FIELD: milk industry. SUBSTANCE: melted cheese composition comprises, wt%: soft unsalted Adygeisky cheese 5.0-25.0; non-fat unsalted cheese 21.93-32.6; dry non-fat milk 0.06-0.08; butter 15.17-20.14; 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 0.45-0.5; sweet water the balance. EFFECT: improved flavor, increased plasticity of consistency, wider range and reduced production cost of product. 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2217971C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225124C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219781C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219780C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2217972C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219779C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219778C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2235472C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2229813C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2229812C2 |
