The chapter considers cheeses as an object of drying process. It describes the changes occurring in the cheese during the drying process. The results of experimental studies of cheese vacuum drying are presented as well. The kinetics of cheese vacuum drying is investigated. Such important indicator as the shrinkage losses of cheeses in the process of vacuum drying was studied. It has been established that cheese vacuum drying proceeds in two steps: at constant drying speed and at falling one. By graphic differentiation, the curves of the speed of cheese drying were constructed. It was determined by an analytical method that the moisture content of polymolecular adsorption for cheeses is 4–9%. The values of equilibrium moisture for cheese vacuum drying were established. The dependences of the coefficients of cheese shrinkage on the thickness of the drying layer, the shape, and size of grinding were obtained. When the thickness of the drying layer is from 10 to 30 mm, the coefficient of cheese shrinkage, depending on the shape and size of grinding, is from 3 to 14%. With an increase in the mass fraction of moisture in cheeses, the shrinkage coefficient increases as well.
Part of the book: Current Issues and Challenges in the Dairy Industry