud and cheee moud handing. BACKGRUND F THE INVENTIN 0002 Today, within cheee production it i common practice to ue moud coniting of a moud body for draining, preing, rind forming and hape-forming of a bock, or bed, of curd, and a id which can be moved inide the moud body for curd preing. During cheee production a preure i appied on the id Such that whey i puhed out of the curd bock via aperture in the moud body and id. By preing the curd partice are puhed more coey to each other to Support fuing (interconnecting) of the curd to a tabe cheee body, preing may be a e a gravity, but mot commony externa force, for exampe by mean of a pneumatica cyinder, i appied to the id forcing it to move further inide the moud. The preure, depending on the intenity of force, can ao create a coed cheee Surface, the rind, a a reut of draining the curd partice at the outer ide of the atter cheee, and deforming them to the urface tructure of the moud body and id, often having a rigidied urface. The form, hape, dimenion, further a caed form, of the moud varie depending on the deired form of the fina cheee to be emptied from the moud after proce ing. A an exampe, ince many cheee are in the form of o-caed bock aike hape, a pecific popuar form being Eurobock, it i common that the moud body ha a rectan guar cro ection, but ao moud bodie with radiu curve are we known, aike Dutch whee hape, and even bock with non even moud urface (for exampe for brand printing in the cheee Surface) are becoming more popuar. Further information about Cheee production can be read in Dairy Proceing Handbook'. Second revied edition, 2003, pubihed by Tetra Pak Proceing Sytem AB, ISBN When pacing the curd to or removing the cheee from the moud care need to be taken uch that the curd or cheee i not deformed. Throughout the year different technoogie for achieving thi have been deveoped Traditionay, removing cheee from the moud i done by manuay removing the cheee from the moud a a combination of ooening the cheee from the moud urface by haking and turning the moud, but thi take time and can ead to extra damage to the cheee In automatic ytem removing the cheee i done by opening the moud body by removing a moud id, turning the moud body, and then removing the cheee by aowing or making the cheee to gide downward from the moud body. A the cheee i often attached to a urface of the moud body additiona force i ued to force the cheee out, mot commony by ue of preuried air aided through the bottom of the moud body. Thi however ha a known negative ide effect that thi airtream i making whey and curd fine to become air born and thu fouing the environ ment around the de-mouding unit. Further, the air mut be of high hygienic quaity to avoid contamination of the cheee urface. In addition the preuried air Suppy unit can introduce hygienic iue a it get contaminated with product remain which ead to undeired growth of micro fora infecting future cheee to be puhed from moud. Forcing the cheee out thi way can ao ead to undeired deformation of the cheee eading to quaity iue a crack and pinhoe An aternative ytem i to remove the cheee with vacuum. After removing the moud id a cheee hape aike pate i owered to the cheee Surface, vacuum i formed between the pate and cheee thu puing the cheee urface to the pate, at Sufficient vacuum the pate thu can pu the cheee from the moud body. Side effect i that thi method i not ueabe for a cheee form, and during vacuum tage the cheee urface i and need to be deformed which can ead to quaity iue regarding rind and rind area. In addition the vacuum pate can introduce hygienic iue a it get contaminated with product remain which ead to undeired growth of microfora infecting future cheee to be puhed from moud. Ao thi method i more enitive for atering circumtance, uch a progreive ph deveop ment in cheee at diturbed moud handing equence According to another ytem for de-mouding the moud can be paced upide down and then by vibrating the moud the cheee can be reeaed. A drawback with thi method i that the cheee may be damaged, it i time conuming, e reiabe and enitive for atering circum tance. Such a progreive ph deveopment in cheee at diturbed moud handing equence A of the above mentioned aternative may be aited by the addition of heating mean to the moud Baed on the above, there i a need for a more gente handing of the cheee when thee are to be demouded, i.e. reeaed from the moud Simiary, when pacing the curd in the moud, ao referred to a mouding, it i important to make Sure that thi i done a genty a poibe. If the curd i damaged when being fed into the moud it may ead, for intance, to a non-uniform cheee Ao the curd mut be we ditributed in the moud, otherwie it may ead to deviation in the atter cheee, for exampe form-deviation due to uneven preing, non coed or inufficient preed rind area and inner tructure devia tion a whey pocket, eye-cuter or crack A common technique for mouding i to form a drained and pre-haped curd bed, for intance by uing a o-caed drainage coumn, Such a Tetra Tebe Caomatic marketed by Tetra Pak, and to cut the curd bed into curd bock. After being cut off the curd bock are reeaed down into a moud paced beow. A drawback of thi technique i that it may damage the curd bock, create oe of curd and quaity iue within the curd bock, e.g. pinhoe, and form deviation occur to dipaced curd bock, e.g. paced out of moud centre during mouding An aternative technique i a o-caed pre-prevat in which a horizonta curd bed i created from a fed whey and curd mixture by draining whey via the curd bed Sup porting bottom or ide wa and pre-preing the formed curd bed, after which bock are cut from thi pre-formed curd bed and owered/dropped or otherwie tranferred into a moud eading to imiar rik a on above mentioned drainage coumn ytem 0014) Another we known technique i to directy feed whey and curd mixture into a moud. In the moud, whey can expe through micro perforation and curd remain a a compact curd bed in the moud. The rik of thi pecific

16 US 2016/ A1 Dec. 1, 2016 procedure i that the drainage propertie are not tabe a micro perforation can get tuck with Sma product part a curd fine and thu moiture and weight accuracy and form tabiity of the produced cheee and per conequence en ory propertie may be negativey infuenced Therefore, there i a need to provide a more gente and better controed handing of the curd when curd i paced in the moud After mouding and de-mouding, the moud i ceaned and, if not to be ued directy, tored before being ued again In moud ceaning ytem commony ued today, the moud i turned upide down to enabe proper remova of product remain and ceaning iquid and to reduce the rik that curd reidue or ceaning Soution are captured in the moud. After the moud i ceaned uing a combinatoin of water and ceaning detergent, and i dried/drained, the moud i turned again to an upright poition Another ceaning method i to ubmerge moud into a ceaning iquid and remain them for a pecific time, often under addition of Supporting action a vibration, utravibration, fow enforcement, airbubbe, a to exceerate and improve the effect of ceaning agent to the to be removed fouing A probem with the current ceaning ytem for moud i that it ha proven to be difficut to cean the inner corner of the moud body and the aperture efficienty, both in term of efficiency in ceaning (product remain and micro fora remova/deactivation) a on conumption of water and ceaning oution, and from a time apect. SUMMARY Accordingy, the preent invention preferaby eek to mitigate, aeviate or eiminate one or more of the above-identified deficiencie in the art and diadvantage ingy or in any combination and ove at eat the above mentioned probem According to a firt apect it i provided a method for handing a moud, aid moud compriing a hoow body and a id, aid hoow body having a firt opening and a econd opening, wherein aid id i arranged to be paced in an inner pace of aid hoow body uch that a cheee can be hed by aid moud, aid method compriing removing aid id from aid hoow body, reeaing aid cheee from aid moud, and ceaning aid hoow body The method may further comprie draining aid hoow body, wherein aid tep of reeaing aid cheee, removing aid id, ceaning aid hoow body and draining aid hoow body are performed with aid hoow body in a poition where aid firt opening i heading upward and aid econd opening i heading downward, or aid econd opening i heading upward and aid firt opening i heading downward The tep of ceaning may be performed by fuhing ceaning oution and/or water through aid hoow body The ceaning oution and/or water may be fuhed by uing a nozze arranged to move verticay during cean 1ng The tep of ceaning may be performed by ub merging aid hoow body in ceaning oution and/or water According to a econd apect it i provided a moud compriing a hoow body having a firt opening and a econd opening, and a id, wherein in a cheee hoding tate aid id i paced in an inner pace of aid hoow body Such that a cheee can be hed by aid moud, and in a ceaning tate aid hoow body and aid id are eparated uch that aid hoow body and aid id can be ceaned eparatey The moud may further comprie a top id arranged to be paced on top of aid cheee in aid cheee hoding tate, and in aid ceaning tate aid top id i eparated from aid hoow body uch that aid hoow body, aid id and aid top id can be ceaned eparatey The top id and aid id may be identica According to a third apect it i provided a moud handing ytem compriing a id removing apparatu arranged to remove a id from a moud compriing a hoow body having a firt opening and a econd opening, wherein aid id i arranged to be paced in aid hoow body, and a moud ceaning apparatu arranged to cean aid hoow body The moud ceaning apparatu may be arranged to cean aid hoow body by fuhing ceaning oution and/or water through aid hoow body The ceaning apparatu may comprie a nozze arranged to move verticay during ceaning The ceaning apparatu may be arranged to cean aid hoow body by ubmerging aid hoow body in ceaning oution and/or water The moud handing ytem may further comprie a moud tranportation apparatu arranged to tranport aid hoow body from aid id removing apparatu to a moud ceaning apparatu, wherein aid moud tranportation appa ratu tranport aid hoow body in an upright poition. BRIEF DESCRIPTIN F THE DRAWINGS The above, a we a additiona object, feature and advantage of the preent invention, wi be better undertood through the foowing iutrative and non-im iting detaied decription of preferred embodiment of the preent invention, with reference to the appended drawing, wherein: 0035 FIG. 1a-1g iutrate a moud in different tage of a proce incuding mouding, preing and de-mouding FIG. 2a-2g ao iutrate a moud in different tage of another proce incuding mouding, preing and de-mouding FIG. 3a 3d iutrate an exampe of a mouding proce, more particuary a mouding proce uing direct doing in moud FIG. 4a-c iutrate a proce on how a ide caette can be ued during mouding FIG. 5a-c iutrate another proce on how a ide caette can be ued during mouding FIG. 6a-6c iutrate a proce on mouding of ooe curd FIG. 7a-6c iutrate another proce on mouding of ooe curd FIG. 8a-d iutrate a mouding proce in which the moud i fied from beow FIG. 9a-d iutrate another mouding proce in which the moud i fied from beow FIG. 10a-d iutrate a proce for fiing curd and whey mixture into a moud FIG. 11a-d iutrate another proce for fiing curd and whey mixture into a moud FIG. 12a-d iutrate a proce for de-mouding a cheee from a moud.

17 US 2016/ A1 Dec. 1, FIG. 13a-d iutrate another proce for de-mou ding a cheee from a moud FIG. 14a-d iutrate yet another proce for de mouding a cheee from a moud FIG. 15a-d iutrate ti another proce for de mouding a cheee from a moud FIG. 16a-e iutrate a further proce for de mouding a cheee from a moud FIG. 17 iutrate a ceaning ine for moud FIG. 18 iutrate another ceaning ine for moud FIG. 19a-c iutrate an approach for ceaning moud FIG. 20a-c iutrate another approach for cean ing moud FIG. 21a-b iutrate yet another approach for ceaning moud FIG. 22a-b iutrate ti another approach for ceaning moud. DETAILED DESCRIPTIN F PREFERRED EMBDIMENTS 0057 Semi-hard and hard cheee production can be divided in the main tep of pre-treating the mik, producing curd, draining and preing the curd into cheee, brining the cheee, and toring/ripening the cheee. The tep of pre treating the mik often comprie Sub-tep, uch a heat treating in order to ignificanty reduce the number of active micro organim, epeciay the pathogenic type, and tan dardization the mik to for exampe fat to protein ratio in order to achieve a certain fat content in the fina cheee. The tep of curd production can comprie adding rennet or another coaguant type and tarter cuture and other cheee pecific ingredient, tirring and cutting, remova whey and addition of water and atering temperature during proce ing Such that curd of the right propertie (e.g. hape, content, ph) i produced. The non-bound whey i after curd proceing drained from the curd, and the drained curd i fied into moud often by ue of a draining, forming and portioning unit, uch a Tetra Tebe Caomatic unit or other. In the preing tep, force (often by mean of a pneumatic driven cyinder) can be appied onto the curd Such that exce whey i puhed out, curd i puhed coey together reuting in interconnection between them (fu ing), curd ying directy to the moud urface are deformed to the moud urface reuting in a rind and after time a cheee i formed. In the brining tep, the cheee i often paced in aty bath. Laty, the cheee i tored. Further detai can, for exampe, be read in Dairy Proceing Hand book, econd revied edition 2003, pubihed by Tetra Pak Proceing Sytem AB A tep of pacing the curd in the moud i often referred to a mouding. In arge cae cheee production ine of today the mouding tep can be that a piece of curd bock i formed by a e.g. drainage coumn and paced in a moud. More particuary, the curd bock can be output from the drainage coumn to a tranfer-interface, for exampe a ide caette, and from the ide caette to the moud A tep of removing the cheee from the moud i often referred to a de-mouding. Thi can be performed by puhing out the cheee by uing preurized air, haking out the cheee, i.e. uing vibration, or uing a vacuum head for puing out the cheee It ha been reaized that intead of uing a tradi tiona moud with ide wa and a bottom in one piece, a moud compriing a hoow body and a bottom id can be ued In the mouding tep, an advantage of having the bottom id and the hoow body a two part i that the bottom id may be owered a curd i fed into the moud, or aternativey the moud id may be ued for thi. A poitive reut of thi i that a more gente handing of the curd can be achieved, which in turn mean that wate or quaity iue in atter cheee can be reduced. Sti an advantage i that the drainage coumn can feed the piece of curd directy into the moud, thereby preventing unneceary tranfer movement with the cheee (oe and quaity iue) making it poibe to omit the tranfer-interface. Such a a ide caette and in turn to Save CStS At direct feed of whey and curd into the moud the poibiity of owering the bottom pate imit bockage of new reeaed micro perforation of the moud body a aready formed curd bed i fitering/capturing Sma partice a curd fine from incoming feed and thu preventing them to bock the moud perforation In the de-mouding tep, an advantage of having the moud with the hoow body i that the cheee can be puhed out from the moud in the ame direction a the preure force ha been appied. Thi mean, for intance, if the curd i preed toward the bottom id, that the curd can be reeaed via the bottom when being de-mouded. Thi mean in turn that the ditance the cheee wi need to trave inide the hoow body i kept hort. Since there i a known rik that the cheee i damaged when being tranferred within the hoow body, thi rik i ower when uing a moud compriing a hoow body compared to a traditiona moud. A the ditance for tranfer i horter combined with the fact that the cheee urface on which demouding force i aided i Supported in fu exacty correponding to the cheee form ignificanty reduce the rik of deformation to the cheee at de-mouding, deformation which are known rik to occurring quaity iue a crack and pinhoe. Phyica and Microbioogica contamination to cheee and environment around demouding i ignificanty reduced a no air (preuried or vacumied) i directy ued in contact to cheee and moud. Further, an advantage i that the cheee may be weighed during demouding, and a uch direct demouding directy into a brine bath avoiding contact to interface tranfer ytem a bet with it microbioogica contamination rik i poibe to do In FIG. 1a-1g, a moud in different tage of a proce incuding mouding, preing and de-mouding i iutrated In FIG. 1a the moud compriing a hoow body 100 and a bottom id 102 i prepared for receiving curd from, e.g. a drainage coumn, in that the bottom id 102 i paced in a ower part of the hoow body Next, in FIG. 1b, curd 104 i fed into the hoow body 100. A iutrated, the curd 104 can be hed by the hoow body 100 and the bottom id Before appying a preure on the curd a top id 106 can be paced on top of the curd, a iutrated in FIG. 1c. Aternativey the top id 106 i ued during mouding, and after mouding the bottom id 102 i ued to encoe the moud after mouding prior to preing When appying a preure, e.g. by uing a pneu matic cyinder 108, a iutrated in FIG. 1d, whey i preed

18 US 2016/ A1 Dec. 1, 2016 out from the curd and curd partice are preed together uch that the curd i tranformed into a cheee 110 having a tabe, we defined rind. For emi-hard and hard cheee it i common to appy a preure for a coupe of hour, even though it may vary e.g. depending on the type of cheee to be produced A iutrated in FIG. 1e, after having preed the curd into cheee, the top id 106 can be removed. The top id can be removed by pneumatic cyinder 108 or by a device dedicated for removing the top id After having removed the top id 106, the bottom id 102 can be removed, a iutrated in FIG. 1f. The bottom id 102 can be removed by moving the bottom id ideway, or downward out from the interior of the hoow body and then ideway, uch that the ikeihood that friction between the cheee and the hoow body keep the cheee in pace i higher compared to removing the bottom id downward. (0071. In the iutrated exampe, the top id 106 i removed before the bottom id 102. However, another option i to remove the bottom id 102 before the top id 106, aternativey the top id 106 and bottom id 102 may be removed imutaniouy After having the top id and bottom id removed, the cheee 110 can be reeaed through the ower end of the hoow body, a iutrated in FIG. 1g. An advantage of reeaing the cheee through the ower end of the hoow body i that there i no need to turn the moud upide down. Further, ince the ditance the cheee i tranported within the hoow body i horter by uing the proce iutrated in FIG. 1a-1g compared to correponding proce for tradi tiona moud, the de-mouding can be done in a more gente and controed manner compared to the de-mouding with traditiona moud. Sti an advantage i that the cheee may be reeaed directy into a brine bath and weight of the cheee can be determined by the o of weight of the moud body meaured with a not drawn apparatu Supporting the moud body A an aternative to the moud iutrated in FIG. 1a-1g, in FIG. 2a-2g a moud in different tage of a proce incuding mouding, preing and de-mouding i iutrated A iutrated in FIG. 2a, the moud can comprie a hoow body 200 and a bottom id 202. When preparing the moud for receiving curd the bottom id 202 can be paced in an upper part of the hoow body 202 uch that the bottom id 202 can be owered a curd i fed into the moud Referring to FIG.2b, when owering the bottom id a pneumatic cyinder 205, or actuator, may be ued. More particuary, by owering a curd bock 204 fed out from e.g. a drainage coumn the curd bock may genty be paced in the moud. Due to friction between the bottom id and ide wa of the hoow body, an aternative to uing the pneu matic cyinder 205, i to et the curd bock itef puh down the bottom id to fina poition in the ower end of the moud In FIG.2c the bottom id 202 i paced in the ower end of the hoow body 200 and a top id 206 i paced on top of the curd bock 206. Aternativey the top id 206 i ued during mouding, and after mouding the bottom id 202 i ued to encoe the moud after mouding prior to preing Next, in FIG. 2d, a pneumatic cyinder 208 appie a preure on the top id 206 uch that, in the coure of a few hour normay, the curd bock i tranformed into a cheee 210, though not a fina product ince brining and ripening ti remain to be done. (0078. In FIGS. 2e and 2f the top id 206 and the bottom id 202 are removed. A iutrated, the top id can be removed before the bottom id, but the oppoite order i poibe a we, or remova can be done imutaniouy. (0079. A iutrated in FIG. 2g, the cheee 210 can be reeaed downward, in the ame way a decribed in reation to FIG. 1g FIG. 3a 3d iutrate a further exampe of a mouding proce, more particuary a mouding proce uing direct doing in moud. I0081. In FIG. 3a, a moud, with a hoow body and a bottom id paced in an upper part of aid moud, i paced under a drainage coumn. Curd i fed into the moud by removing a knife from a ower part of the drainage coumn uch that curd due to gravity i fed into the moud A iutrated in FIG. 3b, a curd i fed into the moud a bottom id can be owered. The bottom id can either be puhed down by the curd or the bottom id may be owered by uing e.g. pneumatic cyinder Such that the fiing of the moud can be activey controed. I0083. When a target weight and/or voume of curd have been fed into the moud the knife cut off the curd uch that a curd bock i formed. The knife i often embodied a a pate having a harp edge. By having the knife embodied in thi way, the knife wi after having cut off the curd provide for that the curd tay in the drainage coumn, a iutrated in FIG. 3c. I0084 A iutrated in FIG. 3d, after having provided curd into the moud, the bottom id can be owered further Such that the moud i prepared for preing. In the exampe iutrated in FIG. 3d the bottom id i owered uch that a ower urface of the hoow body i aigned with the ower urface of the bottom id. By doing o, both ower urface may be in contact with e.g. a conveyor during preing. I0085. An advantage of thi direct doing in moud approach i that e equipment i needed, which of coure reduce cot. Major advantage athough i that curd i fed more gente to the moud with e direct product oe and indirect oe due to reuting quaity iue (a crack and pinhoe). I0086 Today, ince traditiona moud do not comprie a hoow body the direct fiing in moud approach iutrated in FIG. 3a-3d cannot be ued. Intead it i common practice to ue a tranfer interface. Such a the drawn ide caette for tranporting curd from the drainage coumn to the traditiona moud. FIG. 4a-c and FIG. 5a-c iutrate two different procee on how the ide caette can be ued. I0087. In FIG. 4a, after having fed curd from a drainage coumn into a ide caette, the ide caette i moved away from the drainage coumn. I0088 A iutrated in FIG. 4b, after having paced the ide caette 400 above a traditiona moud 402, a bottom ection 404 of the ide caette i removed uch that the curd bock fa down into the moud. I0089. When having the curd bock paced in the tradi tiona moud 402, a iutrated in FIG. 4c, the traditiona moud can be tranferred to a preing tage A an aternative to the proce iutrated in FIG. 4a-4C, after having fed curd into a ide caette 500, the ide caette hoding the curd bock can be ided away from a bottom ection 502 aong a pane urface toward a traditiona moud 504, a iutrated in FIG.5a. The bottom

19 US 2016/ A1 Dec. 1, 2016 ection 502 may be a o-caed doing pate ued for making ure that a correct weight of curd i fed into the ide CaSSette By having the traditiona moud 504 paced ower with repect to the pane urface the cheee wi fa down into the traditiona moud, a iutrated in FIG. 5b When having the curd bock paced in the tradi tiona moud 504, a iutrated in FIG. 5c, the traditiona moud can be tranferred to a preing tage By uing the direct doing in moud approach iutrated in FIG. 3a-3d intead of the procee uing ide caette, iutrated in FIG. 4a-4C and FIG. 5a-5c, a number of advantage are achieved Firty, an improved hygiene i achieved. Uing a ide caette and tranfer Surface impie namey that one and the ame part i in contact with a number of curd bock, which in turn increae the rik that unwanted microorgan im can be pread Ao at hift between product type the rik of finding product remain of previou product in the new product type i ignificanty owered Secondy, ince there i no ide caette and tran fer Surface tranporting the curd bock from the drainage coumn to the moud the rik of damaging the curd bock i reduced, having the poitive effect that e curd bock are damaged and that product oe are hed ow Thirdy, the direct doing in moud ha the poitive effect that the time needed for pacing the curd bock in the moud can be reduced, which in turn ha the poitive effect that cheee production ine with higher capacity can be made With reference to FIG. 3, FIG. 4 and FIG. 5, mouding procee for a ytem compriing a drainage coumn are preented. However, ao in the cae when curd that ha not been formed into a curd bock by the drainage coumn i fied into the moud, the moud compriing the hoow body and the bottom id i advantageou to ue A iutrated in FIGS. 6a, 6b and 6c, when fiing curd into the moud whie owering the bottom id an even urface of the curd in the moud can be achieved. If uing the traditiona moud intead, a iutrated in FIGS. 7a, 7b and 7c, the curd wi fa down into the traditiona moud, i.e. i fed in a e controed manner, with the reut that a e even Surface i achieved An even urface ha the poitive effect that there i e deformation of the curd during preing. Reuting advantage are that there i more contant moiture content throughout the cheee, that there i e defect in the cheee, Such a whey reidue, whey pocket and cuter of eye formation, and format tabiity of the atter cheee i improved A iutrated in FIG. 8a-8d, intead of fiing the moud with a pre-haped and drained curd bed from above the moud may be fied from beow FIG. 8a iutrate that a top id may be paced in a ower part of the moud and be puhed upward a the curd bed i fed upward into the moud. After having fed uffi cient curd bed into the moud, a knife can be ued for cutting of the curd bed, a iutrated in FIG. 8b. Next, the moud may be ided onto a bottom ection, a iutrated in FIGS. 8c and 8d, and then tranferred to a preing tation. It i poibe to introduce a pre-preing tage by preing the curd between the top id and the bottom ection before tranferring the moud to the preing tage, thi tage i not drawn. It ao i not functionay required anymore a at reference proce. 0103) At fiing from beow and uing traditiona moud, a iutrated in FIG. 9a-9C, curd bed i puhed up into a tranfer interface, uch a a ide caette, a iutrated in FIG. 9a. After having fied the ide caette, a knife i ued for cutting off the curd bed, a iutrated in FIG.9b. Next, the ide caette i ided onto the traditiona moud and reeaed in thi, a iutrated in FIG. 9c. When having the curd paced in the traditiona moud, thi can be tranferred to a preing tation, a iutrated in FIG. 9d. It i common to ue a pre-preing tage before owering the curd bock into the moud by preing the curd in the ide caette in a non drawn intermediate tage between the top id and the tranfer urface before owering the curd bock into the moud making the bock more rigid to withtand the moud ing tep with imited product oe and quaity iue AS mentioned Such an intermediate pre-preing tep i not required at direct moud fiing. Ao product oe and quaity rik are ignificanty reduced at direct moud fiing If fiing a curd and whey mixture into a traditiona moud, it i common practice to pace a doing and whey drainage pate in the bottom of the traditiona moud, a iutrated in FIG. 10a. The doing pate i ifted upward a curd and whey mixture i fed into the traditiona moud, a iutrated in FIG. 10b. Due to the perforation in the traditiona moud and the doing pate exce whey can be reeaed After having fied the traditiona moud the doing pate i removed, a iutrated in FIG. 10c, and a top id i appied on top of the curd, a iutrated in FIG. 10d If uing the moud compriing the hoow body, the proce can be done differenty, a iutrated in FIG. 11a 11d. In FIG. 11a it i iutrated that a bottom id can be paced in an upper part of the hoow body and the doing pate can be paced on top of the moud A curd and whey mixture i fed into the moud, the bottom id i puhed downward, ucceivey forming additiona room for the curd and whey mixture. Exce whey can be reeaed through perforation in the doing pate, the moud and the bottom id After having fied the moud the doing pate i removed, a iutrated in FIG. 11c, and a top id can be paced on top of the curd, a iutrated in FIG. 11d An advantage of uing the moud with the hoow body and the bottom id, a iutrated in FIG. 11a-11d, i that a curd i fed into the moud and the bottom id i owered additiona perforation in a ower part of the moud i made acceibe, perforation which are not previouy ue for whey drainage and perforation which ie at the ower end of the formed curd-bed, a curd bed which act a fitering agent keeping Sma partice a curd fine away from it. Thi ead to improved drainage (during moud fiing and atter preing when the moud id i pued to owet poition opening up new drainage area of the moud), in turn impying improved weight and moiture accuracy and format tabiity. Further, the proce iutrated in FIG. 11a-11d, ha the effect that e defect in the curd bed are formed During de-mouding, i.e. when the cheee i reeaed from the moud, the moud compriing a hoow body ha evera advantage.

20 US 2016/ A1 Dec. 1, FIG. 12a-12d iutrate an exampe of a proce for de-mouding a cheee from the moud compriing the hoow body FIG.12a iutrate a moud having a hoow body, a bottom id paced under the cheee and a top id paced on top of the cheee In order to remove the bottom id, thi can be ifted in one end, a iutrated in FIG.12b. ne reaon for ifting the bottom id in one end i that the rik that the cheee come aong i reduced and ao deformation and damage to the cheee urface are reduced After having removed the bottom id a force may be appied on the top id uch that the cheee and top id are puhed down, a iutrated in FIG. 12c. A uch the cheee i a the time in fu upported by the top id driving the cheee down preventing deformation When the cheee i puhed out from the hoow body the cheee can be tranported to e.g. a brine bath, or a an aternative, puhed directy into the brine bath. The weight of the cheee can be detected a ot weight from the moud body when reeaing the cheee FIG. 13a-13a iutrate another exampe of a pro ce for de-mouding the cheee from the moud compriing the hoow body FIG. 13a iutrate the moud having the hoow body, a bottom id paced under the cheee and a top id paced on top of the cheee. 0119) The bottom id may be removed by ifting the bottom id in one end, a iutrated in FIG. 13b Next, in order to reeae the cheee, the hoow body can be ifted upward uch that cheee i eparated from the hoow body, a iutrated in FIGS. 13c and 13d. A uch the cheee i a the time in fu upported by the top id driving the cheee down preventing deformation After having reeaed the cheee from the hoow body, the top id can be removed, a iutrated in FIG. 13d. 0122) If uing a traditiona moud de-mouding i made in different way. Two common approache are ifting the cheee from the moud uing a vacuum head, and uing preurized air for reeaing the cheee downward from the traditiona moud FIG. 14a iutrate a traditiona moud hoding a cheee with a top id paced on top of the cheee. In order to reeae the cheee from the moud, the top id i removed a a firt tep, a iutrated in FIG. 14b. After having the top id removed, a vacuum head i paced on top of the cheee and a vacuum i formed, a iutrated in FIG. 14c. When having the vacuum head attached to the cheee, the cheee can be ifted up from the traditiona moud, a iutrated in FIG. 14d FIG. 15a-15c iutrate another approach for reeaing the cheee from the traditiona moud. After having removed the top id, the traditiona moud hoding the cheee i paced upide down, a iutrated in FIG. 15a. In order to reeae the cheee from the traditiona moud, preurized air may be puhed into the traditiona moud via bottom per foration, a iutrated in FIG. 15b. Due to gravity and the force formed by the preurized air, the cheee i reeaed from the traditiona moud, a iutrated in FIG. 15c, and can thereafter be ent to the brine bath There are a number of advantage with uing the moud compriing the hoow body compared to traditiona moud. Firty, there i no need for uing vacuum head, preurized air or the ike. An advantage of omitting the vacuum head and preuried air pate i that the rik for contamination i reduced. Another advantage i that cheee deformation i ignificanty reduced a deformation are functionay required at vacuum and preuried air demouding method. An advantage of omitting the pre Surized air i that e whey and product fine aeroo are pread to the Surrounding Further, a an effect of that the cheee can be reeaed via the bottom end of the moud and that the cheee i paced in the bottom after preing, the ditance the cheee i traveing within the hoow body i horter in the moud compriing the hoow body compared to the traditiona moud, the rik that the cheee i deformed or damaged i reduced. I0127. In FIG. 16a-e, yet another proce for de-mouding the cheee from the hoow body moud to the brine bath (or if deired to a bet) i iutrated. The proce comprie pacing the moud in a frame, removing the bottom id, ifting the bottom id and the moud, removing the top id, reeaing the cheee from the moud and pacing the cheee in the brine bath (or on a bet). In thi particuar proce, which i one out of many exampe, gravity i ued for reeaing the cheee from the hoow body. I0128. In FIG. 16a, a hoow body 1600 i paced in a frame By having the hoow body 1600 provided with an upper edge 1604 the moud can be kept in poition by the frame. I0129. In FIG. 16b, a device 1606 i attached to a top id When having removed the bottom id, the top id i ifted. Due to friction between ide wa of the hoow body and the cheee and/or adheion between the top id 1606 and the cheee, not ony the top id, but ao the hoow body and the cheee are ifted up, a iutrated in FIG. 16c The upward movement of the hoow body i topped when a ower edge 1610 of the hoow body reache the frame Since the top id i not attached to the hoow body and provided that the adheion between the top id and the cheee i not greater than the friction between the cheee and ide wa of the hoow body, the top id wi continue and may in thi way be removed from the moud. Thi can be enforced by reeaing the top id at one ide of the cheee urface a bit earier "peeing-off the op id'. I0131. A iutrated in FIG. 16d. a oon a the top id i removed, the hoow body wi fa downward by gravity unti it i uddeny topped by the frame The udden top of the hoow body wi provide for that the cheee wi Suddenty in an impu reeae from the moud body Surface and continue to fa down into the brine bath (or aterna tivey onto a bet), a iutrated in FIG. 16e. More particu rary, the inertia of the cheee wi be greater than the tatic friction of the wa. If the cheee doe not eave the hoow body, the hoow body can be ifted and reeaed again Since the propertie of the cheee are mot often carefuy controed and foowed, the dimenion and prop ertie of the hoow body, the bottom id and the top id may be adapted to fit a particuar cheee Apart from advantage reated to mouding and de-mouding, the moud compriing the hoow body ha beneficia ceaning propertie FIG. 17 iutrate an exampe of a ceaning ine 1700 of today for the traditiona moud. In thi particuar exampe a firt robot arm 1702 i turning the traditiona moud upide down. After being turned upide down the traditiona moud i tranferred to a ceaning tation 1704 in

21 US 2016/ A1 Dec. 1, 2016 which a combination of water and ceaning detergent i prayed onto/into the moud. After being ceaned the moud i tranferred to a econd robot arm 1706 that turn the moud to an upright poition In order to make ure that curd reidue are not caught in the moud, it i uua to et the moud drain/dry paced upide down, and then turn it to upright poition afterward Since the moud compriing the hoow body doe not contitute a coed end, a the traditiona moud, there i no need to turn the moud before and after ceaning. There fore, a ceaning tation 1800 for the moud doe not need to comprie device for turning the moud, a iutrated in FIG The moud can be tranported to a ceaning tation 1802 in which the moud are hed in pace whie water and/or ceaning detergent are fuhed through the hoow body FIG. 19a-b iutrate an exampe of a ceaning tation for the hoow body. A iutrated in FIG. 19a, a nozze may be paced inide the hoow body uch that ide wa of the hoow body can be fuhed by water and/or ceaning detergent In order to make ure that each ection of the hoow body i ceaned propery the nozze may be moved verticay during the ceaning, a iutrated in FIG. 19b. The bottom pate may be moved underneath a ceaning nozze fuhing off fouing from it, or a nozze i moving around or to it, a iutrated in FIG. 19C 0140 FIG. 20a-d iutrate a common approach for ceaning traditiona moud. The traditiona moud, a iu trated in FIG. 20a, i turned upide down before a nozze i paced inide the traditiona moud, a iutrated in FIG. 20b. In order to cover a ection the nozze may be moved verticay during the ceaning, a iutrated in FIG. 20c. After the traditiona moud ha been ceaned and drained/ dried, it i turned again to an upright poition, a iutrated in FIG. 20d The main ceaning advantage of the hoow moud body and eparated moud bottom beide the minimied handing (turning) requirement are that the moud become an open contruction with e difficut to cean edge. pen contruction impying that ued ceaning fuid and removed fouing are puh away from the incoming ceaning fuid not interfering with it when refecting back a at traditiona moud (fouing i often circuating around a they become part of the incoming ceaning fuid tream (captured by it at it way out). Thu the impact of ceaning i ignificanty improved (returning fuid do not interfere with incoming fuid), reeaed fouing i running out in once (no captured by incoming fuid) and difficut to ceaning edge between bottom and body are not preent at ceaning tage Intead of uing a nozze, or in combination with uing a nozze, the moud can be ceaned by being Sub merged FIG. 21a iutrate a moud compriing a hoow body Submerged in a ceaning oution. The ceaning ou tion may comprie of ceaning detergent and/or water. A a compement, in order to provide for that the moud i propery ceaned, heat, air, fow or vibration may be added. After being ubmerged, the moud i ifted up from the ceaning bath, a iutrated in FIG. 21b If uing a imiar approach for a traditiona moud, a iutrated in FIG. 22a-b, the traditiona moud i firt Submerged into the ceaning bath, a iutrated in FIG. 22a. then after being ifted up from the ceaning bath the moud i turned upide down, a iutrated in FIG. 22b, uch that the moud can dry/drain without curd reidue are captured in the traditiona moud, often compromiing with a fuh out of the turned moud (not drawn) The advantage of having the moud compriing the hoow body in thi repect i that curd reidue are e ikey to be captured in the hoow body. Further, ince the hoow body can be reached from two end, the hoow body i eaier to cean than the traditiona moud. In addition the traditiona need to be turned, omething that i not nece ary for the moud compriing the hoow body The invention ha mainy been decribed above with reference to a few embodiment. However, a i readiy appreciated by a peron kied in the art, other embodiment than the one dicoed above are equay poibe within the Scope of the invention, a defined by the appended patent caim. 1. A method for handing a moud, aid moud compri ing: a hoow body and a id, aid hoow body having a firt opening and a econd opening, wherein aid id i arranged in an inner pace of aid hoow body with cheee hed by aid moud, aid method compriing: removing aid id from aid hoow body, reeaing aid cheee from aid moud, and ceaning aid hoow body. 2. The method according to caim 1, further compriing: draining aid hoow body, wherein aid reeaing of aid cheee, removing aid id, ceaning aid hoow body and draining aid hoow body are performed with aid hoow body in a poition where aid firt opening i oriented upward and aid econd opening i oriented downward, or aid econd opening i oriented upward and aid firt opening i oriented downward. 3. The method according to caim 1, wherein aid ceaning i performed by fuhing ceaning Soution and/or water through aid hoow body. 4. The method according to caim3, wherein aid ceaning Soution and/or water i fuhed by uing a nozze arranged to move verticay during ceaning. 5. The method according to caim 1, wherein aid ceaning i performed by Submerging aid hoow body in ceaning Soution and/or water. 6. A moud compriing: a hoow body having a firt opening and a econd opening, and a id, wherein in a cheee hoding tate aid id i paced in an inner pace of aid hoow body Such that a cheee can be hed by aid moud, and in a ceaning tate aid hoow body and aid id are eparated uch that aid hoow body and aid id can be ceaned eparatey. 7. The moud according to caim 6, further compriing: a top id arranged to be paced on top of aid cheee in aid cheee hoding tate, and in aid ceaning State aid top id i eparated from aid hoow body uch that aid hoow body, aid id and aid top id can be ceaned eparatey. 8. The moud according to caim 6, wherein aid top id and aid id are identica. 9. A moud handing ytem compriing: a id removing apparatu arranged to remove a id from a moud compriing a hoow body having a firt opening

22 US 2016/ A1 Dec. 1, 2016 and a econd opening, wherein aid id i arranged to be paced in aid hoow body, and a moud ceaning apparatu arranged to cean aid hoow body. 10. The moud handing ytem according to caim 9. wherein aid moud ceaning apparatu i arranged to cean aid hoow body by fuhing ceaning oution and/or water through aid hoow body. 11. The moud handing ytem according to caim 9. wherein aid ceaning apparatu comprie a nozze arranged to move verticay during ceaning. 12. The moud handing ytem according to caim 9. wherein aid ceaning apparatu i arranged to cean aid hoow body by Submerging aid hoow body in ceaning Soution and/or water. 13. The moud handing ytem according to caim 9. further compriing a moud tranportation apparatu arranged to tranport aid hoow body from aid id removing apparatu to a moud ceaning apparatu, wherein aid moud tran portation apparatu tranport aid hoow body in an upright poition. 14. The method according to caim 1, wherein the cean ing of the hoow body incude poitioning a nozze inide the hoow body and fuhing interior ide wa of the hoow body with water and/or ceaning detergent. 15. The method according to caim 14, further compriing verticay moving the nozze inide the hoow body whie fuhing interior ide wa of the hoow body with the water and/or the ceaning detergent. 16. The method according to caim 14, wherein the hoow body i poitioned o that the econd opening i poitioned verticay above the firt opening, the method further com priing aowing the water and/or the ceaning detergent to fow out of the hoow body by way of the firt opening. k k k k k