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 dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention concerns the use of formate for increasing the thickness of a fermented milk-based composition, wherein the fermented milk-based composition is fermented by S. thermophilus. Furthermore the use of formate in a starter culture for increasing the thickness of a fermented milk-based composition is concerned, wherein the fermented milk-based composition is fermented by S. thermophilus

The present invention relates to a lactic acid bacterial fermentation promoter, containing at least one organic acid selected from malic acid and fumaric acid.

Provided are a breast milk-derived Lactobacillus plantarum and use thereof. The breast milk-derived Lactobacillus plantarum, which was screened from healthy breast milk, is classified and named as Lactobacillus plantarum and has an accession number of CGMCC NO.19748. It has strong adhesion, has an inhibitory effect on 8 commonly known pathogenic bacteria, and is susceptible to 8 antibiotics, and also has strong acid resistance and bile salt resistance.

The present invention relates to novel sucrose negative (Suc−) Streptococcus thermophilus strains, compositions comprising said strains, uses thereof, methods for obtaining such strains and methods for the preparation of fermented food products using such compositions.

Provided is an electrostatic spray dried powdered milk product with a surface composition comprising at least 8% less fat compared to a spray dried powder of the same milk product. Further provided is a method of providing a powdered milk product comprising electrostatic spray drying a milk product at an inlet temperature of below 150° C. The electrostatic spray dried milk product powder has a surface composition with a reduced fat content and increased carbohydrate content relative to the same milk product powder prepared by high heat spray drying.

Provided is an electrostatic spray dried powdered milk product with a surface composition comprising at least 8% less fat compared to a spray dried powder of the same milk product. Further provided is a method of providing a powdered milk product comprising electrostatic spray drying a milk product at an inlet temperature of below 150° C. The electrostatic spray dried milk product powder has a surface composition with a reduced fat content and increased carbohydrate content relative to the same milk product powder prepared by high heat spray drying.

[Problems] The object of the invention is to provide a process for producing fermented milk having a satisfactory level of harness and smooth texture.

[Means of solving the problems] It is found that fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises a first deoxygenating step for decreasing oxygen concentration in yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step.

[Problems] The object of the invention is to provide a process for producing fermented milk having a satisfactory level of harness and smooth texture.

[Means of solving the problems] It is found that fermented milk having a satisfactory level of hardness as well as extremely smooth texture can be produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT processing, and then fermenting the resulting product. Specifically disclosed is a process for producing a fermented milk, which comprises a first deoxygenating step for decreasing oxygen concentration in yogurt mix; a ultra high temperature sterilization step for heating the yogurt mix after the first deoxygenating step for longer than 1 second at higher than 110 degrees Celsius so as to sterilize the yogurt mix; and a fermentation step for fermenting the yogurt mix after the ultra high temperature sterilization step.