The invention relates to a fermented functional food product and to a process for preparing the same. According to the invention, the product comprises 6% fat, 7.5% sugars, 4% proteins and 1.06% fibres, having an energy value of 100 kcal/100 g. The process, as claimed by the invention, comprises the stages of bringing the cow milk composition to a standard content of 6% fat, adding 5% buckwheat as flakes, 1% buckwheat flour and 1% oat fibres, pasteurizing the same at a temperature of 85°C for 10 min, inoculation thereof with 0.02% usual lactic acid bacteria starter culture, thermostating up to a pH value of 4.6, to result in a yoghurt-type product which is dosed in packages and is cooled in two stages, while maintaining the temperature of 4...6°C for at least 24 h for biochemical maturation purposes.
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