A process for the production of partially dried cheese powder from cheese with a water content of 22% to 60% by weight, comprising the steps of bringing the starting cheese into a finely divided condition and subjecting it to heating as it flows in the form of a thin, turbulent, dynamic layer in contact with a wall heated at at least 80°C, obtaining a cheese powder with a moisture content lower than or equal to 20% the process is conveniently carried out using a turbo-drier (T), comprising a cylindrical tubular body (1) closed at its opposite ends by end plates (2, 3), equipped with a heating jacket (4), with at least one inlet opening (5) and at least one outlet opening (6) and with a bladed rotor (7) rotatably supported therein, and possibly also one further turbo-drier (T) substantially identical to the previous one.
