Process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enhanced with galactooligosaccharides and Bifidobacterium, and functional fermented milk product prepared therewith

Abstract

The present invention relates to a process for preparing a functional fermented milk product with low acidity and containing a low content of lactose and enriched with galactooligosaccharide and Bifidobacterium, and functional fermented milk product prepared therewith. The process is characterized by converting lactose in milk materials to galactooligosaccharide before subjecting the milk materials to lactic fermentation. The process is further characterized by adding fructooligosaccharide to milk materials before subjecting the milk materials to lactic fermentation; the addition of fructooligosaccharide promotes growth of Bifidobacterium during lactic fermentation and increases the amount of galactooligosaccharide in the final product.

Dependencies are inferred from the claim text.