1. A method for manufacturing cream cheese of 24% fat recombined milk, wherein the skimmed milk with a pump 1 is fed into the heat exchanger 2, where it is heated to 45-48 ° C, is sent to bactofugeur 3, further with a pump 4 is supplied to microfiltration block 5 where at a temperature 48-53 ° C, the filtrate is sent to the pasteurizer 6 apply ceramic filters ISOFLUX 6,9-8,9 , which is 1.1-1.6 md bandwidth., where at 56, 5-58,5 ° C is contained as long as the probe alkaline fosfatozy not become negative, is cooled in heat exchanger 7 to 4,0-6,0 ° C temperature and stored in intermediate tanks used 5000- performance filters for further production process 20,000 dm / h, concentrate throughput 100-1000 dm / h and the permeate flow rate dm 19000-19900 / h, operating temperature 25-52 ° C, ceramic filters, which are 1.1-1.6 md bandwidth., filtration area 25 -52 m, the amount of conc. 2-4, the number of filters 10-16.2. A method according to claim 1, characterized in that water is used in the purification method using a reversible osmosis spiral 6,9-8,9 , the number of filters 10-16, the filter area 565-1500 m 2-6 membrane trub.3 . A method according to claim 1 or 2, characterized in that the high-speed mixer is placed in the stabilizer for connecting and dehydrated milk fat dry milk substances, and other ingredients, stirred at 1,500 rev / min then using citric acid pH adjusted to pH 4-5,5, heated to 75-85 ° C, homogenized using a high speed mixer at 2500-3500 rev / min or homogenized at 90-100 kp / cm, followed by the addition of spices, hot-packed product is cooled to 41. Способ производства сливочного сыра 24% жирности из рекомбинированного молока, отличающийся тем, что обезжиренное молоко при помощи насоса 1 подается в теплообменник 2, где подогревается до 45-48°C, направляется в бактофугу 3, далее при помощи насоса 4 подается в микрофильтрационный блок 5, где применяются керамические фильтры ISOFLUX 6,9-8,9′′, пропускная способность которых 1,1-1,6 микр., при темпер
