MELTED CHEESE PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves solving soya protein in pasteurized lactoserum, milk, cream or mixture thereof used at the ratio of from 1.0-99.0 to 99.0-1.0 and at temperature of 25-55 C for 5-15 min with mixer and disperser being in operating state; sequentially introducing milk fat, vegetable fat preliminarily heated to temperature of up to 40-70 C, with vegetable fat being fed at rate of 600- 1,200 kg/hour; introducing edible salt into mixture produced; dispersing and feeding cheese-melting salt; introducing curd or mixture of curd and ground cheese used in the ratio of from 1.0-:2.0 to 2.0:1.0, with mixer and disperser being kept in operating state; melting obtained mixture at temperature of 91-95 C for 15-25 min; adding aromatizer; cooling to 50-60 C; packing and directing for maturation. Sugar may be additionally introduced into mixture. EFFECT: reduced content of cholesterol and saturated fatty acids. 2 cl, 6 ex