Gaztagintzako prentsaketa-teknikakgure arbasoetatik gaur egunera arte

1. Jose Miguel Campillo-Robles
2. Ariane Atxa
3. Laura Telleria
4. Itxaso Domingo

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DOI: 10.1387/EKAIA.19681 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria

Abstract

The pressing process of curd is very important in cheese making. Press-ing helps in the releasing of whey from the curd. Indeed, it is necessary to reduce the humidity of the curd to obtain a good cheese conservation. Moreover, during the press-ing, the skin of the cheese is formed and the desired shape is obtained for the cheese. Over the centuries, manual pressing has been largely used. However, since the end of the xix century, press have been widely used. There is not much information about cheese pressing techniques or tools in the literature. For this reason, we have collected information on this subject, and we present it in this document. Specifically, the cheese pressing techniques used in the Basque Country are explained below, and the tools used in this task too.

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