FIELD: food products.
SUBSTANCE: invention relates to dairy industry and can be used for adding in snack products (e.g. chips) which are kept at environmental temperatures. Method of rubbed cheese stable without cooling production includes warming up of mixture, containing natural or process cheese, cheese powder, glycerin and filler. Warming up is performed at a certain temperature and during certain time enough to obtain homogeneous mixture. After that cooling of homogeneous mixture is performed to prepare solid cheese composition. Solid cheese composition is milled to obtain rubbed cheese stable without cooling. Rubbed cheese has moisture activity coefficient less than 0.5. Rubbed cheese may contain sweetness modifier and emulsifier.
EFFECT: rubbed cheeses are kept without cooling, at environmental temperatures, they have good organoleptic properties and they do not brown during melting.
18 cl, 3 tbl, 3 ex
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