method of production of the fat mixtures with reduced content of fat, which is the cream of milk pasteurization, the normalization of lipid by the mixture of cream with dry milk and \/ or other carriers of protein mixture, low temperature refrigeration, pasteurization, homogenization, appendix \u0437\u0430\u043a\u0432\u0430\u0441\u043e\u043a, \u0441\u043a\u0432\u0430\u0448\u0438\u0432 \u0430\u043d\u0438\u0438, the introduction of other \u0437\u0430\u0433\u0443\u0441\u0442\u0438\u0442\u0435\u043b\u0435\u0439 and aromatic components \u0442\u0435\u0440\u043c\u0438\u0437\u0430\u0446\u0438\u0438,the final homogenization and hot packing, characterized by the fact that \u043f\u0430\u0441\u0442\u0435\u0440\u0438\u0437\u043e\u0432\u0430\u043d\u043d\u044b\u0435 normalized cream, with the presence or absence of \u0440\u0435\u043a\u043e\u043c\u0431\u0438\u043d\u0438\u0440\u043e\u0432\u0430\u043d\u043d s cream, add the milk and protein, then the mixture is subjected to a heat treatment at a temperature of 85 to 135\u00b0\u0441 for 10 to 180, \u0434\u0435\u0433\u0430\u0437\u0438\u0440\u0443\u044e\u0442, cooled to 30 - 55 oc.add \u0442\u0440\u0430\u043d\u0441\u0433\u043b\u044e\u0442\u0430\u043c\u0438\u043d\u0430\u0437\u0443 in solution or in solid form in the amount of 0.1 to 20 iu \/ g protein, after which the product is kept at this temperature for 15 to 70 mi n is then subjected to heat treatment at 70 92\u00b0\u0441 within 30 and 180 c, cooled to approximately 72\u00b0\u0441, homogenized, and the standard method of enriched (or not) flavouring and aromatic componentsafter his \u0442\u0435\u0440\u043c\u0438\u0437\u0438\u0440\u0443\u044e\u0442, defend, \u0440\u0430\u0441\u0444\u0430\u0441\u043e\u0432\u044b\u0432\u0430\u044e\u0442 and are \u043d\u0438\u0437\u043a\u043e\u0442\u0435\u043c\u043f\u0435\u0440\u0430\u0442\u0443\u0440\u043d\u043e\u043c\u0443 cooling. transglutaminase is added separately in the thermally processed cream and thermally processed solution of milk protein or
