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In this paper the innovative product "Milk beaten with mushrooms" is described. The choice of mushrooms as an ingredient is due to their many benefits such as: improvement of organoleptic characteristics, increased nutrient intake, important source of vitamin D that helps fix calcium and phosphorus in the body and other features that are described in the content of the paper. The work is structured on 6 chapters and begins with the presentation of the characteristics of the range in which the proposed product is framed by data from the specialized literature. It continues with: description of the thirteen scheme in the production of mushroom milk, the application of the HACCP program to the production of fermented dairy products, traceability study, the material balance, and impact of fermented milk products on the consumers, conclusions and bibliography.