Process for preparing a milk jam without added sugar

A process for preparing from milk a dietetic milk jam product that is free of sucrose, comprising the steps of:

• a. hydrolyzing 20% to 40% of the lactose in the milk with lactase;
• b. heating the product of step (a) with addition of sodium bicarbonate to regulate acidity and a monostearate anti-foam agent;
• c. adding lactitol to the product of step (b);
• d. preparing a separate hot aqueous solution of polydextrose and maintaining the polydextrose solution at a pH of 6.4 by addition of sodium bicarbonate;
• e. adding sorbitol and maltodextrine to the solution of step (d);
• f. adding the solution of step (e) to the product of step (c) and mixing the composition for about 30 to 60 minutes;
• g. adding carragenine to the composition of step (f);
• and
• h. curdling the milk jam to provide a product of 68° to 74° Brix.