The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.

The present disclosure generally provides nutritional compositions that are useful for promoting beneficial bacteria in the gastrointestinal tract of a Cesarean-section (C-section)-delivered infant. The nutritional composition can include a prebiotic composition comprising human milk oligosaccharides (HMO), milk fat globule membrane (MFGM), and galacto-oligosaccharides (GOS) and/or polydextrose (PDX). The present disclosure also provides methods for promoting the growth of beneficial microbiota in the gastrointestinal tract of C-section-delivered infants comprising administering to a C-section-delivered infant the disclosed nutritional composition.

In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

Raw materials of a fermented milk include partially degreased raw milk, 4-10% w/w of saccharide based on the mass of the raw milk, 0.06-0.15% w/w of lactase based on the mass of the raw milk, 0.03-0.18% w/w of a stabilizer based on the mass of the raw milk, and 20-50 dcu of fermenting bacteria added per 100 kg of the raw milk; and the fermenting bacteria is one or more selected from the group consisting of Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus, and preferably one or more selected from the group consisting of Lactobacillus plantarum with a preservation number of CGMCC No. 19748, Lactobacillus acidophilus with a preservation number of CGMCC No. 1084 and Streptococcus thermophilus. According to the fermented milk and a preparation method thereof, the prepared fermented milk has a more stable state during the shelf life.

The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria, with the provision that that it does not comprise any strain of mesophilic lactic acid bacteria, and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.

The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The invention also provides a fermented milk product produced therefrom and a kit containing a starter culture and a phospholipase.

The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions comprising Rebaudioside B. The fermented dairy composition may comprise lactase and may be strained fermented dairy composition.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.