Cheese, in comparison with other fermented milk products, can be stored for a very long time. Nevertheless, it cannot avoid damage if additional measures are not taken. To extend the shelf life of the cheese, it can be dried.
Instructions
Step 1
Large quantities of cheese are dried in special drying plants in cheese factories. The most effective is vacuum drying of cheese in microwave vacuum installations (MVU). Microwave waves that are used in microwave vacuum installations are electromagnetic waves with a frequency of 2.45 GHz. By acting on the cheese, they transfer their energy to the moisture in the product, heat it up and bring it to a boil. Inside the product, the pressure rises and moisture vapors escape from it, while leaving the channels open. Thus, drying occurs due to the evaporation of the liquid and the expulsion of the part of the moisture that has not evaporated by the vapor from the product. This principle provides an ultra-fast drying process - 4 times faster in comparison with traditional types of drying. In a vacuum, the boiling point of the liquid is reduced to 10C, so drying takes place without destroying vitamins and proteins.
Step 2
Condensation formed during the drying process of cheese in the MVU, and the smell enter a special receiving tank. This cheese-flavored condensate can be further used as a reducing agent for dry cheese. Vacuum drying produces two types of product: cheese powder and crunchy cheese. Cheese powder has a pronounced cheese flavor and aroma, often supplemented with various spices. It is used as a seasoning for various dishes, it is high in protein and can also be stored for a long time. Crispy cheese is made of cheese sticks or balls with a porous structure. They break easily and crumble when pressed lightly.
Step 3
In addition to industrial production, cheeses are also made at home. There are a lot of ways to make homemade cheeses. And if homemade cheese is prepared for long-term storage, it must also be dried. Cooked cheeses are dried outdoors in the shade in summer, and indoors in winter, but as far as possible from the oven so as not to crack. Place them on shelves or poles covered with straw. From time to time, as soon as mold appears on the surface, it should be scraped off with a knife and washed with salt water. Dried cheeses must be peeled and scraped with a knife and placed in large pots, sprinkled with oat straw. In the future, it is recommended to store homemade cheese not in a dry, but also not in a damp place. Then the cheese will not dry out, and in the second case, it will not grow moldy or spoil. If the cheese nevertheless becomes moldy, it must be washed with whey, salt and dried again in the shade, turning from side to side.
