FIELD: milk industry.
SUBSTANCE: melted cheese composition comprises, wt%: soft unsalted Adygeysky cheese 5.0-25.0; fat-free unsalted cheese 1.8-20.55; fat-free curd 2.0-7.4; dry fat-free milk 2.0-3.63; butter 15.45-29.1; sand sugar 25.75; cheese melting salt - disubstituted sodium phosphate 4.8-5.0; dry cocoa 4.65; aromatizer, in particular, vanillin, 0.01; stabilizer, in particular, gelatin, 0.18-0.22; sweet water the balance.
EFFECT: improved nutritive properties, soft plastic consistency facilitating good spreading of cheese, reduced production costs and wider range of products.
3 tbl, 12 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225124C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2217971C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219781C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2229812C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219780C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219778C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2217972C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219782C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219779C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2229816C2 |
