1. A method of producing cheese grain, comprising the steps of: - providing raw material, - subjecting the raw material to a coagulation step in which a coagulant containing milk-clotting enzyme is added to the raw material to form a clot, - cutting a clot to produce a mixture of a clot from cheese grain and whey, - subjecting the clot mixture to a heat treatment step, in which the temperature of the clot mixture is increased to a range of from about 60 ° C to about 95 ° C with stirring to obtain a heat-treated mixture, - separating serum and from heat-treated mixture to produce a cheese in the form of grains having a protein content of from about 10% to about 23% and a pH of from about 6 to about 7.2. The method of claim 1, wherein a starter culture is used in the coagulation step. The method of claim 1, wherein the milk-clotting enzyme is an abomasum. A method according to claim 1, wherein the coagulation step is carried out at a temperature of from about 30 to about 45 ° C for from about 15 to 60 minutes. The method according to claim 1, wherein the heat treatment step is carried out for 5 to 180 minutes. The method according to claim 1, wherein the heat treatment step is carried out in a cheese bath. The method according to claim 1, wherein the coagulation step, the step of slicing the clot to form a mixture, and the heat treatment step are carried out in a cheese bath. The method of claim 1, wherein the liquid is added to the clot mixture in the heat treatment step. The method of claim 8, wherein the liquid is water, cheese whey, permeate obtained by membrane filtration of milk, such as ultrafiltration permeate, and mixtures thereof. The method of claim 1, wherein the raw material has undergone heat treatment. The method of claim 1, wherein the raw material is casein concentrate. The method according to claim 1, in which the raw1. Способ получения сырного зерна, включающий стадии:- обеспечения сырьевого материала,- подвергания сырьевого материала стадии коагуля
