FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Physically stable cheese composition contains 55–75 wt. % soft cheese and 25-45 wt. % water. Cheese composition has viscosity from 2 to 4.5 Pa · s (from 2,000 to 4,500 cP) at 10 °C and pH from 4.0 to 4.8, and distribution of particles contained in cheese composition, on average size is from 0.6 to 10 micrometers, preferably from 0.9 to 7 micrometers. Invention also relates to a method for production of cheese composition and its application.
EFFECT: cheese composition obtained using the method according to the invention has improved texture properties and stability.
15 cl, 2 dwg, 7 tbl, 6 ex
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