METHOD FOR PRODUCTION OF DRY CHEESE Russian patent published in 1995 - IPC

Abstract RU 2039447 C1

FIELD: dairy industry. SUBSTANCE: ready cheese is frozen at a temperature of minus 18 minus 28 C for 12-24 h depending on the freezing temperature and the size of the cheese head. Then cheese is preliminarily disintegrated to a granule size of 3-5 mm. Next, the product is loaded into a chamber wherein it is concurrently dried and ground into powder. EFFECT: higher efficiency. 1 tbl

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RU 2 039 447 C1

Authors

Kutsakova V.E.

Khutieva E.S.

Dates

1995-07-20—Published

1992-08-26—Filed