FIELD: milk industry. SUBSTANCE: composition comprises, wt%: brine- ripened rennet cheeses 5.0-32.0; soft Adygeisky cheese 5.0-35.0; non-fat cheese 4.6-27.58; non-fat curd 3.0-8.0; butter 12.96-28.27; non-fat dried milk 2.0-5.0; cheese-melting salts (mixture of solutions of disubstituted sodium phosphate and citric acid salts) 5.0; potable water the balance. EFFECT: provision for obtaining of product with softer consistency, improved edibility characteristics and reduced production costs. 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2211573C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212806C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212808C2 |
| COMPOSITION FOR PREPARING MELTED SAUSAGE-SHAPED SMOKED CHEESE | 2001 |
|
RU2211574C2 |
| COMPOSITION FOR PRODUCTION OF SMOKED SAUSAGE PROCESSED CHEESE | 2001 |
|
RU2253253C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2213466C1 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212805C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
