METHOD FOR PRODUCING OF MELTED CHEESE Russian patent published in 2005 - IPC

FIELD: milk industry.

SUBSTANCE: method involves preparing basic material adapted for melting, said material containing ground hard rennet cheeses, curdle, butter, cream, dried fat-free milk, water, and cheese-melting salts; melting prepared cheese mass by thermal processing effectuated in two stages: at first stage, initially bringing cheese mass to temperature of 70-75⁰C, with following increasing of melting temperature to 88-90⁰C combined with holding for 5-6 min, and packing hot cheese mass; before second stage, introducing biologically active food additive "Modifilan" into mixture composition, said additive having weight part of dry substances of 80% and being added in an amount of 0.2%. Dried whole milk may be additionally used as component of basic material.

EFFECT: increased biological value of product.

3 cl, 3 ex