Abstract:
In a method for the production of coagulated products, in particular food products obtained by the coagulation of dairy and similar products, the starting material coagulation step involves the heating of the material itself at least in part by indirect means. Preferably, such indirect heating is obtained by passing steam through a jacket or similar hollow space shrouding the coagulation container. The degree of coagulation of the finished product may be controlled by the regulation of the quantity of heat transmitted directly or indirectly to the starting material.