The team of young researchers from Comrat State University presents the results of Stage III of the LACTANOX research project, focused on the development and implementation of innovative technology for producing functional probiotic products based on local cow's milk and bee honey. The project led to the creation of a balanced range of natural yogurt, rich in calcium, antioxidants, and live lactic acid bacteria. The product meets modern healthy nutrition standards and is produced without artificial stabilizers, preserving its natural nutritional value and health benefits. The laboratory-tested technological process includes optimal modes of fermentation, normalization, homogenization, and the addition of local honey, ensuring consistent quality and strong functional properties of the final product. The results obtained show a high potential for practical application and represent a significant contribution by the university to the advancement of innovative food technologies. Comrat State University continues to actively support young researchers and promotes the implementation of their results in the real economy.