FIELD: cheese-making industry.
SUBSTANCE: group of inventions relates to cheese-making industry. The compositions contain vegetable oil, which is liquid at room temperature, milk protein, corn starches and potato starches. The components are used in the stated quantities. In this case, the product has a moisture content of 45 to 54%, corn starch contains at least one of the hydroxylated dicrachmal phosphate and substituted n-OSA starch, and potato starch contains oxidized potato starch. The processed cheese product can have a mechanical hardness in the range of about 6.5 to about 12 kgf and a meltability in the range of 1 inch to 1S inches, which is measured by heating a circle of cheese with a diameter of 0.875 inches and a thickness of 0.25 inches in a steamer containing water and heated over medium heat for 4 minutes. A method for producing a processed cheese product is also presented.
EFFECT: inventions provide increased hardness and improved meltability of the product, minimizing its stickiness.
17 cl, 16 dwg, 10 tbl, 7 ex
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