Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek

Paulus F Nooy

Rudolf De Boer

Johannes E Schaap

Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the resultant concentrate, mixing and cooling the resultant fat-containing concentrate in a first scraped heat exchanger, adding additives for making cheese such as rennet and starter, passing the resultant mixture to a second scraped heat exchanger and placing the mixture in molds to form cheese.

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Paulus F Nooy