FIELD: food industry.
SUBSTANCE: invention is related to cheese-making branch of dairy industry. According to the proposed inventions group, one uses an anion emulsifier during production of processed cheese with dry substances content <40.
EFFECT: inventions allow to manufacture processed cheese with low dry substances content which, nevertheless, has enhanced density, a creamy consistence and texture creating the effect of cheese "melting" in the mouth.
34 cl, 3 ex
| Title |
Year |
Author |
Number |
| EGG SUBSTITUTE COMPOSITION AND OBTAINING METHOD FOR BAKERY PRODUCTS WITH IT |
2005 |
|
RU2360537C2 |
| COMPOSITION FOR IMPROVEMENT OF SEROSITY LIPIDS PROFILE AND ATHEROSCLEROSIS PREVENTION, CONTAINING PROTEIN HYDROLYSATE AND VEGETATIVE STEROLIS |
2002 |
- Vester Ingmar
- Kuusisto Pjajvi
|
RU2325078C2 |
| COMPOSITION OF DOUGH CONTAINING RYE FLOUR, GLUTEN, AND POSSIBLY ENHANCER OF GLUTEN, ENCAPSULATED ACIDULANT OR EMULSIFIER, AND BAKED PRODUCTS OBTAINED FROM SAID COMPOSITION OF DOUGH |
2007 |
|
RU2467572C2 |
| STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT CONTAINING THEREOF |
2020 |
- Demeris, Jerun
- Marangoni, Alekhandro
|
RU2814236C2 |
| WHIPPED FOOD PRODUCT WITH IMPROVED STABILITY |
2004 |
- Perks Cheril
- Piatko Majkl
- Orand Tomas
|
RU2335133C2 |
| BEVERAGE PREPARATION PASTE |
2020 |
- Sahai, Deepak
- Cheng, Pu-Sheng
- Opet, Nathan
- Zheng, Ying
|
RU2826079C1 |
| ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING |
2012 |
- Liben Zho
- Vankhove Mishel
- Sojer Zhan-Ljuk
|
RU2605925C2 |
| WHITENER WITHOUT ADDITION OF EMULSIFIER(S), BUFFER(S) AND STABILIZING SALTS |
2015 |
- Berrocal Rafael
- Dotzauer Maria Magdalena
- Schlaginhaufen Jurg
- Schmitt Christophe Joseph Etienne
- Waksman Lucile
- Weingand-Ziade Alexandra
- Zeltner Peter
|
RU2701688C1 |
| NATURAL CREAMER WITH HIGH RESISTANCE TO ACIDITY AND MINERALS IN THE BEVERAGE |
2018 |
- Rousset, Philippe
- Saffon, Maxime
- Steffes, Peter
- Fu, Xiaoping
|
RU2791129C2 |
| LIQUID WHITENER |
2019 |
- Fu, Jun-Tse, Ray
- Sher, Alexander, A
|
RU2812445C2 |
