1. A method of producing a fermented milk product, characterized in that the milk raw materials containing physically modified fat globules are treated with a cross-linking enzyme and then fermented. A method according to claim 1, characterized in that the milk raw materials containing physically modified fat globules are obtained by physically modifying the particle size and particle size distribution of the fat globules of the milk raw materials. The method according to claim 1, characterized in that the milk raw materials containing physically modified fat globules are obtained by physical modification of the fatty part of the milk raw materials and combining them with a non-homogenized or traditional way, homogenized skim milk. A method according to claim 1, characterized in that the milk raw materials containing physically modified fat globules are obtained by combining native and / or physically modified fat globules with non-homogenized or traditionally homogenized skim milk. The method according to claim 1, characterized in that the treatment with a crosslinking enzyme is carried out before ripening, simultaneously with ripening or after ripening. The method according to claim 1, characterized in that it includes the following stages: - physical modification of the particle size, particle size distribution, composition and condition of the fat globules of milk raw materials, - fermentation, - treatment with a cross-linking enzyme, - if necessary, packaging the resulting product. The method according to p. 1, characterized in that it includes the following stages: - physical modification of particle size, particle size distribution, composition and condition of the fat globules of milk raw materials, - packaging, - Squa1. Способ получения кисломолочного продукта, отличающийся тем, что молочное сырье, содержащее физически модифицированные жировые глобулы, обрабатывают сшивающим ферментом, а затем сквашивают.2. Способ по п. 1, отличающийся тем, что молочное сыр
