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 4.0-15-0; soft Adygeisky cheese 6.0-26.0; newly prepared cheese free of salt 5.0-15.0; non-fat cheese 5.45-22.95; butter 18.2-29.79; non-fat dry milk 2.0-5.0; cheese-melting salts - mixture of citric acid and phosphoric acid salts 3.0-3.5; water the balance. EFFECT: improved flavoring characteristics and soft consistency of melted cheese, provision for packing of cheese in various containers of different shape, increased economy and wider range of products. 3 tbl, 4 ex