The present invention relates to the use of a Bifidobacterium strain for the preparation of compositions, in particular of an infant formula, intended for the prevention and/or treatment of allergic-type manifestations. These compositions are obtained from a Bifidobacterium culture, without hydrolyzing milk proteins. The bacteria, which preferably belong to the species Bifidobacterium breve, may be killed or removed from the composition during the process.

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.

The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products such that the sourness of said product is prevented during its shelf life.

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

The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.

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

The present invention pertains to a new type of food ingredient containing a combination of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yoghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.

Disclosed is a method for making nutritional bars, especially high-protein nutritional bars, which exhibit reduced bar hardening over storage time, and products made by the method. The method also provides high-protein powders which can be used in bar formulations and a variety of other uses. The method combines pasteurization conditions and acidification by fermentation, addition of acid, or both, to provide a modified protein that is ideal for use in protein bars and reduces the tendency of those bars to harden over time.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The present invention pertains to a new type of food ingredient containing a combination of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey protein aggregates (referred to as type B particles). The invention furthermore pertains to whey protein-based, yoghurt-like products containing the combination of type A and type B particles and to methods of producing the food ingredient and the whey protein-based, yoghurt-like products.