COMPOSITION FOR PRODUCING MELTED CHEESE Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: composition comprises the following components, wt%: curd or curd and cheese mixture 5.0-85; whole or dried milk, or mixture thereof 1.0-50.0; vegetable protein (soya) 0.5-10.0; milk fat (fat-free, or butter, or cream) 4.0-40.0; vegetable fat 2.0- 20.0; edible salt 0.1-2.5; sand sugar 0.1-2.5; cheese-melting salt 0.5-5.0; water the balance. Composition may comprise 0.3-1.0 wt% of aromatizers. EFFECT: provision for obtaining product with reduced cholesterol and saturated fatty acid content. 3 cl, 3 ex