Background. Cheese is the main component of the daily ration of the vast majority of the population as a biologically complete and functional product. Therefore, the formation of its competitive production is one of the most important tasks for solving the country’s food security and the successful development of the agrarian sector of the economy. In the world, there is a steady increase in the level of consumption of cheeses, which stimulates an increase in the volume of their production, which, in turn, requires a significant improvement in the quality of cheeses, the creation of new types and innovative technologies, and their scientific substantiation. Salted cheeses are cheeses that are matured and stored in brine – in barrels or containers, where they are tightly packed after forming and filled with a 16 ÷ 20 % solution of common salt. They are made according to the technology of soft, hard or semi-hard cheeses. They have a sharp, salty, sour taste, the dough is rough and brittle. Salted cheeses have no rind and are white in color.
Results and conclusions. Six samples of sheep’s milk brynza with 20 and 30 % substitution of kitchen common salt with potassium chloride were made. It was found that the substitution does not have a negative influence on the organoleptic and physicochemical indices of the cheese. The use of the Fresh-Q in parallel with 20 and 30 % substitution with potassium chloride has a positive influence on the course of proteolytic processes, which is evidenced by an increase in casein fragments with a lower molecular weight, an increase in the area of absorption of acetonitrile by water-soluble peptides, and an increase in the concentration of free amino groups and free amino acids. This is also accompanied by a corresponding increase in total soluble nitrogen and nitrogen in soluble protein compounds.