METHOD OF VACUUM CHEESE DRYING Russian patent published in 2010 - IPC A23C19/86 A23B5/04 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry, in particular to different kinds of dry cheese production. Milled cheese (in a 5-50 mm thick layer) is put into a vacuum chamber. A residual pressure (2-15) kPa is built in the vacuum chamber The cheese is heated until a temperature is 30-70°C with thermal capacity 40-0.5 kW/m². Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 20-50°C.

EFFECT: invention allows to create a technology for production of different kinds of dry cheese having high quality properties and reduced drying time along with reduced energy costs.

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