FIELD: milk industry.
SUBSTANCE: according to first version, melted cheese composition comprises the following components, wt%: brine-ripened rennet cheese suluguni 5.0-25.0; soft Adygeysky cheese 6.0-25.0; fat-free cheese 3.58-29.28; fat-free curd 1.0-3.0; dry fat-free cheese 1.0-3.0; butter 4.41-19.17; cheese melting salt - disubstituted sodium phosphate 4.5-5.0; stabilizer, in particular, gelatin 0.48-0.5; sweet water the balance. According to second version, melted cheese composition additionally comprises dry mushrooms.
EFFECT: improved gustatory properties, soft, plastic consistency facilitating good spreading of cheese, reduced production costs and wider range of products.
3 cl, 3 tbl, 24 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2213466C1 |
| MOLTEN CHEESE COMPOSITION | 2002 |
|
RU2216977C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2229813C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216978C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216980C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216979C2 |
| COMPOSITION FOR MELTED CHEESE | 2001 |
|
RU2211572C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2212807C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2211573C2 |
