METHOD FOR PRODUCING CHEESE PASTE

FIELD: dairy industry. SUBSTANCE: method involves preparation of mixture containing dry milk, vegetable proteins, salts-melters, common salt, flavor of cheese taste. Then it is dissolved in water at temperature 30-40 C for 5-30 min at continuous mixing. After it, fresh or defrosted curd of any fat c...

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Bibliographic Details
Main Authors KHARITONOV V.D, PETROVA S.P, PAVLOVA V.V
Format Patent
LanguageEnglish
Russian
Published 27.11.1998
Edition6
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:FIELD: dairy industry. SUBSTANCE: method involves preparation of mixture containing dry milk, vegetable proteins, salts-melters, common salt, flavor of cheese taste. Then it is dissolved in water at temperature 30-40 C for 5-30 min at continuous mixing. After it, fresh or defrosted curd of any fat content is introduced in mixture, mixed and heated. Mixture is dispersed, emulsified for 5-30 min, and melted at temperature 80-90 C for 5-15 min. Prepared product is prepacked and cooled. EFFECT: simplification of method; improved organoleptical properties of prepared product. 4 cl, 2 expi
Bibliography:Application Number: RU19970120052