Abstract
The use of biologically active substances of natural origin in the production of modern fermented milk products is a promising direction, as more and more people lead a healthy lifestyle and are looking for ways to maintain and preserve health. One of these ways is a healthy diet. Increasingly, people are turning to plants as a safe alternative to chemically synthesized drugs. The development of a phytodrug for the production of a bifid-containing beverage is an urgent research topic that expands the range of functional dairy products.