Fecha de publicación: -- Fuente: WIPO "milk" Method for production of paste-like processed cheese includes preparation of raw components of lactic cheese containing 5,0-9,0 percent of fat, %, cream with fat content of 25-45 percent, butter, dry skimmed milk and water, introduction of cheese-melting salts and stabilizer, mixing of obtained components, their melting, packaging and cooling. Previously is prepared a mix of lactic cheese with cheese-melting that is cured during 3-4 hours, then last components and white salt are added. As a stabilizer modified starch is used.