CANNED PROCESSED CHEESE PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: method involves selecting raw material for melting; providing preliminary treatment of raw material; grinding; selecting cheese melting salt; collecting mixture of hard rennet cheeses, non-fat cheese, butter, and dry non-fat milk in an amount of 1-9 wt%, cream in an amount of 8-15 wt%, curd in an amount of 5-17 wt%, cheese melting salts, and water; melting resultant mixture while introducing meat product-based filler at temperature of 70-75 C; packing; subjecting ready packed product to thermal processing in sterilizing mode at temperature of 112 C. Method allows nut flavor and light ham aroma to be imparted to cheese. Resultant cheese has plastic, tender and homogeneous consistency and is readily spread. EFFECT: improved gustatory properties and prolonged shelf life. 5 ex