Processed cheese products with functional characteristics

Application of cheese whey powder, cedar nut cores, soy-milk concentrate, dry low fat curds and vegetable oils for processed cheese products manufacturing is described. Composition of the products is given and their effects on products quality.
Amino acids and fat acids compositions of the processed cheese products were studied. The results proved high functional properties of the products providing their nutritive and biological values.

Processed cheese products, cheese whey powder, cedar nut cores, soy-milk concentrate, dry low fat curds, vegetable oils, products quality, amino acids composition, fat acids composition, functional properties