The textbook contains basic concepts and definitions in the field of milk processing, cheese production and quality examination, information - classifications of cheeses, technologies for the production of certain types of cheeses, the main factors affecting the quality of products, ways to improve the quality of cheeses and modern methods for assessing the quality of finished products. Designed for bachelors studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products." The textbook will be useful for specialists working in the system of production of livestock products and processing industries of the agro-industrial complex.