1. Substitute milk product characterized by the presence in its composition of protein 5.0 wt.% Fat 3.5 wt.% Of the starting raw milk, normalized by making cream 30% fat, dry whey protein concentrate, previously dissolved in water, and the leaven (2086139 C1, 10.07.1997) characterized in that the product includes dry buttermilk in an amount of 7-10% by weight of the mixture of granulated sugar in an amount of 5-10% by weight of the mixture pre-treated at high temperature in an amount of wheat bran 5-11% by weight of the mixture, and also used to achestve sourdough lactic acid bacteria Lactobacterium acidophilus and Streptococcus thermophilus and the concentrate carrot soka.2. A method for producing a dairy product, characterized by normalization of the original milk raw material to a mass fraction of 5.0% protein, 3.5% fat 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, characterized in that the standardized milk at a temperature of 40-44 ° C make dry buttermilk in an amount of 7-10% by weight of the mixture, and sugar in an amount of 5-10% by weight of the mixture prior to making 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, this is used as ferment lactic bacteria Lactobacterium acidophilus and Streptococcus thermophilus, the mixture was stirred to acidify at 37-40 ° C, then mixed until homogeneous1. Заменитель молочного продукта, характеризующийся наличием в его составе белка 5,0 мас.%, жира 3,5 мас.% исходного молочного сырья, нормализованного путем внесения сливок 30% жирности и сухого концентрата сывороточных белков, предварительно растворенного в воде, и закваски(2086139 C1, 10.07.1997) отличающийся тем, что в состав про
