Process for preparing strained fermented dairy product

A Greek style yogurt having a shelf life and comprising by weight of final product:

• from 2% to 3.5% of fat, and
• from 7% to 10% of proteins,
• wherein said Greek style yogurt:
• has from 1×105 to 3×106 cfu/ml of Lactobacillus delbrueckii subsp. bulgaricus and from 1×108 to 3×109 cfu/ml of Streptococcus thermophilus during all the shelf life,
• has a pH not lower than 3.9 during a period of 50 days after its manufacture, the pH being measured at 10° C.,
• has a viscosity from 2500 to 6000 mPa·s−1, as measured with a Rheomat RM 200 at a temperature of 10° C. and at a shear of 64 s−1.

A Greek style yogurt having a shelf life and comprising by weight of final product:

• from 2% to 3.5% of fat, and
• from 7% to 10% of proteins,
• wherein said Greek style yogurt:
• has from 1×105 to 3×106 cfu/ml of Lactobacillus delbrueckii subsp. bulgaricus and from 1×108 to 3×109 cfu/ml of Streptococcus thermophilus during all the shelf life,
• has a pH not lower than 3.9 during a period of 50 days after its manufacture, the pH being measured at 10° C.,
• has a viscosity from 2500 to 6000 mPa·s−1, as measured with a Rheomat RM 200 at a temperature of 10° C. and at a shear of 64 s−1.
• contains Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus as the sole lactic acid bacteria,
• has a dornic acidity not exceeding 146 one day after its manufacture and a dornic acidity not exceeding 170 during a period of 50 days after its manufacture, the dornic acidity being measured at 10° C. with addition of NaOH 0.1 N until pH 8.35,
• has a white mass content of from 75 to 99.99% by weight,
• contains a fruit preparation selected from the group of cherry, strawberry, peach, blueberry, pineapple, raspberry, apricot, coconut, passion fruit, apple and a mixture thereof.
• has fat globules with an average diameter in the range from 0.05 μm to 10 μm.