MELTED CHEESE COMPOSITION Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: melted cheese composition comprises the following components, wt%: soft unsalted Adygeisky cheese 8.0-22.0; unsalted fat-free cheese 2.7-8.8; dry fat-free milk 4.51-5.0; farmer butter 18.72-22.31; sand sugar 25.75; cheese melting salt - disubstituted phosphoric acid sodium 4.3-4.5; dry cocoa 3.09; vanillin 0.01; nuts 5.125; sweet water the balance. EFFECT: improved nutritive properties, increased plasticity of consistency, wider range and reduced production costs of products. 3 tbl, 4 ex