Process for producing a fermented dairy product with a high level of probiotics

Abstract

The present invention relates to compositions and methods for producing fermented dairy products with a high quantity of probiotic bacteria. In particular, the invention relates to a process for producing a fermented milk comprising adding to a milk base (i) a starter culture comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, (ii) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, and (iii) a probiotic strain selected from a Lactobacillus strain and a Bifidobacterium strain.Furthermore, the present invention relates to fermented milk compositions and food products produced by the process of the invention.

Description

1 / 68 PROCESS FOR PRODUCING A FERMENTED DAIRY PRODUCT WITH A HIGH LEVEL OF PROBIOTICS FIELD OF THE INVENTION The present invention relates to compositions and methods for producing fermented dairy products with a high quantity of probiotic bacteria. BACKGROUND OF THE INVENTION Probiotic strains such as Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis are widely used in fermented dairy products. These probiotic strains, when inoculated into milk as single strains, grow very slowly. Furthermore, some strains are unable to acidify below pH 6.0 in 24 hours; see, for example, Figure 1, which shows that BB-12® and LGG® (BB-12® and LGG® are registered trademarks of Chr. Hansen A / S, respectively) do not grow / acidify well when inoculated without a yogurt culture. In combination with a yogurt culture, the probiotic strain(s) may grow slightly better than a single strain, but rarely grow more than 1 log. Due to the desired flavor and taste for consumers, typical yogurt fermentation is stopped at pH 4.60 to 4.55. Additionally, for safety reasons, it is important to achieve a low pH, for example, a pH below approximately 5.5, such as pH 4.60 to 4.55. At this point (pH 4.60 to 4.55), the yogurt species, Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subspecies bulgaricus (LB), dominate the probiotic strain(s).Generally, the final probiotic yogurt contains around 5 E+08 to 1 E+09 CFU / mL of ST and LB, and 2 to 3 E+07 to 1 E+08 CFU / mL of a probiotic strain. Furthermore, over the shelf life (i.e., storage exceeding 50 to 60 days, which is the typical shelf life of fresh fermented products in North America and some other regions of the world) of a typical probiotic yogurt, the cell count of probiotics decreases. For example, over the shelf life... Petition 870210109869, dated 11 / 26 / 2021, pages 212 / 282 2 / 68 Bifidobacterium cell count, BB-12®, is generally reduced by 0.5 to 1 log over 50 to 60 days, depending on the yogurt culture, milk base, culture and storage conditions. LA-5® cell count (LA-5® is a registered trademark of Chr. Hansen A / S) is typically reduced by 1 to 2 logs over 50 to 60 days of shelf life. There are demands in certain markets, or for certain types of products, to achieve higher probiotic counts than are attainable by mixtures of a traditional yogurt culture and a probiotic strain (2-3 E+07 - 1 E+08 CFU (colony forming units) / mL), particularly where cell counts are maintained throughout the product's shelf life. Examples of such products are: 1) Doses of fermented probiotics in which the documented level of probiotics (1E+09 CFU / serving) must be present in 65 mL of a product after 60 days from the expiry date; 2) Probiotic yogurt in which the documented level of probiotics (1E+09 CFU / serving) has been present for more than 50 to 60 days; 3) Probiotic yogurt with very high counts (10-20E+09 CFU / serving); and 4) Freeze-dried yogurt 'pearls' (granules) and drops (tablets). The probiotic yogurt used in this application must have a very high cell count of a probiotic strain (5E+08 CFU / g) to guarantee the effective dose (1E+09 CFU / portion at the end of the shelf life) after processing, freezing, and freeze-drying. The specially designed culture and strain combination can support growth of, for example, Bifidobacterium, BB-12®, up to 1-2E+08 CFU / mL (see, for example, WO 2008 / 148561). Higher counts of some probiotic strains can also be achieved through high inoculation rates (5 to 10 times higher, 0.05% to 0.1%), but this solution is expensive and almost never used. WO 2017 / 125600 shows that co-cultivation of S. thermophilus (ST) Lactose (-) Sucrose (+) in combination with L. paracasei CRL 431 under specific conditions resulted in increased counts. Petition 870210109869, dated 11 / 26 / 2021, pages 213 / 282 3 / 68 cells of L. paracasei CRL 431 compared to co-culture of S. thermophilus (ST) Lactose (+) in combination with L. paracasei CRL 431. There is a need for additional compositions and methods for the production of fermented dairy products with high cell counts of viable probiotic cells, such as Bifidobacterium animalis, Lactis species, BB-12®, Lactobacillus acidophilus, LA5®, or Lactobacillus rhamnosus, LGG®, particularly where viable cell counts are high throughout the shelf life of the fermented dairy product, which is typically 60 days, preferably at 4°C. SUMMARY OF THE INVENTION The present invention is based on the surprising experimental finding that, when using: a) an initial culture comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus; and b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately 5.3 (for example, approximately 0.41% sucrose, where % is the weight by volume of the total quantity of the milk base (%w / v), and when the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, the starter culture in item a) is preferably added in the form of a frozen concentrated culture in an amount of approximately 0.01% by volume of the total quantity of the milk base (%w / v) and the fermentation temperature is approximately 38°C), in the fermentation of a milk base in the presence of a strain Petition 870210109869, dated 11 / 26 / 2021, pages 214 / 282 4 / 68 probiotic selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, the quantities of probiotic bacteria present in the fermented dairy product are high compared to the quantity of probiotic bacteria present in a fermented dairy product: - only with probiotic bacteria (as stated above, probiotic strains, when inoculated into milk as single strains, grow very slowly, see also Figure 1), or - with an initial culture comprising at least one strain of Streptococcus thermophilus, which is not lactose deficient, and at least one strain of Lactobacillus that is not lactose deficient, for example, Lactobacillus delbrueckii strain, subspecies bulgaricus (traditional yogurt culture Lactose (+)), or - with a starter culture comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, such as a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, in the presence of sucrose in an amount measured so as to be reduced when the pH of the fermented milk is less than 4.9, such as approximately 4.55 (e.g., 0.9% sucrose, where % is the weight / volume percentage (w / v%) based on the milk base, where the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, the starter culture is preferably added in the form of a frozen concentrated culture in an amount of 0.01% w / v of the total amount of milk base and the fermentation temperature is 38°C). Furthermore, there is an improvement or increase in the survival of probiotic cells over time, for example, over at least 60 days of shelf life (storage) at approximately 4°C. The increase in the quantities of viable probiotic bacteria present in the fermented dairy product is maintained over time, for example, immediately after fermentation has been completed. Petition 870210109869, dated 11 / 26 / 2021, pages 215 / 282 5 / 68 completed, preferably more than 1 day after the completion of fermentation, such as more than 15 days, or more than 45 days, or even more than 60 days after the completion of fermentation. Consequently, the total cell count of viable probiotic strains in the presence of the initial culture of the invention, as defined in item a) above, is elevated compared to the total cell count of viable probiotic strains in the absence of the initial culture of the invention, as defined in item a) above, and this increase is maintained over time, for example, after 60 days of storage (shelf life), preferably at approximately 4°C. Consequently, the present invention provides a process for the production of a fermented dairy product comprising the steps of: i. Addition to a milk base: a. of an initial culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus; b. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured quantity so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain; ii. and fermentation of the milk base for a period of time until a target pH (preferably from approximately 4.8 to approximately 4.0, more preferably from approximately 4.6 to approximately 4.3, even more preferably approximately 4.55) is reached to obtain a fermented dairy product. The present invention also provides a fermented dairy product. Petition 870210109869, dated 11 / 26 / 2021, pages 216 / 282 6 / 68 produced by the process of the invention and a food or feed product comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, and a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably wherein the probiotic Lactobacillus strain is not a Lactobacillus paracasei strain, even more preferably wherein the probiotic Lactobacillus strain is not a strain of L. paracasei CRL 431, deposited as ATCC 55544 or a strain of L.paracasei CHCC 2115, deposited as DSM 19465, wherein the food or feed product comprises more than 1.3E+08 CFU of probiotic bacteria / g of fermented dairy product (CFU / g), preferably more than 2E+08 CFU / g, even more preferably more than 5E+08 CFU / g of the probiotic strain after fermentation, preferably after at least 1 day of storage at approximately 4°C. Furthermore, the present invention provides compositions for producing a fermented dairy product comprising: a) an initial culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, such as a lactose-deficient strain of Lactobacillus delbrueckii subspecies bulgaricus; and b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately 5.3. Petition 870210109869, dated 11 / 26 / 2021, pp. 217 / 282 7 / 68 Furthermore, the present invention provides the use of the composition of the present invention to increase the number of viable probiotic cell counts in a fermented dairy product, or to improve the survival of probiotic cells over time, preferably over 60 days, preferably at 4°C, compared to a fermented dairy product with a composition comprising: a) a starter culture of lactic acid bacteria comprising at least one strain of Streptococcus thermophilus, which is not lactose-deficient, and at least one strain of Lactobacillus, which is not lactose-deficient, preferably a strain of L. delbrueckii, subspecies bulgaricus, which is not lactose-deficient; and / or b) i.an initial culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, and ii. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item i), wherein the non-lactose carbohydrates are present in the composition in a measured amount, so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately 5.3. BRIEF DESCRIPTION OF THE FIGURES Fig. 1. Acidification profile of Bifidobacterium, BB-12® (Bifidobacterium animalis strain, subspecies lactis, BB-12® deposited as DSM 15954) (BB-12®, A, solid line) and L. rhamnosus, LGG® (Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103) (LGG®, A, dashed line), inoculated in a 0.01% milk base and incubated at 38°C. Fig. 2. Acidification profile of a combination of Acidifix®1.0 (Acidifix® is a registered trademark of Chr. Hansen A / S) and Petition 870210109869, dated 11 / 26 / 2021, pp. 218 / 282 8 / 68 Bifidobacterium, BB-12® (Bifidobacterium animalis strain, subspecies lactis, BB-12®, deposited as DSM 15954) (“Acidifix® 1.0, BB-12®”, dotted line), Acidifix® 1.0, BB-12® and LA-5® (Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241) (“Acidifix® 1.0, BB-12® and LA-5®”, solid line) or Acidifix® 1.0, BB-12® and L. rhamnosus, LGG® (Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103) (“Acidifix® 1.0, BB12®LGG®”, solid line) (speckled), inoculated in a milk base and incubated at 38°C. Fig. 3. Acidification profile of Acidifix® 1.0 + 0.01% BB-12® in milk with 0.41% (B) and 0.90% sucrose (D). YoFlex® Mild® 1.0 + 0.01% BB-12® (E) was used as a control (YoFlex® Mild is a registered trademark of Chr. Hansen A / S). % sucrose is (w / v) based on milk base. DETAILED REVELATION OF THE INVENTION Process for producing a fermented dairy product The present invention relates to a process for producing a fermented dairy product comprising the steps of: i. Addition to a milk base: a. a lactic acid bacteria (LAB) starter culture comprising at least one lactose-deficient Streptococcus thermophilus strain capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus; b. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured quantity so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain; ii. fermentation of the milk base for an interval until the target or desired pH is reached to obtain a dairy product Petition 870210109869, dated 11 / 26 / 2021, pp. 219 / 282 9 / 68 fermented. In the context of the present invention in any embodiment thereof, the expression "fermented dairy product" means a food or food product in which the preparation of the food or food product involves fermentation of a milk base with a lactic acid bacterium. "Fermented dairy product," as used herein, includes, among others, products such as thermophilic fermented dairy products, for example, yogurt, liquid yogurt, stir-fry yogurt, constituted yogurt, and a yogurt-like beverage. For example, yogurt may be strained to remove most of the whey, resulting in a thicker consistency than unstrained yogurt ("strained" or "high-solids" yogurt). In the context of the present invention in any of its embodiments, the term "milk" shall be understood in the context of the present invention as a milky secretion obtained by milking any mammal, such as cows, sheep, goats, buffaloes, or camels. In a preferred embodiment, the milk is cow's milk. In accordance with the present invention, the milk may have been processed, and the term milk includes whole milk, skim milk, fat-free milk, low-fat milk, full-fat milk, lactose-reduced milk (e.g., ultrafiltered milk (UF'd), provided that the lactose is not digested by the lactase enzyme into glucose and galactose), or concentrated milk. Fat-free milk is a dairy product that is fat-free or skimmed. Low-fat milk is generally defined as milk containing approximately 1% to approximately 2% fat.The term milk is intended to encompass milk from different sources. Mammalian sources of milk include, among others, cows, sheep, goats, buffalo, camels, llamas, mares, and deer. The term "milk base" can refer to any dairy material that can be subjected to fermentation according to the present invention. Thus, useful milk bases include, among others, Petition 870210109869, dated 11 / 26 / 2021, pages 220 / 282 10 / 68 fractions and solutions / suspensions of any milk or milk-like products comprising protein, such as whole or low-fat milk, skimmed milk, buttermilk, reconstituted milk powder, condensed milk, milk powder, whey, whey permeate, lactose, mother liquor from lactose crystallization, whey protein concentrate, or cream. Obviously, the milk base may originate from any mammal, for example, being substantially pure mammalian milk, or reconstituted milk powder. In a preferred embodiment of the invention, the milk base to which a starter culture (ia), non-lactose carbohydrate (ib) and probiotic strain(s) (ic) are added in step i of the process of the present invention has a lactose content between 30.0 mg / mL and 70 mg / mL, preferably between 35 mg / mL and 65 mg / mL, more preferably between 40 mg / mL and 60 mg / mL, and most preferably between 50 mg / mL and 60 mg / mL. The lactose level is not essential. Lactose may be added to the milk base, but only a portion will be fermented by the probiotics. Preferably, the milk base comprises at least approximately 2.5% by weight of protein, preferably from approximately 2.9% to approximately 4.5% by weight of protein, even more preferably from approximately 4% to approximately 4.5% by weight of protein, as well as approximately 4.1% by weight of protein. These protein amounts in the milk base result in a good stirred or liquid yogurt. Preferably, the milk base comprises from approximately 0% to approximately 3.8% by weight of fat, as well as from approximately 0.5% to approximately 3.25% by weight of fat. More preferably, the milk base comprises approximately 2% by weight of fat. In a preferred embodiment, the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein. Before fermentation, the milk base can be homogenized and pasteurized according to methods known in the art. "Homogenize," as used herein in the context of the present invention in any of its embodiments, means intensive mixing. Petition 870210109869, dated 11 / 26 / 2021, pages 221 / 282 11 / 68 to obtain a soluble suspension or emulsion. If homogenization is performed before fermentation, it can be done in such a way as to break the milk fat into smaller pieces so that it no longer separates from the milk. This can be achieved by forcing the milk under high pressure through small holes. Pasteurization, as used in the context of the present invention in any of its embodiments, means the treatment of the milk base to reduce or eliminate the presence of living organisms, such as microorganisms. Preferably, pasteurization is achieved by maintaining a specified temperature for a specified period. The specified temperature is generally achieved by heating. The temperature and duration can be selected in order to exterminate or inactivate certain bacteria, such as harmful bacteria. A rapid cooling step may follow. For example, the milk base may be heat-treated at 92°C for 3 min, cooled to 38°C, and then inoculated as described in step i. of the process of the present invention. Step i. of the process of the present invention comprises adding a milk base: a. of an initial culture of lactic acid bacteria (LAB) comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, such as a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus. Preferably, the initial culture comprises two lactose-deficient strains of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate and one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus. The addition of milk-based strains can also be referred to as... Petition 870210109869, dated 11 / 26 / 2021, pp. 222 / 282 12 / 68 context of the present invention as inoculation. In the context of the present invention in any of its embodiments, the term lactic acid bacteria (LAB) designates food-grade bacteria that produce lactic acid as the main end metabolic product of carbohydrate fermentation. These bacteria are related by their common metabolic and physiological characteristics and are generally Gram-positive, low GC content, acid-tolerant, non-spore-forming, non-respiring, rod-shaped bacilli or cocci. During the fermentation stage, the consumption of carbohydrate by these bacteria causes the formation of lactic acid, reducing the pH and leading to the formation of a protein clot. These bacteria are therefore responsible for the acidification of milk and the texture of the dairy product. The most industrially useful lactic acid bacteria are found within the order Lactobacillales, which includes Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Pediococcus spp.and Propionibacterium spp. These are frequently used as food cultures alone or in combination with other lactic acid bacteria. Lactic acid bacteria, including bacteria of the species Lactobacillus sp. and Streptococcus sp., are typically supplied to the dairy industry in the form of frozen (F-DVS) or freeze-dried (FD-DVS) cultures for bulk initial propagation, or so-called Direct Vat Set (DVS) cultures, intended for direct inoculation into a fermentation vessel or vat for the production of a dairy product, such as a fermented dairy product. These lactic acid bacteria cultures are generally referred to as starter cultures or initiators. Typically, a starter culture for yogurt comprises Streptococcus thermophilus (also referred to here as ST or St) and Lactobacillus delbrueckii, subspecies bulgaricus (also referred to here as LB or Lb), and in most countries a yogurt is defined, by legislation, as a fermented dairy product produced using a culture. Petition 870210109869, dated 11 / 26 / 2021, pages 223 / 282 13 / 68 initial which comprises two of said strains. The initial lactic acid bacteria (LAB) culture, according to the present invention in any embodiment thereof, comprises, or alternatively consists of, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus. The initial cultures are responsible for the acidification of the milk base. The initial cultures may be fresh, frozen, or freeze-dried. For the production of a fermented dairy product, the starter culture can be added in any quantity. Typically, the starter culture is added in an amount to achieve a concentration of 0.001 to 3%, such as 0.05%, 0.01%, 0.015%, 0.02%, 1%, 2%, 3%, preferably from 0.001 to 0.025%, where % is weight per volume of the total quantity of the milk base (% w / v), such as from 0.0015 to 0.15% w / v, from 0.01 to 0.015% w / v, or from 0.01 to 0.02% w / v, or from 0.01 to 0.025% w / v of the total quantity of the milk base. Preferably, the starter culture is added in the form of frozen concentrate in an amount of 0.01% w / v to 0.04% w / v of the total milk base quantity, such as 0.01% w / v or 0.02% w / v. Frozen concentrates typically contain 6E+10 to 1.5E+11 CFU / g. Alternatively, the starter culture is added as freeze-dried culture in an amount of 0.001 to 0.0025% w / v of the total milk base quantity.More preferably, the starter culture is added as a frozen concentrate in an amount to achieve a concentration of approximately 0.01% weight by volume (% w / v) of the total amount of milk, preferably where the milk has a fat content of approximately 2% by weight and a protein content of approximately 4.1% by weight. In a preferred embodiment, the starter culture is added to the milk base in an amount of approximately 1E+06 a Petition 870210109869, dated 11 / 26 / 2021, pages 224 / 282 14 / 68 approximately 1E+08 CFU / mL of milk base (total amount of bacteria, i.e., at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate), preferably in an amount of approximately 5E+06 to approximately 1E+07 CFU / mL of milk base, as well as approximately 6E+06 CFU / mL to approximately 1.5E+07 CFU / mL, even more preferably in an amount of approximately 1.2 to approximately 1.3E+07 CFU / mL, preferably when the milk base has a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein. As disclosed in WO 2005 / 003327, it is beneficial to add certain cryoprotective agents to a starter culture. Thus, the starter culture of step ia of the process of the present invention may comprise one or more cryoprotective agents selected from the group consisting of inosine-5'-monophosphate (IMP), adenosine-5'-monophosphate (AMP), guanosine-5'-monophosphate (GMP), uranosine-5'-monophosphate (UMP), cytidine-5'-monophosphate (CMP), adenine, guanine, uracil, cytosine, adenosine, guanosine, uridine, cytidine, hypoxanthine, xanthine, hypoxanthine, orotidine, thymidine, inosine and a derivative of any of these compounds. The terms “lactose metabolism deficiency” and “lactose deficient” are used in the context of the present invention in any of its embodiments to characterize LAB that has partially or completely lost the ability to use lactose as a source for cell growth or to maintain cell viability. The respective LAB are able to metabolize one or more selected carbohydrates from among sucrose, galactose and / or glucose, or any other fermentable carbohydrate. Because these carbohydrates are not naturally present in milk in sufficient quantities to support fermentation by lactose-deficient mutants, it is necessary to add these carbohydrates to the milk. The lactose-deficient LAB Petition 870210109869, dated 11 / 26 / 2021, pages 225 / 282 15 / 68 lactose and partially lactose deficient can be characterized as white colonies in a medium containing lactose and X-Gal. Lactose-deficient LAB and methods for producing them have generally been described, exemplified, and filed in previously published patent applications, including WO 2013 / 160413, PCT / EP2015 / 063767, and PCT / EP2015 / 063742, which describe methods for producing LAB with a deficiency in lactose metabolism and specific strains obtained by these methods. The term "capable of metabolizing one or more carbohydrates in addition to lactose present in milk" is used in the context of the present invention in any of its embodiments to describe the metabolic activity of lactose-deficient LAB, which causes the production of lactic acid as the main end metabolic product of carbohydrate fermentation using a carbohydrate other than lactose. In a particular embodiment of the invention, lactose-deficient strains are able to metabolize one or more non-lactose carbohydrates selected from the group consisting of sucrose, galactose, and glucose, preferably sucrose. In a particular embodiment of the invention, lactose-deficient strains are able to metabolize galactose. In a preferred embodiment, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii subspecies bulgaricus, which are included in the initial culture added to the milk base in step a of the present invention, are capable of metabolizing the same non-lactose carbohydrate, which is preferably sucrose. In other embodiments, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a Petition 870210109869, dated 11 / 26 / 2021, pp. 226 / 282 16 / 68 strains of lactose-deficient Lactobacillus delbrueckii, subspecies bulgaricus, which are included in the initial culture added to the milk base in step a of the present invention, are capable of metabolizing different non-lactose carbohydrates, preferably where the non-lactose carbohydrate is not glucose. For example, at least one strain of lactose-deficient Streptococcus thermophilus is capable of metabolizing sucrose and at least one strain of lactose-deficient Lactobacillus is capable of metabolizing galactose, or vice versa. Preferably, the lactose-deficient strain of Streptococcus thermophilus is selected from the group consisting of: (a) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under DSM accession number 28952; (ii) a strain derived from DSM 28952, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (b) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under DSM accession number 28953; (ii) a strain derived from DSM 28953, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (c) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32599; (ii) a strain derived from DSM 32599, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; and (d) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32600; and (ii) a strain derived from DSM 32600, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. Petition 870210109869, dated 11 / 26 / 2021, pages 227 / 282 17 / 68 Preferably, the lactose-deficient Lactobacillus strain present in the initial culture is a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus. More preferably, the lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus, is selected from the group consisting of: (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28910; and (ii) a strain derived from DSM 28910, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. In the context of the present invention in any embodiment thereof, “a strain derived from” or “a strain that can be derived from” (“strains derived from these”) or “mutants” means strains that have been obtained from other strains (e.g., the deposited strains indicated above) by means of, for example, genetic engineering, radiation and / or chemical treatment. The “strains derived from these” or “mutants” may also be spontaneously occurring mutants. Preferably, the “strains derived from these” or “mutants” are functionally equivalent mutants, for example, mutants that exhibit substantially equal or improved properties to those of the parent strain. For example, the derived or mutant strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal.Specifically, “strains derived from these” or “mutants” refer to strains obtained by subjecting a strain of the invention (for example, the deposited strains indicated above) to any conventionally used mutagenization treatment, including treatment with a chemical mutagen such as ethane methane sulfonate (EMS) or N-methyl-N'-nitro-N-nitroguanidine (NTG), UV light, or a spontaneously occurring mutant. A mutant may have been subjected to several mutagenization treatments (a single treatment should be understood as a mutagenization step followed by a screening / selection step), but currently it is preferred that no more than 20,0 ... Petition 870210109869, dated 11 / 26 / 2021, pages 228 / 282 18 / 68 or no more than 10, or no more than 5, treatments (or screening / selection steps) are performed. In a currently preferred mutant, less than 1%, less than 0.1%, less than 0.01%, less than 0.001%, or even less than 0.0001% of the nucleotides in the bacterial genome have been replaced by another nucleotide, or deleted, compared to the parent strain. In a preferred embodiment of the present invention, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and / or at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably L. delbrueckii, subspecies bulgaricus, are proteolytic strains, preferably a highly proteolytic strain. In the context of the present invention in any of its embodiments, a LAB is a “proteolytic LAB” if it contains an active cell wall proteinase. A cell wall proteinase hydrolyzes milk proteins, such as casein, and thus improves milk quality as a medium for the rapid growth of LAB with amino acid auxotrophies. Cell wall proteinases have been identified and characterized in detail in several LAB, including PrtP from L. lactis, PrtS from S. thermophilus, and PrtB from Lactobacillus delbrueckii, subspecies bulgaricus (Lb. bulgaricus). Proteolytic LAB can therefore be identified by the presence of the gene encoding the cell wall proteinase.Furthermore, proteolytic LABs can be identified by the fluorescent substrate of casein labeled with fluorescein isothiocyanate or the FITC casein assay, in which the increase in fluorescence caused by the growth of the strain for 6 hours in a medium containing fluorescently labeled casein is determined compared to control samples without strain cells. Full details of the assay are provided, for example, in Example 1 of WO 2017 / 125600. Preferably, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate is added to the milk base in the step Petition 870210109869, dated 11 / 26 / 2021, pages 229 / 282 19 / 68 The process of the present invention is carried out in an amount of 1E+04 to 1E+10 CFU (colony forming units) / mL of milk base, preferably 1E+05 to 1E+10 CFU / mL or 1E+06 to 1E+10 CFU / mL, or 1E+07 to 1E+09 CFU / mL, preferably when the milk base has a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein. More preferably, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, preferably sucrose, is added to the milk base in step ia of the process of the present invention in an amount of 1E+06-1E+08 CFU / mL of milk base, preferably when the milk base has a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein. Preferably, at least one strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably L. delbrueckii, subspecies bulgaricus, is added to the milk base in step ia of the process of the present invention in an amount of 1E+04 to 1E+10 CFU / mL of milk base, preferably 1E+05 to 1E+10 CFU / mL, or 1E+06 to 1E+10 CFU / mL, or 1E+07 to 1E+09 CFU / mL, preferably when the milk base has a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein. More preferably, at least one strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably L. delbrueckii, subspecies bulgaricus, is added to the milk base in step ia.of the process of the present invention in an amount of 1E+06 - 1E+08 CFU / mL of milk base, preferably when the milk base has a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein. As described above, in a preferred embodiment of the present invention, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate are Petition 870210109869, dated 11 / 26 / 2021, pp. 230 / 282 20 / 68 added to a milk base (“inoculation dose”), preferably having a fat content of approximately 2% by weight of fat and approximately 4.1% by weight of protein, in a total quantity of approximately 1E+06 to approximately 1E+08 CFU / mL of milk base, preferably in a total quantity of approximately 5E+06 to approximately 1E+07 CFU / mL of milk base, as well as approximately 6E+06 CFU / mL to approximately 1.5E+07 CFU / mL, even more preferably in a total quantity of approximately 1.2E+07 CFU / mL to approximately 1.3E+07 CFU / mL. The ratio of bacterial cell counts of at least one lactose-deficient strain of Streptococcus thermophilus (ST) capable of metabolizing a non-lactose carbohydrate and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably L.delbrueckii, subspecies bulgaricus (LB) (ST:LB) in the starter culture or milk base at the beginning of fermentation can be easily determined by a person skilled in the art. In a particular embodiment, the ratio is in the range of 99:1 to 1:99, such as 95:5 to 5:95, 80:20 to 20:80, or 70:30 to 30:70, or 60:40 to 40:60, or 50:50 (ST:LB). A preferred ratio is in the range of 90:10 to 99:1 (ST:LB). b. a non-lactose carbohydrate capable of being metabolized by lactic acid bacteria, as defined in item a. In the context of the present invention in any of its embodiments, the term "non-lactose carbohydrate" means any carbohydrate other than lactose that the lactose-deficient LABs of the invention are able to metabolize. In a particular embodiment of the invention, the non-lactose carbohydrate is selected from the group consisting of sucrose, galactose, and glucose. Preferably, the non-lactose carbohydrate is not glucose. Even more preferably, the non-lactose carbohydrate is sucrose. Non-lactose carbohydrates are added to the milk base in a measured amount so that they are reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between Petition 870210109869, dated 11 / 26 / 2021, pp. 231 / 282 21 / 68 5.0 and 5.4, preferably when the pH of the fermented dairy product is approximately 5.3. The acidification profile of the milk base can be followed by standard means known to those skilled in the art, such as online pH measuring equipment. In the context of the present invention in any of its embodiments, the term reduction with respect to non-lactose carbohydrates means that the concentration of non-lactose carbohydrates is zero or so slow that the starter culture, as defined in step ia, is no longer able to grow or so slow that the starter culture, as defined in step ia, is no longer able to further acidify the milk base. Obviously, the growth rate / profile and acidification are directly correlated. The indication of the absence of growth of the yogurt starter culture is shown in the acidification profile. As soon as the fermentable carbohydrates (e.g., sucrose) are reduced, there is a break in the acidification curve. From that point onward, the slope / shape of the curve is altered, indicating that only another (probiotic) portion of the culture mixture is growing.The lack of growth of the initial culture in step a of the invention's process can also be determined, for example, by laminating the ST (Streptococcus thermophilus) strains. In a particular embodiment of the invention, at the end of fermentation, the concentration of the non-lactose carbohydrate to which it is reduced can be in the range of less than 100 mg / g, as well as less than 30 mg / g, including a range between 25 mg / g and 0.01 mg / g, or a range between 5 mg / g and 0.01 mg / g. In this context, when the pH of the fermented dairy product is between 4.9 and 5.5, or between 5.0 and 5.4, preferably when the pH of the fermented dairy product is approximately 5.3, fermentation due to the metabolism of the starter culture ceases. According to the present invention, the fermentation of the starter culture is thus terminated by the reduction of one or more non-lactose carbohydrates. However, since the milk base still comprises probiotic strains capable of metabolizing the Petition 870210109869, dated 11 / 26 / 2021, pp. 232 / 282 22 / 68 carbohydrates present in the composition, such as lactose, the fermentation due to the metabolism of the probiotic strains would continue. In fact, in the context of the present invention, the fermentation of the milk base due to the metabolism of probiotic strains is desired, preferably a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, see below, and will preferably occur according to step ii. of the process of the present invention. Consequently, the fermentation of the milk base due to the metabolism of the starter culture (catabolism of non-lactose carbohydrates) will cease at a pH between 4.9 and 5.5, as well as between 5.0 and 5.4, preferably around 5.3, due to the reduction of non-lactose carbohydrates, and the starter culture no longer being essentially capable of growing / acidifying the milk base. However, since the milk base still comprises strains, i.e., a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain capable of metabolizing one or more of the carbohydrates still present in the milk base, such as lactose, the fermentation of the milk base will continue, see below. The amount of non-lactose carbohydrates to be added to the milk base depends on several parameters, including the strains of lactic acid bacteria used in the starter culture, the composition of the milk base, the fermentation temperature, and the desired target pH, which in this case is between 4.9 and 5.5, as well as between 5.0 and 5.4, preferably approximately 5.3. The amount of non-lactose carbohydrates to be added to the milk base can be determined experimentally and is within the skills of a person skilled in the art to perform such experimentation. Consequently, a person skilled in the art can calculate the amount of non-lactose carbohydrates, preferably sucrose, that should be added to the milk base in step ib of the process of the present invention, so that the starter culture added in step ia stops growing due to the non-lactose carbohydrates having reduced when the pH Petition 870210109869, dated 11 / 26 / 2021, pp. 233 / 282 23 / 68 of the fermented dairy product is between 4.9 and 5.5, as well as between 5.0 and 5.4, preferably when the pH of the fermented dairy product is approximately 5.3. Therefore, the amount of non-lactose carbohydrates can be easily determined based on the LABs used and the desired acidification (target pH between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3) caused mainly by the initial culture comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably L. delbrueckii, subspecies bulgaricus. In most cases, sucrose, galactose and / or glucose, preferably sucrose, are added to the milk in an amount that results in a concentration in the range of 0.4 g / L to 10 g / L, or in the range of 1 g / L to 8 g / L or in the range of 2 g / L to 6 g / L. In a preferred embodiment, the non-lactose carbohydrate, which is preferably sucrose, is added to the milk base in step ib of the process of the present invention in an amount of less than 0.9%, wherein % is weight per volume of the total amount of milk base (% w / v), preferably in an amount of less than 0.7%, even more preferably in an amount of less than 0.5%, such as 0.41%, preferably wherein the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, the starter culture in step ia is preferably added as frozen concentrated culture in an amount of 0.01% w / v (e.g., approximately 1.2-1.3E+07 CFU / mL) of the total amount of milk, the fermentation temperature is approximately 38°C. For example, when the amount of starter culture added in step ia is 0.01% w / v (e.g., approximately 1.213E+07 CFU / mL), the non-lactose carbohydrates added in step ib, preferably sucrose, are added in an amount of less than 0.9%, preferably in an amount of less than 0.7%, even more preferably in an amount Petition 870210109869, dated 11 / 26 / 2021, pages 234 / 282 24 / 68 of less than 0.5%, preferably between 0.5% and 0.41%, more preferably approximately 0.41%, wherein % is weight by volume (w / v) calculated on a milk basis (% w / v), preferably wherein the milk basis comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein and the fermentation temperature is approximately 38°C. c. a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain. In the context of the present invention in any of its embodiments, the term "probiotic bacteria" or "probiotic strain" refers to viable bacteria that are administered in adequate amounts to a consumer for the purpose of achieving a health-promoting effect on the consumer. Probiotic bacteria are able to survive gastrointestinal tract conditions after ingestion and colonize the consumer's intestine. In a particular embodiment of the invention, the probiotic strain according to the present invention is selected from the group consisting of bacteria of the genus Lactobacillus, such as Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus reuteri and Lactobacillus johnsonii, the genus Bifidobacterium, such as Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subspecies lactis and Bifidobacterium infantis, and the like. In a preferred embodiment, the probiotic strain of Lactobacillus is selected from the group consisting of Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus johnsonii. In a particular embodiment of the invention, the probiotic strain of Lactobacillus is selected from the group consisting of Petition 870210109869, dated 11 / 26 / 2021, pp. 235 / 282 25 / 68 a strain of Lactobacillus rhamnosus, a strain of Lactobacillus acidophilus and a strain of Lactobacillus paracasei. In a preferred embodiment of the invention, the probiotic strain is the Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103. In another preferred embodiment of the invention, the probiotic strain is the Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241. In a particular embodiment of the invention, the probiotic strain is the Lactobacillus paracasei strain CRL 431 deposited as ATCC 55544, which is commercially available. In a preferred embodiment, the Lactobacillus probiotic strain is neither the L. paracasei strain CRL 431, deposited as ATCC 55544, nor the L. paracasei strain CHCC 2115, deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 06 / 27 / 2007, under DSM accession number 19465. In a particular embodiment of the invention, the probiotic strain of Bifidobacterium is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subspecies lactis, and Bifidobacterium infantis. In a particular embodiment of the invention, the probiotic strain of Bifidobacterium is Bifidobacterium animalis, subspecies lactis, BB-12®, also referred to as BB-12®, deposited with the DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, on 09 / 30 / 2003 under DSM accession number 15954. Bifidobacterium, BB-12®, is a well-known probiotic bacterium obtained from Chr. Hansen A / S, Horsholm, DK. In the case of BB-12®, the available clinical evidence indicates that a daily dose of at least 1E+091E+10 CFU of viable probiotic bacteria is necessary. Consequently, it is desirable to have a high level of, for example, 1E+08 CFU or more of probiotic bacteria per gram of fermented dairy product (e.g., a fermented milk yogurt product). In a preferred embodiment, step ic comprises the addition to the milk base of a Bifidobacterium strain, preferably Petition 870210109869, dated 11 / 26 / 2021, pages 236 / 282 26 / 68 The Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subspecies lactis and Bifidobacterium infantis, even more preferably, the addition to the milk base of Bifidobacterium animalis, subspecies lactis, BB-12®, deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, on 09 / 30 / 2003 under accession number DSM 15954. For example, step ic may comprise the addition to a milk base of a probiotic strain belonging to the genus Bifidobacterium, preferably belonging to the species Bifidobacterium animalis, even more preferably Bifidobacterium animalis, subspecies lactis, BB-12®, as described above, and a probiotic strain belonging to the genus Lactobacillus, such as Lactobacillus rhamnosus and / or Lactobacillus acidophilus, preferably wherein the probiotic strain belonging to the genus Lactobacillus is not a strain of L. paracasei, even more preferably wherein the probiotic strain of Lactobacillus is not the strain of L. paracasei CRL 431, deposited as ATCC 55544 or the strain of L. paracasei CHCC 2115, deposited as DSM 19465. Even more preferably, the composition of the invention comprises a probiotic strain belonging to the species Bifidobacterium animalis, preferably the strain Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954, and a probiotic strain belonging to the species Lactobacillus rhamnosus, preferably the strain LGG®, deposited as ATCC53103 and / or a probiotic strain belonging to the species Lactobacillus acidophilus, preferably the strain LA-5®, deposited as DSM 13241. Preferably, the Bifidobacterium probiotic strain is added to the milk base in step ic of the process of the present invention in an amount of 1E+06 to 1E+08 CFU / mL of the milk base, preferably 5E+06 to 5E+07 CFU / mL, more preferably approximately 1.2E+07 CFU / mL of the milk base. Petition 870210109869, dated 11 / 26 / 2021, pages 237 / 282 27 / 68 milk. Preferably, the probiotic strain is added to the milk base in step ic of the process of the present invention in an amount of 0.001 to 2%, where % is weight by volume of the total amount of milk base (% w / v), such as 0.005%, 0.01%, 0.015%, 0.02%, preferably from 0.001 to 0.025% weight by volume of the total amount of milk base, such as from 0.0015 to 0.15%, such as from 0.01 to 0.015%, or from 0.01 to 0.02%, or from 0.01 to 0.025% weight by volume of the total amount of milk base. Preferably, the probiotic strain is added to the milk base in an amount to achieve a concentration of approximately 0.01% weight by volume of the total amount of milk base, preferably where the probiotic strain is added as a frozen concentrated culture, preferably where the milk base has a fat content of approximately 2% by weight and a protein content of approximately 4.1% by weight. If the probiotic strain is added to the milk base in step i.c of the process of the present invention in an amount of approximately 0.001% weight by volume of the total amount of milk base, the probiotic strain is preferably added as a lyophilized concentrated culture. In a preferred embodiment, the cell counts of BB-12® in milk upon inoculation with 0.01% F-DVS are approximately 1.2E+07 CFU / mL. In a preferred embodiment, the cell counts of LA-5® in milk upon inoculation with 0.01% F-DVS are approximately 7E+06 CFU / mL. In a preferred embodiment, the cell counts of LGG® in milk upon inoculation with 0.001% F-DVS are approximately 7E+06 CFU / mL. Consequently, in a preferred embodiment, step i. of the process of the present invention comprises adding to a milk base: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably Petition 870210109869, dated 11 / 26 / 2021, pp. 238 / 282 28 / 68 at least one strain of L. delbrueckii deficient in lactose, subspecies bulgaricus, preferably in an amount of approximately 1.2-1.3E+07 CFU / mL; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954, preferably in an amount of approximately 1.2E+07 CFU / mL; Or: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably at least one lactose-deficient strain of L. delbrueckii, subspecies bulgaricus, preferably in an amount of approximately 1.2-1.3E+07 CFU / mL; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954, preferably in an amount of approximately 1.2E+07 CFU / mL and Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, preferably in an amount of approximately 7E+06 CFU / mL; Or: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably Petition 870210109869, dated 11 / 26 / 2021, pp. 239 / 282 29 / 68 at least one strain of L. delbrueckii deficient in lactose, subspecies bulgaricus, preferably in an amount of approximately 1.2-1.3E+07 CFU / mL; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured quantity so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954 and Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241, preferably wherein BB-12® is added in an amount of approximately 1.2E+07 CFU / mL and LA-5® is added in an amount of approximately 7E+06 CFU / mL. In the preferred embodiments described above, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate is preferentially selected from the group consisting of: (a) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28952; (ii) a strain derived from DSM 28952, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (b) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28953; (ii) a strain derived from DSM 28953, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (c) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32599; (ii) a strain derived from DSM 32599, wherein the derived strain is further characterized as having the ability to generate colonies Petition 870210109869, dated 11 / 26 / 2021, pages 240 / 282 30 / 68 whites in a medium containing lactose and X-Gal; and (d) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32600; and (ii) a strain derived from DSM 32600, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. Preferably, the lactose-deficient Lactobacillus strain present in the initial culture is a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus. Preferably, the lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus, is selected from the group consisting of: (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28910; and (ii) a strain derived from DSM 28910, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. As will be understood by those skilled in the art, step i. of the process of the present invention comprises adding to a milk base ia (starter culture), ib (non-lactose carbohydrates) and ic (probiotic strain). The order of addition of these three elements is irrelevant; for example, the starter culture may be added to the milk base first, then the non-lactose carbohydrates, and then the probiotic strain. Or the starter culture and the probiotic strain may be mixed, and then added to the milk base comprising the non-lactose carbohydrates at the same time. More preferably (i) the non-lactose carbohydrates (preferably sucrose) are added to the milk base first and then (ii) the starter culture and the probiotic strain are added to the milk base, for example, the starter culture and the probiotic strain are added at the same time, and at a later time the non-lactose carbohydrates are added to the milk base.Preferably, non-lactose carbohydrates (which are preferably sucrose) are added to the base. Petition 870210109869, dated 11 / 26 / 2021, pages 241 / 282 31 / 68 milk before heat treatment (e.g., pasteurization), if any, to ensure the absence of contaminants. Typically, frozen concentrated yogurt cultures and probiotic cultures (F-DVS) contain 6E+10 - 1.5E+11 CFU / g. When inoculated at 0.01% w / v, cell counts in the milk before incubation (before fermentation) are preferably from approximately 6E+06 CFU / mL to approximately 1.5E+07 CFU / mL. When inoculated at 0.02% w / v, cell counts in the milk before incubation (before fermentation) are preferably from approximately 1.2E+07 CFU / mL to approximately 3E+07 CFU / mL. Step 2 of the process of the present invention comprises fermenting the milk base for a period of time until it reaches a target (or desired) pH in order to obtain a fermented dairy product. Fermentation in the context of the present invention in any of its embodiments means the conversion of carbohydrates into alcohols or acids through the action of a microorganism. For example, fermentation in the context of the starter culture of the invention comprises the conversion of a non-lactose carbohydrate, for example, sucrose, into lactic acid. In the context of step ii of the method of the present invention, fermentation comprises: - A first stage in which fermentation is mainly due to the conversion of the non-lactose carbohydrate added to the milk base in step ib, for example, sucrose, into lactic acid by the initial LAB culture comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus, preferably a strain of L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, added in step ia; - A second stage in which fermentation is primarily due to the probiotic strain, as defined in the context of the present invention, added to the milk base in step ic, which involves the conversion of lactose into lactic acid by the probiotic strain. Petition 870210109869, dated 11 / 26 / 2021, pp. 242 / 282 32 / 68 In the process of the present invention, during the first fermentation stage, the lactose-deficient strains would metabolize the non-lactose carbohydrates until the non-lactose carbohydrates were reduced. As indicated above, in combination with a yogurt culture, the probiotic strains may grow slightly better than as a single strain, but still grow much slower than the yogurt species, Streptococcus thermophilus (ST) and Lactobacillus delbrueckii, subspecies bulgaricus (LB), which at this stage would dominate the probiotic strains. Since the amount of non-lactose carbohydrates added is measured in such a way that they are reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably around 5.3, the first stage of fermentation will end when the pH of the milk is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably around 5.3. At this stage, the lactose-deficient strains, which dominate the probiotic strains, are no longer able to grow, as they are essentially unable to metabolize lactose. However, the probiotic strains selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain added to the milk base in step ic of the process of the present invention, which comprises probiotic strains capable of metabolizing lactose, will continue the acidification of the milk base. Consequently, in the second step, the fermentation will be primarily due to the metabolic activity of the probiotic strains. The probiotic strains will consume the lactose present in the milk base and continue the acidification until a target (desired) pH is reached. The target (desired) pH may be between approximately 3.2 and below 4.9, preferably between approximately 3.6 and approximately 4.8, more preferably between approximately 4.0 and approximately 4.6, or approximately 4.0, or approximately 4.3, or approximately 4.4 or approximately 4.5, preferably between approximately 4.6 and approximately 4.5, even more preferably approximately 4.5.In a preferred embodiment, the target (desired) pH is approximately 4.55. Petition 870210109869, dated 11 / 26 / 2021, pages 243 / 282 33 / 68 This second fermentation stage (and thus fermentation stage ii of the present invention) can be terminated by any means known to those skilled in the art, such as a cooling treatment, or due to the milk reaching a pH that renders the probiotic strains unable to grow, or due to the lactose in the milk being reduced and the probiotic strains no longer being able to grow, etc. For example, fermentation stage ii of the present invention can be terminated by cooling (e.g., to approximately 4°C) and the fermented dairy product stored cold (e.g., at approximately 4°C). Cooling is generally used as a means to decrease metabolic activity and keep the cultures and probiotics alive. The fermentation processes to be used in the production of dairy products are well known, and those skilled in the art will know how to select the appropriate process conditions, such as temperature, oxygen, quantity and characteristics of the microorganism(s), and process time. Obviously, the fermentation conditions are selected to support the realization of the present invention, for example, to obtain a dairy product in solid form (such as strained yogurt or yogurt with a high solids content) or liquid form (such as yogurt, liquid yogurt, stirred yogurt, constituted yogurt, and a yogurt-like beverage). In the context of the present invention, fermentation is carried out at a temperature between approximately 34°C and approximately 43°C, such as approximately 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, preferably at approximately 38°C, approximately 40°C, or approximately 43°C. In a preferred embodiment, the fermented dairy product obtained by the process of the present invention comprises 1.3E+08 CFU of probiotic cells / g of fermented dairy product (CFU / g) or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more of at least one probiotic strain, for example, immediately after fermentation, preferably at a time that is at least 1 day after the completion of fermentation (i.e., fermentation step (ii) of Petition 870210109869, dated 11 / 26 / 2021, pages 244 / 282 34 / 68 present invention), such as 15 days, or 30 days, or 45 days, more preferably 60 days after the completion of fermentation, wherein preferably the food or feed product has been kept at approximately 4°C after fermentation, according to step ii of the process of the present invention having been completed (having been finished), preferably wherein the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably wherein the fermentation takes place at approximately 38°C and preferably until a pH of approximately 4.55 is reached. Fermented dairy product Furthermore, the present invention provides a fermented dairy product produced, obtained, and directly obtained by the process of the present invention. Advantageously, the fermented dairy product of the present invention will comprise higher quantities of viable probiotic bacteria (higher quantities of viable probiotic cell counts) compared to the quantity of viable probiotic bacteria present in a fermented dairy product incubated only with probiotic bacteria, or fermented with a starter culture comprising at least one strain of Streptococcus thermophilus, which is not lactose-deficient, and at least one strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, which is not lactose-deficient (e.g., traditional lactose (+) yogurt culture), or with a starter culture comprising at least one strain of lactose-deficient Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one strain of lactose-deficient Lactobacillus, preferably at least one strain of L.delbrueckii is a lactose-deficient subspecies, bulgaricus, capable of metabolizing the non-lactose carbohydrate in the presence of a non-lactose carbohydrate, preferably sucrose, in a measured amount so as to be reduced when the pH of the fermented milk is less than 4.9, such as 4.55 (for example, approximately 0.9% sucrose). Furthermore... Petition 870210109869, dated 11 / 26 / 2021, pages 245 / 282 35 / 68 of this, advantageously the fermented dairy product of the present invention will have greater stability of probiotic counts over time, for example, during at least 60 days of shelf life, preferably at approximately 4°C (storage at approximately 4°C). Thus, the present invention provides a food or feed product (a fermented dairy product) comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus, preferably at least one strain of L.delbrueckii deficient in lactose, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate and a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, wherein the food or feed product comprises 1.3E+08 CFU or more of probiotic cells / g of fermented dairy product (CFU / g), preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more of at least one probiotic strain present in the food or feed product, immediately after fermentation (i.e., fermentation step (ii) of the present invention), preferably at a time that is at least 1 day after the completion of fermentation, such as 15 days, or 30 days, or 45 days, or 60 days after the completion of fermentation, during which the food or feed product has been kept at approximately 4°C after fermentation according to step ii.of the process of the present invention having been completed, preferably where the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably where fermentation occurs at approximately 38°C, preferably until a pH of approximately 4.55 is reached. The food or feed product of the present invention thus has very high amounts of probiotics (more than 1.3E+08 CFU / g, as described above). The addition of these high amounts of probiotics to a... Petition 870210109869, dated 11 / 26 / 2021, pages 246 / 282 36 / 68 already fermented dairy product would affect properties such as flavor and taste of the fermented dairy product. Furthermore, it would be very expensive, as it would involve adding probiotics in a quantity 30 to 50 times greater than the inoculation rate of the milk base before fermentation, according to the present invention. Consequently, the food or feed product of the present invention also shows these advantages compared to a food or feed product comprising substantially the same quantity of probiotics, but in which the probiotics were added after the fermentation of the milk base. As indicated above, in the context of the present invention, preferably, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, included in the food or feed product (a fermented dairy product) of the present invention, are capable of metabolizing the same non-lactose carbohydrate, which is preferably sucrose. The food product (fermented dairy product) of the present invention may comprise any number of additional components, including fermented milk, food additives, stabilizers, cryoprotectants, flavoring agents, artificial sweeteners, and the like. The food product of the present invention may be any fermented dairy product, including yogurt, such as fruit yogurt, yogurt drink, stirred yogurt, constituted yogurt, yogurt-like drink, strained yogurt, etc. Preferably, the food product of the present invention is yogurt. In the context of the present invention in any of its embodiments, the term yogurt refers to products comprising Streptococcus thermophilus and Lactobacillus. Petition 870210109869, dated 11 / 26 / 2021, pp. 247 / 282 37 / 68 delbrueckii, subspecies bulgaricus, and optionally other microorganisms such as Lactobacillus delbrueckii, subspecies lactis, Bifidobacterium antilis, subspecies lactis, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus paracasei, or any microorganism derived from these. Lactic acid strains other than Streptococcus thermophilus and Lactobacillus delbrueckii, subspecies bulgaricus, are included to impart various properties to the finished product, such as the property of promoting flora balance. As used herein, the term yogurt encompasses constituted yogurt, stirred yogurt, liquid yogurt, Petit Suisse, heat-treated yogurt, strained or Greek-style yogurt characterized by a high protein level, and yogurt-like products.In particular, the term yogurt encompasses, among others, yogurt as defined according to French and European standards, for example, coagulated dairy products obtained by lactic acid fermentation using specific thermophilic lactic acid bacteria only (i.e., Lactobacillus delbrueckii, subspecies bulgaricus, and Streptococcus thermophilus) that are cultivated simultaneously and found alive in the final product in a quantity of at least 10 million CFU (colony-forming units) / g. Yogurts may optionally contain added dairy raw materials (e.g., cream) or other ingredients such as sugar or sweetening agents, one or more flavorings, fruits, cereals, or nutritional substances, especially vitamins, minerals, and fiber, as well as stabilizers and thickeners. Alternatively, yogurt meets the specifications for fermented milks and yogurts of the AFNOR NF 04-600 standard and / or the Codex StanA-lla-1975 standard.To meet the AFNOR NF 04-600 standard, the product must not have been heated after fermentation and the dairy raw materials must represent a minimum of 70% (w / w) of the finished product. The fermented milk obtained using the process of the present invention, comprising 1.3E+08 CFU of probiotic cells / g of fermented milk (CFU / g) or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more Petition 870210109869, dated 11 / 26 / 2021, pp. 248 / 282 38 / 68 preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more of at least one probiotic strain present in fermented milk, as described herein, may be used as a product additive for, for example, addition to other edible food products such as cottage cheese, chocolates, juices, meat products and powdered milk products for babies. The preferred lactose-deficient strains of Streptococcus thermophilus have already been defined in the context of the process of the present invention and apply equally to this embodiment. Preferably, the lactose-deficient Lactobacillus strain is a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus. The preferred strains of lactose-deficient Lactobacillus delbrueckii, subspecies bulgaricus, have already been defined in the context of the process of the present invention and apply equally to this embodiment. The preferred probiotic strains have already been described in the context of the invention process and apply equally to this embodiment. Consequently, preferably, the probiotic strain present in the food or feed product of the present invention is one or more of the following probiotic strains: - Bifidobacterium animalis subspecies lactis, BB-12® deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, on 09 / 30 / 2003 under accession number DSM 15954; and / or - strain of Lactobacillus rhamnosus, LGG® deposited as ATCC53103; and / or - strain of Lactobacillus acidophilus, LA-5®, deposited as DSM 13241. Consequently, in a preferred embodiment, the food or feed product (fermented dairy product) of the present invention comprises 1.3 CFU or more of the probiotic bacteria / g of fermented dairy product (CFU / g), preferably 2 CFU / g or more, or 3 CFU / g or more, or 4 CFU / g or more, even more preferably 5 CFU / g or more, such as 6 CFU / g or more of at least one of the above probiotic strains, preferably Bifidobacterium. Petition 870210109869, dated 11 / 26 / 2021, pp. 249 / 282 39 / 68 animalis, subspecies lactis, BB-12®, DSM 15954, directly after fermentation, preferably at a time that is at least 1 day after fermentation according to step ii of the present invention has been completed, such as 15 days, or 30 days, or 45 days, or 60 days after the completion of fermentation, wherein the food or feed product has been maintained at approximately 4°C after fermentation according to step ii of the process of the present invention has been completed, preferably wherein the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably wherein the fermentation occurs at approximately 38°C and preferably until a pH of approximately 4.55 is reached. Please note that the food or feed product (fermented dairy product) of the present invention comprises 1.3E+08 CFU / g or more, preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 5.7E+08 CFU / g or more of at least one of the probiotic strains present in the product 60 days after the completion of fermentation (60 days of storage), wherein the food or feed product has been kept at approximately 4°C after fermentation according to step ii. of the process of the present invention has been completed, and preferably wherein the milk base has approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably wherein the fermentation occurs at approximately 38°C and preferably until a pH of approximately 4.55 is reached.Consequently, the food or feed product of the present invention (fermented dairy product) shows greater stability (the high quantity of viable probiotic bacteria being maintained over time) during 60 days of storage (at approximately 4°C) than a food or feed product that was fermented using the same milk base, under the same fermentation conditions, with the same initial quantity of probiotic cells, but with one of the following: - No initial culture, i.e., an incubated milk base. Petition 870210109869, dated 11 / 26 / 2021, pp. 250 / 282 40 / 68 with probiotic bacteria only; - A starter culture comprising at least one strain of Streptococcus thermophilus that is not lactose-deficient (lac+) and at least one strain of Lactobacillus that is not lactose-deficient, preferably (lac+) L. delbrueckii, subspecies bulgaricus, (e.g., traditional lactose (+) yogurt culture); - An initial culture comprising at least one lactose-deficient (lac-) strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient (lac-) strain of Lactobacillus, preferably at least one lactose-deficient strain of L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, in the presence of non-lactose carbohydrates, preferably sucrose, in an amount measured so as to be reduced when the pH of the fermented milk is less than 4.9, such as 4.55. Composition The present invention provides a composition (hereinafter the "composition of the invention") for producing a fermented dairy product comprising: a) an initial culture of lactic acid bacteria (LAB) comprising, or alternatively consisting of, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; and b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3. As indicated above, in the context of the present invention process, preferably, at least one strain of Petition 870210109869, dated 11 / 26 / 2021, pp. 251 / 282 41 / 68 Lactose-deficient Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus strain capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus, included in the food or feed product (a fermented dairy product) of the present invention, are capable of metabolizing the same non-lactose carbohydrate, which is preferably sucrose.In other embodiments, at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus capable of metabolizing a non-lactose carbohydrate, preferably a lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, included in the milk-based starter culture added in step a of the present invention, are capable of metabolizing different non-lactose carbohydrates, preferably where the non-lactose carbohydrate is not glucose. For example, at least one lactose-deficient strain of Streptococcus thermophilus is capable of metabolizing sucrose and at least one lactose-deficient strain of Lactobacillus is capable of metabolizing galactose, or vice versa. In one particular embodiment, the composition comprises two or more strains of lactose-deficient Streptococcus thermophilus and one strain of lactose-deficient Lactobacillus, preferably a lactose-deficient strain of L. delbrueckii, subspecies bulgaricus. The initial culture of the composition of the present invention was described in detail previously when describing the initial culture added in step ia of the process of the present invention. Consequently, the initial culture (a) included in the composition of the present invention corresponds to the milk-based initial culture added in step ia of the process of the present invention, described in detail above, and applies equally to the composition of the present invention. Furthermore, the non-lactose carbohydrate capable of being metabolized Petition 870210109869, dated 11 / 26 / 2021, pp. 252 / 282 42 / 68 by the lactic acid bacteria of the initial culture, comprised in the composition of the present invention (b) was described in detail in the context of the process of the present invention (step ib). The preferred strains of lactose-deficient Streptococcus thermophilus have already been defined in the context of the process of the present invention, and apply equally to this embodiment. Preferably, the lactose-deficient Lactobacillus strain is a lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus. The preferred lactose-deficient Lactobacillus delbrueckii strains, subspecies bulgaricus, have already been defined in the context of the process of the present invention, and apply equally to this embodiment. In a preferred embodiment, the composition of the invention further comprises at least one probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain. The probiotic strain preferably included in the composition of the present invention has been described in detail in the context of the process of the present invention (step ic). Consequently, the probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably included in the composition of the present invention, corresponds to the probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain added to the milk base in step ic of the process of the present invention, which has been described in detail above, and applies equally to the composition of the present invention. Consequently, in a preferred embodiment of the present invention, the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in Petition 870210109869, dated 11 / 26 / 2021, pp. 253 / 282 43 / 68 item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately 5.3; and c) Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954. Or the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; c) Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954; and d) strain of Lactobacillus rhamnosus, LGG®, deposited as ATCC 53103. Or the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured quantity so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately Petition 870210109869, dated 11 / 26 / 2021, pp. 254 / 282 44 / 68 5.3; c) Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954; and d) strain of Lactobacillus acidophilus, LA-5®, deposited as DSM 13241. The quantities of strains present in the initial culture and / or the quantities of probiotic strains were described above in the context of the process of the present invention, and apply equally to the composition of the present invention. In a preferred embodiment, the composition of the invention comprises from 1E+04 to 1E+09 CFU of the Streptococcus thermophilus strain / g of the composition or more, preferably from 1E+05 to 1E+07 CFU / g, or from 1E+06 to 1E+07 CFU / g of the Streptococcus thermophilus strain. More preferably, the composition of the invention comprises approximately 6-7E+08 CFU / g or less of the Streptococcus thermophilus strain. In a preferred embodiment, the composition of the invention comprises 1E+04 to 1E+09 CFU of the Lactobacillus delbrueckii strain, subspecies bulgaricus / g of the composition, preferably 1E+05 to 1E+07 CFU / g, or 1E+06 to 1E+07 CFU / g of the Lactobacillus delbrueckii strain, subspecies bulgaricus. More preferably, the composition of the invention comprises approximately 1E+07 CFU of the Lactobacillus delbrueckii strain, subspecies bulgaricus / g of the composition. In a preferred embodiment, the composition of the invention comprises a total CFU quantity of at least 1E+10 CFU / g (i.e., considering the quantity of Streptococcus thermophilus, Lactobacillus delbrueckii, bulgaricus subspecies and probiotic strains, if any). As revealed in document WO 2005 / 003327, it is beneficial to add certain cryoprotective agents to a starter culture. Thus, the starter culture comprised in the composition of the present invention (a.) may comprise one or more cryoprotective agents selected from the group consisting of inosine-5'-monophosphate (IMP), adenosine-5'-monophosphate (AMP), guanosine-5'-monophosphate (GMP), uranosine-5'-monophosphate (UMP), cytidine-5' Petition 870210109869, dated 11 / 26 / 2021, pages 255 / 282 45 / 68 monophosphate (CMP), adenine, guanine, uracil, cytosine, adenosine, guanosine, uridine, cytidine, hypoxanthine, xanthine, hypoxanthine, orotidine, thymidine, inosine, and a derivative of any of these compounds. Furthermore, the starter cultures can be provided as frozen or dehydrated starter cultures in addition to the liquid starter cultures. Therefore, the composition of the present invention can be in frozen, freeze-dried, or liquid form. Use of the present inventionThe present invention further provides the use of the composition of the present invention to increase the number of viable probiotic cell counts of at least one of the probiotic strains present in a fermented dairy product compared to a fermented dairy product with a composition comprising: a) a lactic acid bacteria starter culture comprising at least one strain of Streptococcus thermophilus, which is not lactose deficient, and at least one strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, which is not lactose deficient; or b) i. a lactic acid bacteria starter culture comprising at least one strain of lactose-deficient Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one strain of lactose-deficient Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, and ii.one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item i), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; or. c) The milk base is incubated with at least one probiotic bacterium (i.e., in the absence of a "starter culture" as described above). Consequently, the composition of the present invention can be Petition 870210109869, dated 11 / 26 / 2021, pp. 256 / 282 46 / 68 used to increase the number of viable cell counts of at least one of the probiotic strains present in a fermented dairy product, wherein the food or feed product comprises 1.3E+08 CFU or more of probiotic bacteria / g fermented dairy product (CFU / g), preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more of at least one probiotic strain present in the food or feed product, immediately after fermentation, preferably at a time that is at least 1 day after the completion of fermentation, according to step ii of the process of the present invention, such as 15 days, or 30 days, or 45 days, or 60 days after the completion of fermentation, wherein the food or feed product was kept at approximately 4 °C. after fermentation according to step ii.of the process of the present invention having been completed, preferably in which the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably in which the fermentation takes place at approximately 38°C and preferably until a pH of approximately 4.55 is reached. Preferably, the composition of the present invention is used to increase the number of viable cell counts (increase or improve survival) of at least one probiotic strain selected from: - Bifidobacterium animalis subspecies lactis, BB-12®, deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, on 09 / 30 / 2003 under accession number DSM 15954; and / or - strain of Lactobacillus rhamnosus, LGG® deposited as ATCC 53103; and / or - Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241. Consequently, in a preferred embodiment, the composition of the present invention is used to increase the number of viable cell counts (increase or improve survival) of hair Petition 870210109869, dated 11 / 26 / 2021, pages 257 / 282 47 / 68 minus one of the above probiotic strains present in a fermented dairy product, as described above, wherein the fermented dairy product comprises 1.3E+08 CFU or more of viable probiotic bacteria cells / g fermented dairy product (CFU / g), preferably 2E+08 CFU / g or more, or 3E+08 CFU / g or more, or 4E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g or more of at least one of the above probiotic strains, preferably of Bifidobacterium animalis subspecies lactis, BB-12®, DSM 15954, immediately after fermentation, preferably at a time that is at least 1 day after fermentation, according to step ii of the process of the present invention, has been completed, such as 15 days, or 30 days, or 45 days, or 60 days after fermentation has been completed, during which the food or feed product has been kept at approximately 4°C after fermentation, in accordance with step ii.of the process of the present invention having been completed, preferably in which the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein, preferably in which the fermentation takes place at approximately 38°C and preferably until a pH of approximately 4.55 is reached. Consequently, the present invention provides a method for increasing the number of viable probiotic cell counts of at least one of the probiotic strains present in a fermented dairy product using the composition of the present invention, as described in detail above. As used herein, the term “to increase or improve the survival of viable probiotic cells over time” means that the number of viable probiotic cell counts in a product fermented with the initial culture of the present invention is maintained higher over time than the number of probiotic cell counts in a product fermented using the same milk base, under the same fermentation conditions, with the same initial quantity of probiotic cells, but with one of the following: - No starter culture, i.e., a milk-based incubator Petition 870210109869, dated 11 / 26 / 2021, pages 258 / 282 48 / 68 with probiotic bacteria only (as shown in Figure 1, probiotics do not develop readily in milk, or develop very slowly); - An initial culture comprises at least one strain of Streptococcus thermophilus, which is not lactose deficient (lac+), and at least one strain of Lactobacillus that is not lactose deficient, preferably (lac+) L. delbrueckii, subspecies bulgaricus, (e.g., traditional lactose (+) yogurt culture); - An initial culture comprising at least one lactose-deficient (lac-) strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient (lac-) strain of Lactobacillus, preferably at least one lactose-deficient strain of L. delbrueckii, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate in the presence of a non-lactose carbohydrate, preferably sucrose, in an amount measured so as to be reduced when the pH of the fermented milk is less than 4.9, such as 4.55. In this context, "over time" means for at least 1 day after the completion of fermentation, according to step ii of the process of the present invention, such as 15 days, or 30 days, or 45 days, or 60 days after the completion of fermentation, wherein the food or feed product was maintained at approximately 4°C after the completion of fermentation according to step ii of the process of the present invention, preferably wherein the milk base comprises approximately 2% by weight of fat and approximately 4.1% by weight of protein. As used herein, the term “approximately” (or “around”) means the indicated value ± 1% of its value, or the term “approximately” means the indicated value ± 2% of its value, or the term “approximately” means the indicated value ± 5% of its value, the term “approximately” means the indicated value ± 10% of its value, or the term “approximately” means the indicated value ± 20% of its value, or the term “approximately” means the indicated value ± 30% of its value; preferably Petition 870210109869, dated 11 / 26 / 2021, pages 259 / 282 49 / 68 the term approximately means exactly the indicated value (± 0%). Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention pertains. Methods and materials similar or equivalent to those described herein may be used in the practice of the present invention. Additional objectives, advantages, and features of the invention will become apparent to those skilled in the art by examining the description or may be learned by practicing the invention. The following examples and drawings are provided by way of illustration and are not intended to be limiting of the present invention. Throughout the description and claims, the term "comprises" and variations of the term (e.g., comprising, having, including, containing) are normally not limiting and thus do not exclude other features, which may be, for example, technical features, additives, components, or steps. However, whenever the term "comprises" is used herein, it also includes a special embodiment in which that term is understood as limiting; in that particular embodiment, the term "comprises" has the meaning of the term "consists of." The use of the terms "a" and "some" and "the" and similar terms in the context of the invention description (especially in the context of the following claims) shall be interpreted as encompassing both the singular and plural forms, unless otherwise indicated herein or clearly contradicted by the context. The citation of value ranges herein is intended merely to serve as a shorthand way of referring individually to each separate value that falls within the range, unless otherwise indicated herein, and each separate value is incorporated into the descriptive report as if it were cited individually herein. All methods described herein may be performed in any suitable order, unless otherwise indicated herein or clearly contradicted by the context. The use of any and all examples, or exemplary language (e.g., such as) provided herein is not permitted. Petition 870210109869, dated 11 / 26 / 2021, pp. 260 / 282 50 / 68 is intended merely to better illustrate the invention and does not represent a limitation on the scope of the invention, except as claimed otherwise. No language in the descriptive report should be interpreted as indicating any unclaimed element as essential to the practice of the invention. PREFERRED EMBODIMENTS 1. Process for producing a fermented dairy product, comprising the following steps: i. addition to a milk base: a. a starter culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, which is capable of metabolizing a non-lactose carbohydrate, preferably wherein the starter culture is added in an amount of 1.2-1.3E+07 CFU of the Streptococcus thermophilus strain and Lactobacillus strain / mL of milk base, preferably wherein the ratio between the at least one lactose-deficient strain of Streptococcus thermophilus (ST) and the at least one lactose-deficient strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus (LB) in the starter culture is 1:99 to 99:1 (ST:LB), as well as 50:50, more preferably of 90:10 to 99:1 (ST:LB); b. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured quantity so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. a probiotic strain selected from the group consisting of one Lactobacillus strain and one Bifidobacterium strain; ii. fermentation of the milk base for a period of time until a target pH is reached to obtain a fermented dairy product. 2. A process, as described in item 1, characterized by at least one strain of Streptococcus thermophilus deficient in Petition 870210109869, dated 11 / 26 / 2021, pp. 261 / 282 51 / 68 lactose, and at least one strain of lactose-deficient Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, are able to metabolize the same non-lactose carbohydrate. 3. A process, according to any items 1 to 2, in which non-lactose carbohydrates are selected from the group consisting of sucrose, galactose and glucose, preferably in which the non-lactose carbohydrate is not glucose, even more preferably in which the non-lactose carbohydrate is sucrose. 4. Process, according to any items 1 to 3, where the target pH of step ii. is approximately 4.8 to approximately 4.0, preferably approximately 4.6 to approximately 4.55, even more preferably approximately 4.55. 5. A process, according to any of items 1 to 4, in which the lactose-deficient strain of Streptococcus thermophilus is selected from the group consisting of: (a) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28952; (ii) the strain derived from DSM 28952, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (b) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28953; (ii) the strain derived from DSM 28953, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (c) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32599; (ii) the strain derived from DSM 32599, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; and (d) (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Petition 870210109869, dated 11 / 26 / 2021, pages 262 / 282 52 / 68 Braunschweig, on 08 / 22 / 2017 under accession number DSM 32600; and (ii) the strain derived from DSM 32600, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. 6. A process, according to any of items 1 to 5, in which the lactose-deficient strain of Lactobacillus is a strain of L. delbrueckii, subspecies bulgaricus, selected from the group consisting of: (i) the strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28910; and (ii) the strain derived from DSM 28910, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal. 7. A process, in accordance with any of items 1 to 6, in which the probiotic strain is not a Lactobacillus paracasei strain, more preferably in which the Lactobacillus probiotic strain is not L. paracasei strain CRL 431, deposited as ATCC 55544 or L. paracasei strain CHCC 2115, deposited as DSM 19465. 8. Process, according to any items 1 to 7, in which the probiotic strain of Lactobacillus is selected from the group consisting of a strain of Lactobacillus rhamnosus, a strain of Lactobacillus paracasei and a strain of Lactobacillus acidophilus and / or in which the probiotic strain of Bifidobacterium is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis. 9. Process, according to any items 1 to 8, wherein the probiotic strain is selected from the group consisting of Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, Lactobacillus paracasei strain CRL 431, deposited as ATCC 55544, Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241 and Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954. 10. Process, according to any items 1 to 9, in which the strain Petition 870210109869, dated 11 / 26 / 2021, pages 263 / 282 53 / 68 The probiotic added to the milk base in step ic comprises a strain of Bifidobacterium, preferably a probiotic strain of Bifidobacterium selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subspecies lactis and Bifidobacterium infantis, even more preferably Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954. 11. Process, according to any items 1 to 10, wherein step i. comprises the addition to a milk base: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, preferably wherein the at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and the at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate are added in an amount of 1.2-1.3E+07 CFU; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954, preferably in an amount of approximately 1.2E+07 CFU / mL milk base. 12. Process, according to any items 1 to 10, wherein step i. comprises the addition to a milk base: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, preferably in which at least Petition 870210109869, dated 11 / 26 / 2021, pp. 264 / 282 54 / 68 a lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate are added in an amount of 1.2-1.3E+07 CFU; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954 and Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, preferably wherein Bifidobacterium animalis, subspecies lactis, BB-12®, is added in an amount of approximately 1.2E+07 CFU / mL and Lactobacillus rhamnosus strain, LGG®, is added in an amount of approximately 7E+06 CFU / mL. 13. Process, according to any items 1 to 10, where step i. comprises addition to a milk base: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, preferably wherein the at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and the at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate are added in an amount of 1.2-1.3E+07 CFU; b. One or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and Petition 870210109869, dated 11 / 26 / 2021, pp. 265 / 282 55 / 68 c. Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954 and Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241, preferably wherein Bifidobacterium animalis, subspecies lactis, BB-12®, is added in an amount of approximately 1.2E+07 CFU / mL and Lactobacillus acidophilus strain, LA-5®, is added in an amount of approximately 7E+06 CFU / mL. 14. A process, in accordance with any items 11 to 13, in which at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate is defined as in item 5, and in which at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate is defined as in item 6. 15. Process, according to any items 1 to 14, wherein 1E+04 to 1E+10 CFU (colony forming units) / mL of the milk base of the Streptococcus thermophilus strain, preferably 1E+05 to 1E+10 CFU / mL, or 1E+06 to 1E+10 CFU / mL, or 1E+07 to 1E+09 CFU / mL, preferably approximately 1E+06 to approximately 1E+08 CFU / mL of the Streptococcus thermophilus strain are added to the milk base in step ia 16. Process, according to any items 1 to 15, wherein 1E+04 to 1E+10 CFU / mL of the milk base of the Lactobacillus delbrueckii strain, subspecies bulgaricus, preferably 1E+05 to 1E+10 CFU / mL, or 1E+06 to 1E+10 CFU / mL, or 1E+07 to 1E+09 CFU / mL, preferably approximately 1E+06 to approximately 1E+08 CFU / mL of the Lactobacillus delbrueckii strain, subspecies bulgaricus, are added to the milk base in step ia 17. Process, according to any items 1 to 16, wherein approximately 1E+06 to approximately 1E+08 CFU / mL of the milk base of the probiotic strain, preferably approximately 5E+06 to approximately 5E+07 CFU / mL, more preferably approximately 1 to 1.5E+07 CFU / mL, such as approximately 1.2E+07 CFU / mL, or wherein approximately 7E+06 CFU / mL of the probiotic strain are added to the milk base in the ic step. Petition 870210109869, dated 11 / 26 / 2021, pages 266 / 282 56 / 68 18. Process, according to any items 1 to 17, wherein the non-lactose carbohydrate, preferably sucrose, is added to the milk base in step ib in an amount of less than 0.9%, preferably in an amount of less than 0.7%, even more preferably in an amount of less than 0.5%, such as 0.41%, wherein % is weight by volume (% w / v) of the milk base. 19. Fermented dairy product produced by the process described in items 1 to 18. 20. A food or feed product comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, and a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably wherein the Lactobacillus strain is not a Lactobacillus paracasei strain, even more preferably wherein the Lactobacillus strain is not L. paracasei strain CRL 431, deposited as ATCC 55544 or L.paracasei strain CHCC 2115, deposited as DSM 19465, wherein the food or feed product comprises 1.3E+08 CFU of viable cells of probiotic bacteria / g of fermented dairy product (CFU / g) or more, preferably 2E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more, such as 6E+08 CFU / g of at least one of the probiotic strains present in the food or feed product, immediately after fermentation, preferably at a time that is at least 1 day after the completion of fermentation, such as 15 days, or 30 days, or 45 days, or 60 days after the completion of fermentation, wherein the food or feed product was kept at approximately 4 °C after the completion of fermentation. 21. Food or feed product, according to item 20, in which the probiotic strain of Lactobacillus is selected from the group consisting of a strain of Lactobacillus rhamnosus, a strain of Lactobacillus paracasei and a strain of Lactobacillus Petition 870210109869, dated 11 / 26 / 2021, pp. 267 / 282 57 / 68 acidophilus and in which the probiotic strain of Bifidobacterium is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis. 22. Food or food product, according to any of items 20 to 21, wherein the food or food product is a fermented dairy product, preferably a fermented dairy beverage, more preferably yogurt. 23. Food or food product, according to any items 20 to 22, in which the lactose-deficient strain of Streptococcus thermophilus is a strain as defined in item 5; and / or where the lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, is a strain as defined in item 6; and / or where the probiotic strain of Lactobacillus is selected from the group consisting of the strain Lactobacillus rhamnosus, LGG®, deposited as ATCC 53103, Lactobacillus paracasei strain CRL 431, deposited as ATCC 55544, Lactobacillus acidophilus cepa, LA-5®, deposited as DSM 13241 and Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954. 24. A composition for producing a fermented dairy product comprising: a) an initial culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; and b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3. Petition 870210109869, dated 11 / 26 / 2021, pp. 268 / 282 58 / 68 25. Composition, according to item 24, in which at least one lactose-deficient strain of Streptococcus thermophilus and at least one lactose-deficient strain of Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, are capable of metabolizing the same non-lactose carbohydrate. 26. Composition, according to any items 24 to 25, wherein the non-lactose carbohydrate is selected from the group consisting of sucrose, galactose and glucose, preferably wherein the non-lactose carbohydrate is not glucose, even more preferably wherein the non-lactose carbohydrate is sucrose. 27. Composition, according to any items 24 to 26, wherein the lactose-deficient Streptococcus thermophilus strain is a strain as defined in item 5; and / or wherein the lactose-deficient Lactobacillus strain is a strain of L. delbrueckii, subspecies bulgaricus, as defined in item 6. 28. Composition, in accordance with any of items 24 to 27, wherein the composition further comprises a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, preferably wherein the Lactobacillus strain is not a Lactobacillus paracasei strain, even more preferably wherein the Lactobacillus strain is not L. paracasei strain CRL 431, deposited as ATCC 55544 or L. paracasei strain CHCC 2115, deposited as DSM 19465. 29. Composition, in accordance with any items 24 to 28, wherein the probiotic strain of Lactobacillus is selected from the group consisting of a strain of Lactobacillus rhamnosus, a strain of Lactobacillus paracasei and a strain of Lactobacillus acidophilus and wherein the probiotic strain of Bifidobacterium is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subspecies lactis and Bifidobacterium infantis. 30. Composition, according to any of items 28 to 29, wherein the probiotic strain of Lactobacillus is selected from the group consisting of Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, Lactobacillus paracasei strain CRL 431, Petition 870210109869, dated 11 / 26 / 2021, pp. 269 / 282 59 / 68 deposited as ATCC 55544, Lactobacillus acidophilus cepa, LA5®, deposited as DSM 13241 and Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954. 31. Composition, according to any of items 28 to 30, wherein the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; and b) Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954. 32. Composition, according to any of items 28 to 30, wherein the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; b) Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954; and c) Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103. 33. Composition, according to any of items 28 to 30, wherein the composition comprises: a) At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; b) Bifidobacterium animalis subspecies lactis, BB-12®, deposited as DSM 15954; and c) Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241. 34. Composition, according to any of items 31 to 33, in which at least one strain of Streptococcus thermophilus is deficient in Petition 870210109869, dated 11 / 26 / 2021, pp. 270 / 282 60 / 68 lactose capable of metabolizing a non-lactose carbohydrate is defined as in item 5, and where at least one strain of Lactobacillus delbrueckii deficient in lactose, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate is defined as in item 6. 35. Composition, according to any of items 24 to 34, wherein the composition comprises approximately 6-7E+08 CFU (colony forming units) / g of Streptococcus thermophilus strain or less. 36. Composition, according to any of items 24 to 35, wherein the composition comprises approximately 1E+07 CFU / g of the Lactobacillus delbrueckii strain, subspecies bulgaricus. 37. Composition, according to any items 24 to 36, wherein the composition comprises from 1E+06 to 1E+08 CFU / g of the probiotic strain, preferably from 5E+06 to 5E+07 CFU / g, more preferably approximately 1.2E+07 CFU / g of the probiotic strain. 38. Composition, according to any items 24 to 37, in which the non-lactose carbohydrate is present in the composition in an amount of less than 0.9%, preferably in an amount of less than 0.7%, even more preferably in an amount of less than 0.5%, such as approximately 0.41%, where % is weight by volume (% w / v) of the milk base. 39. Use of the composition, as defined in any of items 24 to 38, to increase the number of probiotic cell counts in a fermented dairy product compared to a fermented dairy product with a composition comprising: a) an initial culture of lactic acid bacteria comprising at least one strain of Streptococcus thermophilus, which is not lactose deficient, and at least one strain of Lactobacillus delbrueckii, subspecies bulgaricus, which is not lactose deficient; and / or b) i. an initial culture of lactic acid bacteria comprising at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii subspecies bulgaricus capable of Petition 870210109869, dated 11 / 26 / 2021, pp. 271 / 282 61 / 68 metabolize a non-lactose carbohydrate, and ii. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item i), wherein the non-lactose carbohydrates are present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is less than 4.9, preferably wherein the fermented dairy product comprises at least 2E+08 CFU of viable probiotic cells / g of fermented dairy product, preferably at least 4E+08 CFU of viable probiotic cells / g of fermented dairy product, even more preferably at least 5.5E+08 CFU, such as 5.7E+08 CFU of viable probiotic cells / g of fermented dairy product after 60 days of shelf life (storage) at 4°C. DEPOSITS AND SPECIALIZED SOLUTIONS The Applicant requests that the availability of the deposited microorganism indicated in Standard 33 EPC should be met only by issuing a sample to an independent expert nominated by the applicant (Standard 32(1) EPC). Streptococcus thermophilus strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28952. Streptococcus thermophilus strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28953. Streptococcus thermophilus strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32599. Streptococcus thermophilus strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32600. Lactobacillus delbrueckii subspecies bulgaricus strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen Petition 870210109869, dated 11 / 26 / 2021, pages 272 / 282 62 / 68 GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under DSM accession number 28910; Bifidobacterium animalis subspecies lactis strain, BB-12®, deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, 30 / 09 / 2003 under DSM access number 15954; Lactobacillus acidophilus strain, LA-5®, deposited with DSMZDeutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg. 1b, D-38124 Braunschweig, on 30 / 09 / 2003 under accession number DSM 13241. The deposits were made by the applicant CHR. HANSEN A / S in accordance with the Budapest Treaty on the International Recognition of the Deposit of Microorganisms for the Purpose of Patent Procedure. REGISTERED TRADEMARKS BB-12® is a registered trademark of Chr. Hansen. LGG® is a registered trademark of Chr. Hansen. LA-5® is a registered trademark of Chr. Hansen. YoFlex® is a registered trademark of Chr. Hansen. Acidifix® is a registered trademark of Chr. Hansen. EXAMPLES EXAMPLE 1 The aim of this example is to compare the effect of a starter culture of lactic acid bacteria on the cell counts of the probiotic cultures BB-12®, LGG® and / or LA-5®, wherein the starter culture comprises at least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate and a non-lactose carbohydrate capable of being metabolized by the lactic acid bacteria of the starter culture, as defined above, wherein the non-lactose carbohydrate is present in the composition in a measured amount so as to be reduced when the pH of the fermented dairy product is around 5.3. Starter cultures Petition 870210109869, dated 11 / 26 / 2021, pp. 273 / 282 63 / 68 Acidifix®: Lactose-deficient culture containing at least one lactose-deficient strain of Streptococcus thermophilus (ST) and at least one lactose-deficient strain of Lactobacillus delbrueckii subspecies bulgaricus (LB), commercially available as “F-DVS YoFlex® Acidifix® 1.0”, from Chr. Hansen A / S. The strains were isolated as described, for example, in Example 1 of document EP 2957180. YoFlex® Mild 1.0: Commercial lactose-positive yogurt culture comprising lactose-positive strains of Streptococcus thermophilus and lactose-positive strains of Lactobacillus delbrueckii, subspecies bulgaricus. The commercial strain F-DSV (Frozen Direct Vat Set (DVS) frozen concentrate) YoFlex® Mild 1.0 is from Chr. Hansen A / S. F-DVS YoFlex® Mild 1.0 is commercially available from Chr. Hansen A / S, GIN 702897. Probiotic cultures LGG®: Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103. BB-12®: Bifidobacterium animalis, subspecies lactis cepa, BB-12®, deposited as DSM 15954. LA-5®: Lactobacillus acidophilus, LA-5® deposited as DSM 13241. Cultural compositions The probiotic strains listed above were used to perform the test: Bifidobacterium animalis ssp. Lactis, BB-12®, Lactobacillus acidophilus, LA-5®, and Lactobacillus rhamnosus, LGG®. They were combined with F-DVS YoFlex®Acidifix®1.0, composed of Lac(-) ST and Lac(-) LB strains, as indicated above. The lactose (+) F-DSV YoFlex® Mild 1.0 yogurt culture, as described above, plus BB-12®, and a single F-DVS BB-12® without yogurt culture, were used as controls. The inoculation matrix (“crop combination”) is shown in Table 1 below. Milk base F-DVS Acidifix® F-DVS YF F-DVS BB-12® F-DVS LA-5® FD-DVS LGG® note Petition 870210109869, dated 11 / 26 / 2021, pages 274 / 282 64 / 68 1.0 Mild 1.0 A Milk +0.41% sucrose 0.01% 0.01% 0.001% B Milk +0.41% sucrose 0.01% 0.01% C Milk +0.41% sucrose 0.01% 0.01% 0.01% D Milk +0.90% sucrose 0.01% 0.01% E Milk +0.41% sucrose 0.01% 0.01% control F Milk +0.41% sucrose 0.02% control Table 1. Inoculation matrix. The % inoculation refers to the weight per volume (w / v) of the total milk base quantity. The % sucrose quantity is given as (w / v) calculated on the milk base. When F-DVS Acidifix® 1.0 (F-DVS YoFlex® Acidifix® 1.0) or F-DVS YF Mild 1.0 (F-DVS YoFlex® Mild 1.0) are inoculated at 0.01%, the cell count of ST and LB at inoculation (before fermentation) was 1.2-1.3E+07 CFU / mL. The cell count of BB-12® at inoculation with 0.01% F-DVS was 1.2E+07 CFU / mL. The cell count of LA-5® at inoculation with 0.01% F-DVS was 7E+06 CFU / mL. The cell count of LGG® at inoculation with 0.001% (of F-DVS) was 7E+06 CFU / mL. The cultures were tested in milk with 2% by weight fat and skim milk powder added to standardize to 4.1% by weight protein (milk basis). Sucrose was added at 0.41% or 0.90% (where % is (w / v) calculated on a milk basis) to allow acidification around pH 5.3 and 4.55, respectively. Milk base was heat-treated at 92°C for 3 min, cooled to 38°C, and inoculated as described. The milk was incubated at 38°C. The acidification profile was monitored using online pH measurement equipment (CINAC) for 20 to 24 minutes. Petition 870210109869, dated 11 / 26 / 2021, pages 275 / 282 65 / 68 h . Fermentation was stopped at pH 4.55, the yogurt probiotics were cooled to 4°C and maintained at 4°C during shelf life (storage). Cell counts were determined by slide counting on days 1, 15, 30, 45, and 60. Theoretically, the highest cell count is achieved by cultivating a single strain. However, probiotic strains are selected based on their ability to survive in the human gastrointestinal tract, their ability to adhere to the intestinal mucosa, and their specific beneficial health effects. They exhibited metabolic activity different from lactic acid bacteria used for milk acidification and the production of yogurt and other fermented dairy products. Because it is not their primary function, probiotic strains such as BB-12® and LGG® are not well adapted for growth in milk, thus being unable to acidify it efficiently. They could not grow and acidify the milk below pH 6.1 and 5.8, respectively, in 24 h, see Figure 1. Significantly higher probiotic cell counts are achieved with a combination of probiotics with F-DVS YoFlex® Acidifix®1.0, i.e., Lac(-) ST and LB strains, see Figure 2. The culture combinations were inoculated into milk supplemented with just enough sucrose to allow acidification around pH 5.30. As shown in Figure 2, there are two acidification phases. The first phase corresponds to acidification to a pH around 5.30. This is due to the growth of Lac(-) ST and LB strains (FDVS YoFlex®Acidifix®1.0). The second acidification phase, from 5.30 to 4.55 or lower, is due solely to the growth of probiotic strains, for example, Bifidobacterium, BB-12®, with or without LA5+ or LGG®. These probiotic strains are able to metabolize the lactose present in the milk and continue fermentation (acidification) until a desired pH of, for example, 4.55 is reached. At this point, the milk is cooled to stop further acidification. Petition 870210109869, dated 11 / 26 / 2021, pages 276 / 282 66 / 68 Table 2 shows the time required for each of the test cultures to reach a pH of 4.55. Figure 3 shows the acidification profiles of Acidifix® 1.0 + 0.01% BB-12® in milk with 0.41% (B) and 0.90% sucrose (D). The % amount of sucrose is given as (w / v) calculated on a milk basis, as described above. Combination of culture minutes hours A Acidifix® 1.0 (sucrose added to acidify to pH 5.30) + BB-12® + LGG® 1000 16.7 B Acidifix® 1.0 (sucrose added to acidify to pH 5.30) + BB-12® 1138 19 C Acidifix® 1.0 (sucrose added to acidify to pH 5.30) + BB-12® + LA-5® 668 11.1 D Acidifix® 1.0 (sucrose added to acidify to pH 4.55) + BB-12® 528 8.8 E Mild 1.0 (Lac(+) yogurt culture)) + BB-12® 450 7.5 F BB-12® n / an / a Tabe. .a 2: Time to pH 4.55 The combination of F-DVS YoFlex® Acidifix® 1.0 (i.e., lactose-deficient Streptococcus thermophilus (ST) strains and lactose-deficient Lactobacillus delbrueckii subspecies bulgaricus (LB) strain) that was designed to stop acidification at pH around 5.30 with probiotics resulted in higher probiotic cell counts, for example, 1.4-9.6E+08 CFU of viable probiotic bacteria cells / g of fermented dairy product (CFU / g) of Bifidobacterium, BB-12®, 2.4-4.6E+08 CFU / g of L. acidophilus, LA-5®, and 2.7-4.3E+08 CFU / g of L. rhamnosus, LGG®. The cell counts of all probiotics were higher than those normally observed in probiotic fermented milk, and the counts were more stable during the 60-day shelf life. When fermented with Acidifix® 1.0 in milk with limited sucrose levels (0.41%, i.e., designed to stop acidification at pH around 5.30) (Culture combination A, B) Petition 870210109869, dated 11 / 26 / 2021, pages 277 / 282 67 / 68 and C), the BB-12® cell count was almost 1 log higher than that generally achieved in combination with a yogurt culture (lac+), see Table 3 below. A Acidifix® 1.0+ BB-12® +LGG® Dl D15 D30 D45 D60 Bifidobacterium lactis, BB12® ​​6.00E+08 8.90E+08 9.60E+08 6.1E+08 5.70E+08 L. rhamnosus, LGG® 4.30E+08 3.10E+08 2.80E+08 2.7EE+08 2.80E+08 B Acidifix® 1.0+BB-12® Bifidobacterium lactis, BB12® ​​5.20E+08 4.30E+08 3.80E+08 3.60E + 0 8 4.40E+08 C Acidifix® 1.0 + BB-12® + LA-5® Bifidobacterium lactis, BB12® ​​2.20E+08 2.10E+08 1.40E+08 2.20E+08 2.20E+08 L. acidophilus, LA-5® 2.70E+08 2.40E+08 4.60E+08 2.80E+08 3.10E+08 D Acidifix® 1.0+BB-12® pH 4.55 Bifidobacterium lactis, BB12® ​​l.30E+08 9.90E+07 9.20E+07 1.10E+08 7.40E+07 E Mild 1.0 +BB-12® Bifidobacterium lactis, BB12® l.20E+08 9.20E+07 8.90E+07 7.10E+07 6.60E+07 F BB-12® Bifidobacterium lactis, BB12® ​​l.20E+07 Table 3: Cell counts (CFU / g of fermented dairy product) during 60 days of shelf life, determined by selective enumeration on agar slides. When the milk base is supplemented with 0.9% sucrose, which is calculated to allow acidification to pH 4.55 (variable D), Acidifix® 1.0 + BB-12® performed similarly to the lactose (+) yogurt culture of YoFlex® Mild 1.0 + BB-12® (variable E). The BB-12® cell count in both variables where lactose-deficient Streptococcus thermophilus (ST) and lactose-deficient Lactobacillus delbrueckii, subspecies bulgaricus (LB) were allowed to acidify to 4.55 was comparable and ranged around 1.2–1.3E+08 CFU / g. The cell count of BB-12® when inoculated without a yogurt culture (variable F) did not increase, remaining around 1.2 E+07 CFU / g, which essentially corresponds to the cell count in the inoculum. Improved survival during validity Petition 870210109869, dated 11 / 26 / 2021, pages 278 / 282 68 / 68 Cell counts over 60 days, which is the typical shelf life of fresh fermented dairy products in North America and some other regions of the world, were also tested. During shelf life, in a typical probiotic yogurt, the cell count of Bifidobacterium BB-12® is generally reduced by 0.5-1 log over 60 days, depending on the yogurt culture, milk base, culture and storage conditions. Cell counts of LA-5® are typically reduced by 1-2 logs during 60 days of shelf life. When co-cultured with Acidifix® 1.0 (growth limited at pH around 5.30), the cell counts of probiotics BB-12®, LA-5® and LGG® were 0.5-1 log higher than normally observed and also showed excellent stability during shelf life (60 days). Petition 870210109869, dated 11 / 26 / 2021, pages 279 / 282

Claims

1 / 7 CLAIMS 1. PROCESS FOR PRODUCING A FERMENTED DAIRY PRODUCT, characterized by comprising the steps of: i. adding to a milk base: a. an initial culture of lactic acid bacteria comprising at least one strain of lactose-deficient Streptococcus thermophilus, which is capable of metabolizing a non-lactose carbohydrate, and at least one strain of lactose-deficient Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, which is capable of metabolizing a non-lactose carbohydrate; b. one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrates are added in a measured amount so as to become reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c.a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, wherein the probiotic Lactobacillus strain is selected from the group consisting of a Lactobacillus rhamnosus strain, a Lactobacillus paracasei strain and a Lactobacillus acidophilus strain and / or wherein the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis; ii. fermentation of the milk base for a period of time until a target pH is reached to obtain a fermented dairy product.

2. PROCESS, according to claim 1, characterized in that the non-lactose carbohydrate(s) is / are selected from the group consisting of sucrose, galactose and glucose.

3. PROCESS, according to any claims 1 to 2, characterized by the target pH of step ii. Being approximately 4.8 to approximately 4.0, preferably approximately 4.6 to approximately 4.55, even more preferably Petition 870250077572, dated 01 / 09 / 2025, page 18 / 24 2 / 7 approximately 4.

55.

4. PROCESS, according to any claims 1 to 3, characterized in that the lactose-deficient Streptococcus thermophilus strain is selected from the group consisting of: (a) (i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28952; (ii) strain derived from DSM 28952, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (b) (i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28953; (ii) strain derived from DSM 28953, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; (c) (i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr.(i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32599; (ii) strain derived from DSM 32599, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal; and (d) (i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 22 / 08 / 2017 under accession number DSM 32600; and (ii) strain derived from DSM 32600, wherein the derived strain is further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal.

5. PROCESS, according to any claims 1 to 4, characterized in that the lactose-deficient Lactobacillus strain is an L. delbrueckii strain, subspecies bulgaricus, which strain is selected from the group consisting of: (i) strain deposited with DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, on 12 / 06 / 2014 under accession number DSM 28910; and (ii) strain derived from DSM 28910, wherein the derived strain is Petition 870250077572, dated 01 / 09 / 2025, page 19 / 24 3 / 7 further characterized as having the ability to generate white colonies in a medium containing lactose and X-Gal.

6. PROCESS, according to any claims 1 to 5, characterized by the probiotic strain being selected from the group consisting of the Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, the Lactobacillus paracasei strain, L. casei 431®, deposited as ATCC 55544, the Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241 and Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954.

7. PROCESS, according to any claims 1 to 6, characterized by the probiotic strain added to the milk base in step ic comprising a Bifidobacterium strain, preferably a probiotic Bifidobacterium strain selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis, even more preferably Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954.

8. PROCESS, according to any claims 1 to 7, characterized by step i. comprising adding to a milk base of: a. At least one lactose-deficient strain of Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate; b. Non-lactose carbohydrate capable of being metabolized by lactic acid bacteria, as defined in item a., wherein the non-lactose carbohydrate is added in a measured amount so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, such as between 5.0 and 5.4, preferably approximately 5.3; and c. (i) Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954; or (ii) Bifidobacterium animalis, subspecies lactis, BB-12®, Petition 870250077572, dated 01 / 09 / 2025, p.20 / 24 4 / 7 deposited as DSM 15954 and Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103; or (iii) Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954 and Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241.

9. PROCESS, according to claim 8, characterized in that at least one lactose-deficient strain of Streptococcus thermophilus, capable of metabolizing a non-lactose carbohydrate, is defined as in claim 4, and in that at least one lactose-deficient strain of Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing the non-lactose carbohydrate, is defined as in claim 5.

10. FERMENTED DAIRY PRODUCT, characterized by being produced through the process according to claims 1 to 9.

11. FOOD PRODUCT OR FOOD PRODUCT WHEREAS THE FOOD PRODUCT OR FOOD PRODUCT IS A FERMENTED DAIRY PRODUCT, COMPRISING AT LEAST ONE LACTOSE-DEFICIENT STRAIN OF STREPTOCOCCUS THERMOPHILUS CAPABLE OF METABOLIZING A NON-LACTOSE CARBOHYDRATE, AND AT LEAST ONE LACTOSE-DEFICIENT STRAIN OF LACTOBACILLUS DELBRUECKII, SUBSPECIES BULGARICUS, CAPABLE OF METABOLIZING THE NON-LACTOSE CARBOHYDRATE AND A PROBIOTIC STRAIN SELECTED FROM THE GROUP CONSISTING OF A LACTOBACILLUS STRAIN AND A BIFIDOBACTERIUM STRAIN, wherein the probiotic Lactobacillus strain is selected from the group consisting of a Lactobacillus rhamnosus strain, a strain of Lactobacillus paracasei and a strain of Lactobacillus acidophilus and / or wherein the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis,The food product is characterized by comprising 1.3E+08 CFU viable cells of probiotic bacteria / g of fermented dairy product (CFU / g) or more, preferably 2E+08 CFU / g or more, even more preferably 5E+08 CFU / g or more of at least one of the probiotic strains present in the food product, Petition 870250077572, dated 01 / 09 / 2025, page 21 / 24 5 / 7, at a time that is at least 1 day after the completion of fermentation, as defined in item ii of claim 1, wherein the food product was kept at approximately 4°C after the completion of fermentation.

12. FOOD PRODUCT, according to claim 11, characterized by the food product, preferably a fermented milk beverage, more preferably yogurt.

13. FOOD OR FOOD PRODUCT, according to any claims 11 to 12, characterized in that the lactose-deficient Streptococcus thermophilus strain is a strain as defined in claim 4; and / or where the lactose-deficient Lactobacillus delbrueckii strain, subspecies bulgaricus, is a strain as defined in claim 5; and / or wherein the probiotic strain is selected from the group consisting of Lactobacillus rhamnosus strain, LGG®, deposited as ATCC 53103, Lactobacillus paracasei strain CRL 431, deposited as ATCC 55544, Lactobacillus acidophilus strain, LA-5®, deposited as DSM 13241 and Bifidobacterium animalis, subspecies lactis, BB-12®, deposited as DSM 15954.

14. COMPOSITION FOR THE PRODUCTION OF A FERMENTED DAIRY PRODUCT, characterized by comprising: a) an initial culture of lactic acid bacteria comprising at least one strain of lactose-deficient Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one strain of lactose-deficient Lactobacillus, preferably L. delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate; and b) one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria, as defined in item a), wherein the non-lactose carbohydrates are present in the composition in a measured quantity, so as to be reduced when the pH of the fermented dairy product is between 4.9 and 5.5, as between 5.0 and 5.4, preferably approximately 5.

3.

15. COMPOSITION, according to claim 14, characterized by the lactose-deficient Streptococcus thermophilus strain Petition 870250077572, dated 01 / 09 / 2025, p. 22 / 24 6 / 7 being a strain as defined in claim 4; and / or where the lactose-deficient Lactobacillus strain is a strain of L. delbrueckii, subspecies bulgaricus as defined in claim 5.

16. COMPOSITION, according to any claims 14 to 15, characterized by further comprising a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain, wherein the probiotic Lactobacillus strain is selected from the group consisting of a Lactobacillus rhamnosus strain, a Lactobacillus paracasei strain and a Lactobacillus acidophilus strain and / or wherein the probiotic Bifidobacterium strain is selected from the group consisting of Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis, subspecies lactis and Bifidobacterium infantis.

17. USE OF THE COMPOSITION, according to any claims 14 to 16, characterized in being for increasing the number of viable probiotic cell counts in a fermented dairy product compared to a fermented dairy product with a composition comprising: a) a lactic acid bacteria starter culture comprising at least one strain of Streptococcus thermophilus, which is not lactose deficient, and at least one strain of Lactobacillus delbrueckii, subspecies bulgaricus, which is not lactose deficient; and / or b) i. a lactic acid bacteria starter culture comprising at least one strain of lactose-deficient Streptococcus thermophilus capable of metabolizing a non-lactose carbohydrate, and at least one strain of lactose-deficient Lactobacillus delbrueckii, subspecies bulgaricus, capable of metabolizing a non-lactose carbohydrate, and ii.one or more non-lactose carbohydrates capable of being metabolized by lactic acid bacteria as defined in item i), wherein the non-lactose carbohydrates are present in the composition in a measured quantity so as to be reduced Petition 870250077572, dated 01 / 09 / 2025, p. 23 / 24 7 / 7 when the pH of the fermented dairy product is below 4.

9. Petition 870250077572, dated 01 / 09 / 2025, p. 24 / 24.

Images