Currently, there is an increased attention among the population of the country to healthy lifestyle, which includes not only high physical activity, rejection of harmful habits, but also rational balanced nutrition. Therefore, healthful products, which are defined as food products of mass consumption with a modified chemical composition, intended for systematic consumption, are becoming increasingly popular. These products have scientifically substantiated and proven properties to reduce the risk of developing a number of diseases prevent nutritional deficiencies. Such useful products traditionally include fermented dairy products, which positively affect human health by the presence of functional food ingredients such as calcium, live lactic acid microorganisms, riboflavin, peptides, etc. However, the composition, quality and/or quantity of functional food ingredients do not always correspond to the established requirements; it leads to an increase in the proportion of dairy products falsification. In the wake of the growing demand and consumption of fermented dairy products among various population groups, the expansion of the range of produced products with increased biological activity is a pressing scientific task. Beta-glucans are among biologically active substances, having immunoregulatory activity in addition to a wide array of biological activities. On the other hand, beta-glucans belong to the group of dietary fibres and have a stabilizing effect in the production of yogurt, determining the necessary consistency of the product. Moreover, beta-glucans belong to the group of dietary fibres and have a stabilizing effect in the yogurt production as well as determining the necessary product consistency. In this regard, authors investigated the possible use of (1-3), (1 ->6)-beta glucan in the yogurts production. The technology developed reduces production time, due to faster fermentation of the product.