Spongy starch-free dairy snack and method for producing it

Abstract

A method for producing a spongy starch-free dairy snack, which comprises the steps of: preparing a food paste that includes 75-87% by weight OF acid casein and 13-25% by weight of powdered cheese; extruding the food paste at a pressure and temperature that enables the powdered cheese particles to fuse with the acid casein particles; cutting the string of extruded paste; allowing the pieces of extruded paste to expand; and drying the pieces of expanded paste until they contain 6-13% by weight of moisture, to obtain the spongy snack. The method also includes a step of hydrating the food paste with alkaline water before or during the step of extrusion. The obtained snack has a density of 75-150 g/L and a dry protein content of 80-89% by weight.

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