The invention relates to a fermented functional-food dairy product and to a process for preparing the same. According to the invention, the product comprises 3.8% fat, 5.8% sugars, 3.1% proteins and 0.2% diet fibres, having an energy value of 71 kcal/100 g. The process, as claimed by the invention, comprises the stages of bringing the cow milk composition to a standard content of 3.8% fat, adding 1.5% acorn flour and 0.5% apple fibres, homogenizing it, pasteurizing the same, cooling to a temperature of 43°C, inoculation thereof with usual lactic acid bacteria cultures, homogenization and fermentation-thermostating at the temperature of 43°C up to a pH value of 4.65, stirring, conditioning the yoghurt product in packages and cooling in two stages, while maintaining the temperature of 4...6°C for at least 12 h for maturation purposes.
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