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 15.0-35.0; fat-free unsalted cheese 3.53-14.23; dry fat-free milk 2.0-2.01; farmer butter 17.38-22.34; sand sugar 25.75; cheese melting salt - disubstituted phosphoric acid sodium 4.5-5.0; dry cocoa 4.65; gelatin 0.3-0.32; sweet water the balance. EFFECT: improved nutritive properties, increased plasticity of consistency, wider range and reduced production costs of product. 3 tbl, 4 ex