Effects of the Russian melting salts on the processed cheese quality

In the article one can find varieties and most important properties characterizing quality and efficiency of the melting salts of domestic production. Effects of the melting salts on organoleptic indices, nutritive value, safety and stability at storage are analyzed in details. Possible defects of the processed cheese occurring in case of unappropriate types and doses applications and ways of the salts introduction to melting mixtures are explained. Recommendations are given how to eliminate the defects.

Melting salts, varieties, quality, efficiency, nutritive value, stability