The method comprises cooling a molten cheese to about 37A° C, pressing it into an extruding nozzle where it is formed into a piece 20 mm in diam., heating its surface to about 42A° C, and extruding and cutting the cheese into pieces 11-15 mm thick. The finished snack-size cheese product has a rounded shape (spherical, ellipsoidal, barrel shaped), homogeneous texture and good appearance.

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