This article is devoted to dairy and fermented milk products that have become relevant today. In our country and abroad, significant changes are taking place in the technology and technology of the production of fermented milk products, the product range is expanding. This article discusses the scientific work and research of foreign scientists, as well as new technologies have been developed with the study of the properties of the studied products of recent years. Analysis and generalization of literature sources have shown that many issues of technology development, increasing the nutritional and biological value of fermented milk products are insufficiently studied.

At the same time, positive trends have been taking place recently – the use of fermented milk products in the formulation with the addition of vegetable raw materials (vegetable, fruit) in fresh form, as well as canned (purees, jams, dry concentrates) provides fermented milk products with various flavor colors and an increased content of carbohydrates, vitamins and minerals. The use of vegetable, fruit and berry fillers in the production of fermented milk products ensures the expansion of the range and improvement of organoleptic indicators of the products.