1. A process for preparing a product containing milk protein fraction, comprising: obtaining milk protein fraction with a protein content of 65 to 95%, a fat content of less than 10% carbohydrate and less than 15% on a dry matter basis, if required, evaporation, concentration and / or enzymatic treatment of the milk protein fraction lactase, if desired, heat treatment and / or microfiltration, modifying the protein fraction of milk protein crosslinking enzyme, adding at least one mineral, sweetener and / or fibers, if desired I, adding at least one flavoring agent, if required, and / iliesli requires additional processing and / or packaging produkta.2 obtained. A method according to claim 1, further comprising a step in which fraction svertyvayut.3 milk protein. A method according to claim 2, wherein the milk protein fraction is chemically svertyvayut.4. A method according to claim 2, wherein the crosslinking treatment is performed before clotting enzyme, simultaneously with or after the coagulation svertyvaniya.5. A method according to claim 1, wherein the lactase treatment is carried out simultaneously with the treatment with a crosslinking fermentom.6. A method according to claim 1, further comprising treating sychugom.7. A method according to claim 6, wherein the rennet treatment is carried out simultaneously with the treatment with a crosslinking fermentom8. A method according to claim 1, wherein the protein content of the milk protein fraction is increased by adding a fraction enriched in protein, generally used in the preparation of dairy produktov.9. A method according to claim 3, wherein the coagulation is carried out by adding a chemical leaven, organic acids and / or inorganic kislot.10. A method according to claim 1, wherein the added at least one miner1. Способ получения продукта, содержащего фракцию молочного белка, включающий:получение фракции молочного белка с содержанием белка от 65 до 95%, содержанием жира менее 10% и содержанием углеводов менее 15
