FIELD: milk industry. SUBSTANCE: composition comprises, wt%: brine-ripened rennet cheeses 5.0-30.0; soft Adygeisky cheese 5.0-30.0; non-fat cheeses 15.88-45.03; non-fat curd 10.0; butter 2.07-15.03; non-fat dried milk 10.0; cheese-melting salts (mixture of solutions of disubstituted sodium phosphate and citric acid salts) 5.0; water the balance. EFFECT: provision for obtaining of product with more plastic consistency, improved edibility characteristics and reduced production costs. 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212806C2 |
| COMPOSITION FOR PREPARING MELTED SAUSAGE-SHAPED SMOKED CHEESE | 2001 |
|
RU2211574C2 |
| COMPOSITION FOR PRODUCTION OF SMOKED SAUSAGE PROCESSED CHEESE | 2001 |
|
RU2253253C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212805C2 |
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216979C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2212807C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2211573C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
