Multi-stage vacuum drying of soft cheeses

Vladimir Aleksandrovich Ermolaev; Ермолаев Владимир Александрович; V A Ermolaev; Ermolaev V A

Multi-stage vacuum drying of soft cheeses

Authors: Ermolaev V.A.¹, Ermolaev VA¹
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Issue: No 6 (2009)
Pages: 36-37
Section: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/287378
ID: 287378

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Abstract

Research work was carried out aimed at studying multi-stage vacuum drying of soft cheeses. The subject of the work was chosen to be the adygeiskii cheese. Factors effecting intensity of vacuum drying are described. It was established that it is advisable to use two staged vacuum drying for the adygeiskii cheese. Figures characterizing heat flow density and temperatures curves of the two staged vacuum drying of the adygeiskii cheese are given.