FIELD: milk industry.
SUBSTANCE: composition for melted cheese contains components used in the following ratio, wt%: hard rennet cheese 20.0-26.0; fat-free cheese 17.0-19.0; dry fat-free milk 12.0-12.5; cream 3.0-6.0; butter 4.0-10.0; cheese-melting salt "Fonacon" 1.0-1.02; starter for cheeses 3.0-10.0; preserved sea kale 12.0-14.0, or biologically active additive "Iodine-active" 2.0-3.0; water the balance.
EFFECT: reduced production time, provision for retention of vitally important microelements in ready product and improved quality of melted cheeses.
3 tbl
| Title | Year | Author | Number |
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