METHOD OF PRESSURE-COOKED FLAVOURED CHEESES PRODUCTION WITH COMPONENTS ADMIXTURE

摘要

The production method of steamed flavoured cheese concerns improvement of flavour properties of steamed cheese and increase of its nutritive and caloric value by addition of flavouring components, such as ham, sweet capsicum, vegetable etc. The existing range of steamed cheese products is of the same taste character. The large scale of flavouring possibilities of steamed cheese substantially increases the range of these products. It is important to keep precise dosing and battering of the added component during the technological processing of cheese.