Method for the preparation of naturally thickened and stabilized fermented milk products and products produced thereby

The method of producing a thick bodied liquid fermented milk product which comprises:

• (a) providing in milk a mixed culture containing milk fermenting, non-slime, lactic acid producing bacteria which reduce the pH of the milk and a slime producing Streptococcus lactis, Streptococcus cremoris or mixtures thereof having the thickening and stabilizing characteristics of Streptococcus cremoris NRRL-B-12,361, 12,362, or 13,363, said slime producing Streptococcus lactis or Streptococcus cremoris alone further being capable of producing a Zahn cup viscosity of about 300 centipoises or above when incubated in milk for 16 hours at 24.degree. C.;
• and
• (b) fermenting the milk with the culture to produce the thick bodied milk product without need for addition of non-fat milk solids and without resulting in a slimy or ropy product, wherein the product is stable to separation of whey from curd upon storage at refrigeration temperatures without added stabilizing agents.