FIELD: dairy industry. SUBSTANCE: milk is pasteurized, cooled, bacterial ferment is added, milk is curdled, curd is cut and whey is separated from the cheese mass. Cheese mass is heated, mixed and stretched. Cheese is cooled in brine and frozen. After extraction from the brine the total moisture and milk fat content must be 70% (not less) along all fresh cheese mass at mass ratio of moisture and milk fat = (2.0-3.5):1. Cheese is used for pizza baking. EFFECT: improved method of cheese making. 19 cl, 3 dwg, 3 tbl
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