MELTED CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition includes brine-ripened rennet cheeses, newly prepared unsalted cheese, non-fat cheese, butter, dry non-fat milk, cheese-melting salts, such as mixture of citric acid salts and phosphates, and sweet water. Components for preparing of mixture are used in the following ratio, wt%: brine-ripened rennet cheeses 5.0-25.0; newly prepared unsalted cheese 5.0-23.0; non-fat cheese 4.0-26.9; butter 21.93-34.06; dry non-fat milk 1.0-2.0; mixture of citric acid salt and phosphate 3.0-3.5, water the balance. EFFECT: improved organoleptical properties and soft consistency of final product, reduced production costs and wider range of cheeses. 3 tbl, 4 ex