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RU2018105540A - COMPOSITION OF MELTED CHEESE - Google Patents

COMPOSITION OF MELTED CHEESE Download PDF

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Publication number
RU2018105540A
RU2018105540A RU2018105540A RU2018105540A RU2018105540A RU 2018105540 A RU2018105540 A RU 2018105540A RU 2018105540 A RU2018105540 A RU 2018105540A RU 2018105540 A RU2018105540 A RU 2018105540A RU 2018105540 A RU2018105540 A RU 2018105540A
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RU
Russia
Prior art keywords
cheese
composition
powder
salts
stabisol
Prior art date
Application number
RU2018105540A
Other languages
Russian (ru)
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RU2018105540A3 (en
Inventor
Вячеслав Анатольевич Криви
Original Assignee
Вячеслав Анатольевич Криви
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Вячеслав Анатольевич Криви filed Critical Вячеслав Анатольевич Криви
Priority to RU2018105540A priority Critical patent/RU2018105540A/en
Publication of RU2018105540A publication Critical patent/RU2018105540A/en
Publication of RU2018105540A3 publication Critical patent/RU2018105540A3/ru

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  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Claims (2)

Композиция сыра плавленого, включающая сыр нежирный, сыры сычужные рассольные, сыр мягкий адыгейский, сыр свежий несоленый, молоко сухое обезжиренное, масло крестьянское, стабилизатор - «Стабисол JT», пищевые волокна "Citri-Fi" и функциональный ингредиент - порошок чаги, наполнитель - пастернак и соли-плавители - смесь лимоннокислых и фосфорнокислых солей, воду питьевую, при следующем соотношении ингредиентов, мас. %:The composition of processed cheese, including non-fat cheese, brine rennet cheese, soft Adyghe cheese, fresh unsalted cheese, skimmed milk powder, peasant butter, stabilizer - "Stabisol JT", dietary fiber "Citri-Fi" and functional ingredient - chaga powder, filler - parsnip and melting salts - a mixture of citric acid and phosphate salts, drinking water, in the following ratio of ingredients, wt. %: Сыры сычужные рассольныеBrine rennet cheeses 13,0-15,013.0-15.0 Сыр мягкий адыгейскийSoft Adyghe cheese 15,0-25,015.0-25.0 Сыр свежий несоленыйUnsalted fresh cheese 11,0-13,011.0-13.0 Сыр нежирныйLow-fat cheese 17,8-19,9517.8-19.95 Масло крестьянскоеPeasant oil 28,07-31,4428.07-31.44 Молоко сухое обезжиренноеSkimmed milk powder 2,0-3,02.0-3.0 Стабилизатор - «Стабисол JT»Stabilizer - Stabisol JT 0,5-1,00.5-1.0 Пищевые волокна "Citri-Fi"Dietary fiber "Citri-Fi" 0,7-1,00.7-1.0 Наполнитель - пастернакFiller - parsnip 7,0-107.0-10 Функциональный ингредиент - порошок чагиFunctional ingredient - chaga powder 2,0-3,02.0-3.0 Соли-плавители - смесь лимоннокислых иMelting salts - a mixture of citric acid and фосфорнокислых солейphosphate salts 3,0-3,53.0-3.5 Вода питьеваяDrinking water ОстальноеRest
RU2018105540A 2018-02-14 2018-02-14 COMPOSITION OF MELTED CHEESE RU2018105540A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018105540A RU2018105540A (en) 2018-02-14 2018-02-14 COMPOSITION OF MELTED CHEESE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018105540A RU2018105540A (en) 2018-02-14 2018-02-14 COMPOSITION OF MELTED CHEESE

Publications (2)

Publication Number Publication Date
RU2018105540A true RU2018105540A (en) 2019-08-15
RU2018105540A3 RU2018105540A3 (en) 2019-08-15

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RU2018105540A RU2018105540A (en) 2018-02-14 2018-02-14 COMPOSITION OF MELTED CHEESE

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RU (1) RU2018105540A (en)

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Publication number Publication date
RU2018105540A3 (en) 2019-08-15

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