Abstract
The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-chemical and structural-mechanical parameters of cheese dough and cheese dough with different concentrations of biologically active functional additive "Vetoron"are described. The updated technological process of production of a new type of soft cheese from a mixture of goat's and sheep's milk for functional nutrition is also presented.