MELTED CHEESE COMPOSITION Russian patent published in 2003 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises the following components, wt%: soft unsalted Adygeisky cheese 5.0-25.0; non-fat unsalted cheese 10.05-15.95; dry non-fat milk 1.0-3.0; butter 13.38-18.34; sand sugar 25.75; cheese-melting salt, such as disubstituted sodium phosphate 4.5-5.0; dry cocoa 3.5-3.55; vanillin 0.04-0.06; gelatin 0.45-0.50; sweet water the balance. EFFECT: improved flavor, increased plasticity of consistency, wider range and reduced production cost of product. 3 tbl, 4 ex