| 摘要 |
FIELD: milk industry. ^ SUBSTANCE: according to first version, melted cheese composition comprises the following components, wt%: brine-ripened rennet cheese suluguni 5.0-25.0; soft Adygeysky cheese 6.0-25.0; fat-free cheese 3.58-29.28; fat-free curd 1.0-3.0; dry fat-free cheese 1.0-3.0; butter 4.41-19.17; cheese melting salt - disubstituted sodium phosphate 4.5-5.0; stabilizer, in particular, gelatin 0.48-0.5; sweet water the balance. According to second version, melted cheese composition additionally comprises dry mushrooms. ^ EFFECT: improved gustatory properties, soft, plastic consistency facilitating good spreading of cheese, reduced production costs and wider range of products. ^ 3 cl, 3 tbl, 24 ex |
