Method for preparing a crumbly dairy product with expanded structure
Method for the preparation of a crumbly, and expanded dairy product, comprising the steps of subjecting a hard cheese with a humidity content lower than or equal to 45% to a microwave treatment until a crumbly and expanded product with a humidity content lower than 15% is obtained, which is subjected to immediate cooling with dry air at 4-10° C., wherein the starting hard cheese is finely divided.
1. A method for the preparation of a dairy snack product, comprising the steps of:
grating and subsequently sieving a hard cheese selected from the group consisting of Grana Padano, Parmigiano Reggiano, Tuscan, Roman, Sicilian and Sardinian Pecorino, Sbrinz, other Parmesan-like cheeses, and mixtures thereof to produce a finely divided hard cheese having particle sizes of only between 0.2 mm and 5 mm and having a moisture content lower than or equal to 45%;
distributing the finely divided hard cheese in a uniform layer inside molds prior to being sent to a microwave treatment;
subjecting the finely divided hard cheese in the molds to the microwave treatment for between 25 and 240 seconds until a snack product with a moisture content lower than 15% is obtained;
subjecting the snack product exiting the microwave treatment to immediate cooling with air at 4-10° C.; and
moving the molds to an upturned position after the microwave treatment such that an amount of fat melted out of the finely divided hard cheese during the microwave treatment remains adhered onto the molds and the snack product that detaches from the molds in the upturned position has a lower fat content and a higher protein content than that of the finely divided hard cheese.
2. The method according to claim 1 , wherein the microwave power is comprised between 500 and 900 watt.
3. The method according to claim 1 , wherein the microwave treatment is carried out in a vacuum oven.
4. The method according to claim 1 , wherein said molds are supported on a conveyor belt and said microwave treatment occurs inside a tunnel oven.
5. The method according to claim 1 , wherein said molds are coated with Teflon.
6. The method of claim 1 , wherein the uniform layer of finely divided hard cheese distributed in the molds has a thickness of between 2 and 25 mm.
7. The method of claim 1 , wherein the step of moving the molds to an upturned position is carried out during the immediate cooling step.
8. A method for the preparation of a dairy snack product, comprising the steps of:
grating and subsequently sieving a hard cheese selected from the group consisting of Grana Padano, Parmigiano Reggiano, Tuscan, Roman, Sicilian and Sardinian Pecorino, Sbrinz, other Parmesan-like cheeses, and mixtures thereof to produce a finely divided hard cheese having particle sizes of only between 0.2 mm and 5 mm and having a moisture content lower than or equal to 45%;
distributing the finely divided hard cheese inside molds prior to being sent to a microwave treatment;
subjecting the finely divided hard cheese in the molds to the microwave treatment for between 25 and 240 seconds until a snack product with a moisture content lower than 15% is obtained;
moving the molds to an upturned position to remove the microwaved snack product from the molds such that an amount of fat melted out of the finely divided hard cheese during the microwave treatment remains adhered onto the molds and the snack product that detaches from the molds in the upturned position has a lower fat content and a higher protein content than that of the finely divided hard cheese; and
subjecting the obtained snack product to a fast cooling process with air at 4-10° C.