METHOD FOR PRODUCING CHEESE PASTE

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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: KHARITONOV V.D, PETROVA S.P, PAVLOVA V.V
Format: Patent
Sprache:eng ; rus
Schlagworte:
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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Beschreibung
Zusammenfassung: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