FIELD: cheese industry. SUBSTANCE: method involves preparing and melting raw material; introducing at the end of melting process rye bran in an amount of 4.6% by weight of ready product, rye bran being preliminarily treated with 2.5%-sodium chloride solution used in the ratio of 1:1.5; packing ready product. EFFECT: reduced energy value and improved dietary and prophylactic properties of product.
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