Cheese powder, made by dehydrating fresh cheeses, has become a popular product in urban households and the global food processing industry. Dehydration reduces the water content of fresh cheeses without affecting their nutrient content, resulting in a high-quality hygienic product. After dehydrating the cheese flakes, they can be crushed and finely ground to make cheese powder. Because cheeses are seasonal and cannot be stored under normal conditions, dehydration has become a practical and cost-effective method to preserve them during abundant seasons and use them during off-seasons.
