MELTED CHEESE COMPOSITION Russian patent published in 2004 - IPC

FIELD: milk industry. SUBSTANCE: composition comprises the following components, wt%: brine-ripened rennet fresh cheese 15.0-22.0; rennet semi-hard cheese 15.0-25.0; soft Adygeisky cheese 10.0-15.0; fat-free cheese 13.85; dry fat-free milk 1.13; farmer butter 23.72-29.79; cheese melting salts - phosphate and citrate mixture 3.5-3.7; sweet water the balance. EFFECT: improved nutritive properties, soft consistency allowing said cheese to be packed in containers of various type and shape, wider range and reduced production costs. 3 tbl, 4 ex