MELTED CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: soft unsalted Adygeisky cheese 5.0-15.0; non-fat unsalted cheese 0- 0.93; dry non-fat milk 1.0-3.61; butter 23.58-26.07; sand sugar 25.75; cheese-melting salt, in particular, disubstituted sodium phosphate 4.5-5.0; dry cocoa 3.5-3.55; vanillin 0.04-0.06; gelatin 0.45-0.5; sweet water the balance. EFFECT: increased nutritive properties, improved plastic consistency, wider range of products and reduced production cost. 3 tbl, 4 ex