Львовский Национальный Университет Ветеринарной Медицины И Биотехнологий Имени С.З. Гжицкого
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.)
Filing date
Publication date
Application filed by Львовский Национальный Университет Ветеринарной Медицины И Биотехнологий Имени С.З. ГжицкогоfiledCriticalЛьвовский Национальный Университет Ветеринарной Медицины И Биотехнологий Имени С.З. Гжицкого
Priority to UAU201306226UpriorityCriticalpatent/UA85941U/en
Publication of UA85941UpublicationCriticalpatent/UA85941U/en
A method for making melted cheeses includes grinding and heating the cheese "Rosiiskyi" in a mixture with the butter "Selianske" at additional application of the rennet cheese "Hollandskyi" and dried cow milk, adding melting salts as sodium tripolyphosphate as a 20 % aqueous solution, at use of a filler of plant origin, melting the mixture at a temperature of 80-90 °C in the course of 10-15 min, filtering the hot mixture and packing the ready product. The food bioadditive "Elamin" is used as the filler of plant origin.
UAU201306226U2013-05-202013-05-20Method for making melted cheeses adding the bioadditive "elamine"
UA85941U
(en)