COMPOSITION OF PROCESSED CHEESE (VARIANTS) Russian patent published in 2004 - IPC

FIELD: food industry, dairy industry. SUBSTANCE: by the first three variants the suggested composition contains the following ingredients: abomasa brine cheese, Adigei soft cheese, fat-free cheese, fat-free curds, dry skimmed milk, dry whole milk, dry whey, farm butter, salt-melter as sodium diphosphate, starch as stabilizer, gelatin and aromatizer. Mixture of Jamaica pepper with black pepper, Cayenne pepper, karri, paprika and drinking water the rest. According to variants 4-6 as aromatizer one should apply caraway and, additionally, mushrooms as a filler. According to variants 7-9 aromatizer is not applied and as a filler one should use tomato paste. Group of innovations enable to obtain the product for direct intake and, also, as a seasoning for different dishes of high palatability and structural characteristics, being of soft, easily spread and sour cream-like consistence, wide range of palatability shades, enriched with biologically active substances. It, also, enables to increase profitableness of the product and widen an assortment. EFFECT: higher efficiency. 9 cl, 33 ex, 3 tbl