MELTED CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises non-fat cheese, brine-ripened rennet cheeses, soft Adygeisky cheese, newly prepared unsalted cheese, butter, dry non-fat milk, cheese-melting salts, and sweet water. Cheese-melting salts are mixture of citric acid salt and phosphates. Components are used in the following ratio, wt%: brine-ripened rennet cheeses 3.0-13.0; soft Adygeisky cheese 6.0-28.0; newly prepared unsalted cheese 5.0-14.0; non-fat cheese 12.3-29.55; butter 15.45-26.89; dry non-fat milk 2.0-5.0; cheese-melting salts, mixture of citric acid salts and phosphates 3.0-3.5; sweet water the balance. EFFECT: improved flavor and soft consistency, wider range and reduced production cost of final product. 3 tbl, 4 ex