The article is devoted to the improvement of quark product biological value in order to impart the properties adequate to specifity and nutrient status for the group of population with abnormal carbohydrate metabolism. Diabetes comprises the most widespread chronic diseases in the world. The reason for the number of diabetic patients growth bears the complex character but this growth is conditioned mainly by malnutrition. Correctly chosen diet adequate to the level and character of metabolic disorders is the important prophylactic factor. Milk products among which quark and quark products due to high amount of easily digestible protein are very Important in nutrition of the patients suffering from abnormal carbohydrate metabolism. The marketing analysis of this group nutritive value presented in the marked has been carried out. The obtained results show that the manufactures quark products are characterized by low amount of crude protein (from 4.5 to 6.0%) and high carbohydrates content ( from 13,0 to 18.0%) including sucrose (from 7,5 to 12,0%. One of the main requirements to dietetic therapy of the patients suffering from diabetes is drastic restriction and exclusion from food allowance easily digestible refined carbohydrates. The aim of the work is to improve biological value of the quark product by replacement of sucrose by stevia and enrichment it by whey protein. Among sugar substitute of natural origin is stevia, which besides the ability to reduce sugar possesses the wide spectrum of positive physiological impact on the body. The influence of milk components on the expressed after-taste of stevia and the possibility to level it has been studied. It was stated that protein has no impact on stevia after-taste but milk fat partially levels metallic taste and promotes the test intensity. It was stated that the best product organoleptic indices were fixed after introduction of 0.027% of stevia. Milk proteins are food irreplaceable components and mainly whey proteins characterized by high biological value conditioned by their specificity and balanced amino acid composition. But meanwhile commercial samples of quark products contained not more than 0,05% of whey proteins . The possibility to improve the biological value of the product by enrichment with whey proteins has been studied.