The article is devoted to a scientific and experimental series of scientific and experimental research on the symbiotic consortium of biologically active components in the design of functional purpose cheese with citrate, combined with the generally recognized prebiotic lactulose. Characteristic data prebiotics allow to carry them to supplements, which are beneficial for human health, compatible with dairy products. Another important factor is the high degree of security, they are approved for use in baby foods. Due to curative properties it is advisable to use them to produce food with a specific functional orientation. Conducted at the Department of experimental development confirmed that the symbiotic combination of enrichment and related traditional cheese milk components maximizes the positive synergies in products prophylactic. Introduction of prebiotics can reduce the titratable acidity of the final product and its slow growth during storage constrained allocation serum during storage up to 12 days. This helps to obtain a product with optimal organoleptic properties without loss of quality during long-term storage in the absence of preservatives.