Effect of convective drying conditions on the physicochemical, microbiological, and thermophysical properties of cincho artisanal cheese

The cincho artisanal cheese was dehydrated at drying temperature (50 °C, 55 °C and 60 °C), air velocity (0 m/s, 0.5 1 m/s), particle size (0.5 mm, 25 50 mm). final moisture content water activity values of dried ranged from 2.74 % to 4.67 0.23 0.43, respectively.  microbiological analysis raw sample showed the presence total coliform microorganisms (5.15 log FCU), molds yeasts (4.99 lactobacillus (7.23 FCU). initial sodium chloride content, fat, ash, protein were 2.66%, 2.75%, 5.94%, 19.14 %, respectively. At end drying, chloride, fat increment range 3.8% 6.21%, 40.75 53.90 32.16% 47.11 These properties can be combined with other foods providing characteristics fresh cheese.