FIELD: food industry.SUBSTANCE: cheese product manufacture method involves milk pasteurisation at a temperature of 90-95°C, maintenance, cooling to the ripening temperature, the starter introduction, ripening, pressing till the moisture content is equal to no more than 80% and cooling. One uses 1.5%-fat milk whereto one adds "Maxilact" enzyme (after pasteurised milk cooling to 34-35°C) and performs fermentation during 3 hours then into the fermented milk one introduces sprouted oat seeds honey extract and sprouted red bean extract taken at a ratio of 2:1 in an amount of 3-5% of the product weight the produced mixture is pasteurised at a temperature of 72-74°C during 10-15 min and cooled to the ripening temperature the starter is represented by mesophilic lactic streptococci pure cultures, lactic bacillus and lyophilised concentrate BK-Altai-LSBifi bifidobacteria at a ratio of 1:1:2 in an amount of 3-5% of the milk weight before ripening, one performs introduction of pulp-containing feijoa juice in an amount of 5-7 wt % after pressing, one introduces into the produced clot "Lactumin" und "Kumelact" biologically active additives at a ratio of 0.5:1 in an amount of 0.5-1.5% of the product weight, stirs the mixture and performs thermisation after cooling,16-18°C cheese mass is packaged and additionally cooled.EFFECT: invention allows to manufacture a product with improved organoleptic properties due to imparting a light nut and strawberry aftertaste to the product, enhance the ready product quality, its dietary and preventive properties, enhance accessibility, accelerate the ripening process, reduce energy value and accelerate the manufacture process.2 cl, 2 tbl, 2 exИзобретение относится к молочной промышленности. Способ производства сырного продукта включает пастеризацию молока при температуре 90-95°C, выдержку, охлаждение до температуры сквашивания, внесение закваски, сквашивание, прессование до влажности не более 80%, охлаждение, при этом молоко используют жирностью
