PRODUCTION METHOD OF SOFT CHEESE Russian patent published in 2009 - IPC A23C19/86 

FIELD: food industry.

SUBSTANCE: invention is related to the dairy industry, namely dry soft cheese production. Cheese is minced till granulae diametre 2-3 mm directly into tray 15 mm thick. After that cheese is dehydrofrozen at residual pressure 100-130 Pa, cheese temperature lays within limits 38-42°C. It is warmed up with help of quartz halogen lights. Thermal strain range is 2.0-2.3 kW/m^2.Expander is used to output water vapour from drying zone. Temperature on its surface should be equal -26-30°C. Total length of drying including self freezing makes 3-3.5 hours, moisture content in the dry cheese makes 3.9-4.1 %.

EFFECT: invention allows to produce dry soft cheese having high quality properties and reduced drying time along with reduced energy costs.

5 tbl, 3 ex