FIELD: milk industry. SUBSTANCE: melted cheese composition comprises, wt%: rennet brine cheeses 5.0-330; soft Adygeisky cheese 5.0-35.0; non-fat cheese 1.78-21.1; non-fat curd 2.0-6.0; butter 9.93-25.51; dried non-fat milk 1.0-6.0; cheese-melting salt - disubstituted sodium phosphate 4.0-5.0; water the balance. Cheese of such composition has soft consistency and improved nutritive properties. EFFECT: reduced production cost and wider range of cheeses. 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216978C2 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216980C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216979C2 |
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2212807C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2211573C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212806C2 |
