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The analysis, systematization and updating of information in the field of production of fermented milk products was carried out. The range of modern fermented milk products and their characteristics is given. The main trends in the development of the market of fermented milk products related to changes in consumer demand, the emergence of new directions in nutrition, the achievements of science and technology in the food industry are considered. The prospects of using “traditional” vegetable raw materials in the production of new food products have been studied.Processing of this raw material by biotechnology methods will increase the efficiency of its use. This will increase the degree of processing of raw materials, reduce waste and harmful emissions. This will contribute to improving the environmental situation.

New possibilities of using vegetable raw materials in the technology of fermented milk products: review