Reduced carbohydrate dairy products

A process for making a strained acidic dairy product comprising the steps of:

• step 1) preparing a liquid acidic carbohydrate-diluted dairy product comprising proteins and having a carbohydrate concentration of at most 3.00% by weight of the total weight of the liquid acidic carbohydrate-diluted dairy product, a protein concentration from 1.50% to 2.75% by weight of the total weight of the liquid acidic carbohydrate-diluted dairy product, and a pH of at most 5.00, the step 1) comprising:
• step a) providing an initial dairy material comprising proteins and at least one carbohydrate, wherein the at least one carbohydrate comprises at least one of lactose, galactose, glucose, galacto-oligosaccharides, or mixtures thereof,
• step b) diluting the at least one carbohydrate by adding an aqueous dilution liquid, and
• step c) acidifying by:
• fermenting with lactic acid bacteria, fermenting with enzymes or adding an acidic compound,
• step 2) separating the liquid acidic carbohydrate-diluted dairy product to produce products comprising:
• A) a strained acidic dairy product, having a reduced carbohydrate concentration relative to the liquid initial dairy material from which it is made, and
• B) an acid whey by-product,
• step 3) recovering the strained acidic dairy product, and optionally processing it to a further food from and/or mixing it with further food ingredients.