Abstract
The method of making fresh milk cheese with the use of alternative methods of milk preservation - the use of enzyme preparations with high basidial fungi is examined in the article. Milk coagulation activity of enzyme preparations derived from high basidial fungi - producers of protein milk action Hirschioporus laricinus (Karst.) Ryv. and Irpex lacteus was established by the Method Kawai, Mukai. It was established that the highest milk coagulation activity have enzyme preparations with strains A&Don&02 and P&04. It was defined that the concentration of calcium chloride solution needed as a catalyst for the process of milk coagulation. The new method of obtaining fresh milk cheese using enzyme.
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