FIELD: milk industry.
SUBSTANCE: melted cheese composition contains the following components, wt%: brine rennet cheeses 6.0-15.0; soft Adygeisky cheese 7.0-25.0; green unsalted cheese 6.0-13.0; fat-free cheese 1.9-19.95; butter 22.07-31.44; dry fat-free milk 2.0-3.0; cheese-melting salts - mixture of citrates and phosphates 3.0-3.5; sweet water the balance.
EFFECT: improved gustatory properties, soft plastic consistency of resultant cheese allowing it to be packed in packages of various shapes, wider range of cheeses and reduced production costs.
3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216983C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2229818C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219777C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216982C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2219776C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216981C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2255503C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2213466C1 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
