http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-48232-U

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publicationDate 2010-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber UA-48232-U
titleOfInvention METHOD FOR PRODUCING A STRUCTURED PASTE PRODUCT
abstract A method of obtaining a structured pasty product involves mixing cheese with a fat component, a melting salt, and melting the mixture at a temperature of 85-90 ° C. for 10-15 minutes. As cheese use sour-milk nonfat cheese with the addition of flavoring additives, skimmed milk powder. Coconut refractory fat is used as the fat component. Sodium tartrate in aqueous solution is used as the melting salt. To fix the resulting texture, a prepared aqueous solution of furtselaran is used as a structural agent.
priorityDate 2009-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 22.