FIELD: milk industry.
SUBSTANCE: composition contains curdle, milk or vegetable fat, dry fat-free milk, cheese melting salt, edible salt, sand sugar, and water.
EFFECT: provision for obtaining of product with predetermined organoleptical properties, improved quality, reduced production costs, and prolonged storage life.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MILK-VEGETABLE PASTE | 2000 |
|
RU2196434C2 |
| CHEESE PASTE | 1997 |
|
RU2122326C1 |
| DRY MILK-VEGETABLE MIXTURE | 2000 |
|
RU2198528C2 |
| METHOD FOR PRODUCING CHEESE PASTE | 1997 |
|
RU2122327C1 |
| DRY MIXTURE FOR CHEESE PASTE | 1997 |
|
RU2122328C1 |
| METHOD OF PRODUCING MILK-VEGETABLE PASTE | 2000 |
|
RU2197831C2 |
| METHOD FOR PRODUCING OF DRIED MILK WITH INCREASED THERMAL STABILITY AND SOLUBILITY | 2002 |
|
RU2248130C2 |
| METHOD FOR PRODUCING OF MILK-CONTAINING CONCENTRATED SWEET PRODUCTS | 2003 |
|
RU2275040C2 |
| COMPOSITION FOR PRODUCING MELTED CHEESE | 2001 |
|
RU2212152C2 |
| CREAM-VEGETATIVE PASTE | 2006 |
|
RU2327359C1 |
