The examination of the cottage cheese sold according to organoleptic indicators was carried out. It was revealed that the maximum share of defects falls on the indices «taste and smell». Safety indicators (toxic elements, pesticides, mycotoxins) have been determined. It is established that their values do not exceed acceptable levels. Studies of cottage cheese on microbiological indices were carried out and it was determined that groups of microorganisms – BGCP, staphylococci, pathogenic, including salmonella were not detected, and the content of yeast and mold did not exceed acceptable levels. From a scientific point of view, in order to expand the assortment and enrich the curd, it was used as the main component in the development of a new curd product. Additional ingredients were: apple pastille, pine nut oil, blackthorn fruit pulp, granulated sugar. The formulation of a new curd product has been developed. It has been established that the developed curd product has characteristic combinations of taste and smell, due to the added ingredients, which will undoubtedly arouse the interest of the consumer, as well as by endowing the product with new properties not contained in the curd. In the developed curd product, quality and safety indices are determined, it is established that by all indicess the product is safe for the consumer.