1. Substitute milk product characterized by the presence in its composition of protein 5.0 wt.% Fat 3.5 wt.% Of carbohydrates and 5.6 wt.% Of the starting raw milk, normalized by making 30% fat cream and powdered whey protein concentrate previously dissolved in water and yeast, characterized in that the product includes a stabilizer a consistency stimulating substance in the form of an extract of licorice, pretreated at a high temperature of wheat bran in an amount of 5-11% by weight of the mixture, as well as used in qual stve ferment Bifidobacterium Bifidobacterium longum and Lactobacillus bulgaricum culture and powdered instant shokolad.2. A method for producing a dairy product, characterized by normalization of the original milk raw material to a mass fraction of protein 5.0%, fat 3.5% carbohydrate and 5.6% by making 30% fat cream and whey protein concentrate dry, pre-dissolved in water having a temperature of 30 ° C at a ratio of 1: 4, followed by heating to 70-80 ° C, homogenizing, pasteurizing, cooling, inoculation, and carrying out fermentation, cooling, packaging and aftercooling to 6 ° C, wherein the stabilizer is introduced before pasteurization KONSiS entsii and stimulating substance in the form of an extract of licorice, before applying ferment and fermenting beverage was added to enrich pretreated at a high temperature of wheat bran in an amount of 5-11% by weight of the mixture, wherein the starter comprises bifidobacteria and Bifidobacterium longum culture Lactobacillus bulgaricum, during fermentation the mixture is stirred twice with an exposure of about 30 minutes, to acidify at 35-39 ° C, after which trans1. Заменитель молочного продукта, характеризующийся наличием в его составе белка 5,0 мас.%, жира 3,5 мас.% и углеводов 5,6 мас.% исходного молочного сырья, нормализованного путем внесения сливок 30% жирности и сухого концентрата сывороточных белков, предварительно растворенного в воде, и закваски, отличающийся тем, что в состав продукта входят ст
