Abstract
This article discusses modern methods of producing yogurts with the addition of plant-based biologically active additives. The article describes the main components used to enrich yogurts with plant extracts, their impact on the organoleptic and physicochemical properties of the product, as well as the role of such additives in improving the functional properties of yogurts. The article also considers methods that help preserve the beneficial properties of plant additives during production and storage of yogurt. An important aspect is the use of natural plant components to enhance flavor and increase the nutritional value of the product, which helps meet the needs of consumers interested in healthy eating. The article also discusses the prospects of developing this technology and its influence on market trends in dairy product production. The scientific significance of the work is in expanding knowledge about the possibilities of using plant additives in the dairy industry, while the practical value is in the implementation of new technologies for producing functional products with improved health benefits. A method for obtaining a thick extract for the production of functional bio-yogurt has been developed. To develop the technology for obtaining a thick extract, the following modes have been experimentally established: extraction temperature of 50-55 ºС, duration of 5 hours, with a ratio of raw materials and extractant of 1:20, 95% ethyl alcohol has been selected as the extractant.