MELTED CHEESE PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: milk industry. SUBSTANCE: method involves producing mixture adapted for melting; introducing fat emulsion containing plant oil, milk raw material, water, fish farce, soya dispersion, edible salt and sea kale; emulsifying, mixing and melting obtained mixture; packaging molten mass; introducing fat emulsion into mixture in an amount of 5-100%. Fish farce, soybean protein (soybean protein isolate or soya milk) and sea kale increase biological and nutritive value of product by increased content of amino acids, proteic and mineral substances, including macro and microelements and vitamins. Smoking preparation may be introduced for imparting flavor, odor and scent of smoke product, and mushroom juice for imparting flavor and scent of mushrooms. EFFECT: increased efficiency and simplified method, improved quality of cheese and wider range of cheeses produced by such method. 3 cl, 10 ex