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

FIELD: milk industry. SUBSTANCE: according to first and second versions, cheese composition comprises soft unsalted Adygeisky cheese, unsalted fat-free cheese, dry fat-free cheese, dry fat-free milk, farmer butter, sand sugar, cheese-melting salt, aromatizer-vanillin, stabilizer, in particular, gelatin, and sweet water. According to third and fourth versions, cheese composition comprises soft unsalted Adygeisky cheese, fat-free unsalted cheese, dry fat-free milk, farmer butter, sand sugar, cheese-melting salt, aromitizer-vanillin, stabilizer, in particular, gelatin, filler-nuts, and sweet water. According to fifth and sixth versions, cheese composition comprises soft unsalted Adygeisky cheese, fat-free unsalted cheese, dry fat-free milk, farmer butter, sand sugar, cheese-melting salt, aromatizer-vanillin, stabilizer, in particular, gelatin, filler-raisin, and sweet water. EFFECT: improved nutritive properties, soft, plastic spreading consistency, increased yield, reduced production costs and wider range of products. 7 cl, 3 tbl, 23 ex