| Summary: | A functional soft cheese has been developed with the addition of rosehip fruits, the most common type of rosehip with a wide variety of populations in Yakutia. The objects of the study were cow’s milk, rosehip fruits, sourdough prepared on Bulgarian stick cultures, milk whey, whey that is obtained at the stages of cheese production and ready-made cheese with an additive During the experiments, the effects of additives on organoleptic parameters and the biochemical composition of cheese were studied. According to the results of the study, the expediency of using rosehip fruits in the production technology of soft cheese is justified.
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