METHOD FOR PRODUCING SPREADABLE MELTED CHEESE

摘要

A method for producing spreadable melted cheese includes mixing rennet cheese with a fat, a melting salt and melting the mixture at 85...90 °С for 10...15 min. Non-fat acid curd cheese is used as the cheese with addition of flavour and aromatic additives, nonfat dried milk. A mixture of a deodorated refined vegetable oil and a high-melting coconut oil in a ratio of 2:1 is used as the fat component. Sodium citrate in an aqueous solution is used as the melting salt, and for fixing the texture obtained a prepared agar solution is added.