PROCESS FOR PREPARING A FERMENTED DAIRY PRODUCT WITH REDUCED AMOUNT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES

摘要

The invention relates to a process for preparing a fermented dairy product, comprising the following steps: a) hydrolysis of lactose contained in milk; b) proteins and sugars concentrations through a process of filtration of the resulting composition under high pressure; wherein a step of fermentation of milk is performed during step a) or after step a) or after step b). The invention also relates a fermented dairy product obtainable according to the process of the invention.