| abstract |
A neutral dairy dessert product having a specific milk protein, sugar and galacto- oligosaccharides compositions is disclosed. Especially, the neutral dairy dessert product comprises from 1wt.% to 15wt.% of milk proteins, from 0wt.% to 3wt.% galactose, from 0wt.% to 4wt.% lactose, from 0.5wt.% to 15wt.% galacto-oligosaccharides, all the preceding weight percentages being expressed relative to the total weight of the neutral dairy dessert product. Methods for preparing a neutral dairy dessert product are also disclosed. |