PREPARATION PROCEDURE FOR A FERMENTED FOOD PRODUCT WITH A HIGH POPULATION OF BIFIDOBACTERIA AT THE END OF THE CONSERVATION PERIOD

摘要

fermented food products containing probiotic strains and their preparation procedure. The invention relates primarily to a non-solid fermented food product containing yeasts comprising about 5.10 ^ 7 ^, in particular more than approximately 10 ^ 8 ^ bifidobacteria per gram of fermented food over a shelf life of at least 30 days. , in particular at least 35 days.