FIELD: food processing industry, in particular dairy industry.
SUBSTANCE: claimed method includes blending of fat, collagen, calcium or sodium caseinate, gum, microcellulose, and emulsifier. Simultaneously salt, carboxymethyl cellulose, surfactant and stabilizer are dissolved in hot water and introduced into fat-base mixture. Obtained product is treated by ultrasonic oscillation.
EFFECT: low-caloric product with cheese taste and flavor.
11 cl, 6 ex
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