| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry. Ground hard cheese of various shapes, with layer thickness from 10 to 50 mm, is placed into drying chamber of vacuum plant. Drying is carried out in several stages - at the first stage at the product temperature of 85-90C and residual pressure in vacuum chamber of 15-16 kPa, at the second stage at the temperature of 70-75C and residual pressure of 7-8 kPa, at the third stage at the temperature of 55-60C and residual pressure of 2-3 kPa. Heat to dried cheese is supplied with the help of infrared lamps at the value of thermal load of 5-9 kW/m2 during the whole process of drying. ^ EFFECT: invention makes it possible to improve organoleptic properties of cheese, to increase quality of cheese, to increase shelf life and to expand assortment. ^ 4 ex |
