Method for making liquid or semi-liquid fermented milk products

A method for making a milk product, characterised in that it comprises the following steps:

• a) placing a milk-based mixture comprising an amount of sugar of 20-30 wt. % with respect to the weight of the mixture in a container (3);
• b) heating the milk-based mixture to a temperature value of between 41° C. and 43° C. and keeping said milk-based mixture stationary for a time between 5 and 15 minutes at a temperature value of between 41° C. and 43° C.;
• c) adding lactic acid bacterial strains to said milk-based mixture according to a concentration of at least 10{circumflex over ( )}8 CFU/ml of milk-based mixture, and subjecting said milk-based mixture containing the added lactic acid bacterial strains to a thermal treatment for a predetermined time, wherein the step c) consists of a step e) of keeping the milk-based mixture at a temperature of 41° C.-43° C., the step e) consisting of
• e1) a first sub-step in which the milk-based mixture containing the added lactic acid bacterial strains is subjected to stirring for less than 10 minutes;
• and
• e2) a subsequent second sub-step in which the milk-based mixture containing the lactic bacterial strains is kept stationary, without stirring;
• d) stirring said milk-based mixture containing the added lactic bacterial strains in order to break a coagulated mass which formed in said milk-based mixture containing the added lactic bacterial strains, thereby making a milk product of the fermented milk type in the container (3) in less than 3 hours, said lactic bacterial strains consisting of a mixture of Lactobacillus bulgaricus and Streptococcus thermophiles to obtain a milk product;
• wherein the milk product is subsequently subjected to a step of cooling simultaneously with stirring, wherein said method is implemented in its entirety in the container (3).