SAUSAGE PROCESSED CHEESE "VAMIN" Russian patent published in 2005 - IPC

FIELD: milk industry, in particular, production of melted cheeses.

SUBSTANCE: method involves producing sausage processed cheese with the use of following components, wt%: non-fat cheese 40-41; fat-free curd 3.0-3.5; soya product "Tofu" 16.0-17.0; dry fat-free milk 8.0-9.0; table milk margarine 16.9-18.0; dry whey 2.0-3.0; cheese-melting salt 5.0-6.0; sweet water the balance. Method allows product with plastic consistency homogenous throughout the entire mass to be obtained.

EFFECT: increased mold resistance and biological value, improved prophylactic and consumer properties, and wider range of products.

4 tbl, 3 ex