FIELD: cheese industry. SUBSTANCE: method involves pasteurizing normalized milk and cooling it to fermentation temperature; introducing rye bran preliminarily fried at temperature of 200-210 C for 10 min in an amount of 5.0% by weight of normalized milk; providing curdling of mixture, mixing and separating whey; salting, self-pressing and packing. Resultant product has improved dietary and prophylactic properties. EFFECT: increased nutritive and biological value of product. 1 ex
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