FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. The method involves heating of standardised mature milk or fresh and 25% mature milk till coagulation temperature equal to (93±2)°C, a calcium chloride solution and a coagulant introduction. One performs kneading of the resultant clot, removal of part of whey and salting with dry salt in cheese grains, introduction of medicinal herbs phytocomponents (in a dry finely ground form in an amount of 0.5-1.5%) and prepared soluble food fibres in an amount of 0.3-0.5% of the initial mixture. Then one performs moulding, self-pressing, drying out and cooling.
EFFECT: invention allows to improve organoleptic and functional properties of the product, increase its nutritive and biological value, reduce duration of the technological process, increase the yield of the product and expand the range.
3 ex
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