The present invention provides fermented milk with modified flavor and/or texture, fermented milk with a suppressed acidity increase during storage, and a production method therefor. Fermented milk according to the present invention comprises a food emulsifier. The method for producing fermented milk according to the present invention comprises the steps of: preparing a raw material composition containing a food emulsifier; and adding a lactic acid bacterium starter to the raw material composition for fermentation.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.

The invention is about a beverage produced with vitamins, nutritious, filling, probiotic-strong, ready for direct consumption and has been developed to make the liquid beverage more useful, increasing the variety and taste, unlike standard beverage production in the food industry. In particular, the invention; relates to a ready-made liquid beverage that can contain a mixture of yogurt, water, flour, rice, chickpeas, eggs, spinach, parsley and optionally peppermint, dill, coriander and salt.

Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavor and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry.

Disclosed is a composition for promoting absorption of a poorly water-soluble phytochemical which can significantly improve the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. A polysaccharide-containing lactic acid bacterial product, which is produced by Lactobacillus delbrueckii ssp. bulgaricus OLL1251, can significantly enhance the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. Thus, the composition for promoting absorption of a phytochemical according to the present invention includes, as an active ingredient, the polysaccharide-containing lactic acid bacterial product. Furthermore, the composition for promoting absorption of a phytochemical is useful as a food additive composition. In addition, a food, or a beverage, or a food or beverage composition to which the composition for promoting absorption of a phytochemical is added can obtain an effect of promoting absorption of phytochemical.

Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of α(1.fwdarw.6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of α(1.fwdarw.6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.