FETA CHEESE PRODUCED WITH USE OF HIMALAYAN SALT AND RENNET FROM THE STOMACH OF INIDGENOUS SHEEP AND KIDS

摘要

Novelty: it is disclosed a feta-type cheese produced with brine composed of water and himalayan salt as well as with rennet derived from the stomach of indigenous sheep and kids. Preparation mode: 1) collection, filtering, homogenization, boiling and cooling of the milk; 2) the milk is conducted to curdling cisterns where rennet from indigenous milk-fed sheep and kids aged 20-25 days is added; 3) the curds is placed into moulds and packaged into containers filled with brine and Himalayan salt for maturation; 4) the cheese is conducted to the refrigerator for being conserved at under 2-4 deg. Celcius, for a 2-month period. Advantage: the resulted feta cheese is nutritive and tasteful and contains beneficial sa when prepared with organic milk, it exhibits particular scent and fine taste.