CHEESE AND METHOD FOR MAKING THEREOF

摘要

Invention applies to the dairy industry, namely to cheese manufacturing. The cheese consists of a clotted milk curd, produced by a thermal-acidic method, with additions. Additionally there are 1.0-10 percent of quail egg melange and 0.05-0.5 percent of dried quail egg shells (percentage of the cheese mass). The quail eggs melange, 0.1-0.1 percent of the milk mass, is poured into 85-98 degrees Celsius temperature milk, before clotting. After the clotting the cheese mass is taken out, dried and mixed with a mixture of dried quail eggs shell powder (0.005-0.5 percent of the cheese mass) and dry table salt (0.5-1.5 percent of the cheese mass).