FIELD: dairy industry.
SUBSTANCE: claimed method includes providing of curd mass, containing curd with humidity of 64.0-80.0 % which is blended with prepared sugar-and-butter mixture. Then complex food supplement is introduces and mixture is agitated for 1-3 min. Obtained mixture is shaped with simultaneous filling with dry matter content of 25-75 % is applied on surface or introduced into volume of cake cheese, and cake cheese is grazed. Used glaze has humidity of 0.6-1.2 %. Cake cheese is cooled and pre-packed. Additionally flavoring and/or colorant are used in curd mass production.
EFFECT: cake glazed cheese with improved organoleptic properties, increased dietary characteristics and prolonged storage time.
3 cl, 5 ex
| Title | Year | Author | Number |
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| COMPOSITION FOR PRODUCING GLAZED CAKE CHEESE AND COMPOSITION FOR PRODUCING CAKE CHEESE CHOCOLATE GLAZE | 1998 |
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RU2143817C1 |
