Powdered dairy composition, method and uses thereof

Abstract

The present disclosure relates to a powdered dairy composition comprising skimmed milk powder, fermented milk powder, oat fiber and lyophilized active bacterial cultures selected from the group consisting of: Lactobacillus bulgaricus, Streptococcus thermophilus, or mixtures thereof. Furthermore, it relates to a liquid dairy composition comprising said powdered dairy composition and to a nutritional or food supplement comprising said powdered or liquid dairy composition.

Description

D E S C R I P T I O NPOWDERED DAIRY COMPOSITION, METHOD AND USES THEREOFTECHNICAL FIELD

[0001] The present disclosure relates to a food and / or nutritional product. In particular, it relates to a powdered dairy composition, which when reconstituted with water, replicates the sensory and nutritional qualities of fresh liquid yogurt while ensuring the viability of probiotic cultures.BACKGROUND

[0002] Yogurt is a widely consumed dairy product known for its nutritional benefits and probiotic properties. It is a type of fermented milk that develops a smooth, creamy, or custard-like texture through curdling. It is naturally made by fermenting milk with lactic acid-producing bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus. Typically, these microorganisms are introduced into milk and incubated until the fermentation reaches the desired level. This process reduces the milk's pH, leading to curdling.

[0003] However, traditional yogurt is highly perishable, requiring refrigeration throughout the supply chain to prevent unwanted microbial activity and maintain its physical and chemical attributes, as well as bioactivity. This results in economic losses and inefficiencies in food supply chains. This problem is exacerbated in regions where maintaining cold chain logistics is particularly challenging, such as remote or underdeveloped areas, or during transportation over long distances.

[0004] Existing solutions, such as spray-dried fermented milk powders, fail to retain viable probiotic cultures, due to high-temperature spray-drying processes destroy the live cultures. Additionally, this product provides inferior sensory experience, as upon reconstitution, these powders fail to replicate the creamy texture of yogurt. Therefore, as spray-dried fermented milk powders do not fully meet consumer expectations for taste, texture, and probiotic / nutritional content.

[0005] These facts are disclosed in order to illustrate the technical problem addressed by the present disclosure.GENERAL DESCRIPTION

[0006] The present disclosure relates to a powdered dairy composition that, when reconstituted with water, replicates the sensory and nutritional qualities of fresh liquid yogurt.

[0007] An aspect of the present disclosure relates to a powdered dairy composition comprising:25-35 % (w / w) of skimmed milk powder (preferably from cow);15-30 % (w / w) of fermented milk powder (preferably from cow);10-20 % (w / w) of oat fiber;1-4 % (w / w) of lyophilized active bacterial cultures selected from the group consisting of: Lactobacillus bulgaricus, Streptococcus thermophilus, or mixtures thereof.

[0008] It was surprisingly found that a combination of skimmed milk powder, fermented milk powder, lyophilized cultures (such as Lactobacillus bulgaricus and Streptococcus thermophilus) with a specific range of oat fibre, allows to obtain a stable composition that provides a reconstituted product with enhanced texture, delivering the characteristic creaminess of traditional liquid yogurt while also promoting digestive health.

[0009] The composition of the present disclosure when reconstituted effectively replicates the textures of liquid yogurt form. The drinkable composition obtained achieves a viscosity of around 700 cP at 5°C, consistent with standard expectations for standard (fresh) liquid yogurts, thus ensuring the sensory experience matches that of traditional yogurt products.

[0010] The composition of the present disclosure adheres to the Codex Alimentarius standards for yogurt, ensuring a viable count of live cultures at the time of production, with a minimum of 106CFU / g for Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these probiotics was closely monitored throughout theshelf life, confirming its stability during at least for 6 months at room temperature (25 °C) under normal humidity conditions (< 60% RH).

[0011] The composition of the present disclosure has an extended shelf life, even at room temperature. Microbiological and sensory testing has confirmed that the product remains microbiologically safe and retains its sensory quality until at least 6 months at 20 °C / < 60% RH. This represents a significant advantage, distinguishing it with an exceptionally long shelf life comparing with a yogurt.

[0012] In the state of the art, the viscosity may be measured by many methods. In the present disclosure the viscosity measurements were carried out using both a rheometer (TA Instruments) and a viscometer (Brookfield LV), as different methods provide complementary insights into the product's rheological behaviour over time.

[0013] Unless otherwise stated, the viscosity in the present disclosure was measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker (height of 125 mm, diameter of 90 mm) with 230 mL of sample. The measure is made 5 minutes after reconstitution and the value of viscosity is taken at the beginning (t=0 minutes) of the viscosity assay.

[0014] Example 1 of the present disclosure, after reconstitution 30 g of the composition with 200 mL of water, was tested at 5 °C and 13 °C. The rheometer measurements used a 40 mm stainless steel rough plate geometry, with controlled shear rates. The results showed that at 5 °C, viscosity ranged from 1051 cP to 1144 cP, while at 13 °C, the viscosity increased slightly, ranging from 1251 cP to 1376 cP. An increase in viscosity was observed within the first 10 minutes after preparation, rising from 750 cP to approximately 1150 cP at 50 rpm, indicating a time-dependent thickening behaviour.

[0015] To further characterize viscosity under standard conditions, a Brookfield LV viscometer was used, equipped with Spindle 2 at 10 rpm, using a 600 mL beaker with 230 mL of sample, measuring the viscosity of example 1 at 5 °C, which resulted in a viscosity of 750 cP. Comparative examples 1 and 2 were tested under the same conditions. The results indicated a viscosity of 2922 cP and 198 cP, respectively,reflecting inadequate consistency, reenforcing the impact of the specific composition of the present disclosure to obtain an adequate viscosity.

[0016] The use of both methods allowed for a more comprehensive evaluation of viscosity changes over time. The rheometer provided insight into the shear-thinning behaviour of the product, while the viscometer allowed for direct comparisons with other yogurt-like preparations. Figures 1 and 2 illustrate the viscosity evolution over time and under different shear rates.

[0017] An aspect of the present disclosure relates to a powdered dairy composition comprising25-35 % (w / w) of skimmed milk powder (preferably from cow);15-30 % (w / w) of fermented milk powder (preferably from cow);10-20 % (w / w) of oat fiber; and1-4 % (w / w) of lyophilized active bacterial cultures selected from the group consisting of: Lactobacillus bulgaricus, Streptococcus thermophilus, or mixtures thereof.

[0018] In an embodiment for better results, the composition comprises 12-18 % (w / w) of oat fiber.

[0019] In an embodiment for better results, the composition comprises 13-16 % (w / w) of oat fiber.

[0020] The powdered dairy composition of the present disclosure, when reconstituted with water, at a concentration of 12-15% (w / w) of powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 650-1200 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm, 5 °C, using a 600 mL beaker with 230 mL of sample).

[0021] As used herein, the term "homogeneous" refers to a composition in which the components are uniformly dispersed without visible phase separation. In the context of the present disclosure, a composition is considered to remain homogeneous if it retains such uniform dispersion for a period of at least 1 hour, preferably at least 2 hours, and more preferably at least 5 hours, even more preferably for at least 24hours, under ambient conditions (approximately 20-25°C and atmospheric pressure), without the need for agitation or mechanical mixing.

[0022] The powdered dairy composition of the present disclosure, when reconstituted with water, at a concentration of 12-14% (w / w) of powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 700-900 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm, 5 °C, using a 600 mL beaker with 230 mL of sample).

[0023] The powdered dairy composition of the present disclosure, when reconstituted with water, at a concentration of 13% (w / w) of powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 700-900 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm, 5 °C, using a 600 mL beaker with 230 mL of sample).

[0024] In an embodiment for better results, the powdered dairy composition comprises 27-33 % (w / w) of skimmed milk powder; preferably 28-32 % (w / w).

[0025] In an embodiment for better results, the powdered dairy composition comprises 20-30 % (w / w) of fermented milk powder; preferably 20-25 % (w / w).

[0026] In an embodiment for better results, the powdered dairy composition comprises 1-3 % (w / w) of lyophilized active bacterial cultures; preferably 2 % (w / w).

[0027] In an embodiment for better results, the lyophilized active bacterial cultures are a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus. Preferably, the lyophilized active bacterial cultures are a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio ranging from 1:8 to 1:14; preferably in a weight ratio of 1:12 (Lactobacillus bulgaricus: Streptococcus thermophilus).

[0028] In an embodiment for better results, the lyophilized active bacterial cultures are present in an amount sufficient to deliver at least 106CFU / mL of each bacterial culture upon reconstitution of the powdered dairy composition in water, at a concentration of 12-15 % (w / w) of powdered dairy composition in water.

[0029] In an embodiment for better results, the lyophilized active bacterial cultures are present in an amount sufficient to deliver at least 106CFU / mL of each bacterialculture upon reconstitution of the powdered dairy composition in water, at a concentration of at 13 % (w / w) of powdered dairy composition concentration in water.

[0030] In an embodiment for better results, the powdered dairy composition further comprises 15-30 % (w / w) of a sugar selected from the list consisting of: sucrose, glycose, fructose, or mixtures thereof.

[0031] In an embodiment for better results, the powdered dairy composition comprises 15-25 % (w / w) of sugar; preferably 20 %

[0032] In an embodiment for better results, the sugar is sucrose (cane sugar).

[0033] In an embodiment for better results, the powdered dairy composition further comprises 4-6 % (w / w) of oligofructose.

[0034] In an embodiment for better results, the powdered dairy composition further comprises 1-5 % (w / w) of a natural flavouring selected from the list consisting of: yogurt flavour, strawberry flavour, vanilla flavour, wild berries flavour, mango flavour, banana flavour, or mixtures thereof; preferably 3-4% (w / w).

[0035] Another aspect of the present disclosure relates to a liquid dairy composition comprising 12-15% (w / w) of the powder dairy composition herein described and water. In a preferred embodiment, the liquid dairy composition is a liquid yogurt-like composition.

[0036] In an embodiment for better results, the liquid dairy composition comprises at least 70% (w / w) of water; preferably at least 80% of water.

[0037] In an embodiment for better results, the liquid dairy composition comprises 70- 88 % (w / w) of water; preferably 85-88% (w / w) of water.

[0038] In an embodiment for better results, the liquid dairy composition comprises 12- 14% (w / w) of the powder dairy product herein described. Preferably, the liquid dairy composition comprises 13% (w / w) of the powder dairy product herein described.

[0039] In an embodiment for better results, the viscosity of the liquid dairy composition ranges from 700-1200 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker with 230 mL of sample.).

[0040] In an embodiment for better results, the viscosity of the liquid dairy composition comprises a viscosity ranging from 700-900 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker with 230 mL of sample).

[0041] Another aspect of the present disclosure relates to a nutritional or food supplement composition comprising the powdered dairy composition or the liquid dairy composition herein described.

[0042] Another aspect of the present disclosure relates to a dairy liquid foodstuff (preferably a yoghurt-like foodstuff) comprising the powdered dairy composition or the liquid dairy composition herein described.

[0043] Another aspect of the present disclosure relates to the use of the powder dairy composition or the liquid dairy composition herein described as a nutritional agent.

[0044] Another aspect of the present disclosure relates to the use of the powdered dairy composition herein described for obtaining a homogeneous liquid dairy composition; preferably a liquid dairy composition comprising a viscosity ranging from 700-1200 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker with 230 mL of sample).

[0045] Another aspect of the present disclosure relates to a method for obtaining a homogeneous liquid dairy composition, the method comprising the steps of: providing a powdered dairy composition comprising skimmed milk powder, fermented milk powder, oat fiber, and lyophilized active bacterial cultures; and mixing the powdered dairy composition with water to form a homogeneous liquid composition; preferably said homogeneous liquid composition comprises a viscosity ranging from 700-1200 cP at 5°C (measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker with 230 mL of sample).

[0046] In a preferred embodiment, 30 g of the powdered dairy composition are mixed with 200 mL of water.BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The following figures provide preferred embodiments for illustrating the disclosure and should not be seen as limiting the scope of invention.

[0048] Figure 1: Viscosity measurements of composition 1 after reconstitution 30g with 200 ml of water at 5°C and 13°C using a rheometer (TA Instruments). The results indicate a shear-thinning behaviour, where viscosity decreases as the shear rate increases. The product shows higher viscosity at 13°C compared to 5°C.

[0049] Figure 2: Viscosity evolution of composition 1 after reconstitution 30g with 200 ml of water over the first 10 minutes after preparation, measured with a Brookfield LV viscometer (Spindle 2, 10 rpm, 5°C, using a 600 mL beaker with 230 mL of sample). A rapid viscosity increase from 750 cP to 1150 cP was observed, suggesting a thickening effect shortly after reconstitution.DETAILED DESCRIPTION

[0050] The present disclosure relates to a powdered dairy composition comprising skimmed milk powder, fermented milk powder, oat fiber, and lyophilized active bacterial cultures selected from the group consisting of: Lactobacillus bulgaricus, Streptococcus thermophilus, or mixtures thereof. Furthermore, it relates to a liquid dairy composition comprising said powdered dairy composition and to a nutritional or food supplement comprising said powdered or liquid dairy composition.

[0051] "Skimmed milk powder," as used herein, refers to a dry dairy product obtained by the partial or complete removal of water from pasteurized skimmed milk, wherein the milk has had the majority of its milk fat content removed prior to drying. Typically, skimmed milk powder contains not more than 1.5% milk fat by weight and not more than 5% moisture by weight. The product retains the principal constituents of milk solids-not-fat (MSNF), including proteins (such as casein and whey proteins), lactose, and minerals, in concentrated form. The powder may be produced via spray drying.

[0052] Skimmed milk powder is commercially available and may be obtained, for instance, from "LACTOLAND Trockenmilchwerk GmbH" company, "Milk Specialties Global" company or "Induxtra de Suministros Portuguesa, Lda".

[0053] The Skimmed milk powder of the present disclosure may be obtained from cow's milk, goat's milk, sheep's milk, among others. Preferably the Skimmed milk powder of the present disclosure is obtained from cow's milk.

[0054] "Fermented milk powder," as used herein, refers to a powdered dairy product obtained by first subjecting milk or a milk-based substrate (such as skimmed or whole milk) to a microbial fermentation process using one or more strains of lactic acid bacteria (e.g., Lactobacillus, Bifidobacterium, Streptococcus thermophilus) and subsequently drying the fermented product to a powder form, typically by spray drying.

[0055] Fermented milk powder is commercially available and may be obtained, for instance, from "F. Duarte (Industria e Comercio Alimentar)" company or "Dr. Otto Suwelack" company.

[0056] The fermented milk powder of the present disclosure may be obtained from cow's milk, goat's milk, sheep's milk, among others. Preferably the fermented milk powder of the present disclosure is obtained from cow's milk.

[0057] Lactobacillus bulgaricus and Streptococcus thermophilus are commercially available and may be obtained, for instance, from "DSM-Firmenich" company, "Lallemand Inc. "company or "Wecare probiotics" company.

[0058] "Oat fiber" as used herein, refers to a food-grade fiber-rich material derived from the outer layers of the oat grain (Avena sativa), particularly the hull, bran, or other non-starch fractions of the grain.

[0059] Oat fiber is commercially available and may be obtained, for instance, from "Lantmannen" company, "Costum Fiber" company or "Trades" company.EXAMPLE 1 - Powdered dairy composition

[0060] Table 1 describes the quantitative composition of composition 1 of the present disclosure (powdered yogurt composition for obtaining a liquid dairy composition after reconstitution) and comparative compositions 1-2, and Table 2 describes the results obtained.Table 1. Composition of composition 1 of the present disclosure (powdered dairy composition) and comparative compositions 1-2

[0061] Table 2. Results obtained with composition 1 of the present disclosure and comparative compositions 1-2, after reconstitution of 30 g of each composition with200 ml of water.* measured using a Brookfield LV viscometer, spindle 2, at 10 rpm and 5 °C, using a 600 mL beaker with 230 mL of sample.

[0062] The formulation of Composition 1 demonstrates an improved balanced combination of skimmed milk powder, fermented milk powder, lyophilized active bacterial cultures, and a distinctive amount of oat fibre. This specific selection and proportioning of ingredients result in a composition that, upon reconstitution of 30 g of powder with 200 mL of water (corresponding to 13% (w / w) of powdered dairy composition concentration), exhibits a viscosity comparable to that of a conventionalliquid yoghurt. This is in contrast to comparative example 1, which, due to inadequate quantities of ingredients, yields a texture that is excessively thick and deviates from the sensory expectations associated with yoghurt. Similarly, Comparative Example 2, lead to a reconstituted product with undesirably low viscosity.

[0063] It is the precise level of oat fibre in composition 1, in synergy with the selected dairy and probiotic components, that proves critical to achieving an organoleptically pleasing viscosity, effectively mimicking that of traditional liquid yoghurt. Such a result is not attainable with the compositions of the prior art, which provides inadequate viscosity (consistency) and consumer acceptance.

[0064] Table 3 summarizes the results obtained in the stability study performed.

[0065] Table 3. Stability study with composition 1 of the present disclosure during 6 months at 20 °C / 60%RH.*The product (i.e., the powered dairy composition) was stored for 6 month and then reconstituted with water (30 g of the composition with 200 mL of water) to perform the viable count assay.

[0066] The composition of the present disclosure exhibited improved shelf-life stability. In particular, when stored at 20°C for a period of at least 6 months, the composition maintained its organoleptic and functional characteristics, including the target viscosity after reconstitution. Additionally, the viable counts of Lactobacillus bulgaricus and Streptococcus thermophilus were preserved at functionally effective levels throughout the 6-month period. These results confirm the robustness and stability of the formulation, ensuring both consumer satisfaction in terms of texture and taste, and the continued delivery of probiotic benefits over an extended shelf life.MATERIALS AND METHODSViscosity

[0067] The viscosity of the product was evaluated using two distinct methodologies to assess its rheological properties under different conditions. The product was prepared according to its standard instructions by mixing the powdered formulation with water (quantity of water depicted in the respective example) in a shaker at 3°C, until fully dissolved. The mixture was left to rest for 5 minutes.

[0068] A rheometer (TA Instruments) was used to determine the viscosity profile of the product under varying shear conditions. The rheometer was equipped with a 40 mm stainless steel rough plate geometry, and the samples were analyzed at controlled temperatures of 5°C and 13°C. Shear stress was gradually applied, and viscosity values were recorded at shear rates ranging from 11.06 s“1to 66.34 s“1. The obtained values demonstrated a shear-thinning behaviour, wherein viscosity decreased as the shear rate increased.

[0069] In a second method, viscosity was measured using a Brookfield LV viscometer, equipped with Spindle 2 (LV-2) at a rotation speed of 10 rpm. Measurements were conducted at 5°C to determine the product's steady-state viscosity under low-shear conditions. To further investigate time-dependent changes in viscosity, additional measurements were performed at specific time intervals following reconstitution. Viscosity values were recorded at 0, 2, 4, 6, 8, and 10 minutes after preparation using the Brookfield LV viscometer at 10 rpm.Count of Lactobacillus bulgaricus / Streptococcus thermophilus

[0070] The assay for the enumeration of Lactobacillus bulgaricus described herein was conducted following the standardized procedure outlined in ISO 7889:2003 (Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C).

[0071] The assay for the enumeration of Streptococcus thermophilus described herein was conducted following the standardized procedure outlined in ISO 7889:2003(Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at37 degrees C)

[0072] The term "comprising" whenever used in this document is intended to indicate the presence of stated features, integers, steps, components, but not to preclude the presence or addition of one or more other features, integers, steps, components or groups thereof.

[0073] Where ranges are given, endpoints are included. Furthermore, it is to be understood that unless otherwise indicated or otherwise evident from the context and / or the understanding of one of ordinary skill in the art, values that are expressed as ranges can assume any specific value within the stated ranges in different embodiments of the invention, to the tenth of the unit of the lower limit of the range, unless the context clearly dictates otherwise. It is also to be understood that unless otherwise indicated or otherwise evident from the context and / or the understanding of one of ordinary skill in the art, values expressed as ranges can assume any subrange within the given range, wherein the endpoints of the subrange are expressed to the same degree of accuracy as the tenth of the unit of the lower limit of the range.

[0074] The disclosure should not be seen in any way restricted to the embodiments described and a person with ordinary skill in the art will foresee many possibilities to modifications thereof. The above-described embodiments are combinable.The following dependent claims further set out particular embodiments of the disclosure.

Claims

C L A I M S1. Powdered dairy composition comprising25-35 % (w / w) of skimmed milk powder;15-30 % (w / w) of fermented milk powder;10-20 % (w / w) of oat fiber;1-4 % (w / w) of lyophilized active bacterial cultures selected from the group consisting of: Lactobacillus bulgaricus, Streptococcus thermophilus, or mixtures thereof.

2. Powdered dairy composition according to any of the previous claims comprising12-18 % (w / w) of oat fiber.

3. Powdered dairy composition according to any of the previous claims comprising13-16 % (w / w) of oat fiber.

4. Powdered dairy composition according to any of the previous claims wherein the reconstituted powdered dairy composition, with 12-15% (w / w) of the powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 650-1200 cP at 5°C.

5. Powdered dairy composition according to the previous claims wherein the reconstituted powdered dairy composition, with 12-14% (w / w) of the powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 700-900 cP at 5°C.

6. Powdered dairy composition according to the previous claim wherein the reconstituted powdered dairy composition with 13% (w / w) of the powdered dairy composition concentration in water, remains homogenous with a viscosity ranging from 700-900 cP at 5°C.

7. Powdered dairy composition according to any of the previous claims comprising 27-33 % (w / w) of skimmed milk powder; preferably 28-32 % (w / w).

8. Powdered dairy composition according to any of the previous claims comprising 20-30 % (w / w) of fermented milk powder; preferably 20-25 % (w / w).

9. Powdered dairy composition according to any of the previous claims comprising 1- 3 % (w / w) of lyophilized active bacterial cultures; preferably 2 % (w / w).

10. Powdered dairy composition according to any of the previous claims wherein the lyophilized active bacterial cultures are a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus; preferably a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio ranging from 1:8 to 1:14; preferably 1:12.

11. Powdered dairy composition according to any one of the previous claims wherein the lyophilized active bacterial cultures are present in an amount sufficient to deliver at least 106CFU / mL of each bacterial culture upon reconstitution of the powdered dairy composition in water at a concentration of 12-15 % (w / w) of powdered dairy composition in water.

12. Powdered dairy composition according to the previous claim wherein the lyophilized active bacterial cultures are present in an amount sufficient to deliver at least 106CFU / mL of each bacterial culture upon reconstitution of the powdered dairy composition in water at a concentration of 13 % (w / w) of powdered dairy composition in water.

13. Powdered dairy composition according to any of the previous claims further comprising 15-30 % (w / w) of a sugar selected from the list consisting of: sucrose, glycose, fructose, or mixtures thereof.

14. Powdered dairy composition according to the previous claim comprising 15-25 % (w / w) of sugar; preferably 20 %.

15. Powdered dairy composition according to any of the previous claims 13-14 wherein the sugar is sucrose (cane sugar).

16. Powdered dairy composition according to any of the previous claims further comprising 4-6 % (w / w) of oligofructose.

17. Powdered dairy composition according to any of the previous claims further comprising 1-5 % (w / w) of a natural flavouring selected from the list consisting of: yogurt flavour, strawberry flavour, vanilla flavour, wild berries flavour, mango flavour, banana flavour, or mixtures thereof; preferably 3-4% (w / w).

18. Liquid dairy composition comprising 12-15% (w / w) of the powdered dairy composition according to any of the previous claims; and water.

19. Liquid dairy composition according to the previous claim comprising at least 70% (w / w) of water; preferably at least 80% of water.

20. Liquid dairy composition according to the previous claim comprising 70-88 % (w / w) of water; preferably 85-88% (w / w) of water.

21. Liquid dairy composition according to any of the previous claims 18-20 comprising 12-14% (w / w) of the powder dairy product according to any of the previous claims 1-17; preferably 13% (w / w).

22. Liquid dairy composition according to any of the previous claims 18-21 wherein the viscosity of the liquid dairy composition ranges from 700-1200 cP at 5°C.

23. Liquid dairy composition according to the previous claim wherein the viscosity of the liquid dairy composition comprises a viscosity ranging from 700-900 cP at 5°C.

24. Nutritional or food supplement composition comprising the powdered dairy composition or the liquid dairy composition according to any of the previous claims.

25. Fermented dairy liquid foodstuff comprising the powdered dairy composition according to any of the previous claims 1-17 or the liquid dairy composition according to any of the previous claims 18-23.

26. Use of the powdered dairy composition according to any of the previous claims 1- 17 or the liquid dairy composition according to any of the previous claims 18-23 as a nutritional agent.

27. Method for obtaining a homogeneous liquid dairy composition, the method comprising the steps of: providing a powdered dairy composition comprising skimmed milk powder, fermented milk powder, oat fiber, and lyophilized active bacterial cultures; mixing the powdered dairy composition with water to form a homogeneous liquid composition; preferably said homogeneous liquid composition comprises a viscosity ranging from 700-1200 cP at 5°C.

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