FIELD: food processing industry, in particular cheese substitute composition.
SUBSTANCE: claimed composition contains preferably at least 60 wt.%, hydrocolloid, at least 15 wt.% of obtained from cheese component based on composition weight, natural or artificial cheese flavoring, and acidifier in amount sufficient to maintain composition pH not more than 4.6. Composition contains preferably not more than 1 % of protein and/or acidifier in total titrated amount of 1.5 wt.% based on composition weight, that provides cheese substitute production with pasteurized processed cheese-like taste, texture and consistence. Produced composition is enough rigid and may be cut, sliced, crushed, grated.
EFFECT: cheese substitute with improved organoleptic properties.
33 cl, 1 ex
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