| 摘要 |
PURPOSE:To obtain the subject powdery cheese capable of long-term storage without blocking and always maintaining an excellent fluidity by crushing, mixing, heating, melting and cooling a raw cheese material, then coarsely grinding the cooled material and making the particle size uniform so that the majority of the particles may have a particle size of >= a specified value. CONSTITUTION:A raw cheese is crushed, mixed, melted with stirring preferably at 75-85 deg.C and made to absorb an inert gas such as nitrogen gas under pressure preferably at 1.2-1.5kg/cm<2> for 20-30sec. The resultant molten cheese is sprayed into a vacuum chamber for solidification. The obtained solidified cheese is dried to preferably 13-15wt.% water content of the product and coarse grinding and unification of the particle size are subsequently carried out so as to contain >=75wt.% particles having >=1.0mmphi particle size, thus obtaining the objective powdery cheese. |
