FIELD: milk industry. SUBSTANCE: method involves subjecting standardized and pasteurized milk to acid coagulation and salting during coagulation process; molding cheese; allowing cheese to self-press and providing additional cheese fermentation in clean culture medium of Bulgarian bacillus and thermophilous streptococcus in the ratio of 1:1 at temperature of 15-20 C for 12-14 h. Cheese and fermentation mass weight ratio is 1:2.5. EFFECT: increased edible and biological value of product, prolonged shelf life, improved consistency and uniform salting.
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