| 摘要 |
The solution falls within the branch of processed cheese production and of cottage cheese products production. It can be applied in low-energy products production. It solves partial replacement of classical components by a new, pre-processed component. The disadvantage of the currently used classical components is their high energetic value and low volume. These disadvantages are removed by the product according to this invention, whose principle is the fact that it contains 0.5 percent by weight to 40 percent by weight of heat processed potatoes. The product according the invention has low energetic value but increased volume. This results in the feeling of satiety preventing further food consumption. Other advantages are represented by the fact that heat-processed potatoes acquire physicochemical properties that bind them to the cheese and cottage cheese components. Higher efficiency results in strong bond that cancels water activity, decelerates proliferation of microorganisms and prolongs the durability of products.
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