CHEESE PASTE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: composition is prepared on the basis of components used in the following ratio: vegetable oil 10.0-35.0; soya protein 0.5-35.0; sand sugar 0.5-15.0; edible salt 3.0-15.0; cheese-melting salt 5.0-25.0; aromatizer 0.05-10.0; water the balance. Composition has pH value of 5.8. Weight part of fat in dry substance is 37.5-62.5. Composition may comprise up to 10.0 wt% of sour cream and up to 5 bottles of bacterial concentrate of mesophilic and thermophilic lactic streptococci, said 5 bottles corresponding to 0.005 g. EFFECT: reduced cholesterol and saturated fatty acids content of product. 3 cl, 3 ex