| 摘要 |
FIELD: milk industry. SUBSTANCE: melted cheese composition comprises components used in the following ratio, wt%: rennet brine-ripened cheeses 5.0-32.0; newly prepared cheese 5.0-25.0; non-fat cheese 7.15-38.53; butter 13.1-27.86; non-fat dry milk 2.0; cheese-melting salts, such as mixture of citric acid and phosphoric acid salts 3.0-3.5; water the balance. EFFECT: improved organoleptical properties and soft consistency of melted cheese, provision for packing of such cheese in different kinds of containers, increased economy and wider range of products. 3 tbl, 4 ex
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