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The most important factor determining human health is nutrition. Functional products containing many valuable ingredients contribute to the strengthening and maintenance of human health. In this regard, over the years, the development of technology for the production of such products does not lose its relevance. The authors selected the composition and ratio of probiotic microflora in the composition of a complex starter culture for the production of a functional fermented milk product. Two variants of complex starter culture were selected containing  Streptococcus salivaris subsp. thermophilus, Bifidobacterium subsp. lactis (BB-12)  and  Lactobacterium casei subsp. casei  in a ratio of 4: 1: 1 and  Streptococcus salivaris subsp. thermophilus, Bifidobacterium bifidum  and  Lactobacillus acidophilus  in a 4: 1: 1 ratio. The paper considers the influence of individual technological factors on the quality formation of the finished product, such as the dose of the prebiotic galactooligosaccharides (GOS), the dose of the concentrate of whey protein (CWP) and the fermentation temperature of the milk mixture. The following technological factors of production have been established: doses of introduced components (GOS - (1 ± 0.1) %, CWP (2.0 ± 0.5) % and the fermentation temperature of the mixture (38 ± 2) °C. The results of the study will be used further in the development of technology for a functional fermented milk product.

Research of technological features of production of functional fermented milk products