FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: rennet brine-ripened cheeses 5.0-21.0; soft Adygeisky cheese 5.0-25.0; non-fat cheese 26.98-47.45; non-fat curd 6.0; non-fat dry milk 6.0; butter 1.79-11.45; cheese-melting salt (disubstituted sodium phosphate) 4.0-5.0; water the balance. EFFECT: plastic consistency, improved flavoring characteristics of melted cheese, increased economy and wider range of products. 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2213466C1 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216980C2 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
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| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212808C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212805C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2240012C2 |
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
