FIELD: food industry.
SUBSTANCE: method envisages milk pasteurisation at a temperature of 3-95°C, proteins coagulation with acid milk whey with acid content equal to 85-150°T, the produced mixture heating during coagulation till the temperature is equal to 90-93°C, the whey removal, self-pressing, introduction of an enriching filler represented by holy thistle oil heated up to 35±3°C and holy thistle cake thermally treated with steam at a temperature of 170-180°C, moulding, salting and cooling.
EFFECT: invention allows to enhance nutritive and biological value and to increase cheese storage life.
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