MOLTEN CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: molten cheese composition comprises non-fat cheese, non-fat dry milk, non-fat curd, butter, cheese-melting salt, soft Adygeisky cheese, rennet brine-ripened cheeses, and water. Cheese-melting salt is disubstituted sodium phosphate. Said components are used in the following ratio, wt%: rennet brine-ripened cheeses 5.0-34.0; soft Adygeisky cheese 5.0-35.0; non-fat cheese 3.9-24.25; non-fat curd 2.0-10.0; butter 6.9-22.76; non-fat dry milk 2.0-6.0; cheese-melting salt (disubstituted sodium phosphate) 4.0-5.0; potable water the balance. EFFECT: soft consistency and improved flavoring characteristics of molten cheese, increased economy and wider range of products. 3 tbl, 4 ex