Why Freeze Dried Cheese Is Highly Preferable
Generally, cheese is a dairy product and certain factors must be employed precisely so as to come up with a perfect cheese. The Freeze Dried Cheese is just a special category of such dairy products. The manufacture of this type of cheese requires involvement of systematic procedures and as well as certain equipment.
Ordinary cheese is freeze dried so as to result to a new product which is more economical to keep and delicious too. Freeze drying of cheese targets the reduction of its moisture content for storage and nutritional value enhancement. Therefore, a freeze-dried cheese will sound superior to ordinary cheese in a number of factors such as:
The shelf life span
The key objective of freeze drying cheese is to reduce the moisture content significantly. This exercise ensures that the cheese does not provide a favorable environment for microbial growth, which results to rapid spoilage. Therefore, it is worth saying that a Freeze Dried Cheese has a longer shelf life when compared to the ordinary cheese.
The need to increase storage period for all foodstuffs has been a major problem facing many people and technologies such as freeze drying have paved way for temporary solutions and thus enabling people to keep their foodstuffs away from spoilage. Moisture availability serves as the potential factor favoring swift growth of spoilage microorganisms in cheese and other foodstuffs in general.
Although temperature is another parameter playing a crucial role towards controlling the spoilage mechanisms of cheese, its greatly housed by the former as any single move to establish a new temperature in cheese also affects the resultant moisture content. This is therefore a clear indication that both are depended on each other but moisture content takes the upper hand in the entire ideology.
The Freeze Drying of Cheese eliminates much of the moisture constituent and this has to be carried out in a vacuum so as to prevent recontamination by air. The moisture freezes out as ice molecules, which are eliminated spontaneously as sublime by heating gently.
Presumption of nutrients, shape, color, and flavor
The freeze drying exercise of cheese does not interfere with the original nutritional value of the cheese, as the constituent nutrients are not denatured when the temperature of the cheese is lowered. The cheese also retains its shape and color when freeze drying as the elements constituting to such factors are not tampered with either. The most important factor of all is flavor and this also remains intact all the way. Therefore, a Freeze Dried Cheese retains all its crucial characteristics and thus making it a better way of storing cheese.
When the freeze dried cheese is retrieved later on for consumption, it is reconstituted with cold water, which was removed initially before storing so as to assume its original form. However, it is not advisable that you add back the same amount of water that was removed initially. A freeze dried cheese is so delicious when sprayed on bread or even eaten alone. People who have tried it have a sweet story to tell about it.
