1. A method of making cheese, comprising the steps of: - obtaining milk starting material, - subjecting the raw material milk microfiltration to separate the casein in the concentrate form and a microfiltration retentate of whey proteins as a microfiltration permeate zatem- acidification casein concentrate to obtain an acidified concentrate casein, then - concentrating the acidified concentrate casein completely concentrated to give the cheese material and- processing the cheese is completely concentrated in the semi-cheesy produkt.2. The method of claim 1, wherein the starting material is a milk concentrate casein and / or casein acidified concentrate was heat treated at a temperature of from 50 ° C to 150 ° C.3. A method according to claim 1, wherein the microfiltration is carried out through one or more stages diafiltratsii.4. A method according to claim 3, wherein the microfiltration comprises two stages of diafiltration, the diafiltration liquid as in the first step UV permeate obtained by ultrafiltration of milk, UV permeate obtained by ultrafiltration microfiltration permeate obtained by microfiltration of milk or water, preferably UV permeate obtained by ultrafiltration microfiltration The permeate obtained by microfiltration of milk, and in the second step as the diafiltration liquid is water, brine, UV permeate obtained th ultrafiltratsipey milk UV permeate obtained by ultrafiltration microfiltration permeate obtained by microfiltration of milk or the NF permeate obtained by ultrafiltration nanofiltration permeate obtained1. Способ производства сыра, включающий стадии:- получения исходного молочного материала- подвергания исходного молочного материала микрофильтрации для отделения концентрата казеина в виде микрофильтрационного ретентата и белков молочной сыворотки в виде микрофильтрационного пермеата, затем- подкисления концентрата казеина для получения подкисленного концентрата казеина, затем- концентрирования подкисленного концентрата казеина с получени
