FIELD: food industry.
SUBSTANCE: cheese product manufacture method envisages pasteurisation and standardisation of a milk mixture, introduction of a bacterial starter and an enzyme preparation of combined composition, ripening, clot cutting, cheese grains formation, heating, cheese mass cheddaring in a stratum, crushing, salting, introduction of a nut component represented by raw or thermally treated walnut cake in an amount of 1.5-2% of the cheese mass volume, moulding, pressing, packing and ageing.
EFFECT: invention allows to enhance functional properties of the product, improve its organoleptic indices, increase nutritive value and storage life.
4 cl, 1 dwg, 1 ex
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