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 cream 30% fat and dry concentrate serum proteins, pre-dissolved in water and yeast, characterized in that the product includes a consistency stabilizer comprising gelatin and pectin, pre-treated at a high temperature of wheat bran in an amount of 5-11% by weight of the mixture, and also used as leaven bi idobakterii B.longum, and kefir grains and pieces fruktov.2. A method for producing a dairy product, characterized by starting raw milk normalization to protein mass fraction of 5.0%, fat 3.5% carbohydrate and 5.6% by making cream 30% fat, dry whey protein concentrate, previously dissolved in water, having 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 con sistentsii comprising gelatin and pectin, and before inoculation 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 V.longum kefir grains and the mixture was stirred twice delayed about 30 minutes, to acidify at 35-39 ° C, then stirred until smooth, add fruit pieces mixed.1. 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%-ной жирности и сухого концентрата сывороточных белков, предварительно растворенного в воде, и закваски, отличающийся тем, что в состав продукта входит стабилизатор консистенции, включающий желатин и пектин, предварительно обработанные при высокой температуре пшеничные отруби в количестве 5-11% от массы смеси, а также используемые в
