Process for modifying the sensory characteristics of a fermented milk product and its maturation during conservation of said product

摘要

Preparation of a fermented dairy product (I) (having improved organoleptic properties), where a step inoculation of a dairy mixture (II) with one or more strains of lactic bacteria is carried out, comprises, treatment of (II) with a treatment gas (comprising hydrogen) before the stage of inoculation, to obtain a desired redox potential value (Eh) of (II) which is lower than the value obtained when (II) is in equilibrium with air.