Introduction. Recently, a multifunctional additive glucono-delta-lactone (GDL) has been used in the food industry, used as a color stabilizer, acidifier, baking powder, preservative, and so on. The article is devoted to the study of the effect of administered doses of glucone-delta-lactone on the quality indicators of cream cheeses. Purpose: to study of the effect of GDL on physico-chemical and organoleptic parameters of model products. Materials and methods. The objects of the study were cow’s milk-raw materials, skimmed milk-raw materials, cream-raw materials, calcium chloride, rennet, table salt, glucono-delta-lactone (E575), sourdough “Skvaska”. For the study, raw cow’s milk was selected that meets the requirements of TR CU 033/2013 “On the safety of milk and dairy products” and GOST 31449-2013 “Raw cow's milk. Technical specifications”. Sampling of dairy raw materials and the developed product, determination of quality indicators of raw materials and the finished product were determined by standard methods in accordance with the requirements of regulatory and technical documentation. Research results, discussion. A model product was obtained, for the formation of a cheese clot of which glucono-delta-lactone was used instead of calcium chloride. All cheese samples were distinguished by high organoleptic indicators, however, the highest complex score was obtained by prototype 2, into which GDL was injected in an amount of 2 % of the mass of raw materials. A new product has been obtained in terms of quality, which is not inferior to cream cheeses produced using traditional technology. Conclusion. The use of GDL in the production of cream cheese improves the formation of a clot in pasteurized milk, reduces the clotting time and increases the density of the clot. The model products met the requirements of the current regulatory and technical documentation. The recommended dose of GDL application is 2 % by weight of raw materials.