COMPOSITION FOR PREPARING CURDY GLAZED SWEET CHEESE AND METHOD OF ITS PRODUCTION Russian patent published in 2001 - IPC

FIELD: dairy industry. SUBSTANCE: method involves preparing curdy mass containing curd with moisture mass part 55-65%, butter and granulated sugar. Prepared curdy mass is formed by its feeding in forming-extrusion machine fitted with member for axis and coaxial addition of at least one filling agent as filling with dry matter content 58-75% into cavity formed by sweet cheese envelope along all its length. Sweet cheese envelope and filling have form of different configuration and temperature 16-20 C. Ratio of sweet cheese envelope and filling = 60:40. For glazing the glaze with melting point 43-45 C and moisture content 0.8-1.0% is used and cover thickness of glaze is 0.5-2.0 mm. Prepared sweet cheese is stored at temperature from -8 C to -20 C. EFFECT: enhanced nutrition value of product, improved consistency and taste quality, broadened assortment, increased storage time, improved form of sweet cheese. 9 cl, 4 ex