FIELD: food industry.
SUBSTANCE: method envisages cheese selection and preparation for processing, milled cheese ageing, the cheese mixture composing and processing, introduction of a vegetable concentrate with dry substances weight fraction equal to 35% 5 minutes prior to processing termination with subsequent packaging and cooling.
EFFECT: invention allows to increase the product nutritive and biological value, improve the processing process, increase organoleptic indices of the product and improve its consistency.
4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION PROCESSED CHEESE | 0 |
|
SU1695867A1 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCT WITH VEGETATIVE FILLER | 2009 |
|
RU2429705C2 |
| MELTED CHEESE COMPOSITION (VERSIONS) | 2002 |
|
RU2229813C2 |
| COMPOSITION OF PROCESSED CHEESE (VARIANTS) | 2002 |
|
RU2225124C2 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2229816C2 |
| PROCESSED CHEESE PRODUCT COMPOSITION | 2011 |
|
RU2458516C1 |
| MELTED CHEESE COMPOSITION | 2002 |
|
RU2229815C2 |
| COMPOSITION FOR PRODUCTION OF PROCESSED CHEESE PRODUCT | 2010 |
|
RU2475033C2 |
| METHOD FOR PRODUCTION OF MELTED CHEESE | 0 |
|
SU1708246A1 |
| "BLAGOCT" PROCESSED CHEESE PRODUCT COMPOSITION | 2011 |
|
RU2483562C2 |
