FIELD: milk industry.
SUBSTANCE: method involves preparing cheese mass in accordance with receipt; melting cheese mass and introducing fresh or defrosted soya additive 3-5 min before finishing of melting process, soya additive being added in an amount of 2.5% by total weight of components.
EFFECT: reduced consumption of raw milk products, reduced production costs, increased shelf life, improved dietary and curative-prophylactic properties of product.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING MELTED RYE BRAN CHEESE | 2000 |
|
RU2213467C2 |
| METHOD OF PREPARING MEAT OR MEAT-AND-PLANT GROUND HALF-FINISHED PRODUCT OR FARCE | 2001 |
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RU2229814C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219777C2 |
