The study of factors affecting the drying process and the quality of dry cheese

Abstract

The article presents the results of studies of the characteristics of the production of superhard (dry) cheese. The most rational drying method was selected, which allows to increase the consumer properties of the finished product and its shelf life, as well as improve the organoleptic and physico-chemical characteristics of cheese. The advantages of freeze-drying are described. Various drying factors affecting the quality of the cheese are considered, such as the duration of the freezing of the cheese depending on the geometric portion sizes and the drying conditions. Cheeses are recommended to produce a round shape with a diameter of 2 to 4 centimeters. The optimum temperature for pre-freezing the product, taking into account the moisture content in the final product, was -15 ° C. A method for the production of dry cheese with the addition of a plant component, a source of dietary fiber, is proposed. The choice of vegetable filler is justified and a cheese formulation using chia seeds has been developed. The optimal content of chia seeds in the formulation of dry cheeses is 5.0-8.0%.