FIELD: food production technology.
SUBSTANCE: method includes pasteurisation of milk, adding lactic acid ferment, formation of curd mass, salting, adding to curd mass in the volume of 0.05-5% of curd mass, dye from spinach juice, strong coffee infusion, cranberry juice, solution of tartazine paste and solution of indigo carmine paste in cases made of food material, which dissolves under action of moisture, forming and maturing.
EFFECT: increased cheese quality due to increasing its organoleptic characteristics.
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