Fecha de publicación: -- Fuente: WIPO "biotechnology" The method of making cheese includes milk intake, purification, normalization, heat treatment, preparation for curdling, clot preparation, clot mechanical processing, curd formation, self-pressing and pressing, salting, film packaging, and aging. Additionally, a vegetable and whey broth is prepared from a crushed mixture of celery root and ginger in a 1:1 ratio at an optimal dose of 20% by weight of milk and added to the milk mixture prepared for curdling with 0.8% starter and the milk curdling enzyme Fromase at the rate of 2.0-2.5 g per 100 kg of milk.