FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: rennet brine-ripened cheeses 5.0-30.0; soft Adygeisky cheese 5.0-35.0; non-fat cheese 15.45-34.85; non-fat curd 2.0-10.0; non-fat dry milk 2.67-6.0; butter 2.34-17.1; cheese-melting salt (disubstituted sodium phosphate) 4.0-5.0; water the balance. EFFECT: plastic consistency and 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 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216978C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216980C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212805C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2240012C2 |
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212806C2 |
