Manufacture of strained fermented dairy products

A process for manufacturing a strained fermented dairy product, comprising:

• a) heating a dairy material comprising lactose,
• b) fermenting with lactic acid bacteria comprises at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787,
• c) separating to obtain a strained fermented dairy product and an acid whey by-product comprising lactose,
• wherein the acid whey by-product comprises:
• 92.0% to 95% water by weight,
• 2.80% to 4.7% lactose by weight,
• 0.1% to 0.4% protein by weight,
• at least one lactic acid having a low lactose metabolization capacity,
• wherein the lactose has a stability that is higher than 85% during 7 days of storage at 32° C., and
• d) heating at a temperature of from 50° C. to 75° C. to thermoshock the acid whey by-product,
• wherein the heating to a temperature of from 50° C. to 75° C. stabilizes a plurality of organoleptic properties associated with the strained fermented dairy product to form at least one valorization,
• wherein the heating to a temperature of from 50° C. to 75° C. preserves the lactic acid bacteria comprising the at least three of strain CNCM I-2784, strain CNCM I-2835, strain CNCM I-2773, and strain CNCM I-2787,
• wherein the heating to a temperature of from 50° C. to 75° C. extends a shelf-life of the acid whey by-product for 15 days and capable of oral administration.