FIELD: dairy industry. SUBSTANCE: cheese paste contains dry milk, vegetable proteins, salts-melters, flavor of cheese taste, common salt, fresh or defrosted curd of any fat content. EFFECT: reduced cost price and prolonged storage life. 3 cl, 3 expe
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING CHEESE PASTE | 1997 |
|
RU2122327C1 |
| MILK-VEGETABLE PASTE | 2000 |
|
RU2196434C2 |
| DRY MIXTURE FOR CHEESE PASTE | 1997 |
|
RU2122328C1 |
| METHOD OF PRODUCING MILK-VEGETABLE PASTE | 2000 |
|
RU2197831C2 |
| COMPOSITION FOR OBTAINING OF MELTED CURDLE PRODUCT | 2002 |
|
RU2275042C2 |
| DRY MILK-VEGETABLE MIXTURE | 2000 |
|
RU2198528C2 |
| COMPOSITION FOR PRODUCING MELTED CHEESE | 2001 |
|
RU2212152C2 |
| CHEESE PASTE COMPOSITION | 2001 |
|
RU2212810C2 |
| METHOD FOR MANUFACTURING MILK-PROTEIN PASTE | 2002 |
|
RU2238655C2 |
| MELTED CHEESE PRODUCTION METHOD | 2001 |
|
RU2212153C2 |
