METHOD FOR PRODUCING OF MELTED CHEESE PRODUCT (VERSIONS)

FIELD: milk industry. ^ SUBSTANCE: according to first versions, method involves preparing mixture comprising tofu used in the mixture as part of milk protein hydrolyzate components in an amount of up to 8-12% by weight of dry mixture; providing tofu hydrolysis by beef pepsin which is preliminarily g...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	BRATCHIKOV SERGEJ MIKHAJLOVICH, ROZDOVA VALENTINA FEDOROVNA, ZAKHAROVA NADEZHDA PAVLOVNA, MEKHOVA NINA IVANOVNA, ABRAMOV DMITRIJ VASIL'EVICH, SVIRIDENKO JURIJ JAKOVLEVICH
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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