Method for preparing a crumbly dairy product with expanded structure

Abstract From the Canadian patent

Method for the preparation of a crumbly and expanded dairy product, comprising the steps of subjecting a finely divided hard cheese with a humidity content lower than or equal to 45% optionally admixed with at least , one aromatic ingredient 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 finely , divided hard cheese is a powdered product having particles with size comprised between 0.2 and 5 mm and is obtained by means of grating and subsequent sieving.