1. A method of preparing a cheese or cheese product, in particular processed cheese, generally comprising:! - hot mixing of cheese dough and at least one thermosensitive compound with a positive nutritional effect, such as a probiotic bacterium, whey protein, vitamin or micronutrient, and! - the hot dosage of the mixture thus obtained in a container (10), intended for further packaging of cheese or cheese product,! characterized in that this mixing is carried out immediately before dosing for a time of less than 10 s and at a temperature equal to or greater than 60 ° C to obtain a minimized degree of thermal destruction of the compound or each compound in this container during the entire shelf life of the cheese or cheese product. ! 2. The method according to claim 1, characterized in that this mixing is carried out at a temperature equal to or greater than 68 ° C and preferably in the range from 70 ° C to 72 ° C. ! 3. The method according to claim 1, characterized in that this mixing is carried out at the inlet of the dosing head (5), loading said mixture directly into this container. ! 4. The method according to claim 1, characterized in that the duration of contact of the aforementioned or each compound with this cheese dough is in the range from 1 to 5 s. ! 5. The method according to claim 1, characterized in that before this mixing, the aforementioned compound (s) are hot injected into the mass of this cheese dough at a temperature equal to or higher than 60 ° C, preferably using a metering pump (7) the type of plunger type with spool, with particles formed by1. Способ приготовления сыра или сырного продукта, в частности плавленого сыра, в основном содержащий: ! - смешивание в горячем состоянии сырного теста и, по меньшей мере, одного термочувствительного соединения с положительным пищевым эффектом, такого как бактерия-пробиотик, сывороточный белок, витамин или микропитательное вещество, и ! - дозировку в горячем состоянии полученной таким образом смеси в кон
