Abstract
The aim of the work is to establish the cheese as raw material behavior in the melted cheese technology and to improve the fabrication process of this product. The melting process starts with the paracasein from cheese as an insoluble gel. After the adding of melting salts, in a hot environment, the para-casein became a homogeneous paste. By cooling, para-casein is again transformed into an insoluble gel [1]. The final gel is more homogeneous and has an increased physicochemical and bacterial stability. Each type of cheese has its own consistency, a typical structure, and specifically organoleptic characteristics.
Cuvinte cheie
melting salts
para-casein
melted cheese