Continuous fermentation process

A process for the continuous preparation of a fermented milk product which comprises:

• fermenting a milk with lactic acid bacteria;
• introducing the fermented milk into a first device;
• subjecting the fermented milk to stirring and pH conditions such that syneresis of the milk does not occur, with the pH being maintained within a range of between about 4.9 to about 5.7 by continuously adding unfermented milk to the first device while continuously drawing off fermented milk from the first device;
• introducing the drawn-off fermented milk into a second, post-acidification device;
• cooling the drawn-off fermented milk to a temperature of less than 15.degree. C.;
• adding an acidic composition having a pH of less than about 4.9 to the fermented milk, with the residence time of the fermented milk and acidic composition in the second device being adjusted so that the pH of the fermented milk is reduced to 4.7;
• and
• continuously drawing off fermented milk having a pH of less than 4.7 from the second device as the fermented milk product.