Ambient storage acidic dairy products or plant based analogues thereof or synthetic analogues thereof with carbohydrates DP3+ and processes of production

Abstract

The invention relates to ambient storage acidic dairy products or plant-based analogues thereof with live lactic acid bacteria and with carbohydrates DP3+. The ambient storage acidic dairy products may be fermented or acidified. The invention also relates to processed for producing such ambient storage acidic dairy products or plant-based analogues thereof.

Description

[0001] AMBIENT STORAGE ACIDIC DAIRY PRODUCTS OR PLANT BASED ANALOGUES THEREOF OR SYNTHETIC ANALOGUES THEREOF WITH CARBOHYDRATES DP3+ AND PROCESSES OF

[0002] PRODUCTION

[0003] TECHNICAL FIELD

[0004] The present invention relates generally to the field of ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria. For example, the present invention relates to processes for producing ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof (fermented or acidified) with live lactic acid bacteria and to such ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria.

[0005] BACKGROUND OF THE INVENTION

[0006] Acidic dairy products, including fermented ones, are widely consumed and appreciated for their nutritional benefits. These products often contain live and active cultures, such as bacteria, which can provide various health advantages when consumed. The presence of these live cultures in acidic dairy products may be associated with improved digestion, enhanced gut health, and strengthened immune system function.

[0007] Chilled storage of acidic dairy products, including fermented ones, is a common practice to maintain their quality, freshness, and extend their shelf life. These products are typically stored under refrigeration to slow down microbial growth, limit or avoid undesired post-acidification, preserve the texture and taste, and maintain the viability of desirable live cultures.

[0008] However, chilled storage presents certain challenges. Chilled storage requires a continuous cold chain from production to consumption which has both an economic impact and an environmental impact. In addition, such goods have generally short shelf-life and can increase the amount of spoiled goods and ultimately contributing to waste, if not consumed timely. Finally, it may not be practical for all consumer usages, such as take-away snacks, where refrigeration may not be readily available.

[0009] In view of these challenges, ambient storage of acidic dairy products was proposed.

[0010] Typically, this involves subjecting the acidic dairy products to heat treatment, such as UHT, after fermentation or acidification, which extends their shelf-life to several months. However, a drawback of this approach is that the heat treatment not only may negatively affect the sensory properties of the acidic dairy products but also eliminates the living microorganisms, including probiotics. In view of this, live probiotics or any beneficial microorganisms are added after the heat treatment. However, the presence of live bacteria poses a quality challenge at ambient temperatures due to the occurrence of significant post-acidification which ultimately leads to sensory defects and potential instability or mortality of the bacteria.

[0011] In addition, maintaining bacteria viable in harsh environment, i.e. ambient product with high acid and / or high water content is a major challenge, especially for shelf-life of several months.

[0012] There has been attempt to improve bacterial viability / stability and limit post acidification by depleting the acidic dairy products from any carbohydrates. However, carbohydrates play a crucial role in sensory properties, such as taste and texture. Additionally, carbohydrates provide essential calories in the diet. Balancing the need to limit postacidification while maintaining desirable sensory attributes and nutritional value remains a challenge in the development of such ambient storage dairy products. Moreover, maintaining a significant population of live bacteria in such conditions over several months remain challenging.

[0013] Similar challenges exist in plant-based analogues (i.e. products with plant proteins) or synthetic analogues (i.e. products with single cell proteins) of ambient storage acidic dairy products.

[0014] There remains a need to provide an ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof with live microorganism while limiting or avoiding post-acidification phenomenon and maintaining a significant population of live microorganism over several months.

[0015] It would be further desirable that the ambient storage acidic dairy product or plantbased analogue thereof or syntheric analogue thereof comprises carbohydrates. It would be further desirable that the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof provides significant calorie content, including significant part of calories derived from carbohydrates.

[0016] It would be further desirable that the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof comprises a significant quantity of proteins. Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known orforms part of the common general knowledge in the field.

[0017] SUMMARY OF THE INVENTION

[0018] The object of the present invention is to improve the state of the art, and in particular to provide processes and ambient storage acidic dairy products or plant-based analogues thereof or synthetic analogues thereof that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

[0019] The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0020] Accordingly, a first aspect of the invention proposes a process for producing an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented, and wherein said process comprises the steps of: a) providing a milk base or the plant-based milk analogue base or synthetic milk analogue base comprising metabolizable carbohydrates having a degree of polymerization of DPI and / or DP2, b) inoculating said milk base or said plant-based milk analogue base or said synthetic milk analogue base with a first culture comprising one or more lactic acid bacteria and / or yeast strains capable of metabolizing said metabolizable carbohydrate having a degree of polymerization DPI and / or DP2 to obtain an inoculated milk base or an inoculated plant-based milk analogue base or an inoculated synthetic milk analogue base, c) fermenting the inoculated milk base or the inoculated plant-based milk analogue base or the inoculated synthetic milk analogue base with said first culture until reaching a pH of 4.7 or less to obtain a fermented dairy product or plant-based analogue thereof or synthetic analogue thereof, wherein the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 5.0wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2, d) adding in the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof a carbohydrate DP3+ ingredient comprising carbohydrates having a degree of polymerization of DP3 and / or greater (DP3+) to form a fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+, e) treating the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ such that the strains of the first culture are inactivated or removed to obtain an ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof, f) adding a lactose negative culture comprising one or more lactic acid bacteria strains to the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof to obtain an ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof with live lactic acid bacteria which is fermented, wherein the one or more lactic acid bacteria strains of said lactose negative culture:

[0021] - are not capable of metabolizing lactose, and

[0022] - are not capable of metabolizing the carbohydrates having a degree of polymerization of DP3 and / or greater added in step d).

[0023] A second aspect of the invention proposes a process for producing an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, and wherein said process comprises the steps of: a) Providing a milk base or the plant-based milk analogue base or synthetic milk analogue base comprising less than 5.0wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2, b) Adding in the milk base or the plant-based milk analogue base or synthetic milk analogue base a carbohydrate DP3+ ingredient comprising carbohydrates having a degree of polymerization of DP3 and / or above to form a milk base or a plant-based milk analogue base or a synthetic milk analogue based with carbohydrates DP3+, c) Acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.7 or less to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or synthetic milk analogue base with carbohydrates DP3+ is higher than 4.7, d) Treating the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof to extend its shelf-life and obtain an ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, e) adding a lactose negative culture comprising one or more lactic acid bacteria strains to the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof to obtain an ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof with live lactic acid bacteria which is acidified, wherein the one or more lactic acid bacteria strains of said lactose negative culture:

[0024] - are not capable of metabolizing lactose, and

[0025] - are not capable of metabolizing the carbohydrates having a degree of polymerization of DP3 and / or greater added in step b).

[0026] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the first or is a spoonable product or a drink.

[0027] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least lwt.%, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably at least 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

[0028] In some embodiment, in the process of the first or second aspect of the invention, the milk base orthe plant-based milk analogue base or the synthetic milk analogue base comprises at least lwt.%, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

[0029] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product of plant-based analogue thereof or synthetic analogue thereof comprises at least 0.3wt.%, preferably from 1 to 30wt.%, more preferably 3 to 30wt%, even more preferably 5 to 30wt%, even more preferably from 10 to 30wt.%, even more preferably from 14 to 30wt.%carbohydrates DP3+.ln some embodiment, in the process of the first or second aspect of the invention, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of alternan-saccharides which are DP3 and / or greater, maltodextrin, fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), xylooligosaccharides (XOS), arabinoxylooligosaccahrides (AXOS), pectic oligosaccharides (POS), mannooligosaccharides (MOS), cello-oligosaccharides (COS), isomaltooligosaccharides (IMO), alginate, carrageenan, resistant dextrins, dextran, pullulan, glycogen, arabinoxylan, mannan, cellulose, laminarin, fucoidan, ulvan, xyloglucan, galactan, galactomannan, xanthan gum, partially hydrolysed guar gum (PHGG), soluble corn fiber and mixtures thereof.

[0030] In some embodiment, in the process of the first or second aspect of the invention, the one or more lactic acid bacteria strains of the first culture are selected from the group consisting of bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the family Lactobacillaceae, bacteria of the genus Bifidobacterium and mixture thereof.

[0031] In some embodiment, in the process of the first or second aspect of the invention, the one or more lactic acid bacteria of the lactose negative culture are selected from the group consisting of bacteria of the family Lactobacillaceae, bacteria of the genus Bifidobacterium, bacteria of the genus Streptococcus and mixture thereof.

[0032] In some embodiment, in the process of the first or second aspect of the invention, the the one or more lactic acid bacteria of the lactose negative culture is Lacticaseibacillus rhamnosus or Lacticaseibacillus paracasei.

[0033] In some embodiment, in the process of the first or second aspect of the invention, the Lacticaseibacillus rhamnosus is Lacticaseibacillus rhamnosus LPR CGMCC 1.3724, or a strain having an average nucleotide (ANI) identity of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724; or wherein the Lacticaseibacillus paracasei is Lacticaseibacillus paracasei ST11 CNCM 1-2116, or a strain having an ANI of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus paracasei ST11 CNCM 1-2116.

[0034] In some embodiment, in the process of the first or second aspect of the invention, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof changes less that 0.80; 0.70; 0.60; 0.50; 0.40; 0.35; 0.30; 0.25; 0.20; 0.18; 0.16; 0.14; 0.12; 0.10; 0.09; 0.08; 0.07; 0.06; 0.05; 0,04; 0.03; 0.02 or 0.01 pH units after storage for 6 months at 18°C to 37°C. In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria after storage for 6 month at 18°C to 37°C.

[0035] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria and / or comprises 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

[0036] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a water content of at least 40wt.%.

[0037] In some embodiment, in the process of the first or second aspect of the invention, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7wt.%, even more preferably less than 2.5wt%, even more preferably less than 2.0wt.% organic acid, in particular lactic acid.

[0038] In some embodiment, in the process of the first aspect of the invention, further comprises a step of filling aseptically: the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof, or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, in an aseptic packaging after step e) or f).

[0039] In some embodiment, the process of the second aspect of the invention, further comprises a step of filling aseptically: the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, or, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, in an aseptic packaging after step d) or e). A third aspect of the invention proposes an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof which is acidified, which has a pH of 4.7 or less and which comprises:

[0040] • at least one carbohydrate which has a degree of polymerization of DP3 and / or greater,

[0041] • less than 5.0wt.% of metabolizable carbohydrate having a degree of polymerization of DPI to DP2,

[0042] • live lactic acid bacteria, wherein the live lactic acid bacteria are: not capable of metabolizing lactose, not capable of metabolizing said carbohydrates having a degree of polymerization of DP3 and / or greater.

[0043] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention which has a shelf life of at least 6 months at 18°C to 37°C.

[0044] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention which comprises at least 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

[0045] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention which is packaged in an aseptic packaging.

[0046] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 70 kilo calories per lOOmL.

[0047] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at least 6 months, preferably at least 8 months, more preferably at least 12 months, even more preferably of at least 24 months, even more preferably of at least 30 months at 18°C to 37°C.

[0048] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7wt.%, even more preferably less than 2.5wt% lactic acid, preferably after storage for 6 months at 18°C to 37°C.

[0049] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of milk protein, plant protein, single-cell protein, and mixture thereof.

[0050] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the one or more lactic acid bacteria strains of said lactose negative culture and / or the live lactic acid bacteria are capable of metabolizing isomaltulose.

[0051] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the one or more lactic acid bacteria strains of said lactose negative culture and / or the live lactic acid bacteria are capable of metabolizing isomaltulose, glucose, fructose, sucrose, and maltose.

[0052] The process according to any one of the first or second aspect of the invention or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the third aspect of the invention, wherein the addition of the lactose negative culture to the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof in step e), is made by aseptic dosing.

[0053] The inventors have discovered that, with the present invention involving carbohydrates DP3+, it is possible to minimize or prevent post-acidification while maintaining a substantial population of live microorganisms over several months of storage without the need for refrigeration in dairy products or plant-based analogues thereof or synthetic analogues thereof which are acidic and with significant amount of water. The same benefits were observed when the dairy products or plant-based analogues thereof or synthetic analogues thereof comprise significant content of proteins. In addition, the invention can enhance advantageously the nutritional value of these products and provide significant calories, while still offering the aforementioned benefits, i.e. limited post-acidification and maintenance of live microorganisms.

[0054] These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

[0055] BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 are graphs showing the cell viability, in particular cell count expressed in log(cfu / g), of Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 in different variants (1.A-5.A, 1.B-5.B, commercial reference) over time when stored at 4°C, 25°C and 30°C.

[0057] Figure 2 are graphs showing the pH of different variants (1.A-5.A, 1.B-5.B, commercial reference) over time when stored at 4°C, 25°C and 30°C.

[0058] Figure 3 are graphs showing the cell viability, in particular cell count expressed in log(cfu / g), of Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 in different variants (6. A, 6.B and 6.C) over time when stored at 25°C and 30°C.

[0059] Figure 4 are graphs showing the pH of different variants (6.A, 6.B and 6.C) over time when stored at 25°C and 30°C.

[0060] Figure 5 is a graph showing the cell viability, in particular cell count expressed in log(cfu / g), of Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 in variant 7 over time when stored at 25°C and 30°C.

[0061] Figure 6 is a graph showing the pH of variant 7 over time when stored at 25°C and 30°C.

[0062] Figure 7 are graphs showing the cell viability, in particular cell count expressed in log(cfu / g), of Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 in different variants (8, 9 and 10) over time when stored at 4°C, 25°C and 30°C.

[0063] Figure 8 are graphs showing the pH of different variants (11, 12, 13, 14, 15, 16, 17, 17 and 19) over time when stored at 4°C, 25°C and 30°C. Figure 9 are graphs showing the cell viability, in particular cell count expressed in log(cfu / g), of Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 in different variants (11, 12,

[0064] 13, 14, 15, 16, 17, 17 and 19) over time when stored at 4°C, 25°C and 30°C.

[0065] DETAILED DESCRIPTION OF THE INVENTION

[0066] As used herein, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense. Likewise, the terms "include," "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Nevertheless, the compositions or products disclosed herein may lack any element that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" the components identified.

[0067] As used herein, the word "about" should be understood to apply to each bound in a range of numerals.

[0068] Moreover, all numerical ranges herein should be understood to include all integers, whole or fractions, within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

[0069] Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

[0070] As used herein, "about," "approximately" and "substantially" are understood to refer to numbers in a range of numerals, for example the range of -10% to +10% of the referenced number, preferably -5% to +5% of the referenced number, more preferably -1% to +1% of the referenced number, most preferably -0.1% to +0.1% of the referenced number.

[0071] As used herein, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a carbohydrate DP3+ ingredient" or "the carbohydrate DP3+ ingredient" includes one carbohydrate DP3+ ingredient but also two or more carbohydrate DP3+ ingredients.

[0072] The term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y.". Similarly, "at least one of X or Y" should be interpreted as "X," or "Y," or "both X and Y.". For example, "at least one of mental performance or muscle performance" means "mental performance," or "muscle performance," or "both mental performance and muscle performance.".

[0073] As used herein, the terms "example" and "such as," particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term "example" and "such as" includes a disclosure of embodiments" where the terms are exclusive and / or comprehensive.

[0074] The term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y.". Similarly, "at least one of X or Y" should be interpreted as "X," or "Y," or "both X and Y.". For example, "organic acids and / or inorganic acids" means "organic acids" or "inorganic acids" or "both organic acids and inorganic acids"

[0075] Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0076] As used herein, the term "acidic dairy product" refers to a dairy product that has a pH of 4.7 or less, preferably of 4.5 or less, more preferably of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5.

[0077] As used herein, the term "protein concentrate" refers to an ingredient which comprises 40 to 70 wt%, preferably 50 to 70wt.% of one or several predetermined proteins. For example, "whey concentrate" is an ingredient comprising 40 to 70 wt%, preferably 50 to 70wt.% of whey protein.

[0078] As used herein, the term "protein isolate" refers to an ingredient comprising 71 to 99 wt% of one or several predetermined proteins. For example, "whey protein isolate" is an ingredient comprising 71 to 99wt% of whey protein.

[0079] As used herein, the term "ambient storage acidic dairy product" refers to dairy products which have an acidic pH and which can be stored over several months, in particular at least 6 months, under ambient temperature (e.g. 18°C to 37°C) without spoiling. These products are typically prepared using a process that includes a treatment step, preferably heat treatment, which extends their shelf-life to several months when stored at ambient temperature.

[0080] As used herein, the term "plant-based analogue thereof" refers to a food product which comprises ingredients of plant origin, including plant proteins, and which has qualities as to appearance, and texture as the corresponding real dairy product. For example, "plant- based analogue of milk" or "plant-based milk analogue" refers to a food product which comprises ingredients of plant origin, including plant proteins, and which has qualities as to appearance, and texture as the corresponding real milk. Preferably, the plant-based dairy product analogue is free from milk ingredient. More preferably, the plant-based dairy product analogue is exclusively made from vegan ingredients.

[0081] As used herein, the term "single-cell proteins" refer to proteins derived from a microorganism selected from the list consisting of yeast, fungi, bacteria, microalgae and mixture thereof. They are also designated as "microbial proteins". These proteins are generally extracted from pure or mixed cultures of algae, yeasts, fungi or bacteria and are suitable for human and / or animal consumption.

[0082] As used herein, the term "synthetic analogue thereof" refers to a food product which comprises single-cell proteins and which has qualities as to appearance, and texture as the corresponding real dairy product. For example, "synthetic analogue of milk" or "synthetic milk analogue" refers to a food product which comprises single-cell proteins, and which has qualities as to appearance, and texture as the corresponding real milk. Preferably, the synthetic dairy product analogue is free from milk ingredient. More preferably, the synthetic dairy product analogue is exclusively made from vegan ingredients.

[0083] As used herein, the term "vegan" refers to an edible composition which is entirely devoid of animal products, or animal derived products.

[0084] As used herein, the term "vegetarian" refers to an edible composition which is devoid of meat, including fish.

[0085] As used herein, the term "fermented" in relation with "ambient storage acidic dairy product or plant-based analogue thereof" refers to an ambient storage acidic dairy product plant-based analogue thereof which is obtained by a process comprising a step of fermentation with one or several microorganism(s), e.g. lactic acid bacteria. In the fermentation step, the microorganism generally converts carbohydrate into organic acids and / or alcohol and this results in pH drop.

[0086] As used herein, the term "acidified" in relation with "ambient storage acidic dairy product or plant-based analogue thereof" refers to an ambient storage acidic dairy product plant-based analogue thereof which is obtained by a process comprising a step of acidification by addition of an acidifying ingredient which is organic and / or an acidifying ingredient which is inorganic. Specifically, it excludes acidic dairy products or plant-based analogue thereof that undergo a fermentation step prior to the treatment step(s), typically heat treatment, which extend the shelf-life of the product, or prior to the addition of the lactose negative culture. For avoidance of doubt, the term "acidified" also refers to ambient storage acidic dairy product or plant-based analogue thereof wherein the milk base or plant-based milk analogue base is prepared with an acidic milk protein-rich ingredient as defined in the specification. Indeed, the acidic milk protein-rich ingredient results in acidification.

[0087] As used herein, the term "acidifying ingredient" refers to an ingredient that comprises organic acids and / or inorganic acids and whose primary function is to lower the pH of the products it is incorporated into.

[0088] As used herein, the term "alkalinizing ingredient" refers to an ingredient that comprises organic bases and / or inorganic bases and whose primary function is to raise the pH of the products it is incorporated into.

[0089] As used herein, the term "total carbohydrate" refers to metabolizable carbohydrates and non-metabolizable carbohydrates.

[0090] As used herein, the term "whole plant material", it is understood a plant material which is integral and comprises the germ and the endosperm, optionally the bran and the hull. Preferably, the whole plant material is integral and comprises the germ, the endosperm, and the bran, and optionally the hull. More preferably, the whole plant material is integral and comprises the germ, the endosperm, the bran, and the hull. By "integral", it is understood that the plant material is intact and has not undergone any step of mechanical disruption.

[0091] As used in the first aspect of the invention, the term "metabolizable carbohydrates" refers to carbohydrates which can be metabolized by the strains of the first culture and / or the lactose negative culture.

[0092] As used in the second aspect of the invention, the term "metabolizable carbohydrates" refers to carbohydrates which can be metabolized by the strains of the lactose negative culture.

[0093] As used in the third aspect of the invention, the term "metabolizable carbohydrates" refers to carbohydrates which can be metabolized by the live lactic acid bacteria.

[0094] As used in the first aspect of the invention, the term "non-metabolizable carbohydrates" refers to carbohydrates which cannot be metabolized by the strains of the first culture and / or the lactose negative culture.

[0095] As used in the second and third aspects of the invention, the term "non-metabolizable carbohydrates" refers to carbohydrates which cannot be metabolized by the strains of the lactose negative culture. As used in the third aspect of the invention, the term "non-metabolizable carbohydrates" refers to carbohydrates which cannot be metabolized by the live lactic acid bacteria.

[0096] As used herein, the term "shelf life of X months at Y°C" means that the product does not undergo spoilage and preferably, maintains its organoleptic properties, for up to X months, when stored at Y°C.

[0097] As used herein, the term "DPn" refers to the degree of polymerization of carbohydrates, where n is the number of monomeric units (e.g.., glucose or dextrose units) in the carbohydrate, thus DPn reflects the composition of the carbohydrate. For example, DPI is a monosaccharide; DP2 is a disaccharide; DP1+2 refers to mono- and di-saccharides; DP3-10 refers to the total of carbohydrates having a degree of polymerization of DP3 to DP10, DP3+ refers to the total of carbohydrates having a degree of polymerization of DP3 and / or greater.

[0098] As used herein, the expression "CFU" means Colony Forming Units.

[0099] As used herein, the terms "lactose negative" or "lactose negative" refers to microorganism, in particular bacteria, which are not able to metabolize lactose, including during fermentation. For example, lactose negative lactic acid bacteria are not able to convert lactose into lactic acid upon fermentation. Microorganisms, in particular bacteria which are lactose negative may be identified by different methods known in the art. For example, microorganisms, in particular bacteria which are lactose negative may be identified by growing them on the MacConkey Agar culture medium. Lactose negative microorganisms, in particular bacteria form white or colorless colonies while lactose positive microorganisms, in particular bacteria form pink-red colonies on the MacConkey Agar culture medium. They may also be identified, for example, by using API Assay, e.g. API® 50 CHL Medium supplied by bioMerieux. The microorganisms, in particular bacteria are grown on different medium with different carbohydrates, including a medium with lactose. The lactose negative microorganisms, in particular bacteria do not lead to a change in color of the medium for the medium with lactose.

[0100] As used herein, the terms "ANI" or "Average Nucleotide Identity" refers to measure of genetic similarities between two or more genomes. It calculates the average percentage of nucleotide identity between aligned regions of the genomes being compared. ANI values above 95% are suggesting a high degree of genetic similarity and are commonly considered indicative of the same strain. Further details on "ANI" and "Average Nucleotide Identity" is provided in the specification. As used herein, the term "alternan-saccharides which are DP3 and / or greater" refers to branched homosaccharides which are DP3 and / or greater, i.e. homooligosaccharides and / or homopolysaccharides, that have a structure with alternating with a-(l -> 3) and a-(l -> 6)-linked d-glucose residues and present for approximately 40% and 60%, respectively. Alternan is approximately 10% branched through 3,6-di-substituted d-glucosyl residues. In some embodiment, the alternan-saccharides have a molecular weight of less than lOkDa, preferably of 3-7kDa.

[0101] As used herein, the term "maltose-alternan-saccharides which are DP3 and / or greater" refer to alternan-saccharides which are DP3 and / or greater having a terminal maltose in its reducing terminal extremity.

[0102] As used herein, the term "synthetic fat" refers to a fat component which is not extracted from a plant or an animal and which is generally produced through chemical and / or biological processes.

[0103] First aspect of the invention

[0104] In a first aspect, the invention relates to a process for producing an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented.

[0105] In some embodiment, the live lactic acid bacteria are coming from the lactose negative culture. In particular, the live lactic acid bacteria are lactic acid bacteria as disclosed below in relation with the lactose negative culture.

[0106] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of ambient storage yogurt, ambient storage plant-based yogurt analogue, ambient storage synthetic yogurt analogue ambient storage skyr, ambient storage plant-based skyr analogue, ambient storage synthetic skyr analogue, ambient storage cottage cheese, ambient storage plant-based cottage cheese analogue, ambient storage synthetic cottage cheese analogue, ambient storage plant-based fresh cheese analogue, ambient storage synthetic fresh cheese analogue ambient storage fresh cheese, ambient storage fermented milk, ambient storage plant-based fermented milk analogue, ambient storage synthetic fermented milk analogue, ambient storage kefir, ambient storage plant-based kefir analogue, ambient storage synthetic kefir analogue, ambient storage quark, ambient storage plant-based quark analogue, ambient storage synthetic quark analogue and combination thereof. In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof may be selected from the list consisting of ambient storage yogurt, ambient storage plant-based yogurt analogue, ambient storage synthetic yogurt analogue, ambient storage skyr, ambient storage plantbased skyr analogue, ambient storage synthetic skyr analogue, ambient storage fermented milk, ambient storage plant-based fermented milk analogue, ambient storage synthetic fermented milk analogue, ambient storage kefir, ambient storage plant-based kefir analogue, ambient storage synthetic kefir analogue, ambient storage quark, ambient storage plantbased quark analogue, ambient storage synthetic quark analogue and combination thereof. In a more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is ambient storage yogurt or plant-based analogue thereof or synthetic analogue thereof. In an alternative more preferred embodiment, the ambient storage acidic dairy product is an ambient storage quark or plantbased analogue thereof or synthetic analogue thereof.

[0107] In a further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be a spoonable product or a drink.

[0108] In some preferred embodiment, the ambient storage acidic dairy product or plantbased analogue thereof may be any one of tube feeding, an oral nutritional supplement (ONS), a ready-to-drink, or food supplement.

[0109] In some embodiment, the plant-based analogue of the ambient storage acidic dairy product or the synthetic analogue of the ambient storage acidic dairy product may be vegan or vegetarian.

[0110] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from fruit juice different from lemon juice and / or fruit puree. Indeed, fruit juices different from lemon juice and fruit puree are rich in metabolizable sugars that can be used by the live lactic acid bacteria and produces acids over the shelflife. This ultimately negatively impacts the stability of the ambient storage acidic dairy product or plant-based analogue thereof by promoting the death of the live lactic acid bacteria and post acidification over the shelf life. The process comprises a step a) of providing a milk base or plant-based milk analogue base or synthetic milk analogue base comprising metabolizable carbohydrates having a degree of polymerization of DPI and / or DP2.

[0111] In some embodiment, the milk base or plant-based milk analogue base or synthetic milk analogue base of step a) comprises less than 5.0wt.%, preferably less than 4.8wt.%, more preferably less than 4.5wt.%, even more preferably less than 3.5wt.%, even more preferably less than 2.5wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2. In some embodiment, the milk base or plant-based milk analogue base or synthetic milk analogue base of step a) comprises may comprise at least 0.5wt.%, preferably at least lwt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2.

[0112] In a preferred embodiment, the milk base or plant-based milk analogue base or synthetic milk analogue base of step a) comprises less than 5.0wt.%, preferably less than 4.8wt.%, more preferably less than 4.5wt.%, even more preferably less than 3.5wt.%, even more preferably less than 2.5wt.% total carbohydrates having a degree of polymerization of DPI to DP2.

[0113] The content of metabolizable carbohydrates DPI and / or DP2, preferably total carbohydrates DPI and / or DP2, in step a) is key. It should be high enough to facilitate fermentation with the first culture during step c) while being low enough to prevent excessive residual metabolizable carbohydrates DPI and / or DP2 at the end of the process. Excessive residual metabolizable carbohydrates DPI and / or DP2 can be used by the live lactic acid bacteria of the lactose negative culture and contribute to important post-acidification during storage under ambient conditions. The above ranges enable to provide efficient fermentation step while limiting post-acidification during ambient storage.

[0114] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DP2, more preferably the total carbohydrates having a degree of polymerization of DP2 of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of isomaltulose, lactose, maltose and / or sucrose, more preferably consist only of lactose, maltose and / or sucrose . In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DP2, more preferably the total carbohydrates having a degree of polymerization of DP2 of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of lactose.

[0115] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI, more preferably the total carbohydrates having a degree of polymerization of DPI of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of galactose, glucose and / or fructose. In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI, more preferably the total carbohydrates having a degree of polymerization of DPI of the the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of galactose and glucose.

[0116] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 of the milk base or plantbased milk analogue base in step a) consist only of isomaltulose, galactose, glucose, fructose, lactose, maltose and / or sucrose, more preferably consist only of galactose, glucose, fructose, lactose, maltose and / or sucrose. In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of lactose, galactose and / or glucose.

[0117] In an even more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 of the milk base or plantbased milk analogue base or synthetic milk analogue base in step a) consist only of metabolizable carbohydrates having a degree of polymerization of DP2, preferably consist only of lactose.

[0118] In some embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base is free from isomaltulose. Accordingly, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof is free from isomaltulose. Also accordingly, the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof (i.e. ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof which is fermented) is free from isomaltulose.

[0119] The milk base is a liquid base that comprises or consist of ingredients derived from any non-human mammal milks and / or water. Non-exhaustive examples of non-human mammal milk include buffalo milk, camel milk, cow milk, donkey milk, ewe milk, goat milk, horse milk, mountain goat milk, sheep milk. Preferably, the milk base is a liquid base that comprises or consist of ingredients derived from cow milk and / or water.

[0120] In some embodiment, the milk base consists of non-human mammal milk, preferably cow milk.

[0121] In some embodiment, the milk base may be obtained by reconstituting non-human mammal milk powder, preferably cow milk powder in an aqueous liquid, preferably water. As described below, the milk base may be obtained by reconstituting a milk protein-rich ingredient as described below in an aqueous liquid, preferably water.

[0122] In some embodiment, the milk is free from plant proteins and single-cell proteins.

[0123] The plant-based milk analogue base is a liquid base that comprises ingredients derived from any plant and / or water. In particular, the plant-based milk analogue base comprises plant proteins. The plant-based milk analogue base may further comprise ingredients derived from any non-human mammal milks, including milk proteins and / or single-cell proteins. In some embodiment, the proteins of the plant-based milk analogue base consists only of plant proteins.

[0124] In some embodiment, the plant-based milk analogue base is a liquid base that consists of ingredients derived from any plant and / or water. In particular, the plant-based milk analogue base comprises plant proteins. The plant-based milk analogue base is free from ingredients derived from any non-human mammal milks, including milk proteins. In a preferred embodiment, the plant-based milk analogue base is exclusively made from vegan ingredients.

[0125] In some embodiment, the plant-based milk analogue base consists of plant-based milk analogue. Examples of plant-based milk analogue include but is not limited to coconut milk, almond milk, oat milk, peanut milk, walnut milk, pea milk, faba milk, rice milk, hemp milk, macadamia nut milk, and mixture thereof. In some embodiment, the plant-based milk analogue base may be obtained by reconstituting plant-based milk analogue powder in an aqueous liquid, preferably water.

[0126] In some embodiment, the plant-based milk analogue base may be obtained by grinding or milling whole plant material selected from the list consisting of whole pulse, whole cereal, whole nut, whole oilseed, and mixture thereof. In a preferred embodiment, the grinding or milling of the whole plant material is made in presence of an aqueous liquid, preferably water.

[0127] Examples of pulses include bean, chickpea, faba, lentil, pea, soy and mixture thereof. Examples of nuts include almond, cashew nut, hazelnut, macadamia nut, peanut, pecan nut, pine nut, pistachio, tiger nut, walnut and mixture thereof. Examples of oilseeds include chia seed, Curcubitaceae seed, cotton seed, flaxseed, grape seed, hemp seed, rapeseed, sesame seed, sunflower seed, and mixture thereof. Examples of Cucurbitaceae seed include egusi seed, pumpkin seed, squash seed, watermelon seed, winter melon seed, cucumber seed, calabash seed and mixture thereof. Examples of cereal include barley, buckwheat, maize, millet, oat, rice, rye, spelt, teff, quinoa, wheat and mixture thereof.

[0128] In some embodiment, the milk base or the plant-based milk analogue base may comprise one or more protein-rich ingredient selected from the list consisting of milk protein concentrate, whey protein concentrate, casein concentrate, milk protein isolate, whey protein isolate, casein isolate, plant protein isolate, plant protein concentrate, and mixture thereof.

[0129] The plant protein isolate and / or the plant protein concentrate may come from plant material selected from pulse, cereal, nut, oilseed, coconut, and mixture thereof. Examples of pulses include bean, chickpea, faba, lentil, pea, soy and mixture thereof. Examples of nuts include almond, cashew nut, hazelnut, macadamia nut, peanut, pecan nut, pine nut, pistachio, tiger nut, walnut and mixture thereof. Examples of oilseeds include chia seed, Curcubitaceae seed, cotton seed, flaxseed, grape seed, hemp seed, rapeseed, sesame seed, sunflower seed, and mixture thereof. Examples of Cucurbitaceae seed include egusi seed, pumpkin seed, squash seed, watermelon seed, winter melon seed, cucumber seed, calabash seed and mixture thereof. Examples of cereal include barley, buckwheat, maize, millet, oat, rice, rye, spelt, teff, quinoa, wheat and mixture thereof.

[0130] In a preferred embodiment, the milk base may comprise one or more milk protein-rich ingredient selected from the list consisting of milk protein concentrate, whey protein concentrate, casein concentrate, milk protein isolate, whey protein isolate, casein isolate, and mixture thereof. In some embodiment, the whey protein isolate is beta-lactoglobulin isolate. In a preferred embodiment, the plant-based milk analogue base may comprise one or more plant protein-rich ingredient selected from plant protein isolate, plant protein concentrate and mixture thereof. The plant protein isolate and / or the plant protein concentrate may come from plant material as described above. In some further embodiment, the plant-based milk analogue base may further comprise one or more milk protein-rich ingredient selected from the list consisting of milk protein concentrate, whey protein concentrate, casein concentrate, milk protein isolate, whey protein isolate, casein isolate, and mixture thereof. In a preferred embodiment, the plant-based milk analogue base may be free from any milk protein-rich ingredient.

[0131] In some embodiment, the plant-based milk analogue base may comprise an ingredient derived from milk different from milk protein-rich ingredient and / or a milk protein-rich ingredient. Examples of ingredient derived from milk different from milk protein-rich ingredient include butter, cream, milk powder and mixture thereof. In a preferred embodiment, the plant-based milk analogue base may be free from any milk protein-rich ingredient derived from milk different from milk protein-rich ingredient and / or milk proteinrich ingredient.

[0132] In some embodiment, the milk base or plant-based milk analogue base may be prepared by mixing said one or more protein-rich ingredient with an aqueous liquid, preferably water.

[0133] In some other embodiment, the milk base may be prepared by mixing said one or more milk protein-rich ingredient with an aqueous liquid, preferably water.

[0134] In some other embodiment, the plant-based milk analogue base may be prepared by mixing said one or more plant protein-rich ingredient with an aqueous liquid, preferably water. In some further embodiment, the plant-based milk analogue base may be prepared by mixing, in addition to said one or more plant protein-rich ingredient, said one or more milk protein-rich ingredient with an aqueous liquid, preferably water. In a preferred embodiment, the preparation of the plant-based milk analogue base does not comprise the mixing of one or more milk protein-rich ingredient.

[0135] A milk protein concentrate is a protein concentrate wherein the milk proteins consist of whey proteins and caseins. A whey protein concentrate is a protein concentrate wherein the milk proteins consist of whey proteins. A casein concentrate is a protein concentrate wherein the milk proteins consist of caseins. The casein concentrate may be micellar casein concentrate. A milk protein isolate is a protein isolate wherein the milk proteins consist of whey proteins and caseins. A whey protein isolate is a protein isolate wherein the milk proteins consist of whey proteins. A casein isolate is a protein isolate wherein the milk proteins consist of caseins. A beta-lactoglobulin isolate is a protein isolate wherein the milk proteins consist of beta-lactoglobulins.

[0136] The synthetic milk analogue base comprises single-cell proteins and / or water. The single-cells proteins may be selected from the list consisting of bacteria proteins, yeast proteins, fungi proteins, microalgae proteins and mixture thereof. Preferably, the single-cell proteins are yeast proteins. In some embodiment, the synthetic milk analogue base may be obtained by reconstituting single-cell proteins ingredient in an aqueous liquid, preferably water.

[0137] In some embodiment, the synthetic milk analogue base comprises at least one single-cell protein ingredient and / or water. In particular, the single-cell proteins ingredient may be selected from the list consisting of bacteria biomass, bacteria protein concentrate, bacteria protein isolate, yeast biomass, yeast protein concentrate, yeast protein isolate, fungi biomass, fungi protein concentrate, fungi protein isolate, microalgae biomass, microalgae protein concentrate, microalgae protein isolate, and mixture thereof. Preferably, the single-cell proteins ingredient may be selected from the list consisting of yeast biomass, yeast protein concentrate, yeast protein isolate and mixture thereof,

[0138] In some embodiment, the synthetic milk analogue base comprises at least one single-cell protein-rich ingredient and / or water. In particular, the single-cell protein-rich ingredient may be selected from the list consisting of bacteria protein concentrate, bacteria protein isolate, yeast protein concentrate, yeast protein isolate, fungi protein concentrate, fungi protein isolate, microalgae protein concentrate, microalgae protein isolate, and mixture thereof. Preferably, the single-cell protein-rich ingredient may be selected from the list consisting o, yeast protein concentrate, yeast protein isolate and mixture thereof,

[0139] In some embodiment, the synthetic milk analogue base may further comprise milk proteins and / or plant proteins. In some embodiment, the synthetic milk analogue base may comprise one or more protein-rich ingredient as described above.

[0140] In some embodiment, the protein of the synthetic milk analogue base consists only of single-cell proteins. The single-cells proteins may be selected from the list consisting of bacteria proteins, yeast proteins, fungi proteins, microalgae proteins and mixture thereof. Preferably, the single-cell proteins are yeast proteins. In some embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may have a pH above 4.7, preferably a pH above 4.5.

[0141] In some embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may have at least lwt.% protein, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 7 to 20wt.%, even more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein. It was observed that the presence of protein is key to maintain a good survival of the live lactic acid bacteria over the shelf-life. In addition, it was observed that a good survival of the live lactic acid bacteria over the shelf-life was maintained even in presence of high amount of proteins, which are known to have a buffering effect (i.e. the higher protein amount is, the higher acid is needed to reach a target pH).

[0142] The protein of the milk base or the plant-based milk analogue base or the synthetic milk analogue base may be selected from the list consisting of milk protein, plant protein, and mixture thereof. The plant protein may be selected from the list consisting of pulse protein, cereal protein, nut protein, oilseed protein, coconut protein, and mixture thereof. Examples of pulse protein include bean protein, chickpea protein, faba protein, lentil protein, pea protein, soy protein and mixture thereof. Examples of nut protein include almond protein, cashew nut protein, hazelnut protein, macadamia nut protein, peanut protein, pecan nut protein, pine nut protein, pistachio protein, tiger nut protein, walnut protein and mixture thereof. Examples of oilseed protein include chia seed protein, Curcubitaceae seed protein, cotton seed protein, flaxseed protein, grape seed protein, hemp seed protein, rapeseed protein, sesame seed protein, sunflower seed protein, and mixture thereof. Examples of Cucurbitaceae seed protein include egusi seed protein, pumpkin seed protein, squash seed protein, watermelon seed protein, winter melon seed protein, cucumber seed protein, calabash seed protein and mixture thereof. Examples of cereal protein include barley protein, buckwheat protein, maize protein, millet protein, oat protein, rice protein, rye protein, spelt protein, teff protein, quinoa protein, wheat protein and mixture thereof.

[0143] The difference between the milk base, the plant-based milk analogue base and the synthetic milk analogue base is the nature of major protein fraction: milk proteins for milk base, plant proteins for the plant-based milk analogue base and single-cell proteins for the synthetic milk analogue base.

[0144] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the milk base are milk protein, in particular milk protein coming from a milk protein-rich ingredient as described above, preferably whey protein isolate, more preferably beta-lactoglobulin isolate. The advantage of a high protein content is described below.

[0145] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the plant-based milk analogue base are plant protein, in particular plant protein coming from a plant protein-rich ingredient as described above, preferably plant protein isolate. The advantage of a high protein content is described below.

[0146] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the synthetic milk analogue base are single-cell protein, in particular single-cell proteins coming from a single-cell protein rich ingredient as described above, preferably single-cell protein concentrate or single-cell protein isolate. The advantage of a high protein content is described below.

[0147] In some embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may have a water content of at least 40wt.%, preferably of 40 to 95wt.%.

[0148] The process further comprises a step b) of inoculating said milk base or said plantbased milk analogue base or said synthetic milk analogue base with a first culture comprising one or more lactic acid bacteria and / or yeast strains capable of metabolizing said metabolizable carbohydrate having a degree of polymerization DPI and / or DP2 to obtain an inoculated milk base or inoculated plant-based milk analogue base or inoculated synthetic milk analogue base.

[0149] In an embodiment, the one or more lactic acid bacteria and / or yeast strains of the first culture is / are capable of metabolizing said metabolizable carbohydrate having a degree of polymerization DP2 and generating at least one carbohydrate having a degree of polymerization DPI. In some further embodiment, the at least one carbohydrate having a degree of polymerization DPI which is generated by the strains of the first culture can be metabolized by the strains of the lactose negative culture.

[0150] In a preferred embodiment, the step b) of inoculating said milk base or the plant-based milk analogue base or the synthetic milk analogue base with a first culture comprising one or more lactic acid bacteria and / or yeast strains capable of metabolizing the metabolizable carbohydrates of said total carbohydrates having a degree of polymerization DPI and / or DP2 to obtain an inoculated milk base or an inoculated plant-based milk analogue base or an inoculated synthetic milk analogue base.

[0151] In an embodiment, the one or more lactic acid bacteria and / or yeast strains of the first culture is / are capable of metabolizing said metabolizable carbohydrate having a degree of polymerization DP2 and generating at least one carbohydrate having a degree of polymerization DPI. In some further embodiment, the at least one carbohydrate having a degree of polymerization DPI generated by the strains of the first culture can be metabolized by the strains of the lactose negative culture.

[0152] In an embodiment, the metabolizable carbohydrates having a degree of polymerization DPI, preferably the metabolizable carbohydrates of the total carbohydrate having a degree of polymerization DPI that are metabolized by the strains of the first culture may be selected from the list consisting of galactose, glucose, fructose or mixture thereof.

[0153] In an embodiment, the metabolizable carbohydrates having a degree of polymerization DP2, preferably the metabolizable carbohydrates of the total carbohydrate having a degree of polymerization DP2 that are metabolized by the strains of the first culture may be selected from the list consisting of isomaltulose, sucrose, lactose, maltose or mixture thereof, more preferably isomaltulose, sucrose, lactose, maltose or mixture thereof. In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization DP2, preferably the metabolizable carbohydrates of the total carbohydrate having a degree of polymerization DP2 that are metabolized by the strains of the first culture consists only of lactose.

[0154] In an embodiment, the metabolizable carbohydrates having a degree of polymerization DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrate having a degree of polymerization DPI to DP2 that are metabolized by the strains of the first culture may be selected from the list consisting of isomaltulose, galactose, glucose, fructose, sucrose, lactose, maltose or mixture thereof, more preferably galactose, glucose, fructose, sucrose, lactose, maltose or mixture thereof. In some embodiment, the the metabolizable carbohydrates having a degree of polymerization DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrate having a degree of polymerization DPI to DP2 that are metabolized by the strains of the first culture consist only of metabolizable carbohydrates DP2, in particular lactose.

[0155] In an embodiment, the carbohydrate having a degree of polymerization DPI that are generated by the strains of the first culture comprise or consist of carbohydrate that may be selected from the list consisting of galactose, glucose, fructose and mixture thereof. More preferably, the carbohydrate having a degree of polymerization DPI that are generated by the strains of the first culture comprise or consist of carbohydrate that may be selected from the list consisting of galactose, glucose, and mixture thereof.

[0156] The one or more lactic acid bacteria strains of the first culture may be any lactic acid bacteria strains suitable for production of fermented food products. In some embodiment, the one or more lactic acid bacteria strains of the first culture may be selected from the group consisting of bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the family Lactobacillaceae, bacteria of the genus Bifidobacterium, bacteria of the genus Carnobacterium, bacteria of the genus Sporolactobacillus, bacteria of the genus Tetragenococcus, bacteria of the genus Vagococcus, and mixture thereof. Preferably, the one or more lactic acid bacteria strains of the first culture may be selected from the group consisting of bacteria of the genus Streptococcus, bacteria of the genus Lactococcus, bacteria of the family Lactobacillaceae, bacteria of the genus Bifidobacterium, and mixture thereof. In some embodiment, the one or more lactic acid bacteria strains of the first culture from the family Lactobacillaceae may be selected from the group consisting of bacteria of the genus Acetilactobacillus, bacteria of the genus Agrilactobacillus, bacteria of the genus Amylolactobacillus, bacteria of the genus Apilactobacillus, bacteria of the genus Bombilactobacillus, bacteria of the genus Companilactobacillus, bacteria of the genus Convivina, bacteria of the genus Dellaglioa, bacteria of the genus Fructilactobacillus, bacteria of the genus Fructobacillus, bacteria of the genus Furfurilactobacillus, bacteria of the genus Holzapfelia, bacteria of the genus Lacticaseibacillus, bacteria of the genus Lactiplantibacillus, bacteria of the genus Lactobacillus, bacteria of the genus Lapidilactobacillus, bacteria of the genus Latilactobacillus, bacteria of the genus Lentilactobacillus, bacteria of the genus Leuconostoc, bacteria of the genus Levilactobacillus, bacteria of the genus Ligilactobacillus, bacteria of the genus Limosilactobacillus, bacteria of the genus Liguorilactobacillus, bacteria of the genus Loigolactobacillus, bacteria of the genus Oenococcus, bacteria of the genus Paralactobacillus, bacteria of the genus Paucilactobacillus, bacteria of the genus Pediococcus, bacteria of the genus Schleiferilactobacillus, bacteria of the genus Secundilactobacillus, bacteria of the genus Weissella and mixture thereof. In a preferred embodiment, the one or more lactic acid bacteria strains of the first culture from the family Lactobacillaceae may be selected from the group consisting of bacteria of the genus Leuconostoc, bacteria of the genus Lacticaseibacillus, bacteria of the genus Lactiplantibacillus, bacteria of the genus Lactobacillus, bacteria of the genus Pediococcus, bacteria of the genus Oenococcus, bacteria of the genus Weissella, bacteria of the genus Limosilactobacillus and mixture thereof.

[0157] The one or more yeast strains of the first culture may be any yeast strains suitable for production of fermented food products. In some embodiment, the one or more yeast strains of the first culture may be selected from the group consisting of Zygosaccharomyces, Candida, Kloeckera / Hanseniaspora, Torulaspora, Pichia, Brettanomyces / Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces Kluyveromyces or a combination thereof. Preferably, the one or more yeast strains of the first culture may be selected from the group consisting of Saccharomyces, Kluyveromyces, Pichia or a combination thereof.

[0158] In some embodiment, the first culture consists only of one or more lactic acid bacteria. The lactic acid bacteria may be as provided herein above.

[0159] In some embodiment, the first culture consists only of Streptococcus thermophilus and Lactobacillus bulgaricus. For example, this may apply when the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is ambient storage yogurt or plant-based analogue thereof or synthetic analogue thereof.

[0160] In some embodiment, the first culture consists only of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris. For example, this may apply when the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is ambient storage quark or plant-based analogue thereof or synthetic analogue thereof.

[0161] The process further comprises a step c) of fermenting the inoculated milk base or the inoculated plant-based milk analogue base or the inoculated synthetic milk analogue base. with said first culture until reaching a pH of 4.7 or less to obtain a fermented dairy product or plant-based analogue thereof or synthetic analogue thereof. In a preferred embodiment, the step c) of fermentation is performed until reaching a pH of 4.5 or less. In a more preferred embodiment, the step c) of fermentation is performed until reaching a pH of 3.5 to 4.5. In an even more preferred embodiment, the step c) of fermentation is performed until reaching a pH of 3.9 to 4.5. In an even more preferred embodiment, the step c) of fermentation is performed until reaching a pH of 4.0 to 4.5. In an even more preferred embodiment, the step c) of fermentation is performed until reaching a pH of 4.2 to 4.5. In a most preferred embodiment, the step c) of fermentation is performed until reaching a pH of

[0162] 4.2 to 4.4. It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability ofthe lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0163] Afterthe fermentation of step c), the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 5wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably total carbohydrates having a degree of polymerization of DPI to DP2. In a preferred embodiment, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 4.8wt.%, preferably less than 4.5wt.%, more preferably less than 3.5wt.%, even more preferably less than 2.5wt.% carbohydrates having a degree of polymerization of DPI to DP2, preferably total carbohydrates having a degree of polymerization of DPI to DP2. It is important that, after fermentation, the residual metabolizable carbohydrates that may be used by the lactose negative culture, i.e. carbohydrates DP2 different than lactose (if any) and the metabolizable carbohydrates DPI, are limited. Indeed, controlling the amount of such residual metabolizable carbohydrates contributes to limiting or avoiding the post-acidification during ambient storage.

[0164] In some embodiment, after the step c) of fermentation, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably 2.5wt.%, even more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt% organic acid, in particular lactic acid and / or citric acid.

[0165] In some embodiment, after the step c) of fermentation, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt% lactic acid. The process further comprises a step d) of adding in the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof a carbohydrate DP3+ ingredient comprising carbohydrates having a degree of polymerization of DP3 and / or greater (DP3+) to form a fermented dairy product or plant-based analogue thereof with carbohydrates DP3+.

[0166] The carbohydrates DP3+ of the carbohydrate DP3+ ingredient may be any carbohydrates DP3+ suitable for food applications.

[0167] In some embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient may comprise, preferably consist of the carbohydrates DP3+ selected from the group consisting of alternan-saccharides which are DP3 and / or greater, maltodextrin, fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), xylooligosaccharides (XOS), arabinoxylooligosaccahrides (AXOS), pectic oligosaccharides (POS), mannooligosaccharides (MOS), cello-oligosaccharides (COS), isomaltooligosaccharides (IMO), alginate, carrageenan, resistant dextrins, dextran, pullulan, glycogen, arabinoxylan, mannan, cellulose, laminarin, fucoidan, ulvan, xyloglucan, galactan, galactomannan, xanthan gum, partially hydrolysed guar gum (PHGG), soluble corn fiber , and combination thereof. The alternan-saccharides which are DP3 and / or greater are preferably maltose-alternan- saccharides which are DP3 and / or greater. Alternan-saccharides which are DP3 and / or greater, in particular maltose- alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0168] In a preferred embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient are caloric. In particular, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient may comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of alternan-saccharides which are DP3 and / or greater, maltodextrin, starch, dextran, pullulan, glycogen, and mixtures thereof. The alternan oligosaccharides are preferably maltose-alternan-oligosaccharides. Alternan-saccharides which are DP3 and / or greater, in particular maltose- alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0169] In a more preferred embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient may comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of maltodextrin, starch, alternan-saccharides which are DP3 and / or greater, and mixtures thereof. The alternan-saccharides which are DP3 and / or greater are preferably maltose-alternan-saccharides which are DP3 and / or greater. Alternan-oligosaccharides, in particular alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0170] In an even more preferred embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient may comprise, preferably consist of maltodextrin and / or alternan- saccharides which are DP3 and / or greater. The alternan-saccharides which are DP3 and / or greater are preferably maltose- Alternan-saccharides which are DP3 and / or greater. Alternan- saccharides which are DP3 and / or greater, in particular maltose-alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0171] In some embodiment, the maltodextrin has a Dextrose Equivalent (hereinafter, "DE") of at least 5, preferably of 5 to 20, more preferably of 10 to 15. In a most preferred embodiment, the maltodextrin has a DE of 12. The dextrose equivalent value may for example be measured by the Lane-Eynon method.

[0172] In some preferred embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient are different from starch, agar and / or pectic polysaccharides.

[0173] In some embodiment, the carbohydrate DP3+ ingredient may further comprise carbohydrates having a degree of polymerization of DPI or DP2 but that cannot be metabolized by the lactose negative culture (hereinafter, "lactose negative culture non- metabolizable carbohydrates DPI and DP2"). In a preferred embodiment, the carbohydrates of the carbohydrate DP3+ ingredient consist only of carbohydrates DP3+. For example, the carbohydrate DP3+ ingredient may comprise leucrose. Leucrose is a sucrose isomer which is DP2 carbohydrate, which is non-cariogenic and which possesses 40-50% the sweetness of sucrose.

[0174] In some embodiment, the carbohydrate DP3+ ingredient may further comprise carbohydrates having a degree of polymerization of DPI or DP2 that can be metabolized by the lactose negative culture (hereinafter, "lactose negative culture metabolizable carbohydrates DPI and DP2"). For example, the carbohydrate DP3+ ingredient may comprise maltose and / or fructose and / or glucose. In this embodiment, the sum of lactose negative culture metabolizable carbohydrates DPI and DP2 in the carbohydrate DP3+ ingredient is less than 2wt.%.

[0175] In some embodiment, when the carbohydrates DP3+ of the carbohydrate DP3+ ingredient is alternan-saccharides which are DP3 and / or greater, in particular maltose- alternan-saccharides which are DP3 and / or greater, the carbohydrate DP3+ ingredient may further comprise leucrose and / or fructose. In this embodiment, the fructose content is less than 2wt.%.

[0176] When the carbohydrates DP3+ of the carbohydrate DP3+ ingredient is maltodextrin the carbohydrate DP3+ ingredient may further comprise maltose and / or glucose. In this embodiment, the total content of maltose and glucose is less than 2wt.%.

[0177] In a preferred embodiment, the carbohydrates of the carbohydrate DP3+ ingredient consist only of carbohydrates DP3+, in particular carbohydrates DP3+ as provided herein. In a more preferred embodiment, the carbohydrate DP3+ ingredient consists only of carbohydrates DP3+, in particular carbohydrates DP3+ as provided herein.

[0178] The use of carbohydrates DP3+ in the production of ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof has been found to be advantageous. It has been observed that in presence of carbohydrates DP3+, not only postacidification is minimized or prevented but also a substantial population of live microorganisms is maintained for extended period of several months without the need for refrigeration. Furthermore, the inclusion of carbohydrates DP3+ can enhance the nutritional value of these products and provide significant calories, while still offering the aforementioned benefits, i.e. limited post-acidification and maintenance of live microorganisms.

[0179] In an embodiment, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ may comprise at least 0.3wt.%, preferably from 0.3 to 30wt,% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrates having a degree of polymerization of DP3 and / or greater (i.e. carbohydrates DP3+).

[0180] In an embodiment, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrate DP3+ ingredient. When the carbohydrate DP3+ ingredient comprises lactose negative culture metabolizable carbohydrates DPI and DP2, it should be added in an amount such that the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ comprises less than 5.0wt.%, preferably less than 4.8wt.%, more preferably less than 4.5wt.%, even more preferably less than 0.7wt.%, even more preferably less 0.5wt.%, even more preferably than 0.2wt.% lactose negative culture metabolizable carbohydrates DPI and DP2, preferably carbohydrates DPI and DP2.

[0181] The process further comprises a step e) of treating the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ such that the strains of the first culture are inactivated or removed to obtain an ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof. This step results in the inactivation / removal of the strains of the first culture. Additionally, this step extends the shelf life of the product by killing, inactivating or removing any unwanted microorganisms different from the strains of the first culture. In particular, this step extends the shelf life of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof to several months, even when stored under ambient conditions without refrigeration. The treatment of step e) may be performed by any methods that allow to inactivate or remove microorganism in food products. For example, the treatment of step e) of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ is a treatment with heat, ultrasound, radiation such as e.g. UV radiation, high pressure, bactofugation, or microfiltration. Preferably, treatment of step e) of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ is a treatment with heat (i.e. heat treatment). In particular, the heat treatment of step e) may be performed a temperature of at least 75°C, preferably of at least 80°C, more preferably at least 90°C. In addition, the heat treatment of step e) may be performed at a temperature of at most 140°C, preferably at most 135°C, more preferably at most 125°C. In addition, the heat treatment of step e) may be performed for a time of at least 3 seconds, preferably 3 seconds to 15 minutes, more preferably 3 seconds to 90 seconds.

[0182] The process further comprises a step f) of adding a lactose negative culture comprising one or more lactic acid bacteria strains to the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof to obtain an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria which is fermented. The one or more lactic acid bacteria strains of said lactose negative culture are not capable of metabolizing lactose and are not capable of metabolizing the carbohydrates having a degree of polymerization of DP3 and / or greater added in step d). In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing isomaltulose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing glucose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing fructose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing sucrose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing maltose. In some further preferred embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing isomaltulose, glucose, fructose, sucrose, and maltose.

[0183] The utilization of a lactose negative culture has been discovered to thrive and remain viable for an extended period of several months without refrigeration, particularly in the presence of carbohydrates DP3+. Furthermore, this lactose negative culture exhibits limited post-acidification when carbohydrates DP3+ are present. As a result, this lactose negative culture allows for a substantial population of live microorganisms in the acidic dairy product while maintaining acceptable sensory qualities.

[0184] In some embodiment, before step f), the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) and / or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) may have a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.2 to 4.5, most preferably 4.2 to 4.4. It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability of the lactose negative culture is particularly good when the pH is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0185] In some further embodiment, before step f), the fermented dairy product or plantbased analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) and / or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt% organic acid, in particular lactic acid and / or citric acid.

[0186] In some further embodiment, before step f), the fermented dairy product or plantbased analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) and / or the ambient storage fermented dairy product or plant-based analogue thereof of step e) may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt% lactic acid.

[0187] Without wishing to be bound by theory, the pH conditions and organic acid content, in particular lactic acid content of the food product before the addition of the lactose negative culture may enhance its viability over the shelf-life.

[0188] In some embodiment, the addition of the lactose negative culture to the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof in step f) may be made by aseptic dosing. Aseptic dosing is different from hot dosing. In some embodiment, aseptic dosing in step f) may be made at a temperature of 25°C or less, preferably at a temperature of 3°C to 25°C.

[0189] Aseptic dosing is employed to minimize the introduction of microorganisms other than the strains of the lactose negative culture strains. This helps to prevent undesired contaminations. This may also participate in limiting post-acidification and / or good viability of the live lactic bacteria as it prevents the addition of undesired microorganisms that may consumerthe carbohydrates in the product (e.g. lactose positive bacteria) and may destabilize the system by acid production.

[0190] In a preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture are selected from the group consisting of bacteria of the genus Lactobacillus, bacteria of the family Lactobacillaceae, the genus Bifidobacterium, the genus Streptococcus and mixture thereof.

[0191] In some embodiment, the one or more lactic acid bacteria strains of the lactose negative culture from the family Lactobacillaceae may be selected from the group consisting of bacteria of the genus Acetilactobacillus, bacteria of the genus Agrilactobacillus, bacteria of the genus Amylolactobacillus, bacteria of the genus Apilactobacillus, bacteria of the genus Bombilactobacillus, bacteria of the genus Companilactobacillus, bacteria of the genus Convivina, bacteria of the genus Dellaglioa, bacteria of the genus Fructilactobacillus, bacteria of the genus Fructobacillus, bacteria of the genus Furfurilactobacillus, bacteria of the genus Holzapfelia, bacteria of the genus Lacticaseibacillus, bacteria of the genus Lactiplantibacillus, bacteria of the genus Lactobacillus, bacteria of the genus Lapidilactobacillus, bacteria of the genus Latilactobacillus, bacteria of the genus Lentilactobacillus, bacteria of the genus Leuconostoc, bacteria of the genus Levilactobacillus, bacteria of the genus Ligilactobacillus, bacteria of the genus Limosilactobacillus, bacteria of the genus Liguorilactobacillus, bacteria of the genus Loigolactobacillus, bacteria of the genus Oenococcus, bacteria of the genus Paralactobacillus, bacteria of the genus Paucilactobacillus, bacteria of the genus Pediococcus, bacteria of the genus Schleiferilactobacillus, bacteria of the genus Secundilactobacillus, bacteria of the genus Weissella and mixture thereof. In a preferred embodiment, the one or more lactic acid bacteria strains of the lactose negative culture from the family Lactobacillaceae may be selected from the group consisting of bacteria of the genus Lacticaseibacillus, bacteria of the genus Lactiplantibacillus, bacteria of the genus Lactobacillus, and mixture thereof.

[0192] In a more preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture comprises, preferably is bacteria from the genus Lacticaseibacillus.

[0193] In an even more preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture comprises, preferably is, Lacticaseibacillus rhamnosus or Lacticaseibacillus paracasei.

[0194] In a an even more preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture comprises, preferably is, Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 or a strain having an average nucleotide (AN I ) identity of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724; or comprises, preferably is, Lacticaseibacillus paracasei ST11 CNCM 1-2116, or a strain having an ANI of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9%with Lacticaseibacillus paracasei ST11 CNCM 1-2116.

[0195] The "ANI" or "Average Nucleotide Identity (ANI)" is a term of art that refers to a distance based approach to delineate species based on pair-wise comparisons of their genome sequences and is an in silico alternative to the traditional DNA-DNA hybridization (DDH) techniques that have been used for phylogenetic definition of a species (Goris et al., 2007, "DNA-DNA hybridization values and their relationship to whole-genome sequence similarities", Int. J. Syst. Evol. Microbiol. 57: 81-91). Based on DDH, strains with greater than 70% relatedness would be considered to belong to the same species (see e.g., Wayne et al., 1987, Report of the Ad-Hoc-Committee on Reconciliation of Approaches to Bacterial Systematics. Int J Syst Bacteriol 37: 463-464). ANI is similar to the aforementioned 70% DDH cutoff value and can be used for species delineation. ANI has been evaluated in multiple labs and has become the gold standard for species delineation (see e.g., Kim et al., 2014, "Towards a taxonomic coherence between average nucleotide identity and 16S rRNA gene sequence similarity for species demarcation of prokaryotes", Int. J. Syst. Evol. Mier. 64: 346-351; Richter et al., 2009, "Shifting the genomic gold standard for the prokaryotic species definition", P Natl Acad Sci USA 106: 19126-19131; andChan et al., 2012, "Defining bacterial species in the genomic era: insights from the genus Acinetobacter", Bmc. Microbiol. 12).

[0196] The ANI of the shared genes between two strains is known to be a robust means to compare genetic relatedness among strains, and that ANI values above 95% correspond to the 70% DNA-DNA hybridization standard for defining a species. See, e.g., Konstantinidis and Tiedje, Proc Natl Acad Sci USA, 102(7):2567-72 (2005); and Goris et al., Int Syst Evol Microbiol. 57(Pt 1 ):81 -91 (2007). The ANI between two bacterial genomes is calculated from pair-wise comparisons of all sequences shared between any two strains and can be determined, for example, using any of a number of publicly available ANI tools, including but not limited to OrthoANI with usearch (Yoon et al. Antonie van Leeuwenhoek 110:1281-1286 (2017)); ANI Calculator, JSpecies (Richter and Rossello-Mora, Proc Natl Acad Sci USA 106:19126-19131 (2009)); and JSpeciesWS (Richter et al., Bioinformatics 32:929-931 (2016)). Other methods for determining the ANI of two genomes are known in the art. See, e.g., Konstantinidis, K. T. and Tiedje, J. M., Proc. Natl. Acad. Sci. U.S.A., 102: 2567- 2572 (2005); and Varghese et al., Nucleic Acids Research, 43(14):6761-6771 (2015). In a particular embodiment, the ANI between two bacterial genomes can be determined, for example, by averaging the nucleotide identity of orthologous genes identified as bidirectional best hits (BBHs). Protein-coding genes of a first genome (Genome A) and second genome (Genome B) are compared at the nucleotide level using a similarity search tool, for example, NSimScan (Novichkov et al., Bioinformatics 32(15): 2380-23811 (2016). The results are then filtered to retain only the BBHs that display at least 70% sequence identity over at least 70% of the length of the shorter sequence in each BBH pair. The ANI of Genome A to Genome B is defined as the sum of the percent identity times the alignment length for all BBHs, divided by the sum of the lengths of the BBH genes. These and ANI determination techniques are known in the art and are described elsewhere herein.

[0197] In a most preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture comprises, preferably is, Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 or a strain having an average nucleotide (ANI) identity of at least 99.9% with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724.

[0198] Lacticaseibacillus rhamnosus LPR (formely called Lactobacillus rhamnosus LPR ) CGMCC 1.3724 was deposited at the China General Microbiological Culture Collection Center (CGMCC), NO.l West Beichen Road, Chaoyang District, Beijing 100101, China, on October 2004 under Budapest Treaty and numbered CGMCC No 1.3724.

[0199] Lacticaseibacillus paracasei ST11 (formely called Lactobacillus paracasei ST11) CNCM 1-2116 was deposited at the Collection Nationale de Cultures de Microorganismes (CNCM), Institut Pasteur, 25 Rue du Docteur Roux, F-75724 Paris Cedex 15, France, on 12 January 1999 under Budapest Treaty and under the reference number CNCM 1-2116.

[0200] It has been identified that Lacticaseibacillus rhamnosus, in particular Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 and Lacticaseibacillus paracasei ST11 CNCM 1-2116 were particularly effective to provide limited post-acidification while maintaining significant population over shelf-life without refrigeration. Outstanding results on post-acidification and viability were obtained with Lacticaseibacillus rhamnosus, in particular Lacticaseibacillus rhamnosus LPR CGMCC 1.3724.

[0201] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the invention undergoes limited post-acidification over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof changes less that 0.80; 0.70; 0.60; 0.50; 0.40; 0.35; 0.30; 0.25; 0.20; 0.18; 0.16; 0.14; 0.12; 0.10; 0.09; 0.08; 0.07; 0.06; 0.05; 0,04; 0.03; 0.02 or 0.01 pH units after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In a preferred embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof does not change after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. Moreover, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the invention maintains a significant population of live microorganism over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria after storage for 6 months, 9 months or 12 months at preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In a further embodiment, the live lactic acid bacteria are coming from the lactose negative culture. In particular, the live lactic acid bacteria are lactic acid bacteria as disclosed herein in relation with the lactose negative culture.

[0202] Accordingly, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria.

[0203] Also accordingly, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

[0204] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at least 6 months, preferably at least 8 months, more preferably at least 12 months, even more preferably of at least 24 months, even more preferably of at least 30 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at most 30 months, preferably at most 18 months, more preferably at most 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0205] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has limited post-acidification and maintains stable significant population of live lactic acid bacteria even in presence of significant amount of water. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have a water content of at least 40wt.%, preferably of 40 to 95wt.% water. Proteins have buffering properties. In other words, the higher the protein content is, the higher amount of acid is required to reach a target pH. A high amount of acid may negatively impact the survival of the lactic acid bacteria over the shelf-life.

[0206] It has been shown the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof obtained by the process of the invention has limited post-acidification and maintains stable significant population of live lactic acid bacteria even in presence of significant amount of protein. The process of the invention creates an opportunity to offer ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof that not only contain a substantial population of live lactic acid bacteria but also possess significant nutritional properties, i.e. serving as a valuable source of proteins and calories.

[0207] In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at least lwt.% protein, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 7 to 20wt.%, even more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

[0208] The protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of milk protein, plant protein, single-cell proteins and mixture thereof. The plant protein may be selected from the list consisting of pulse protein, cereal protein, nut protein, oilseed protein, coconut protein, and mixture thereof. Examples of pulse protein include bean protein, chickpea protein, faba protein, lentil protein, pea protein, soy protein and mixture thereof. Examples of nut protein include almond protein, cashew nut protein, hazelnut protein, macadamia nut protein, peanut protein, pecan nut protein, pine nut protein, pistachio protein, tiger nut protein, walnut protein and mixture thereof. Examples of oilseed protein include chia seed protein, Curcubitaceae seed protein, cotton seed protein, flaxseed protein, grape seed protein, hemp seed protein, rapeseed protein, sesame seed protein, sunflower seed protein, and mixture thereof. Examples of Cucurbitaceae seed protein include egusi seed protein, pumpkin seed protein, squash seed protein, watermelon seed protein, winter melon seed protein, cucumber seed protein, calabash seed protein and mixture thereof. Examples of cereal protein include barley protein, buckwheat protein, maize protein, millet protein, oat protein, rice protein, rye protein, spelt protein, teff protein, quinoa protein, wheat protein and mixture thereof. In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are milk protein, in particular milk protein coming from a milk protein-rich ingredient as described above, preferably whey protein isolate, more preferably beta-lactoglobulin isolate. The advantage of a high protein content is described below.

[0209] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has limited amount of organic acid, incl. over the shelf-life. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt.% organic acid, in particular lactic acid and / or citric acid. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt.% lactic acid.

[0210] In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt.% organic acid, in particular lactic acid and / or citric acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0211] In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.7wt.% lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is a significant source of calories. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 70 kilo calories per lOOmL, preferably from 70 to 500 kilo calories per lOOmL, more preferably from 70 to 300 kilo calories per lOOmL, most preferably 100 to 200 kilo calories per 100mL. In some embodiment, at least 10%, preferably from 10 to 99%, more preferably from 10 to 60% of the total energy content (i.e. caloric content) of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is coming from carbohydrates, preferably carbohydrates DP3+.

[0212] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of an incomplete nutritional product. As used herein, the "incomplete nutritional product" refers to preferably nutritional products that do not contain sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet.

[0213] In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product. As used herein, the "complete nutritional product" refers to nutritional products that contains sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product and comprises protein, fat, carbohydrates, fibers, optionally vitamins and minerals. Accordingly, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may comprise protein, fat, carbohydrates, fibers, optionally vitamins and minerals. In another embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product and comprises protein, fat, carbohydrates, fibers, vitamins and minerals. Accordingly, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may comprise protein, fat, carbohydrates, fibers, vitamins and minerals.

[0214] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrates having a degree of polymerization of DP3 and / or greater (i.e. carbohydrates DP3+).

[0215] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.7 or less. In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.5 or less. In a more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.5 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.9 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.0 to 4.5. In a most preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of of 4.2 to 4.4.

[0216] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may further comprise an ingredient selected from the list consisting of mineral, vitamin, bioactive compound, prebiotic, flavour, colour, hydrocolloid, emulsifier, oil, foaming agent, preservative, excipient and mixture thereof.

[0217] In some embodiment, the process may further comprise a step of pasteurization of the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) between the step a) of provision of the milk base or the plant-based milk analogue base or the the synthetic milk analogue base and the step b) of inoculation. For example, the pasteurization step may be performed by heat-treating of the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) at a temperature of 80°C to 100°C, preferably of 85 to 95°C and for a time of 30 seconds to 10 minutes, preferably of 1 minute to 10 minutes. In some further embodiment, the process may further comprise a step of homogenizing the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) between the step a) of provision of the milk base or the plant-based milk analogue base or the synthetic milk analogue base and the step b) of inoculation ingredient. If any pasteurization step, this homogenization may be before and / or after, preferably before the pasteurization step. The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

[0218] In some further embodiment, the process may further comprise a step of homogenizing the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof after step e) and before step f). The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

[0219] In some further embodiment, the process may further comprise a step of separation of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof between step c) and d), wherein said separation step is performed by a separator. In some embodiment, the separation step is performed at a temperature of from 30 to 45°C. This separation step may be needed in the preparation of ambient storage acidic dairy products or plant-based analogue thereof or synthetic analogue thereof which may be strained. Examples of ambient storage acidic dairy product that may be strained or plant-based analogue thereof or synthetic analogue thereof that may be strained may include but is not limited to, ambient storage skyr, ambient storage plant-based skyr analogue, ambient storage synthetic skyr analogue, ambient storage cottage cheese, ambient storage plant-based cottage cheese analogue, ambient storage synthetic cottage cheese analogue, ambient storage fresh cheese, ambient storage plant-based fresh cheese analogue, ambient storage synthetic fresh cheese analogue, ambient storage quark, ambient storage plant-based quark, ambient storage synthetic quark and combination thereof.

[0220] The separation step, according to the invention, describes a step of concentration of the solids of the product, in particular proteins to a desired solids or protein content (% by weight). The term "separator" designates a device selected among the group of equipments applying the following operation: reverse osmosis, ultrafiltration, centrifugal separation, and any device allowing to withdraw a part of the water or whey from the product.

[0221] In a preferred embodiment, the separation step is performed until a rate of protein enrichment of 2 to 3 times the protein content of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof. In the context of the present invention, the "rate of protein enrichment" means that the protein content of the initial fermented dairy product or plant-based analogue thereof or synthetic analogue thereof is increased by 2 to 3 times. The skilled in the art can perfectly determine the protein content of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof used and the protein content of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof obtained after the separation step.

[0222] In some embodiment, the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof be performed to reach a total protein content of at least lwt.%, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 7 to 20wt.%, even more preferably 10 to 20wt.%, even more preferably 10 to 17wt.%..

[0223] In some embodiment, the process may further comprise after step c) and before step e) or after step d) and before step e) or after step e) and before step f), a step of adjusting the pH of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) until reaching a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.2 to 4.5, most preferably 4.2 to 4.4. It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability ofthe lactose negative culture is particularly good when the pH is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0224] The pH adjustment may be performed by adding an acidifying ingredient as disclosed herein above to the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e). This can be the case when the pH of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) is above the targeted pH. The pH adjustment may be performed by adding an a I ka linizi ng ingredient to the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e). This can be the case when the pH of the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) is below the targeted pH. The a I ka linizi ng ingredient may be any a I ka linizi ng ingredient suitable for food application, i.e. any alkalinizing ingredient that are edible. For example, the a I ka I i nizing ingredient may be selected from the list consisting of sodium bicarbonate, potassium bicarbonate, magnesium hydroxide, calcium carbonate, potassium carbonate, sodium carbonate, ammonium carbonate, sodium citrate, potassium citrate, magnesium carbonate, sodium hydroxide, and combination thereof. If an organic acid, in particular lactic acid and / or citric acid is used as acidifying ingredient for the pH adjustment step, the organic acid, in particular lactic acid and / or citric acid are added such that the total organic acid content, in particularthe total lactic acid and / or citric acid content in the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue or synthetic analogue thereof thereof of step e) is less than 5.0wt%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid. If lactic acid is used as acidifying ingredient for the pH adjustment step, the lactic acid is added such that the total lactic acid content in the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) or the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ of step d) or the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof of step e) is less than 5.0wt%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid.

[0225] In an embodiment, the process further comprises an aseptic filling step. In particular, the process further comprises a step of filling aseptically:

[0226] - the ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof, or,

[0227] - the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, in an aseptic packaging after step e) or f).

[0228] In this embodiment, the aseptic filling process involves the use of sterilized filling equipment and packaging to ensure that the ambient storage fermented dairy product or plant-based analogue thereof and the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are not contaminated by any unwanted microorganisms during the filling process. The filling equipment and the packaging may be typically sterilized through the use of heat, chemical, sterilant, and / or radiation. The term "aseptic packaging" refers to a packaging which has been sterilized. In other words, "aseptic packaging" refers to a packaging which has been treated such that it is not contaminated by any unwanted microorganisms.

[0229] Once the packaging and filling equipment have been sterilized, the aseptic filling process can begin. This is typically done in a controlled environment to further minimize the risk of contamination. The ambient storage fermented dairy product or plant-based analogue thereof or synthetic analogue thereof or the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is transferred into the aseptic packaging using the sterilized filling equipment, ensuring that at no point the product come into contact with any non-sterilized surfaces.

[0230] After step f), the aseptic packaging may be sealed, again using sterilized equipment, to ensure that the product remains free from contamination during storage and distribution. In some embodiment, it aseptic packaging may be sealed with a lid and / or a cap.

[0231] In some embodiment, aseptic filling is different from hot filling. In some further embodiment, aseptic filling may be made at a temperature of 25°C or less, preferably at a temperature of 3°C to 25°C.

[0232] Second aspect of the invention

[0233] In a second aspect, the invention relates to a process for producing an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria, wherein the ambient storage acidic dairy product is acidified. In some embodiment, the live lactic acid bacteria are coming from the lactose negative culture. In particular, the live lactic acid bacteria are lactic acid bacteria as disclosed in the first aspect of the invention in relation with the lactose negative culture.

[0234] In some embodiment, the ambient storage dairy product or plant-based analogue thereof or synthetic analogue thereof may be a spoonable product or a drink.

[0235] In some preferred embodiment, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may be any one of tube feeding, an oral nutritional supplement (ONS), a ready-to-drink, or food supplement.

[0236] In some embodiment, the plant-based analogue of the ambient storage dairy product or the synthetic analogue of the ambient storage dairy product is vegetarian or vegan. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from fruit juice different from lemon juice and / or fruit puree. Indeed, fruit juices different from lemon juice and fruit puree are rich in metabolizable sugars that can be used by the live lactic acid bacteria and produces acids over the shelflife. This ultimately negatively impacts the stability of the ambient storage acidic dairy product or plant-based analogue thereof by promoting the death of the live lactic acid bacteria and post acidification over the shelf life.

[0237] The process comprises a step a) of providing a milk base or the plant-based milk analogue base or the synthetic milk analogue base comprising less than 5.0wt.%, preferably less than 4.8wt.%, more preferably less than 4.5wt.%, even more preferably less than 3.5wt.%, even more preferably less than 2.5wt.%, even more preferably less than 1.0wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably total carbohydrates having a degree of polymerization of DPI to DP2. In particular, the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) comprises metabolizable carbohydrates having a degree of polymerization of DPI and / or DP2.

[0238] The milk base or the plant-based milk analogue base or the synthetic milk analogue base of the present second aspect of the invention may be a milk base or plant-based milk analogue base synthetic milk analogue base as provided in the first aspect of the invention. In other words, the milk base or the plant-based milk analogue base or the synthetic milk analogue base of the present second aspect of the invention may have the same features as the milk base or the plant-based milk analogue base or the synthetic milk analogue base of the first aspect of the invention.

[0239] In some embodiment, the milk protein-rich ingredient of the milk base or the plantbased milk analogue base or the synthetic milk analogue base is an acidic milk protein-rich ingredient. By "acidic milk protein-rich ingredient", it is understood a milk protein-rich ingredient which has pH below 4.5, preferably between 4.5 and 3. The milk protein-rich ingredient may be any milk protein-rich ingredient as provided above. In a preferred embodiment, the acidic milk protein-rich ingredient is an acidic whey protein isolate. In some embodiment, the acidic whey protein isolate is an acidic beta-lactoglobulin isolate. In an embodiment, the acidic milk protein-rich ingredient is devoid of organic acid. In this embodiment, the acidic milk protein-rich ingredient allows acidification of the milk base or the plant-based milk analogue base or the synthetic milk analogue base prepared with such acidic milk protein-rich ingredient. Hence, in some embodiment, including the embodiment where the protein-rich ingredient is an acidic milk protein-rich ingredient, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may have a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.3 to 4.5, most preferably 4.2 to 4.4. In this embodiment, the step c) of acidification may not be needed.

[0240] It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability ofthe lactose negative culture is particularly good when the pH is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0241] The content of metabolizable carbohydrates DPI and / or DP2, preferably total carbohydrates DPI and / or DP2, in the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) is key. It should be low enough to prevent excessive metabolizable carbohydrates DPI and / or DP2 at the end of the process. Excessive metabolizable carbohydrates DPI and / or DP2 can be used by the live lactic acid bacteria of the lactose negative culture and contribute to important post-acidification during storage under ambient conditions. The above ranges enable to limit post-acidification during ambient storage.

[0242] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DP2, more preferably the total carbohydrates having a degree of polymerization of DP2 of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of lactose, maltose and / or sucrose. In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DP2, more preferably the total carbohydrates having a degree of polymerization of DP2 of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of lactose.

[0243] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI, more preferably the total carbohydrates having a degree of polymerization of DPI of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of galactose, glucose and / or fructose. In a more preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI, more preferably the total carbohydrates having a degree of polymerization of DPI of the milk base or plant-based milk analogue base or synthetic milk analogue base in step a) consist only of galactose and glucose.

[0244] In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2, in step a) consist only of isomaltulose, galactose, glucose, fructose, lactose, maltose and / or sucrose, more preferably consist only of galactose, glucose, fructose, lactose, maltose and / or sucrose. The metabolizable carbohydrates having a degree of polymerization of DPI to DP2, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 in step a) consist only of lactose, galactose and / or glucose.

[0245] In a most preferred embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base is free from metabolizable carbohydrates, preferably carbohydrates (i.e. total carbohydrates) having a degree of polymerization of DPI to DP2. This drastically limit post-acidification as the base is depleted from carbohydrates DPI to DP2 that could be metabolized by the lactose negative culture.

[0246] In some embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base is free from isomaltulose. Accordingly, the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof is free from isomaltulose. Also accordingly, the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof (i.e. ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof which is acidified) is free from isomaltulose.

[0247] The process further comprises a step b) of adding in the milk base or the plant-based milk analogue base or the synthetic milk analogue base a carbohydrate DP3+ ingredient comprising carbohydrates having a degree of polymerization of DP3 and / or above to form a milk base or a plant-based milk analogue base or a synthetic milk analogue base with carbohydrates DP3+. The carbohydrate DP3+ ingredient of the present second aspect of the invention may be carbohydrate DP3+ ingredient as provided in the first aspect of the invention. In other words, the carbohydrate DP3+ ingredient of the present second aspect of the invention may have the same features as the carbohydrate DP3+ ingredient of the first aspect of the invention. The advantage of the carbohydrate DP3+ ingredient is provided in the first aspect of the invention.

[0248] In an embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrates having a degree of polymerization of DP3 and / or greater (i.e. carbohydrates DP3+)

[0249] In an embodiment, the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrate DP3+ ingredient. When the carbohydrate DP3+ ingredient comprises metabolizable carbohydrates DPI and DP2, it should be added in an amount such that the fermented dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ comprises less than 4.5wt.%, preferably less than 3.5wt.%, more preferably less than 2.5wt.% metabolizable carbohydrates DPI and DP2.

[0250] The process may further comprise a step c) of acidifying said milk base or said plantbased milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.7 or less to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.7. In a preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.5 or less to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.5. In a more preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 3.5 to 4.5 to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 3.5 to 4.5. In an even more preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said the synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 3.9 to 4.5 to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 3.9 to 4.5. In an even more preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.0 to 4.5 to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.0 to 4.5. In an even more preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.2 to 4.5 to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.2 to 4.5. In an even more preferred embodiment, the process may further comprise a step c) of acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.2 to 4.4 to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.2 to 4.5. It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability of the lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0251] The acidifying ingredient may be any acidifying ingredient suitable for food application, i.e. any acidifying ingredient that are edible. For example, the acidifying ingredient may be selected from the list consisting of glucono delta-lactone (GDL), citrus juice, citric acid, lactic acid, phosphoric acid, acetic acid, tartaric acid, malic acid, fumaric acid, ascorbic acid, gluconic acid, succinic acid, hydrochloric acid, sulfuric acid, and combination thereof. Preferably, the citrus juice is lemon juice. Preferably, the acidifying ingredient may be selected from the list consisting of glucono delta-lactone (GDL), citric acid, lactic acid, phosphoric acid, tartaric acid, malic acid, hydrochloric acid, and mixture thereof. More preferably, the acidifying ingredient may be selected from the list consisting of glucono delta-lactone (GDL), citric acid, phosphoric acid, tartaric acid, malic acid, hydrochloric acid, and mixture thereof.

[0252] In a preferred embodiment, the acidifying ingredient is different from lactic acid. Indeed, the lactic acid may negatively impact the survival of the live lactic acid bacteria and so the addition should be limited.

[0253] If an organic acid, in particular lactic acid and / or citric acid is used as acidifying ingredient for the step c) of acidification, the organic acid, in particular lactic acid and / or citric acid are added in the milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ such that the total organic acid content, in particular the total lactic acid and / or citric acid content in the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof is less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid.

[0254] If lactic acid is used as acidifying ingredient for the step c) of acidification, the lactic acid is added in the milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ such that the total lactic acid content in the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof is less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7, even more preferably less than 2.5wt.%, even , even more preferably less than 2.0wt.%, even more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid.

[0255] In a more preferred embodiment, the acidifying ingredient is devoid of organic acid. In other words, the acidifying ingredient is an inorganic acid. For example, the inorganic acid may be selected from the list consisting of phosphoric acid, hydrochloric acid, sulfuric acid, and combination thereof.

[0256] In some advantageous embodiment, the acidifying ingredient is provided as an acidic protein-rich ingredient, in particular acidic milk protein-rich ingredient. By "acidic milk protein-rich ingredient", it is understood a milk protein-rich ingredient which has pH below 4.5, preferably between 4.5 and 3. The milk protein-rich ingredient may be any milk proteinrich ingredient as provided in the first aspect of the invention. In a preferred embodiment, the acidic milk protein-rich ingredient is an acidic whey protein isolate. In some embodiment, the acidic whey protein isolate is an acidic beta-lactoglobulin isolate. In an embodiment, the acidic milk protein-rich ingredient is devoid of organic acid. In particular, when the acidifying ingredient is provided as an acidic protein-rich ingredient, it has been observed that the obtained ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has outstanding stability properties over the shelf-life, i.e. very limited postacidification and good maintenance of the viability of the living lactic acid bacteria over the shelf-life.

[0257] In some embodiment, the step c) of acidification is not performed by fermentation.

[0258] The process further comprises a step d) of treating the acidified dairy product or plantbases analogue thereof or synthetic analogue thereof to extend its shelf-life and obtain an ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof. This step extends the shelf life of the final acidic dairy product or plant-based analogue thereof or synthetic analogue thereof to several months, even when stored under ambient conditions without refrigeration. The treatment of step d) may be performed by any methods that allow to inactivate or remove microorganism in food products. For example, the treatment of step d) of the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof with carbohydrates DP3+ is a treatment with heat, ultrasound, radiation such as e.g. UV radiation, high pressure, bactofugation, or microfiltration. Preferably, treatment of step e) of the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof is a treatment with heat (i.e. heat treatment). In particular, the heat treatment of step e) may be performed a temperature of at least 75°C, preferably of at least 80°C, more preferably at least 90°C. In addition, the heat treatment of step e) may be performed at a temperature of at most 140°C, preferably at most 135°C, more preferably at most 125°C. In addition, the heat treatment of step e) may be performed for a time of at least 3 seconds, preferably 3 seconds to 15 minutes, more preferably 3 seconds to 90 seconds.

[0259] The process further comprises a step e) of adding a lactose negative culture comprising one or more lactic acid bacteria strains to the ambient storage acidified dairy product or plantbased analogue thereof or synthetic analogue thereof to obtain an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria which is acidified. The one or more lactic acid bacteria strains of said lactose negative culture:

[0260] - are not capable of metabolizing lactose, and

[0261] - are not capable of metabolizing the carbohydrates having a degree of polymerization of DP3 and / or greater added in step b).

[0262] In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing isomaltulose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing glucose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing fructose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing sucrose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing maltose. In some further embodiment, the one or more lactic acid bacteria strains of said lactose negative culture are capable of metabolizing isomaltulose, glucose, fructose, sucrose, and maltose.

[0263] The lactose negative culture and its strain may be as provided in the first aspect of the invention. The advantage of such a lactose negative culture is provided in the first aspect of the invention.

[0264] In some embodiment, the addition of the lactose negative culture to the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof in step e) may be made by aseptic dosing. Aseptic dosing is different from hot dosing. In some embodiment, the aseptic dosing in step e) may be made at a temperature of 25°C or less, preferably at a temperature of 3°C to 25°C. The advantage of aseptic dosing is provided in the first aspect of the invention. In some embodiment, before step e), the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) may have a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.2 to 4.5, most preferably 4.2 to 4.4.

[0265] In some embodiment, before step e), the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) may have a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.2 to 4.5, most preferably 4.2 to 4.4.

[0266] It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability ofthe lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0267] In some further embodiment, before step e), the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid. Preferably, before step e), the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) is free from organic acid, in particular lactic acid and / or citric acid.

[0268] In some further embodiment, before step e), the acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid. Preferably, before step e), the acidified dairy product or plantbased analogue thereof or synthetic analogue thereof of step c) and / or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) is free from lactic acid.

[0269] Without wishing to be bound by theory, the pH conditions and organic acid content of the food product before the addition of the lactose negative culture may enhance its viability over the shelf-life.

[0270] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the invention undergoes limited post-acidification over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof changes less that 0.80; 0.70; 0.60; 0.50; 0.40; 0.35; 0.30; 0.25; 0.20; 0.18; 0.16; 0.14; 0.12; 0.10; 0.09; 0.08; 0.07; 0.06; 0.05; 0,04; 0.03; 0.02 or 0.01 pH units after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In a preferred embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof does not change after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0271] Moreover, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the invention maintains a significant population of live microorganism over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In a further embodiment, the live lactic acid bacteria are coming from the lactose negative culture. In particular, the live lactic acid bacteria are lactic acid bacteria as disclosed herein in relation with the lactose negative culture.

[0272] Accordingly, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria.

[0273] Also accordingly, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

[0274] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at least 6 months, preferably at least 8 months, more preferably at least 12 months, even more preferably of at least 24 months, even more preferably of at least 30 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at most 30 months, preferably at most 18 months, more preferably at most 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0275] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has limited post-acidification and maintains stable significant population of live lactic acid bacteria even in presence of significant amount of water. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have a water content of at least 40wt.%, preferably of 40 to 95wt.% water.

[0276] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at least lwt.% protein, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 7 to 20wt.%, even more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein. At least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the ambient storage acidic dairy product may come from a milk protein-rich ingredient as described above, preferably whey protein isolate, more preferably beta-lactoglobulin isolate.

[0277] The protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of milk protein, plant protein, single-cell proteins and mixture thereof. The plant protein may be selected from the list consisting of pulse protein, cereal protein, nut protein, oilseed protein, coconut protein, and mixture thereof. Examples of pulse protein include bean protein, chickpea protein, faba protein, lentil protein, pea protein, soy protein and mixture thereof. Examples of nut protein include almond protein, cashew nut protein, hazelnut protein, macadamia nut protein, peanut protein, pecan nut protein, pine nut protein, pistachio protein, tiger nut protein, walnut protein and mixture thereof. Examples of oilseed protein include chia seed protein, Curcubitaceae seed protein, cotton seed protein, flaxseed protein, grape seed protein, hemp seed protein, rapeseed protein, sesame seed protein, sunflower seed protein, and mixture thereof. Examples of Cucurbitaceae seed protein include egusi seed protein, pumpkin seed protein, squash seed protein, watermelon seed protein, winter melon seed protein, cucumber seed protein, calabash seed protein and mixture thereof. Examples of cereal protein include barley protein, buckwheat protein, maize protein, millet protein, oat protein, rice protein, rye protein, spelt protein, teff protein, quinoa protein, wheat protein and mixture thereof. The single-cell proteins may be as provided in the first aspect of the invention.

[0278] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the ambient storage acidic dairy product are milk protein, in particular milk protein coming from a milk protein-rich ingredient as described above, preferably whey protein isolate, more preferably beta-lactoglobulin isolate. The advantage of a high protein content is described below.

[0279] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the plant-based analogue of the ambient storage acidic dairy product are plant protein, in particular plant protein coming from a plant protein-rich ingredient as described above, preferably plant protein isolate. The advantage of a high protein content is described below.

[0280] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the synthetic analogue of the ambient storage acidic dairy product are single-cell proteins, in particular single-cell proteins coming from a single-cell protein-rich ingredient as described above, preferably single-cell protein concentrate or single-cell protein isolate. The advantage of a high protein content is described below.

[0281] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.%, even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrates having a degree of polymerization of DP3 and / or greater (i.e. carbohydrates DP3+).

[0282] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid.

[0283] In some preferred embodiment, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is free from lactic acid and / or citric acid. In some further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from organic acid.

[0284] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid.

[0285] In some preferred embodiment, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is free from lactic acid.

[0286] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0287] In some preferred embodiment, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is free from lactic acid and / or citric acid. In some further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from organic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0288] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0289] In some preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is a significant source of calories. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 40 kilo calories per lOOmL, preferably at least 70 kilo calories per lOOmL, preferably from 40 to 500 kilo calories per 100 mL or from 70 to 500 kilo calories per 100mL, more preferably from 40 to 300 kilo calories per 100 mL or 70 to 300 kilo calories per 100 mL, even more preferably 100 to 200 kilo calories per 100mL. In some embodiment, at least 10%, preferably from 10 to 99%, more preferably from 10 to 60% of the total energy content (i.e. caloric content) of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is coming from carbohydrates, preferably carbohydrates DP3+.

[0290] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of an incomplete nutritional product. As used herein, the "incomplete nutritional product" refers to preferably nutritional products that do not contain sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet. In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product. As used herein, the "complete nutritional product" refers to preferably nutritional products that contains sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product and comprises protein, fat, carbohydrates, fibers, optionally vitamins and minerals. Accordingly, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may comprise protein, fat, carbohydrates, fibers, optionally vitamins and minerals. In another embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of an complete nutritional product and comprises protein, fat, carbohydrates, fibers, vitamins and minerals. Accordingly, the milk base or the plant-based milk analogue base or the synthetic milk analogue base may comprise protein, fat, carbohydrates, fibers, vitamins and minerals.

[0291] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.7 or less. In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.5 or less. In a more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.5 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.9 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.0 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.2 to 4.5. In a most preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.2 to 4.4.

[0292] It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability ofthe lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0293] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may further comprise an ingredient selected from the list consisting of mineral, vitamin, bioactive compound, prebiotic, flavour, colour, hydrocolloid, emulsifier, oil, foaming agent, preservative, excipient and mixture thereof.

[0294] In some embodiment, the step b) of addition of the carbohydrate DP3+ ingredient is before the step c) of acidification. In an alternative embodiment, the step b) of addition of the carbohydrate DP3+ ingredient is after the step c) of acidification.

[0295] The process may further comprise after step b) and before step d) or after step c) and before step d) or after step d) and before step e), a step of adjusting the pH of the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or the synthetic analogue thereof of step d) until reaching a pH of 4.7 or less, preferably a pH of 4.5 or less, more preferably a pH of 3.5 to 4.5, even more preferably 3.9 to 4.5, even more preferably 4.0 to 4.5, even more preferably 4.2 to 4.5, most preferably 4.2 to 4.4.

[0296] It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particularviability ofthe lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0297] The pH adjustment may be performed by adding an acidifying ingredient as disclosed herein above to the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or the synthetic analogue thereof of step d). This can be the case when the pH of the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) is above the targeted pH. The pH adjustment may be performed by adding an alkalinizing ingredient to the milk base with carbohydrates DP3+ or the plantbased milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or the synthetic analogue thereof of step d). This can be the case when the pH of the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or the synthetic analogue theref of step d) is below the targeted pH. The alkalinizing ingredient may be any alkalinizing ingredient suitable for food application, i.e. any alkalinizing ingredient that are edible. For example, the alkalinizing ingredient may be selected from the list consisting of sodium bicarbonate, potassium bicarbonate, magnesium hydroxide, calcium carbonate, potassium carbonate, sodium carbonate, ammonium carbonate, sodium citrate, potassium citrate, magnesium carbonate, sodium hydroxide, and combination thereof. If an organic acid, in particular lactic acid and / or citric acid is used as acidifying ingredient for the pH adjustment step, the organic acid, in particular lactic acid and / or citric acid are added such that the total organic acid content, in particular the total lactic acid and / or citric acid content in the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plantbased analogue thereof or the synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) is less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid. If lactic acid is used as acidifying ingredient for the pH adjustment step, the lactic acid is added such that the total lactic acid in the milk base with carbohydrates DP3+ or the plant-based milk analogue base with carbohydrates DP3+ or the synthetic milk analogue base with carbohydrates DP3+ of step b) or the acidified dairy product or the plant-based analogue thereof or synthetic analogue thereof of step c) or the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof of step d) is less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid.

[0298] In some embodiment, the process may further comprise a step of pasteurization of the milk base or the plant-based milk analogue base or the synthetic milk analogue base before the acidification step c).

[0299] In particular, the step of pasteurization is performed on the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step b) (i.e. milk base or plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+) when the step b) is before the step c). The step of pasteurization is performed on the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) when the step b) is after the step c).

[0300] For example, the pasteurization step may be performed by heat-treating of the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) or b) at a temperature of 80°C to 100°C, preferably of 85 to 95°C and for a time of 30 seconds to 10 minutes, preferably of 1 minute to 10 minutes.

[0301] In some further embodiment, the process may further comprise a step of homogenizing the milk base or the plant-based milk analogue base or the synthetic milk analogue base before the acidification step c).

[0302] In particular, the step of homogenization is performed on the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step b) when the step b) is before the step c). The step of homogenization is performed on the milk base or the plant-based milk analogue base or the synthetic milk analogue base of step a) when the step b) is after the step c).

[0303] If any pasteurization step, this homogenization may be before or after, preferably before the pasteurization step. The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

[0304] In some further embodiment, the process may further comprise a step of homogenizing the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof after step d) and before step e). The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

[0305] In an embodiment, the process further comprises an aseptic filling step. In particular, the process further comprises a step of filling aseptically:

[0306] - the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, or,

[0307] - the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, in an aseptic packaging after step d) or e).

[0308] In this embodiment, the aseptic filling process involves the use of sterilized filling equipment and packaging to ensure that the ambient storage acidified dairy product or plantbased analogue thereof and the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are not contaminated by any unwanted microorganisms during the filling process. The filling equipment and the packaging may be typically sterilized through the use of heat, chemical, sterilant, and / or radiation. The term "aseptic packaging" refers to a packaging which has been sterilized. In other words, "aseptic packaging" refers to a packaging which has been treated such that it is not contaminated by any unwanted microorganisms. Once the packaging and filling equipment have been sterilized, the aseptic filling process can begin. This is typically done in a controlled environment to further minimize the risk of contamination. The ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof or the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is transferred into the aseptic packaging using the sterilized filling equipment, ensuring that at no point the product come into contact with any non-sterilized surfaces.

[0309] After step e), the aseptic packaging may be sealed, again using sterilized equipment, to ensure that the product remains free from contamination during storage and distribution. In some embodiment, it aseptic packaging may be sealed with a lid and / or a cap.

[0310] In some embodiment, aseptic filling is different from hot filling. In some further embodiment, aseptic filling may be made at a temperature of 25°C or less, preferably at a temperature of 3°C to 25°C.

[0311] In some embodiment, the process does not comprise any step of fermentation before step d) or step e).

[0312] Third aspect of the invention

[0313] In a third aspect, the invention relates to an ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof which is fermented or acidified. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof as provided in the first and second aspect of the invention.

[0314] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be obtainable or obtained by the process of the first or second aspect of the invention.

[0315] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.7 or less. In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.5 or less. In a more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.5 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 3.9 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.0 to 4.5. In an even more preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.2 to 4.5. In a most preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a pH of 4.2 to 4.4.

[0316] It has been observed that the pH of the composition before addition of the lactose negative culture impacts the stability, including viability of said lactose negative culture. In particular, the stability, in particular viability of the lactose negative culture is particularly good when the pH of the composition is between 3.9 to 4.5, preferably between 4.0 to 4.5, more preferably between 4.2 to 4.5, more preferably between 4.2 and 4.4.

[0317] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least one carbohydrate which has a degree of polymerization of DP3 and / or greater.

[0318] In some embodiment, the carbohydrates DP3+ of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise, preferably consist of the carbohydrates DP3+ selected from the group consisting alternan-saccharides which are DP3 and / or greater, maltodextrin, fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), xylooligosaccharides (XOS), arabinoxylooligosaccahrides (AXOS), pectic oligosaccharides (POS), mannooligosaccharides (MOS), cello-oligosaccharides (COS), isomaltooligosaccharides (IMO), alginate, carrageenan, resistant dextrins, dextran, pullulan, glycogen, arabinoxylan, mannan, cellulose, laminarin, fucoidan, ulvan, xyloglucan, galactan, galactomannan, xanthan gum, partially hydrolysed guar gum (PHGG), soluble corn fiber and combination thereof. The alternan-saccharides which are DP3 and / or greater are preferably maltose-Alternan-saccharides which are DP3 and / or greater. Alternan-saccharides which are DP3 and / or greater, in particular maltose- alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0319] In a preferred embodiment, the carbohydrates DP3+ of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are caloric. In particular, the carbohydrates DP3+ of ambient storage acidic dairy product or plant-based analogue thereof may comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of alternan-saccharides which are DP3 and / or greater, maltodextrin, dextran, pullulan, glycogen, and mixtures thereof. The alternan-saccharides which are DP3 and / or greater are preferably maltose-alternan- Alternan-saccharides which are DP3 and / or greater. Alternan-saccharides which are DP3 and / or greater, in particular maltose-alternan- saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0320] In a more preferred embodiment, the carbohydrates DP3+ of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of maltodextrin, alternan-saccharides which are DP3 and / or greater, and mixtures thereof. The alternan- saccharides which are DP3 and / or greater are preferably maltose-alternan-saccharides which are DP3 and / or greater. Alternan-saccharides which are DP3 and / or greater, in particular maltose-alternan-saccharides which are DP3 and / orgreater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0321] In an even more preferred embodiment, the carbohydrates DP3+ of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise, preferably consist of maltodextrin and / or alternan-saccharides which are DP3 and / or greater. The alternan-saccharides which are DP3 and / or greater are preferably maltose-alternan-saccharides which are DP3 and / or greater. Alternan-saccharides which are DP3 and / or greater, in particular maltose-alternan-saccharides which are DP3 and / or greater may be obtained according to the processes disclosed in W02021140208 and WO2021140223.

[0322] In some embodiment, the maltodextrin has a DE of at least 5, preferably of 5 to 20, more preferably of 10 to 15. In a most preferred embodiment, the maltodextrin has a DE of 12.

[0323] In some embodiment, the carbohydrates DP3+ of the carbohydrate DP3+ ingredient are different from starch, agar and / or pectic polysaccharides.

[0324] In some embodiment, the carbohydrate DP3+ of the ambient storage acidic dairy product or plant-based analogue thereof may be provided as a carbohydrate DP3+ ingredient. The carbohydrate DP3+ ingredient may be a carbohydrate DP3+ ingredient as provided in the first or second aspect of the invention.

[0325] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise at least 0.3wt.%, preferably from 0.3 to 30wt.% or from 0.3 to 25wt.%, more preferably from 1 to 30wt.% or from 1 to 25wt.%, even more preferably from 3 to 30wt.% or from 3 to 25wt.%, even more preferably from 5 to 30wt.% or from 5 to 25wt.%, even more preferably from 10 to 30wt.% or from 10 to 25wt.% even more preferably from 14 to 30wt.% or from 14 to 25wt.% carbohydrates carbohydrate(s) DP3+.

[0326] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof further comprises less than 5.0wt.%, preferably less than 4.8wt.%, more preferably less than 4.5wt.%, even more preferably less than 3.5wt.%, even more preferably less than 2.5wt.% of metabolizable carbohydrate having a degree of polymerization of DPI to DP2, preferably total carbohydrate having a degree of polymerization of DPI to DP2.

[0327] In some embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2 of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2 of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 of the ambient dairy product or plant-based analogue thereof or synthetic analogue thereof consist only of isomaltulose, galactose, glucose, fructose, lactose, maltose and / or sucrose, more preferably galactose, glucose, fructose, lactose, maltose and / or sucrose. In a preferred embodiment, the metabolizable carbohydrates having a degree of polymerization of DPI to DP2 of the ambient storage acidic dairy product, preferably the metabolizable carbohydrates of the total carbohydrates having a degree of polymerization of DPI to DP2 of the ambient storage acidic dairy product or plant-based analogue thereof, more preferably the total carbohydrates having a degree of polymerization of DPI to DP2 of the ambient storage acidic dairy product or plant-based analogue thereof consist only of lactose, galactose and / or glucose.

[0328] In a most preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from metabolizable carbohydrates DPI to DP2, preferably carbohydrates (i.e. total carbohydrates) DPI to DP2. This drastically limit post-acidification as the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is depleted from carbohydrates DPI to DP2 that could be metabolized by the lactose negative culture.

[0329] In some embodiment, the ambient storage acidic dairy product or plant-based analogue or synthetic analogue thereof thereof is free from isomaltulose. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof further comprises live lactic acid bacteria, wherein the live lactic acid bacteria are: not capable of metabolizing lactose, not capable of metabolizing said carbohydrates having a degree of polymerization of DP3 and / or greater.

[0330] In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are capable of metabolizing isomaltulose. In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are capable of metabolizing glucose. In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are capable of metabolizing fructose. In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof are capable of metabolizing sucrose. In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are capable of metabolizing maltose. In some further embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof are capable of metabolizing isomaltulose, glucose, fructose, sucrose, and maltose. In some embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof are selected from the group consisting of bacteria of the genus Lactobacillus, the genus Lacticaseibacillus, the genus Lactiplantibacillus, the genus Bifidobacterium, the genus Streptococcus and mixture thereof.

[0331] In a more preferred embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprise, preferably are, bacteria from the genus Lacticaseibacillus.

[0332] In an even more preferred embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprise, preferably are, Lacticaseibacillus rhamnosus or Lacticaseibacillus paracasei.

[0333] In an even more preferred embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprise, preferably are, Lacticaseibacillus rhamnosus LPR CGMCC 1. or strains having an average nucleotide (AN I) identity of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724; or comprise, preferably are, Lacticaseibacillus paracasei ST11 CNCM 1-2116, or strains having an ANI of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus paracasei ST11 CNCM 1-2116.

[0334] In a most preferred embodiment, the one or more lactic acid bacteria of the lactose negative culture comprise, preferably are, Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 1 or strains having an average nucleotide (ANI) identity of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9%with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724.

[0335] In a most preferred embodiment, the live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprise, preferably are, Lacticaseibacillus rhamnosus LPR CGMCC 1.3724.

[0336] Lacticaseibacillus rhamnosus LPR (formely called Lactobacillus rhamnosus LPR) CGMCC 1.3724 was deposited at the China General Microbiological Culture Collection Center (CGMCC), NO.l West Beichen Road, Chaoyang District, Beijing 100101, China, on October 2004 under Budapest Treaty and numbered CGMCC No 1.3724.

[0337] Lacticaseibacillus paracasei ST11 (formely called Lactobacillus paracasei ST11) CNCM 1-2116 was deposited at the Collection Nationale de Cultures de Microorganismes (CNCM), Institut Pasteur, 25 Rue du Docteur Roux, F-75724 Paris Cedex 15, France, on 12 January 1999 under Budapest Treaty and under the reference number CNCM 1-2116.

[0338] It has been identified that Lacticaseibacillus rhamnosus, in particular Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 and Lacticaseibacillus paracasei ST11 CNCM 1-2116 were particularly effective to provide limited post-acidification while maintaining significant population over shelf-life without refrigeration. Outstanding results on post-acidification and viability were obtained with Lacticaseibacillus rhamnosus, in particular Lacticaseibacillus rhamnosus LPR CGMCC 1.3724.

[0339] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof of the invention undergoes limited post-acidification over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof changes less that 0.80; 0.70; 0.60; 0.50; 0.40; 0.35; 0.30; 0.25; 0.20; 0.18; 0.16; 0.14; 0.12; 0.10; 0.09; 0.08; 0.07; 0.06; 0.05; 0,04; 0.03; 0.02 or 0.01 pH units after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In a preferred embodiment, the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof does not change after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0340] Moreover, the ambient storage acidic dairy product or plant-based analogue thereof of the invention or synthetic analogue thereof maintains a significant population of live microorganism over shelf-life of several months in the absence of refrigeration. In particular, in some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. For example, the serving of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is of 200mL.

[0341] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. Said live lactic acid bacteria are the live lactic acid bacteria as provided herein. In some embodiment, the live lactic acid bacteria may come from a lactose negative culture as provided in the first or second aspect of the invention.

[0342] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has limited post-acidification and maintains stable significant population of live lactic acid bacteria even in presence of significant amount of water. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have a water content of at least 40wt.%, preferably of 40 to 95wt.% water. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at least 6 months, preferably at least 8 months, more preferably at least 12 months, even more preferably of at least 24 months, even more preferably of at least 30 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some further embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at most 30 months, preferably at most 18 months, more preferably at most 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0343] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may comprise one or more protein-rich ingredient, preferably milk protein-rich ingredient(s). The milk protein-rich ingredient(s) may be a protein-rich ingredient, preferably milk protein-rich ingredient as provided in the first aspect of the invention. The milk protein-rich ingredient(s) may be an acidic milk protein-rich ingredient as provided in the second aspect of the invention.

[0344] Proteins have buffering properties. In other words, the higher the protein content is, the higher amount of acid is required to reach a target pH. A high amount of acid may negatively impact the survival of the lactic acid bacteria over the shelf-life.

[0345] It has been shown the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof obtained by the process of the invention has limited post-acidification and maintains stable significant population of live lactic acid bacteria even in presence of significant amount of protein. The process of the invention creates an opportunity to offer ambient storage acidic dairy products that not only contain a substantial population of live lactic acid bacteria but also possess significant nutritional properties, i.e. serving as a valuable source of proteins and calories.

[0346] In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at least lwt.% protein, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 7 to 20wt.%, even more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

[0347] The protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of milk protein, plant protein, single-cell protein and mixture thereof. The plant protein may be selected from the list consisting of pulse protein, cereal protein, nut protein, oilseed protein, coconut protein, and mixture thereof. Examples of pulse protein include bean protein, chickpea protein, faba protein, lentil protein, pea protein, soy protein and mixture thereof. Examples of nut protein include almond protein, cashew nut protein, hazelnut protein, macadamia nut protein, peanut protein, pecan nut protein, pine nut protein, pistachio protein, tiger nut protein, walnut protein and mixture thereof. Examples of oilseed protein include chia seed protein, Curcubitaceae seed protein, cotton seed protein, flaxseed protein, grape seed protein, hemp seed protein, rapeseed protein, sesame seed protein, sunflower seed protein, and mixture thereof. Examples of Cucurbitaceae seed protein include egusi seed protein, pumpkin seed protein, squash seed protein, watermelon seed protein, winter melon seed protein, cucumber seed protein, calabash seed protein and mixture thereof. Examples of cereal protein include barley protein, buckwheat protein, maize protein, millet protein, oat protein, rice protein, rye protein, spelt protein, teff protein, quinoa protein, wheat protein and mixture thereof.

[0348] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the ambient storage acidic dairy product are milk protein, in particular milk protein coming from a milk protein-rich ingredient as described above, preferably whey protein isolate, more preferably beta-lactoglobulin isolate. The advantage of a high protein content is described below.

[0349] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the plant-based analogue of the ambient storage acidic dairy product are plant protein, in particular plant protein coming from a plant protein-rich ingredient as described above, preferably plant protein isolate. The advantage of a high protein content is described below.

[0350] In some embodiment, at least 50%, at least 60%, at least 70%, at least 80%, at least 90% or all the protein of the synthetic analogue of the ambient storage acidic dairy product are single-cell protein, in particular plant protein coming from a single-cell protein-rich ingredient as described above, preferably single cell protein isolate or single cell protein concentrate. The advantage of a high protein content is described below.

[0351] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be free from fat. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at least 0.5wt.%, preferably at least lwt.%, more preferably at least 4wt.% fat. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at most 40wt.%, preferably at most 30wt.%, more preferably at most 15wt.% fat. The fat may be any fat suitable for human or pet consumption. The fat may be vegetable fat and / or milk fat and / or crustacean fat and / or fish fat and / or algal fat and / or synthetic fat and / or microbial fat. Examples of fat may include one or more of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), alpha linoleic acid (ALA), fish oil, sunflower seed oil, rapeseed oil, MCT oil, walnut oil, peanut oil, olive oil, cashew nut oil, hazelnut oil, grapeseed oil coconut oil, algae oil, phospholipid, krill oil, argan oil, butter fat, yeast oil, bacteria oil and any fraction thereof. In some embodiment, the fat consists of milk fat. In some embodiment, the fat consists only of vegetable fat. In some embodiment, the fat consists only of fish fat. In some embodiment, the fat consists only of algal fat. In some embodiment, the fat consists only of crustacean fat. In some embodiment, the fat consists only of synthetic fat. In some embodiment, the fat consists only of microbial fat.

[0352] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may have at least lwt.%, preferably 1 to 60wt.%, more preferably 25 to 60wt.%, even more preferably 30 to 50wt.% of carbohydrates.

[0353] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is a significant source of calories. In particular, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 40 kilo calories per lOOmL, preferably at least 70 kilo calories per lOOmL, preferably from 40 to 500 kilo calories per 100 mL or from 70 to 500 kilo calories per 100mL, more preferably from 40 to 300 kilo calories per 100 mL or 70 to 300 kilo calories per 100 mL, even more preferably 100 to 200 kilo calories per 100mL. In some embodiment, at least 10%, preferably from 10 to 99%, more preferably from 10 to 60% of the total energy content (i.e. caloric content) of the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is coming from carbohydrates, preferably carbohydrates DP3+. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of an incomplete nutritional product. As used herein, the "incomplete nutritional product" refers to preferably nutritional products that do not contain sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet.

[0354] In a preferred embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product. As used herein, the "complete nutritional product" refers to preferably nutritional products that contains sufficient levels of macronutrients (protein, fats and carbohydrates) or micronutrients to be sufficient to be a sole source of nutrition for the subject, in particular human or non-human animal, which consume the nutritional product or the subject, in particular human or non-human animal to which the nutritional product is being administered. Preferably, the non-human animal is a pet. In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product and comprises protein, fat, carbohydrates, fibers, optionally vitamins and minerals. In another embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is in the form of a complete nutritional product and comprises protein, fat, carbohydrates, fibers, vitamins and minerals.

[0355] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is packaged in an aseptic packaging. The term "aseptic packaging" refers to a packaging which has been sterilized. In other words, "aseptic packaging" refers to a packaging which has been treated such that it is not contaminated by any unwanted microorganisms. The live lactic acid bacteria of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof targeted in the invention are desirable and so is not considered as "unwanted microorganisms". In some embodiment, the aseptic packaging is closed by a lid and / or a cap.

[0356] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may further comprise an ingredient selected from the list consisting of mineral, vitamin, bioactive compound, prebiotic, flavour, colour, hydrocolloid, emulsifier, oil, foaming agent, preservative, excipient and mixture thereof.

[0357] The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has limited amount of organic acid, incl. over shelf-life.

[0358] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.5wt%, more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0%, even more preferably less than 0.7wt% organic acid, in particular lactic acid and / or citric acid.

[0359] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.5wt%, more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0%, even more preferably less than 0.7wt% lactic acid.

[0360] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid. In some most preferred embodiment, when the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be free from organic acid, in particular lactic acid and / or citric acid.

[0361] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid. In some most preferred embodiment, when the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be free from lactic acid.

[0362] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.5wt%, more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0%, even more preferably less than 0.7wt% organic acid, in particular lactic acid and / or citric acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0363] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is fermented, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.5wt%, more preferably less than 2.0wt%, even more preferably less than 1.5wt.%, even more preferably less than 1.0%, even more preferably less than 0.7wt% lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0364] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% organic acid, in particular lactic acid and / or citric acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some most preferred embodiment, when the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be free from organic acid, in particular lactic acid and / or citric acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0365] When the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof may comprise less than 5.0wt.%, preferably less than 2.0wt.%, more preferably less than 1.5wt.%, even more preferably less than 1.0wt.%, even more preferably less than 0.5wt.%, even more preferably less than 0.1wt.%, even more preferably less than 0.05wt.%, even more preferably less than 0.02wt.% lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C. In some most preferred embodiment, when the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof is acidified, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be free from lactic acid after storage for 6 months, 9 months or 12 months at 18°C to 37°C, preferably at 18°C to 30°C, more preferably at 25°C to 30°C, even more preferably at 25°C and / or 30°C.

[0366] In some embodiment, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is free from fruit juice different from lemon juice and / or fruit puree. Indeed, fruit juices different from lemon juice and fruit puree are rich in metabolizable sugars that can be used by the live lactic acid bacteria and produces acids over the shelf-life. This ultimately negatively impacts the stability of the ambient storage acidic dairy product or plant-based analogue thereof by promoting the death of the live lactic acid bacteria and post acidification over the shelf-life.

[0367] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the processes of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

[0368] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

[0369] EXAMPLES Example 1- Preparation of Oligomalt

[0370] Generally speaking, Oligomalt is a carbohydrate DP3+ ingredient comprising Maltose- alternan-saccharides which are DP3 and / or greater with a DP higher than 3. It is produced via transglycosylation reaction catalyzed by alternansucrase (E. C.2.4.1.140) with sucrose as donor of one glucose moiety and maltose as the acceptor substrate. The enzyme transfers the D-glycosyl group of sucrose to the non-reducing end of maltose forming a new 1,6 a-D- glucopyranosyl linkage. Panose is the first acceptor product formed and further glycosylation results in a series of linear oligosaccharides with alternating 1,3 and 1,6 a-D-glucopyranosyl linkages.

[0371] Oligomalt used in the different examples is produced according to the process of the invention disclosed in W02021 / 140208 Al, in particular in its example 1 and figures lb, 2b and 3, which is / are incorporated by reference. The detailed process is the following and comprises 3 main steps S1-S3.

[0372] Process step SI

[0373] A bioconversion, is done in a reactor, wherein maltose and alternansucrase enzyme (AISu) are present in water. Bioconversion is done with continuous feed of sucrose, continuous removal of fructose 6, for a duration about 72h (variable), T = 37°C, and a sucrose:maltose ratio of 19:1 (w / w or mol / mol). Sucrose is added as feed (dissolved in water) and the reactor content is stirred. In the bioconversion in the reactor, alternan saccharide comprising acceptor molecule maltose, also called maltose alternan oligosaccharide (MAOS), is formed as main product and alternan polymer, fructose and leucrose are formed as by-products. Content from the reactor is continuously circulated through the membrane cell (diafiltration cell), where water, fructose and leucrose are removed in membrane filtration, which in this example is a nanofiltration, done as a constant volume diafiltration. Leucrose content is reduced from about 30% to less than 10%, in comparison with the prior art. Removed water is replaced by the water feed stream.

[0374] The reactor and the membrane cell form a combined bioconversion and nanofiltration device, also called reactor system.

[0375] Process step S2

[0376] Alternan polysaccharide (alternan polymer), as by product, and alternansucrase enzyme (AISu) are removed by ultrafiltration. The step is beneficial in case that more alternan polymer as desired has been formed, or in order to steer desired DPn of the alternan species remaining.

[0377] Process step S3

[0378] Here the product is concentrated by evaporation.

[0379] The composition of the reaction solution used during the production is shown in Table

[0380] A. The 2.1 L solution gives a total of about 5.6 L with the water in the system (dead volume).

[0381] Table A

[0382] The process is run without depletion for the first hour to minimize potential loss of maltose across the membrane. Subsequently, fructose is constantly depleted via a nanofiltration membrane Filmtec NF270-2540 (DOW). Upon completion of the chain extension, the nanofiltration module was replaced with a TRISEP 2540-UE50-QXF ultrafiltration module (Microdyn Nadir). This separated the maltose-alternan oligosaccharide (MAOS) fraction from the longer aging chains and the enzyme. The membranes used during the process and process parameters used are summarized in Table B. The filtrate was finally concentrated to a dry matter content of> 72%.

[0383] Table B The chain length values were recorded by GPC-RI measurements. The relationship for calculation of DPn from the Mw values measured by GPC-RI is as follows: DPn = Mn / (162 Da). It was measured, at the end of the process, a DPn of about 15.4 (2500 / 162).

[0384] In order to reach an average chain length DPn of about 15, 19 kg of sucrose (in total) were used per 1 kg of maltose.

[0385] Example 2 - Carbohydrate utilization of the Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 (hereinafter, "bacteria LPR" or "LPR")

[0386] Material and Methods

[0387] The strain's ability to utilize carbohydrates was assessed using the Phenotype MicroArray (PM) (OmniLog) 96-well plates PM1 (Biolog Inc., Hayward, CA, USA). The plates contain a total of 192 different carbon sources, and the utilization of the strain were determined following the protocols provided by the manufacturer. All media were supplied by Biolog (Biolog Inc., Hayward, CA, USA). To summarize the procedure, the bacteria suspension was transferred to the PM plates and the plates were then placed in an OmniLog reader (Biolog) and incubated at 37°C for 48 hours in aerobia and anaerobia. Throughout the incubation, a charge-coupled device (CCD) camera automatically recorded quantitative responses every 15 minutes. The PM technology utilizes tetrazolium violet reduction as a mean to detect active metabolism. This process involves the reduction of the dye, leading to the formation of a purple color. The reduction of the dye is directly linked to the amount of NADH produced by the bacteria during the degradation of a specific carbon source.

[0388] Leucrose was the only carbohydrate of interest missing from the PM assay. To test the utilization of leucrose, MRS API was prepared in a twofold concentration and autoclaved (121°C, 20 min). A 50% leucrose solution was prepared separately and filter-sterilized. MRS API, leucrose and sterile water where then mixed to reach a 20% leucrose concentration. The media was then loaded on a BioLector MTP_48-flowerplate, and the plate was placed in the BioLector XT Microbioreactor (Beckman Coulter Inc., USA) at 37°C under aerobia and anaerobia, for stabilization. After a couple of hours, the bacteria was inoculated at 106CFU / mL, and the pH and biomass was measured at regular time points for 48 hours.

[0389] Results The metabolic activity of carbohydrate of interest is summarized in Table C, with similar response under aerobia or anaerobia. As expected, LPR is unable to metabolize lactose. It is also unable to metabolize leucrose. However, glucose, sucrose, fructose and maltose were metabolized by the LPR bacteria.

[0390] Table C: LPR metabolic activity towards different carbohydrates

[0391] Example 3 - Stability of ambient storage spoonable fermented dairy products with high carbohydrate content

[0392] Material and Methods

[0393] Five different ambient storage fermented dairy product variants (variant 1.A-5.A) were produced following the recipes shown in table 1 below.

[0394] Two different dairy bases were used to prepare the different variants:

[0395] - greek yoghurt (variants l.A, 3. A and 5. A) prepared with Streptococcus thermophilus and Lactobacillus bulgaricus.

[0396] -quark (variants 2. A and 4. A) fermented with a mix of the following mesophilic bacteria: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris.

[0397] The different variants were prepared as follows.

[0398] All ingredients of table 2 were mixed together, before going through a homogenization step at 150 / 50 bars. pH was adjusted at 4.2 with lactic acid before being heat treated at 102°C for 96 s.

[0399] The bacteria Lacticaseibacillus rhamnosus LPR CGMCC 1.3724 (hereinafter, "bacteria LPR" or "LPR") was then aseptically inoculated to the different matrices at a load of 2*107CFU / g. A commercial yoghurt was used as reference (later on referred as "Commercial reference"). Samples were stored at 4, 25 and 30°C for up to 9 months. At regular time points, pH was measured, and the bacterial stability was followed by performing pour plating in Oxoid

[0400] MRS Agar and incubating at 37°C for 2 days, in aerobic conditions.

[0401] Acid organics were measured during the shelf-life by high-performance liquid chromatography (HPLC) analysis. First, samples were deproteinated by mixing 400 pL of 0.1 M potassium ferrocyanide trihydrate with 200 pL of sample. After mixing, 400 pL cold 0.2 M zinc sulfate heptahydrate was added, followed by mixing and centrifugation (Eppendorf, Centrifuge 5417R, Germany) at 17000 xg for 10 minutes. The supernatant was then filtered with a 0.22 pm filter (Dissolution Accessories, PSDSC-PS13-020-0150) and analysed by HPLC. HPLC was coupled with a refractive index and UV detector (HPLC-RI / UV, Agilent Technologies AG, Basel, Switzerland) using an Aminex HPX-78H column (Bio-Rad Laboratories AG, Cressier, Switzerland). Compounds from 20 pL of injected volume were separated isocratically with 5 mM H2SO4 for 45 min with a flow rate of 0.6 mL / min and column temperature of 35°C. Peaks were integrated and quantified using external standards via ChemStation (Agilent Technologies).

[0402] Variants 1.B-5.B were also prepared. They correspond respectively to variant l.A to 5. A (same recipe, same nutritional content, same process) but the only difference is that pH adjustment was performed with lactic acid at pH of 3.9 instead of 4.2.

[0403] Table 1: Recipe of variants 1.A-5.A and 1.B-5.B, all values are given in %(w / w) Table 2 shows the energy content (i.e. caloric content) and other nutritional values of the different variants.

[0404] Table 2

[0405] Results

[0406] The results are shown in figure 1 (cell viability, i.e. cell count) and figure 2 (pH).

[0407] As shown in Figure 1, variants 1 and 2 containing sucrose presented a rapid bacterial growth with a fast pH drop (Figure 4), reaching a pH of 3.5 in the first month of storage. As a result of the important post-acidification in variants with sucrose, the bacterial stability quickly dropped from month 2 or 3. Similarly, in all variants 1.B-5.B, the cell viability dropped overtime, even at 4°C, suggesting a high acid stress.

[0408] In the variants 3. A, 4. A and 5. A, the post-acidification was limited. In variant 3. A and 5. A with Greek yogurt, the pH stabilized around 3.8 / 3.9, and in Variant 4. A, with Quark, pH stabilized at 4. This shows that in the variants 3.A-5.A, the post-acidification was limited with a maximum pH drop of 0.4. As a result, in the variants 3.A-5.A without sucrose, with a starting pH of 4.2, the bacteria count stabilised from the third month of storage. At the end of the 12 months of storage the cell counts remained between 6.1 and 6.3 log(CFU / g) for the samples stored at 30°C and between 6.4 and 6.7 log(CFU / g) for the samples stored at 25°C.

[0409] Both maltodextrin and Oligomalt are hence suitable carbohydrate sources providing calories while ensuring stable bacterial count over the shelf-life of several month under ambient storage. In addition, these carbohydrate source limited the post-acidification to between 0.2 and 0.4 pH unit, ensuring long-term stability of the bacteria.

[0410] It is known that a high amount of lactic acid is toxic to the bacterial cells. Thus, amount of organic acids were followed in the produced samples. In variant 3. A, 4. A and 5. A the starting concentration of lactic acid ranged from 0.99% to 1.12% . Over storage, lactic acid reached up to 2.1% (in variant 5. A) without being toxic to the cell (bacterial count was still higher than 6log(CFU / g)).

[0411] Example 4 - Stability of an ambient storage drinkable acidified dairy product containing maltodextrin

[0412] Material and Methods

[0413] An ambient storage acidified dairy drink (variant 6. A) was produced according to the recipe provided in table 3.

[0414] The process consisted in the following. First, a first mix was prepared by mixing the acidic milk protein, maltodextrin and mineral mix with the water. Second, the oil was warmed to 60°C before mixing in the lecithin. The oil with lecithin was then added to the first mix (see table 3 below). pH was then adjusted at 3.9 with phosphoric acid. The product went then through a first homogenisation (150 / 50 bars) before being pasteurized at 74°C for 15 min, in a double jacket tank, followed by a second homogenisation (150 / 50 bars) before being aseptically filled.

[0415] The bacteria LPR was then aseptically inoculated to the matrix of the different variant at a load of 2*107CFU / g.

[0416] Samples were stored at 25 and 30°C for 12 months and at regular time points, pH was measured, and the bacterial stability was followed by performing pour plating on Oxoid MRS Agar and incubating at 37°C for 2 days, in aerobia.

[0417] Variants 6.B and 6.C were also prepared. They correspond to variant 6. A (same recipe, same nutritional content, same process) but the only difference is that pH was raised after the pasteurization with NaOH, to respectively 4.2 (variant 6.B) and 4.4 (variant 6.C).

[0418] Table 3: Recipe of variant 6.A-6.B, all values are given in %(w / w)

[0419] The content of carbohydrates DPI and DP2 of the acidic milk protein is of 0.1wt%.

[0420] The energy content (i.e. caloric content) and other nutritional values of variants 6. A, 6.B and 6.C is provided in table 4.

[0421] Table 4

[0422] Results

[0423] The results are shown in figure 3 (cell viability, i.e. cell count) and figure 4 (pH).

[0424] Over the 12 months of storage, pH was stable in all three variants at 25°C as shown on Figure 4. At 30°C, pH was stable in variants A and B, but dropped by about 0.4 units in variant C when stored at 30°C. However, the bacteria was stable at both temperatures for all variants, apart from a slight decline in variant 6.A. Final cell count varied between 5.5 and 8 log(CFU / g) at both 25 and 30°C. Variant 6.C (pH 4.4) led to the highest bacterial stability with counts of 7 log(CFU / g) at both storage temperatures.

[0425] Example 5 - Stability of an ambient storage drinkable acidified dairy product

[0426] Material and Methods

[0427] Similarly to the previous example 4, two ambient storage liquid high protein, high carbohydrate acidified drinks were prepared according to the recipe of table 5 (variant 7. A and 7.B). First, the variant 7. A was produced, following the same step as the variant 6. A of example 4 and using Oligomalt as carbohydrate DP3+ source instead of maltodextrin (see table 5 below). After heat treatment and downstream homogenisation (same conditions as example 4), the product was split in two, to obtain the subvariant, variant 7.B, by raising the pH to 4.4 using NaOH. Hence, variants 7. A and 7.B share the same recipe, but with different pH (3.9 and 4.4 respectively).

[0428] The bacteria LPR was then aseptically inoculated to the matrix at a load of 2*107CFU / g.

[0429] Samples were stored at 25°C and 30°C for 12 months and at regular time points, pH was measured, and the bacterial stability was followed by performing pour plating on Oxoid MRS Agar and incubating at 37°C for 2 days, in aerobia.

[0430] Table 5: Recipe of variant 7, all values are given in %(w / w)

[0431] The content of carbohydrates DPI and DP2 of the acidic milk protein is of 0.1wt%.

[0432] The energy content (i.e. caloric content) and other nutritional values of variant are provided in table 6.

[0433] Table 6

[0434] Results

[0435] The results are shown in figure 5 (cell viability, i.e. cell count) and figure 6 (pH).

[0436] Variant 7. A presented both a stable pH and stable bacterial count over the 12 months of shelf-life at 25 and 30°C, apart from slight variation.

[0437] For variant 7.B, the pH was stable overthe whole length of storage, with a slight decline of 0.2 units at 25 and 30°C (Figure 6). Similarly, cell count was very stable overthe whole shelflife at both temperatures, apart from an initial increase in the first weeks of storage. The final cell counts after 12 months was of 7 log(CFU / g) for both storage temperatures. Example 6 - Stability of an ambient storage drinkable acidified dairy product

[0438] Twelve different ambient storage acidified drink (variant 8 to 19) were produced according to the recipes provided in table 3.

[0439] Variants 17 and 18 were produced following the same process as described in Example

[0440] 4, for Variant_6.B. For the other 10 variants, the process consisted in the following. First, the protein, pectin, maltodextrin or maltose were mixed with warm water (55°C). Second, the oil was warmed to 60°C before mixing in the lecithin. The oil with lecithin was then added to the first mix (see table 3 below). For variants 11 and 19 the mineral mix was added at this step. pH was then adjusted to 4.2, with citric, lactic or phosphoric acid, depending on the recipe. The product went then through a first homogenisation (150 / 50 bars) before being pasteurised at 94.5°C for 5 min with indirect heat, followed by a second homogenisation (150 / 50 bars) and finally being aseptically filled.

[0441] After the production, the pH was left to stabilize for a couple of days. The pH was then checked and re-adjusted to <4.2 either with acids, or with NaOH, in aseptic conditions. The bacteria LPR was then aseptically dosed in the matrices to reach an initial load of 2*107CFU / gSamples were stored at 4°C, 25°C and 30°C for 6 months and at regular time points, pH was measured, and the bacterial stability was followed by performing pour plating on Oxoid

[0442] MRS Agar and incubating at 37°C for 2 days, in aerobia. Acid organic content was measured as described previously, in example 3.

[0443] Variant 8 9 10 12 13 14 15 16 17 18 19

[0444] WATER 73.14 73.14 73.14 68.34 63.35 63.35 63.35 63.35 63.35 61.56 63.47 62.67

[0445] Whey 9.79 9.79 9.79 9.79 9.79 - - 9.79

[0446] Acidic milk protein 10.27 10.27 Soy protein 3 4g . . . . . . . . Maltodextrin DE12 16.28 16.28 16.28 16.28 16.28 16.28 16.28 - - 16.28 16.28 16.28

[0447] Maltodextrin DE19 16.28 . . . - Maltose 16.28 Oil Rapeseed 9.17 9.17 9.17 9.17 9.17 9.17 9.17 9.17 9.17 9.17 9.17 9.17 Lecithin 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20

[0448] Pectin 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60 0.60

[0449] Mineral mix 1.31 - - - - - 1.31 . o.97

[0450] Lactic acid 0.17 - - 0.42 - 0.84 - 0.93 0.98 - - 1.49

[0451] Phosphoric acid 0.03 - - 1.63 . . . . o.25

[0452] Citric acid 0.03 - - - 3.71 - - - - - NaOH 0.04 0.12 0.10 - 0.05 0.01 0.05 0.03 0.04 - 3.77 0.04

[0453] Table 7: recipes of variants 8 to 19. All values are given in %(w / w)

[0454] Table 8: Nutritional contents of variants 8 to 19

[0455] Results

[0456] The three first variants: 8., 9 and 10, with no protein in, led to an almost instant loss of bacterial viability, and after only 1 month of shelf-life, the numbers dropped below 4 log(CFU / g), at all three temperatures (see figure 7).

[0457] Bacterial stability and pH of the other samples are presented in Figure 8 and 9, respectively.

[0458] It could be observed, as shown in figure 8, that variant 16, containing maltose, also presented a low bacterial stability, as viability dropped below 6 log(CFU / g) after 2 months at 30°C and 3 months at 25°C. This was linked with a post-acidification of 0.6 pH units, reaching a final pH of 3.6.

[0459] All the other variants were stable at 25 and 30°C, with minors post-acidification. Final viability count ranged from 5.7 (variant_19) to 7.8 log(CFU / g) (variant_17) when stored at 30°C, and from 6.4 to 6.9 log(CFU(g), when stored at 25°C (Variant 14 and 18 respectively).

[0460] Type and amount of acids did not seem to significantly impact the stability of the bacteria at 25 and 30°C. However it was noticed that at 4°C, bacterial stability was quickly dropping in presence of lactic acid, notably in sample 13. In addition, the pH of sample 14, containing citric acid, increased at the beginning of the shelf-life, suggesting the consumption of citric acid by the bacteria, but with no substantial impact of the bacterial stability.

[0461] Lactic acid was followed in the samples, to understand its lethal effect. The highest concentrations of lactic acid produced were observed in variants 15 and 16. In variant 15, the maximum amount of lactic acid measured reached 2.05%. On the other hand, variant 16 reached 2.7% of lactic acid. It could those be concluded that in this model matrix, the toxic amount of lactic acid stands between 2.1 and 2.7%.

[0462] Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

CLAIMS1. Process for producing an ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof with live lactic acid bacteria, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is acidified, and wherein said process comprises the steps of: a) Providing a milk base or the plant-based milk analogue base or the synthetic milk analogue base comprising less than 5.0wt.% metabolizable carbohydrates having a degree of polymerization of DPI to DP2, b) Adding in the milk base or the plant-based milk analogue base or the synthetic milk analogue base a carbohydrate DP3+ ingredient comprising carbohydrates having a degree of polymerization of DP3 and / or above to form a milk base or a plant-based milk analogue base or synthetic milk analogue base with carbohydrates DP3+, c) Acidifying said milk base or said plant-based milk analogue base or said synthetic milk analogue base with carbohydrates DP3+ by adding an acidifying ingredient until reaching a pH of 4.7 or less to obtain an acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, when the pH of the milk base or the plant-based milk analogue base or the synthetic milk analogue base with carbohydrates DP3+ is higher than 4.7, d) Treating the acidified sdairy product or plant-based analogue thereof or synthetic analogue thereof to extend its shelf-life and obtain an ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, e) adding a lactose negative culture comprising one or more lactic acid bacteria strains to the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof to obtain an ambient storage acidic dairy product or plantbased analogue thereof with live lactic acid bacteria which is acidified, wherein the one or more lactic acid bacteria strains of said lactose negative culture:- are not capable of metabolizing lactose, and- are not capable of metabolizing the carbohydrates having a degree of polymerization of DP3 and / or greater added in step b).

2. The process according to any one of claim 1, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof is a spoonable product or a drink.

3. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least lwt.%, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably at least 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

4. The process according to any one of the precedings claims, wherein the milk base or the plant-based milk analogue base or the synthetic milk analogue base comprises at least lwt.%, preferably 1 to 20wt.%, more preferably 3 to 20wt.%, more preferably 5 to 20wt.%, more preferably 10 to 20wt.%, even more preferably 10 to 17wt.% protein.

5. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product of plant-based analogue thereof or synthetic analogue thereof comprises at least 0.3wt.%, preferably from 1 to 30wt.%, more preferably 3 to 30wt%, even more preferably 5 to 30wt%, even more preferably from 10 to 30wt.%, even more preferably from 14 to 30wt.% carbohydrates DP3+.

6. The process according to any one of the preceding claims, wherein the carbohydrates DP3+ of the carbohydrate DP3+ ingredient comprise, preferably consist of carbohydrates DP3+ selected from the group consisting of alternan-saccharides which are DP3 and / or greater, maltodextrin, fructooligosaccharides (FOS), inulin, galactooligosaccharides (GOS), xylooligosaccharides (XOS), arabinoxylooligosaccahrides (AXOS), pectic oligosaccharides (POS), mannooligosaccharides (MOS), cello-oligosaccharides (COS), isomaltooligosaccharides (IMO), alginate, carrageenan, resistant dextrins, dextran, pullulan, glycogen, arabinoxylan, mannan, cellulose, laminarin, fucoidan, ulvan, xyloglucan, galactan, galactomannan, xanthan gum, partially hydrolysed guar gum (PHGG), soluble corn fiberand mixtures thereof.

7. Process according to any one of the preceding claims, wherein the one or more lactic acid bacteria of the lactose negative culture are selected from the group consisting of bacteria of the family Lactobacillaceae, bacteria of the genus Bifidobacterium, bacteria of the genus Streptococcus and mixture thereof.

8. Process according to any one of the preceding claims, wherein the one or more lactic acid bacteria of the lactose negative culture is Lacticaseibacillus rhamnosus or Lacticaseibacillus paracasei.

9. Process according to claim 9, wherein the Lacticaseibacillus rhamnosus is Lacticaseibacillus rhamnosus LPR CGMCC 1.3724, or a strain having an average nucleotide (AN I ) identity of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus rhamnosus LPR CGMCC 1.3724; or wherein the Lacticaseibacillus paracasei is Lacticaseibacillus paracasei ST11 CNCM 1-2116, or a strain having an ANI of at least 97%, at least 98%, at least 99%, at least 99.5% or at least 99.9% with Lacticaseibacillus paracasei ST11 CNCM 1-2116.

10. The process according to any one of the preceding claims, wherein the pH of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof changes less that 0.80; 0.70; 0.60; 0.50; 0.40; 0.35; 0.30; 0.25; 0.20; 0.18; 0.16; 0.14; 0.12; 0.10; 0.09; 0.08; 0.07; 0.06; 0.05; 0,04; 0.03; 0.02 or 0.01 pH units after storage for 6 months at 18°C to 37°C.

11. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08; at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria after storage for 6 months at 18°C to 37°C.

12. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 1.0E+05; at least 1.0E+06; at least 1.0E+07; at least 1.0E+08;at least 1.0E+09; or at least 1.0E+10 cfu / g live lactic acid bacteria and / or comprises 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

13. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a water content of at least 40wt.%.

14. The process according to any one of the preceding claims, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7wt.%, even more preferably less than 2.5wt%, even more preferably less than 2.0wt.% organic acid, in particular lactic acid.

15. The process according to any one of the preceding claims, which further comprises a step of filling aseptically: the ambient storage acidified dairy product or plant-based analogue thereof or synthetic analogue thereof, or, the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof, in an aseptic packaging after step d) or e).

16. An ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof which is acidified, which has a pH of 4.7 or less and which comprises:• at least one carbohydrate which has a degree of polymerization of DP3 and / or greater,• less than 5.0wt.% of metabolizable carbohydrate having a degree of polymerization of DPI to DP2,• live lactic acid bacteria, wherein the live lactic acid bacteria are: not capable of metabolizing lactose, not capable of metabolizing said carbohydrates having a degree of polymerization of DP3 and / or greater.

17. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claim 16, which has a shelf life of at least 6 months at18°C to 37°C.

18. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claim 16 or 17, which comprises at least 2.0E+05; at least 2.0E+06; at least 2.0E+07; at least 2.0E+08; at least 2.0E+09; at least 2.0E+10; at least 2.0E+11; at least 2.0E+12 cfu / serving of said live lactic acid bacteria.

19. The ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to any one of claims 16-18, which is packaged in an aseptic packaging.

20. The process according to any one of claims 1 to 15 or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-19, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof comprises at least 40 kilo calories per lOOmL or at least 70 kilo calories per 100mL.

21. The process according to any one of claims 1 to 15 or 20 or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-20, wherein the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof has a shelf life of at least 6 months, preferably at least 8 months, more preferably at least 12 months, even more preferably of at least 24 months, even more preferably of at least 30 months at 18°C to 37°C.

22. The process according to any one of claims 1 to 15 or 20-21 or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-21, wherein the ambient storage acidic dairy product or plantbased analogue thereof or synthetic analogue thereof comprises less than 5.0wt.%, preferably less than 3.0wt.%, more preferably less than 2.7wt.%, even more preferably less than 2.5wt% lactic acid, preferably after storage for 6 months at 18°C to 37°C.

23. The process according to any one of claims 1 to 15 or 20-22 or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-22, wherein the protein of the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof may be selected from the list consisting of milk protein, plant protein, single-cell protein, and mixture thereof.

24. The process according to any one of claims 1 to 15 or 20-23 the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-23, wherein the one or more lactic acid bacteria strains of said lactose negative culture and / or the live lactic acid bacteria are capable of metabolizing isomaltulose.

25. The process according to any one of claims 1 to 15 or 20-24 or the ambient storage acidic dairy product or plant-based analogue thereof or synthetic analogue thereof according to claims 16-24, wherein the one or more lactic acid bacteria strains of said lactose negative culture and / or the live lactic acid bacteria are capable of metabolizing isomaltulose, glucose, fructose, sucrose, and maltose.

26. The process according to any one of claims 1 to 15 or 20-25, wherein the addition of the lactose negative culture to the ambient storage acidified dairy product or plantbased analogue thereof or synthetic analogue thereof in step e), is made by aseptic dosing.

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