METHOD FOR PICKLED CHEESE STAGED DRYING Russian patent published in 2011 - IPC A23C19/86 

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method involves pickled cheese fragmentation into cubes, rectangles, cylinders, straws, granules, their stratum thickness being up to 100 mm, and vacuum method drying in four stages. At stage 1 the product temperature is 90-100°C, residual pressure in the vacuum chamber is 20-25 kPa and thermal load is 14-15 kW/m². At stage 2 the product temperature is 70-80°C, residual pressure is 15-17 kPa and thermal load is 10-11 kW/m²; at stage 3 the product temperature is 60-70°C, residual pressure is 10-11 kPa and thermal load is 7-8 kW/m²; at stage 4 the product temperature is 45-55°C, residual pressure is 7-8 kPa and thermal load is 4-5 kW/m². The mixing device rotation speed is 5 rpm at drying process stages.

EFFECT: invention enables improvement of organoleptical properties, extension of useful life and extension of product range.

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