Method by which it modifies the sensory qualities of a fermented dairy product and its ageing during the storage of said product

摘要

A method of manufacture of a fermented dairy product, of the type where one proceeds during one of the steps of the method of manufacture with a seeding of a milk mixture with one or more strains of lactic acid bacteria, and is characterized in that it is, before the step of seeding, the treatment of the milk mixture by a treatment gas comprising a neutral gas or a reducing gas in order to obtain a value of the redox potential eh of the milk mixture is desired that is smaller than the value obtained when the milk mixture is in equilibrium with the air.