Cheese in comparison with other fermented milk products can be stored very long time. Nevertheless and to it not to avoid damage if not to take additional measures. To prolong a cheese period of storage, it can be dried up.
Instruction
1. In large volumes at the enterprises for a cheese manufacture cheese dries in special drying installations. The most effective vacuum dehydration of cheese in the microwave vacuum installations (MVI) is considered. Wave microwave ovens which are used in microwave vacuum installations are electromagnetic waves with a frequency of 2.45 GHz. Influencing cheese, they give the energy to the moisture which is in a product heat it and bring to the boil. In a product pressure increases, and vapors of moisture come out it, at the same time leaving open channels. Thus, drying comes due to evaporation of liquid and pushing out in couples from a product of that part of moisture which didn't evaporate. This principle also provides superfast process of drying – 4 times faster in comparison with traditional types of drying. In a vacuum the boiling point of liquid decreases to 10C therefore drying happens without vitamin destruction and proteins.
2. The condensate which is formed in the course of drying of cheese in MVU, and a smell come to a special reception tank. This condensate with cheese taste and a smell can be used further as reducer of a dried cheese. At vacuum dehydration two types of a product turn out: cheese powder and crunchy cheese. Cheese powder has well expressed cheese taste and a smell which is quite often complemented with various spices. It is used as seasoning to various dishes, in it the squirrel is a lot of, and it can be also stored long time. Crunchy cheese represents cheese sticks or balls with a pore structure. They break easily and scattered by light pressing.
3. Besides industrial production, cheeses become also in house conditions. Ways of preparation of cottage cheeses great variety. And if cottage cheese is made for long-term storage, it also should be dried. The made cheeses in the summer in a shadow in the open air, and in the winter — indoors, but as it is possible further from the furnace that didn't crack dry. Have them on the shelves or poles covered with straw. From time to time, as soon as the mold will seem on a surface, it should be scratched out a knife and to wash salty water. The dried-up cheeses need to be cleaned and poskoblit a knife and to put in big pots, pouring oat straw. Further it is recommended to store cottage cheese not in dry, but also not in the crude place. Then cheese won't dry up, and in the second case - won't grow mouldy and won't be spoiled. If cheese nevertheless becomes covered by a mold, it should be washed serum, to salt and again to dry up in a shadow, overturning from outside on the party.