The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After cooling to 40 °C2 °C, yogurt starter culture was added to the milk mixture, then the mixture was kept up to the titrated acidity of 75– 80 °T. The study established organoleptic parameters (GOST R ISO 22935-2-2011), titrated acidity (GOST R 54669-2011), viscosity of fermented milk product (GOST 9070-75), microbiological parameters (GOST 1044411-2013, GOST 32901-2014, GOST 33566-2015, GOST 33566-2015) for products with different demineralised whey content (0–6 %). As a result, yogurt containing 2 % of whey had the highest score. This product was milk-white in color, had a sour-milk taste and thick homogeneous consistency. The product energy value was calculated. The study found that 2 % demineralised whey powder increased proteins by 4 %, carbohydrates by 34.2 %, and the energy value of the product by 7.33 %. Whey is rich in biologically active substances, it boasts of antioxidant, immunomodulatory, and antitumor properties. Therefore, using whey for obtaining new food products is promising: it allows you to use health-saving technologies, solve environmental issues related to the disposal of production waste, resource conservation, secondary use of dairy raw materials.