| 摘要 |
FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: soft unsalted Adygeisky cheese 5.0-28.0; non-fat unsalted cheese 7.83- 20.25; dry non-fat milk 2.0; butter 18.62-24.27; sand sugar 25.75; cheese-melting salt, such as disubstituted sodium phosphate 4.5-5.0; dry cocoa 3.5-3.55; vanillin 0.04-0.06; gelatin 0.45-0.5; sweet water the balance. EFFECT: improved nutritive properties, increased plasticity of consistency, wider range of products, and reduced production cost. 3 tbl, 4 ex
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