A method for producing a cheese with reduced amount of galactose

A method for producing a cheese with reduced amount of galactose comprising following steps:

• (a):
• inoculating milk with:
• (I):
• Streptococcus thermophilus (ST) bacteria, characterized by that the ST bacteria are able to reduce by at least 10% the amounts of excreted galactose in milk as compared to reference ST CHCC4323 (DSM 32826) bacteria (herein termed “ST Gal(+) bacteria”);
• wherein the comparative test is performed by that the ST bacteria are inoculated in skim cow milk 1% from overnight cultures and incubated for 18 hours at 37° C. and at the end of the fermentation samples are taken to measure galactose content in the fermented milk and thereby measure the reduction of excreted galactose compared to the reference CHCC4323;
• and
• (II):
• Lactobacillus (Lb.) bacteria, characterized by that the Lb. bacteria are able to ferment galactose but not able to ferment lactose (herein termed “Lb. Gal(+) Lac(−) bacteria”);
• wherein “able to ferment galactose” is measured by that the Lb. bacteria are inoculated in MRS (De Man, Rogosa and Sharpe) medium containing 1% galactose as sole carbohydrate 1% from overnight cultures and incubated for 24 hours at 37° C. and at the end of the fermentation samples are taken to measure pH and if the pH has decreased by at least 0.5 then is the Lb. “able to ferment galactose” (herein termed “LB. Gal(+) bacteria”);
• and wherein “not able to ferment lactose” is measured by that the Lb. bacteria are inoculated in MRS medium containing 1% lactose as sole carbohydrate 1% from overnight cultures and incubated for 18 hours at 37° C. and at the end of the fermentation samples are taken to measure pH and if the pH has not decreased by more than 1.0 then is the Lb. “not able to ferment lactose” (herein termed “LB. Lac(−) bacteria”);
• and
• (b):
• fermenting the milk with the bacteria of (a);
• and
• (c):
• making further adequate steps to finally end up with the produced cheese with reduced amount of galactose.