FIELD: milk industry.
SUBSTANCE: composition contains following components, wt%: rennet brine-ripened cheese 15.0-20.0; rennet semi-hard cheese 15.0-20.0; soft Adygey cheese 5.0-15.0; fat-free cheese 7.9-19.68; dried fat-free cheese 2.5; butter 22.2-27.58; cheese-melting salts - mixture of citric acid and phosphoric acid salts 3.5-4.0; potable water the balance.
EFFECT: improved nutritive properties, soft ready-to-spread consistency allowing packaging into variously shaped containers, increased profitableness and wider range of products.
3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2229818C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2216983C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2240699C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225125C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2235473C2 |
| MELTED CHEESE COMPOSITION | 2001 |
|
RU2212807C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2240013C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2240012C2 |
| MELTED SAUSAGE SMOKED CHEESE COMPOSITION | 2001 |
|
RU2212805C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2213466C1 |
