The article is devoted to comprehensive research and development of the technology of cream supplements for the enrichment of processed cheese products. This article discusses the steady trend towards the use of dairy products with probiotic properties in the diet of modern people. The authors justify the requirements for the chemical composition and properties of a new type of processed cheese product: the mass fraction of dry processed cheese product must be at least 45 wt.%, the amount of probiotic microflora at least 107 CFU/g, to adjust the fatty acid composition of the product, the use of milk fat substitutes. As a result of the research, the composition and technological parameters of the production of a cream Supplement intended for enriching a new processed cheese product were determined. Skimmed milk powder concentrate with a mass fraction of dry substances (48.0±0.5) %was selected to increase protein (nitrogenous substances) in the nutrient medium for microorganisms. To activate the growth of bifidobacteria, the prebiotic No. 1 – lactulose was studied. The main content of the study is the analysis of the effect of increasing the amount of SOM concentrate on the chemical composition of the compositions of experimental products. The bacterial concentrates Bifilact-B and Bifilact-u were selected as the source of probiotic cultures. In fermented products, microbiological indicators were determined: the total number of lactic acid cultures and bifidobacteria. The article analyzes the dynamics of acidity of experimental products fermented with bifilact-B bacterial concentrate and bifilact-u bacterial concentrate. It was found that in experimental products with a high level of acid formation, the growth of bifidobacteria decreases, this is due to the fact that at low pH values, the growth of bifidobacteria slows down, and at a pH below 4.5 – stops. There was a significant increase in the number of bifidobacteria in the presence of a prebiotic – lactulose concentrate. The authors proved that the fermentation process with the formation of a clot in experimental products with bifilact-B bacterial concentrate is completed within 9-10 hours, taking into account the time of compaction of the consistency. In experimental products fermented with bifilact-U bacterial concentrate, the fermentation process ends within 7-8 hours, that is, by (2.0±0.5) hours faster.