Abstract
Dairy products, and especially cheese, occupy an important place in the diet of all categories of the population: children, adolescents, youth, and older people. Any organism needs biologically active substances, easily digestible milk proteins and fats, as well as the systematic consumption of such functional substances as probiotics, prebiotics, vitamins, macro- and microelements, dietary fiber, etc. Currently, cheesemaking is developing very rapidly. At the moment, the bulk of Russian cheeses produced are in regions with a high level of agriculture, such as: Tatarstan, Udmurtia, Altai Territory, Krasnodar Territory. In Russia, according to Rosstat, the leading place is occupied by the Altai Territory, which produces about 420 tons of cheese per year. The Altai Territory has unique natural and climatic conditions, a powerful resource base and extensive experience in production technologies [1]. This scientific article discusses the technology of making cheese enriched with berries of the Siberian region
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