OSSETIAN CHEESE PREPARATION METHOD

摘要

FIELD: food industry.;SUBSTANCE: method involves milk coagulation with the help of veal calf rennet, whey squeezing; one uses a mixture of three prime grade whole milk varieties (cow, sheep and goat milk at a ratio of 1:0.5:0.5); one adds into the ready mixture estragon leaves vegetal additive in an amount of 10-12% of the total weight of the milk product.;EFFECT: method allows to obtain cheese with high taste and preventive properties.;1 tbl, 2 ex