The present invention relates to a set-style yoghurt product comprising a whole fruit preparation that is evenly distributed through-out the product and does not contain visible pieces of fruit, and to a method of manufacturing said product by first micronising the whole fruit preparation, then mixing said fruit preparation with a milk base and a dairy starter culture, and thereafter fermenting the mixture without further stirring or agitation.PRODUCTO DE YOGUR FIRME QUE COMPRENDE FRUTA ENTERA Y UNA BASE DE LECHE； DONDE LA FRUTA ENTERA CONSISTE EN PARTICULAS CON UN TAMAÑO DE PARTIUCULA DE 300 UM EN DIAMETRO O MENOS, QUE ESTA DISTRIBUIDA UNIFORMEMENTE A TRAVES DEL PRODUCTO； PROCESO DE ELABORACION QUE COMPRENDE: I) MICRONIZAR LA FURTA ENTERA； II) MEZCLAR CON UNA BASE DE LECHE E INOCULAR LA MEZCLA CON UN FERMENTO LACTEO； III) FERMENTAR SIN AGITACION ADICIONAL.
