PRODUCTION METHOD OF DRY FOAMY CHEESE AND DRY FOAMY CHEESE Russian patent published in 2009 - IPC A23C19/86 

FIELD: food industry.

SUBSTANCE: invention is implemented by following: cheese is cut into pieces. Processed with moisture-holding ingredient. Dried by microwave vacuum method. Drying is performed by microwave energy at 35-40°C, pressure 70-80 mm Hg and mechanical foggage. Fluid gluing ingredient based on pectin is added. Mixed with taste-and-flavour ingredients. Product is dried and stabilised till environment conditions. Invention makes following: dry foamy cheese is casings with smooth surface, porous inside, with preset taste and aroma, with content containing cheese, flavouring agents and taste agents. Moisture content in product makes not more than 3 per cent.

EFFECT: invention simplifies production of dry foamy cheese, improves organoleptic properties of the product and increases the storage time.

7 cl, 2 dwg, 1 tbl, 2 ex