| 摘要 |
FIELD: milk industry. SUBSTANCE: composition comprises, wt%: brine-ripened rennet cheeses 5.0-26.0; soft Adygeisky cheese 5.0-24.0; non-fat cheeses 39.33-53.55; non-fat curd 1.0-10.0; butter 0.14-10.48; non-fat dried milk 8.0-10.0; cheese-melting salts (mixture of solutions of disubstituted sodium phosphate and citric acid salts) 5.0; water the balance. EFFECT: provision for obtaining product with more plastic consistency, improved edibility characteristics and reduced production costs. 3 tbl, 4 ex
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