Curd can be produced through acidification or by rennet action.. Its mostly caseinproteins, milk fat and some minerals ,It can be dried to form cottage cheese . Further Dehydrating that curd cheese will ultimately form greasy cheese solids which can be ground to a powder depending if the amount of fat left in the curd which will affect the grinding efficiency.
It is not an easy process if you start from the curd..So the answer is; dehydrating it directly is impractical..
As similiar to all gel matrix which combined naturally from protein, fat and air bubbles, there will be all time syneresis risk by dehydration due to very specific conditions .
Food R&D Emeritus reply
postedCurd can be produced through acidification or by rennet action.. Its mostly caseinproteins, milk fat and some minerals ,It can be dried to form cottage cheese . Further Dehydrating that curd cheese will ultimately form greasy cheese solids which can be ground to a powder depending if the amount of fat left in the curd which will affect the grinding efficiency.
It is not an easy process if you start from the curd..So the answer is; dehydrating it directly is impractical..
Fatema reply
postedThankyou so much for your response.
Michael Bryanton reply
postedIt depends on your method. If you use Enwave technology to dehydrate you end up with a light and crispy snack.
Fatih Altunbay reply
postedAs similiar to all gel matrix which combined naturally from protein, fat and air bubbles, there will be all time syneresis risk by dehydration due to very specific conditions .