1. A method for producing an alternative cheese product comprising the steps of: a) feeding edible oil at a temperature of about 50-55 ° C, b) feeding milk at a pressure of about 2.3 bar at a flow rate of about 10-12 tons / h at a temperature of about 55 ° C, c) introducing the oil at a pressure of about 2.5 bar at a flow rate of about 500-2000 l / h into milk to obtain a mixture, d) subjecting the mixture to moderate homogenization under a pressure of about 10 bar, e) pasteurizing the homogenized mixture at a temperature of approximately 72 ° C during the current approximately 15 seconds, f) cooling the pasteurized mixture to a temperature of about 4-6 ° C, g) subjecting the mixture to a clot, h) separating the clot and whey, the resulting alternative cheese product containing 5 wt.% or more fat, preferably about 5 -30 wt.% Fat, more preferably about 5-25 wt.% Fat, and most preferably about 5-20 wt.% Fat. 2. The method according to claim 1, wherein the milk is whole milk, semi-skim milk or skim milk, preferably skim milk. The method according to claim 1, in which the introduction of oil in stage c) is carried out using a pipeline for injection with a diameter of about 30-40 mm. The method according to any one of claims 1 to 3, in which the edible oil flow rate in step c) is approximately 500-2000 l / h, preferably 1000 or more liters per hour, more preferably 1500 l or more per hour, and even more preferably approximately 2000 l / p.5. A method according to any one of claims 1 to 3, wherein a two-stage homogenizer with a plunger with a diameter of approximately 55 mm is used in the homogenization step d). The method according to any one of �1. Способ получения альтернативного сырного продукта, включающий стадии:a) подачи пищевого масла с температурой приблизительно 50-55°C,b) подачи молока под давлением приблизительно 2,3 бар со скоростью потока приблизительно 10-12 тонн/ч при температуре приблизительно 55°C,c) введения масла под давлением около 2,5 бара со скорост
