Львовский Национальный Университет Ветеринарной Медицины И Биотехнологий Имени С.З. Гжицкого
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Pharmaceuticals Containing Other Organic And Inorganic Compounds
(AREA)
Abstract
A method for making melted cheeses with addition of an Echinacea extract includes chopping, heating lactic cheese with butter, addition of filler of plant origin, addition of melting salts as sodium tripolyphosphate, melting the mixture at a temperature of 80-90 °С for 15-20 min, filtering the hot mixture and prepacking the ready production. The mixture of 9% lactic cheese with butter is supplemented with the rennet cheese "Hollandskyi" (Hollander), dry cow’s milk and sugar, the butter "Selianske" (Peasant’s) is used as butter, sodium tripolyphosphate as 20% aqueous solution is used as melting salts, and the Echinacea extract is used as filler of plant origin.
UAU200806836U2008-05-192008-05-19Method for making melted cheeses with addition of echinacea extract
UA38730U
(en)