MELTED CHEESE COMPOSITION (VERSIONS) Russian patent published in 2004 - IPC

FIELD: milk industry. SUBSTANCE: melted cheese composition comprises, wt%: soft unsalted Adygeisky cheese 8.0-35.0; fat-free unsalted cheese 2.83-17.15; dry whole cheese 3.0; farmer cheese 4.41-11.17; sand sugar 25.75; cheese-melting salt, i. e. , disubstituted phosphoric acid sodium 2.4-2.6; dry cocoa 3.09; aromatizer, in particular, vanillin 0.01; stabilizer, in particular, gelatin 0.48-0.5; sweet water the balance. According to second version, the same components are used in other amounts. EFFECT: improved nutritive properties, soft, plastic spreading cream-like consistency, reduced production costs and wider range of products. 3 cl, 3 tbl, 4 ex