METHOD OF PRODUCING PROCESSED CHEESE FOR CHILDREN AND DIETETIC ALIMENTATION Russian patent published in 1999 - IPC

FIELD: dairy industry. SUBSTANCE: mixture is melted, and at the end of melting at 60-90^oC in the amount of 0.1-0.5% and/or bifidobacteria biomass is in the amount of 0.005-1.5% are introduced in cheese mass. Melting is carried out at temperature 85-95 C. The prepared product has prolonged storage life from 60 to 90 days. EFFECT: increased food and biological value. 2 cl, 2 tbl, 3 ex