The research targeted on the production of an innovative shelf-stable cheese of high quality, through the combinatory effect of osmotic dehydration (OD) as pretreatment and conventional air-drying. The optimum OD processing conditions (process time/temperature, concentration of osmotic solution, food to OD agent ratio) were determined through a kinetic study of the effect of OD parameters on the water activity (a_w) and water/solid transport phenomena, organoleptic and quality characteristics of the white cheese in cubes. Through Fick’s second law for mass transfer, water and solid diffusion coefficients were determined. Taking into consideration the a_w, the quality, and organoleptic characteristics of the final product, the optimum OD conditions were selected as 15 °C process temperature, food to osmotic agent ratio 1:4 (w/w), concentration of osmotic agent 65% to glycerol, and treatment time 30 min. The final moisture and a_w of the OD-treated product were calculated as 40% and 0.88, respectively. The time of OD-pretreated product for air-drying at 40, 55, and 67 °C to 5% residual moisture was reduced by 35, 51, and 65% respectively. The selected air-drying conditions were 67 °C for 4 h. Quality parameters of the final white cheese product were studied during its storage at 15–40 °C, and the shelf life was estimated as 6 months at ambient temperature.

该研究的目标是通过渗透脱水（OD）的预处理和常规风干的组合作用，生产出高质量的创新型耐贮存型奶酪。最佳OD加工条件（处理时间/温度，渗透溶液的浓度，食物到OD剂的比例）通过的OD参数对水活性的影响（动力学研究确定一个_瓦特）和水/固体输运现象，感官和白色奶酪的质量特征。通过Fick传质第二定律，确定了水和固体扩散系数。考虑到一个_{w ^}，最终产品的质量和感官特性，最佳OD条件选择为15°C的加工温度，食品与渗透剂的比例为1：4（w / w），渗透剂与甘油的浓度为65％以及处理时间30分钟 最终水分和一_瓦特的OD处理的产物的计算为分别为40％和0.88。在40、55和67℃下将OD预处理的产品风干至5％残留水分的时间分别减少了35、51和65％。选择的风干条件为67°C持续4 h。研究了最终白奶酪产品在15–40°C储存期间的质量参数，在环境温度下的保质期估计为6个月。