MELTED CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: rennet brine-ripened cheeses 5.0-32.0; newly prepared cheese free of salt 5.0-25.0; non-fat cheese 1.0-30.2; butter 16.27-31.03; non-fat dry milk 2.09-3.0; cheese-melting salts - mixture of citric acid and phosphoric acid salts 3.0-3.5; water the balance. EFFECT: improved organoleptical properties and soft consistency of melted cheese, provision for packing of cheese in different kinds of containers, increased economy and wider range of products. 4 ex