1. A process for the production of yogurt 3.5% fat, from recombined milk, wherein the skimmed milk with a pump 1 is fed into the heat exchanger 2, where it is heated to 45 ° -48 ° C, is sent to bactofugeur 3, further using 4 is supplied in pump microfiltration unit 5, where filters are used ceramic ISOFLUX 6,9-8,9 ", which is 1.1-1.6 md bandwidth., at a temperature of 48 ° -53 ° C, the filtrate is sent to the pasteurizer 6 wherein at 56,5 ° -58,5 ° C contains up until alkaline fosfatozy sample does not become negative, it is cooled in heat exchanger 7 to a temperature of 4,0 ° -6,0 ° C and stored in intermediate tanks for further the manufacturing process used filters productivity 5000-20000 dm / h, concentrate throughput 100-1000 dm / h and the permeate flow rate dm 19000-19900 / h, operating temperature of 25 ° -52 ° C, ceramic filters, which are bandwidth 1,1-1 , 6 md., filtration area of 25-52 m, the amount of conc. 2-4, the number of filters 10-16.2. A method according to claim 1, characterized in that water is used in the purification method using a reversible osmosis spiral 6,9-8,9 ", the number of filters 10-16, the filter area 565-1500 m 2-6 trub.3 membrane. A method according to claim 1, characterized in that the recombined milk used for the production of yogurt, fermented at 4.5 ° -5 ° C for 12-18 h completely hydrated milk protein, then to the mixture with stirring to the filtrate water and skim milk at temperature of 35-60 ° C was added thick skim milk and the stabilizer for connecting and dehydrated milk fat dry milk substances and fats are melted, stirring was added into the mixture at a temperature of 40 ° -75 ° C, pasteurized1. Способ производства йогурта 3,5%-ной жирности, из рекомбинированного молока, отличающийся тем, что обезжиренное молоко при помощи насоса 1 подается в теплообменник 2, где подогревается до 45°-48°C, направляется в бактофугу 3, далее при помощи насоса 4 подается в микрофильтрационный блок 5, где применяются керамические фильт
