Process for manufacturing of a fermented dairy product

A process for manufacturing a fermented dairy product comprising:

• a. subjecting a milk base to fermentation with a starter comprising at least one Streptococcus salivarius thermophilus strain and at least one Lactobacillus delbrueckii subsp bulgaricus strain, until a desired pH value in a range of 4.0 and 5.0 is reached immediately at the end of fermentation;
• b. optionally cooling a fermented milk base obtained in (a);
• and
• c. packaging the fermented dairy product,
• wherein at least one Streptococcus salivarius thermophilus strain is weakly post-acidifying,
• wherein at least one Streptococcus salivarius thermophilus strain is selected from the group consisting of CBS129457 and CBS129458 and
• wherein the pH value of the packaged fermented dairy product is not less than 4.1 and does not fluctuate more than 0.3 pH unit upon storage at 20° C. or 30° C. for 33 days after the end of fermentation, and
• wherein weakly post-acidifying is defined as having a two-phase acidification profile,
• wherein the two-phase acidification profile is determined by continuous recordation of pH as a function of time comprising an initial period from inoculation to end of fermentation followed by a period where pH does not fluctuate more than 0.3 pH unit in a Dutch milk composition comprising 1.5% (w/w) fat, 3.6% (w/w) protein, 4.6% (w/w) carbohydrates and 2% RSM powder to make Dutch fermented milk product.