WO2022148871A1

WO2022148871A1 - Dairy dessert product and method of preparation thereof

Info

Publication number: WO2022148871A1
Application number: PCT/EP2022/050360
Authority: WO
Inventors: Isabelle BARBOTTEAU; Youyun LIANG; Giulia MARCHESINI
Original assignee: Société des Produits Nestlé S.A.
Priority date: 2021-01-11
Filing date: 2022-01-10
Publication date: 2022-07-14

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.

Description

DAIRY DESSERT PRODUCT AND METHOD OF PREPARATION THEREOF

TECHNICAL FIELD

The present invention relates generally to the field of a dairy dessert product comprising a specific combination of milk proteins, sugars and galacto-oligosaccharides. The present invention further relates to a method for preparing such a dairy dessert product.

BACKGROUND OF THE INVENTION

The increasing interest in reduced sugar intake in the diet by health-conscious consumers has led to a strong demand for food products with lower sugars. Sugar, however, is a key food ingredient that in addition to imparting natural sweetness to food products also functions to provide bulk and therefore plays a significant role in the structure, volume and mouthfeel of the finished food product.

Sugar is a naturally occurring sweetener that as aforementioned provides the sweetness in food products that consumers crave but is also highly calorific and so there is an important need for healthier, non-caloric or low-caloric sweetener alternatives. There have been many approaches that are well known in the art, involving the replacement or reduction of sugars in food products. One standard approach involves the use of sugar replacers such as artificial sweeteners (e.g. acesulfame K, sucralose ...) or natural sweeteners (e.g. stevia) to replace natural sugar such as sucrose. The use of sugar replacers, especially natural or artificial sweeteners, provides sweetness without the energy contribution of sugar. However, such sugar replacers do not contribute to the texture/mouthfeel like sugar. Therefore, this may result in a less pleasing texture/mouthfeel and even taste. Furthermore, these sugar replacers impact the flavour, and other taste components of the food product. For instance, these sugar replacers may be slower in onset of the sweetness perception and longer in duration compared to natural sugar and so therefore change the taste balance of a food composition. Moreover, these sugar replacers may not deliver as sweet a taste as natural sugar and may also exhibit aftertastes such as metallic, cooling, astringent, liquorice-like, and bitter aftertastes.

To offset the impact on the texture of the reduction/replacement of sugar in food products, another approach is the use of low-caloric or non-caloric bulking agents, including maltodextrin. However, such bulking agents may impact the taste, including the sweetness, of the food product.

Dairy dessert products (e.g. cream desserts, dairy mousses, oven-cooked desserts...) are indulgent food products and are usually high in sugar. They comprise milk and/or other dairy ingredients, which include lactose and sucrose to achieve the desired taste and texture/mouthfeel. All of these sugars, including the lactose and sucrose of the milk/milk ingredients, is counted in the total amount of sugars displayed on the label of the dairy dessert products. Hence, there is a need to reduce sugar in dairy dessert products and the above-cited solutions (e.g. sweeteners, bulking agents...) may be used to reduce sugars in such dairy dessert product. However, the use of the above-cited solutions (e.g. sweeteners, bulking agents...) in dairy dessert products also imparts the precited drawbacks. Especially, this results in dairy dessert products with insufficient texture/mouthfeel, a change of the overall taste/sweetness. In other words, the sensory experience provided by the resulting dairy dessert product is affected.

For the reasons given above, there is a desire to reduce the amount of sugar in dairy dessert products, preferably replacing it with healthier ingredients while substantially preserving an acceptable taste and texture/mouthfeel, especially the one of the original dairy dessert products. Therefore, there remains a need to provide a low calorie or reduced sugar alternative dairy dessert product without having a substantial impact on its overall taste, its sweetness perception, its texture and/or any of the above associated problems of the prior art solutions.

It is known that lactose can be polymerized by beta-galactosidase to produce galacto- oligosaccharide (GOS). GOS acts as prebiotics and is used as an ingredient primarily in infant formulae and baby food. The yield of GOS from polymerization of lactose is normally below 50%, often in the range of 10-30%.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide a dairy dessert product and methods for preparing such desserts that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

It has been found that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Accordingly, a first aspect of the invention proposes a dairy dessert product comprising:

-from lwt.% to 15wt.% of milk proteins,

-from Owt.% to 3wt.% galactose, preferably from 0.01wt.% to 3wt.% galactose,

-from Owt.% to 4wt.% lactose, preferably from 0.01wt.% to 3wt.% lactose,

-from 0.5wt.% to 15wt.% galacto-oligosaccharides, preferably from 2wt.% to 15wt.% galacto-oligosaccharides, all the preceding weight percentages being expressed relative to the total weight of the dairy dessert product, wherein the dairy dessert product is a neutral chilled dairy dessert product.

A second aspect the invention relates to a method for preparing a dairy dessert product according to the first aspect comprising the steps of:

(a) providing a milk substrate, comprising a total solids content of between 30wt.% and 80wt.%, preferably wherein the milk substrate comprises at least 15wt.% lactose by dry weight of the milk substrate,

(b) treating enzymatically the milk substrate with at least one beta- galactosidase having transgalactosylation activity to provide an enzymatically treated milk ingredient,

(c) optionally fully or partially inactivating the at least one beta- galactosidase having transgalactosylation activity,

(d) mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product, wherein the dairy dessert product is a neutral dairy dessert product.

In a third aspect, the invention relates to a method for preparing a dairy dessert product according to the first aspect comprising the steps of: (a') providing an enzymatically treated milk ingredient, wherein the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity,

(b') mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product, wherein the dairy dessert product is a neutral dairy dessert product.

It has been found that the dairy dessert product and methods of the invention for preparing such dairy dessert product enable to provide a dairy dessert product having a specific composition in terms of milk proteins, sugars (i.e. galactose, lactose and preferably glucose) and GOS. This specific composition enables to achieve a dairy dessert product, including a dairy dessert product, with an improved nutritional profile, especially a reduced amount of total sugar (e.g. lactose) and an improved amount of fibres compared to a standard dairy dessert product while retaining an good organoleptic profile (taste and texture). The texture of the dairy dessert product may be even improved in presence of this specific milk proteins, sugars and GOS composition in the dairy dessert product, even in the absence of bulking agents such as maltodextrin. Moreover, the dairy dessert product is a source of prebiotics beneficial for the health via the provision of GOS.

As mentioned above, the invention includes method including the enzymatic treatment of a milk substrate with at least one beta-galactosidase having transgalactosylation activity or providing an enzymatically treated milk ingredient which is derived from such enzymatic treatment. Moreover, in a preferred embodiment, the dairy dessert product of the first aspect may also comprise an enzymatically treated milk ingredient and wherein said enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity.

The enzymatic treatment has the effect of reducing lactose in the milk substrate by partly converting the sugar into GOS. The end products of the enzymatic reaction of milk substrate are GOS, glucose, galactose and residual lactose. This results into a specific composition of GOS, glucose, galactose and residual lactose which enables to achieve dairy dessert products having the above-mentioned advantages: improved nutritional profile (lower total sugar amount, higher fiber content) while retaining an acceptable organoleptic profile. The texture of the dairy dessert product may be even improved.This may even enable to achieve dairy dessert product having a nutritional has a Nutri-score of A to C whereas standard dairy dessert product have a Nutri-score of D to E.

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

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a chart representing the composition of certain nutrients (i.e. sucrose, lactose, glucose, galactose) of the reference cream dessert A and of cream dessert products according to the invention, especially dessert B of example 2 and dessert C of example 3, comprising enzymatically an treated skimmed milk powder.

Figure 2 is a chart representing the simple sugar and GOS composition of the reference cream dessert A and of cream dessert products according to the invention, especially dessert B of example 2 and dessert C of example 3, comprising an enzymatically treated skimmed milk powder.

Figure 3 is a chart representing the firmness at 8°C after 7 days of storage of the reference cream dessert A and of cream dessert products according to the invention, especially dessert B of example 2 and dessert C of example 3, comprising an enzymatically treated skimmed milk powder.

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

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

In the present context the term "substantially free" means that no more than 10 weight percent, preferably no more than 5 weight percent, and more preferably no more than 1 weight percent of the excluded material is present. In a preferred embodiment, "substantially free" means that no more than 0.1 weight percent of the excluded material remains. "Entirely free" typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present.

In the present context, the term "shelf life" refers to the period of time after production of the dairy dessert product, during which the dairy dessert product is transported, and stored in retailers' or consumers' shelves, before consumption.

In the present context, the term "dairy ingredients" refers to an ingredient which is derived from non-human mammal milk, preferably cow milk.

In the present context, the term "standard dairy dessert product" refers to a dairy dessert product which has not the same sugar, GOS and milk protein composition of the dairy dessert product of the invention. Preferably, this refers to a dairy product which does not comprise any enzymatically treated milk ingredient and which has not been prepared with a process involving a step of treating enzymatically a milk substrate with at least one beta- galactosidase having transgalactosylation activity.

In the present context, the term "standard milk ingredient" refer to a milk/dairy ingredient which has not been prepared with a process involving a step of treating enzymatically a milk substrate with at least one beta-galactosidase having transgalactosylation activity. In other words, it is not an enzymatically treated milk ingredient.

In the present context, the term "beta-galactosidase having transgalactosylation activity" refers to one or more enzymes with enzymatic activity of enzyme class EC 3.2.1.23, also called beta-D-galactoside galactohydrolase, exo-(l->4)-beta-D-galactanase or lactase, which catalyses the hydrolysis of terminal non-reducing beta-D-galactose residues in beta-D- galactosides, as well as transgalactosylation by transferring a galactose moiety of a beta-D- galactoside to another sugar molecule.

In the present context, EC (Enzyme Committee) numbers refer to the definition of enzymatic activity and nomenclature given by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology as in force on 3rd July 2019.

In the present context, the terms "galacto-oligosaccharides" or "GOS" refer to oligosaccharides composed of different galactosyl residues (usually from 2 to 9 units) and a terminal glucose linked by b-glycosidic bonds such as b-(1— 2), b-(1— 3), b-(1— 4), and b-(1— 6). GOS are normally produced through the enzymatic conversion of lactose, especially an enzymatic conversion with at least one beta-galactosidase having transgalactosylation activity. In the present context, the term "simple sugars" refers to mono- and di-saccharides. For example, this includes lactose, glucose and galactose.

In the present context, the term "total sugar" refers to all naturally occurring simple sugars (e.g. lactose, glucose, fructose, galactose...) and all added simple sugars (e.g. added sucrose) comprised in a food product (e.g. chilled dairy dessert product) or a food ingredient (e.g. enzymatically treated milk ingredient). Hence, the term "total sugar content" refers to the content of all naturally occurring simple sugars plus the content of all added simple sugars.

In the present context, the term "glucidic mixture" refers to a mixture of simple sugars and GOS. Especially, this refers to a mixture consisting of at least GOS which can be in combination with one or more of the following simple sugar: galactose, glucose and lactose. Preferably, this refers to a mixture consisting of GOS, galactose, glucose and lactose.

In the present context, the "overrun" is an indication of the quantity of gas incorporated into a product (e.g. food product). The overrun (OR) is calculated according to the following equation:

where Po is the weight of a predetermined volume Vc of a product before incorporation of gas, and Pm is the weight of the same volume Vc of the product after incorporation of a gas, for instance by whipping. The weights Pm and Po are measured at the same pressure and temperature.

In the present context, Nutri-score corresponds to a score ranging from A to E attributed to a food product to characterize its nutritional quality. The Nutri-score is determined by calculating a nutritional score (S) (which is numeral). The nutritional score (S) is calculated based on nutritional values (e.g. nutrients such as proteins, sugars etc.; energy; specific ingredients such as fruits/vegetables) per lOOg of the food product. Especially, the nutritional score (S) is obtained by calculating the difference between negative points (N) and positive points (P) as follows: S= N-P. The calculated nutritional score (S) corresponds to a letter ranging from A to E, said letter giving the Nutri-score. Especially, for solid food such as dairy dessert, a Nutri-score A is attributed to dairy desserts having a nutritional score (S) equal or below -1. A Nutri-score B is attributed to dairy desserts having a nutritional score (S) between 0 and 2. A Nutri-score C is attributed to dairy desserts having a nutritional score (S) between 3 and 10. A Nutri-score D is attributed to dairy desserts having a nutritional score (S) between 11 and 18. A Nutri-score E is attributed to dairy desserts having a nutritional score (S) equal or below 19. Hence, Nutri-score of A is attributed to food products with the most balanced nutritional profiles and highest nutritional quality while Nutri-score of E is attributed to food products with the most unbalanced nutritional profiles and the lowest nutritional quality. The items such as energetic density (KJ/lOOg), simple sugars (g/lOOg), saturated fat (g/lOOg), sodium (mg/lOOg) participate in the calculation of the negative point and therefore negatively impact the Nutri-score. Especially, these items tend to increase the nutritional score (S) and tend to decrease the corresponding Nutri-score towards letters corresponding to lower nutritional quality (e.g. D or E). The items such as fruits and vegeta bles(g/100g), pulses(g/100g), nuts(g/100g), proteins (g/lOOg) and fibers (g/lOOg) participate in the calculation of the positive points and therefore positively impact the Nutri-score. Especially, these items tend to decrease the nutritional score (S) and tend to increase the corresponding Nutri-score towards letters corresponding to lower nutritional quality (e.g. A or B). The Nutri- score is established by French regulation through "Arrete du 31 octobre 2017 », published in Journal Officiel de la Republique Frangaise (JORF) n° 0257 on 03 November 2017. The Nutri- score may be calculated according to the methodology provided by Sante Publique France, especially according to the one provided in document entitled "Nutri-Score Frequently Asked Questions", updated on 26 October 2020 and published by Sante Publique France. The methodology is especially detailed in appendix 2 entitled "Methods for calculating the nutritional score" of such document. This document provides the points corresponding to the different values that can be measured for each item which is relevant for calculating the Nutri- score (e.g. fiber content, protein content, simple sugar content etc.). For example, according to this document, a simple sugar content of 9 to 13.5 g/lOOg corresponds to 2 points while a simple sugar content of 36 to 40 g/lOOg corresponds to 8 points. These points, depending on the item, are used to calculate either the negative point N or the positive point P. They are therefore ultimately used to calculate the nutritional score S. The obtained nutritional score S may be associated to the corresponding Nutri-score. Preferably, the total for the negative point N is lower than 11 points.

In the present context, the term dry weight refers to the measurement of the mass of matter when completely dried and all fluids removed form the matter. The dry weight % of a substance refers to the relative amount of said substance in the total dry matter.

In the present context, the term "fermented chilled dairy dessert product" refers to a chilled dairy dessert product which is obtained by a process including a step of fermentation of dairy ingredients, especially milk. In particular, the fermentation is performed with microorganisms consisting of bacteria, yeasts and/or fungi, preferably bacteria and/or yeasts. Due to its fermentation, a fermented chilled dairy dessert product has an acidic pH. In particular, a fermented dairy dessert product has a pH below 5.5, preferably below 5.0, more preferably below 4.6.

First aspect of the invention

As discussed above in a first aspect, the invention relates to a dairy dessert product comprising:

- from lwt.% to 15wt.% of milk proteins,

- from Owt.% to Bwt.% galactose, preferably from 0.01wt.% to Bwt.% galactose,

- from Owt.% to 4wt.% lactose, preferably from 0.01wt.% to 3wt.% lactose,

- from 0.5wt.% to 15wt.% galacto-oligosaccharides, preferably from 2wt.% to 15wt.% galacto-oligosaccharides, all the preceding weight percentages being expressed relative to the total weight of the dairy dessert product.

Dairy dessert product

A "dairy dessert product" corresponds to a spoonable dessert product comprising one or more dairy ingredients. By "spoonable" dessert product, it is understood a dessert product which can be consumed with a spoon, especially thanks to their thickened consistency (in opposition to a drinkable dairy dessert). Especially, the dairy dessert product may comprise at least 9wt.% dairy ingredients, at least 14wt.% dairy ingredients, preferably at least 30wt.% dairy ingredients, more preferably at least 50wt.% dairy ingredients, even more preferably at least 70wt.% dairy ingredients. The term "dairy ingredients" relates to ingredients derived from a non-human mammal milk, such as cow milk, goat milk, ewe milk, camel milk, donkey milk. For avoidance of doubt, the term "dairy ingredients" includes milk, i.e. non-human mammal milk, preferably cow milk. Preferably, the dairy ingredients are ingredients derived from cow milk. Examples of dairy ingredients include milk, milk fat, milk powder, skim milk, milk proteins, dairy curd, cream, buttermilk, condensed milk and combinations thereof. The milk may be a whole milk, semi-skimmed milk or a skimmed milk. The dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and/or lactic acid strains. Examples of milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof. Furthermore, the milk proteins may include, for example, sweet whey, acid whey, a-lactalbumin, b-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, b-casein, and/or y-casein.

In a preferred embodiment, the dairy dessert product is a chilled dairy dessert product. By "chilled", it is understood a dairy dessert product which is stored under chilled conditions. The term "chilled conditions" refers to temperatures ranging from 2°C to 15° C, preferably from 4°C to 8°C. Especially, a chilled dairy dessert product has a shelf-life of at least 25 days, preferably of at least 30 days when stored under chilled conditions. These storage temperatures relate to the storage of the product before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the product under the same chilled conditions until consumption, for example in a refrigerator.

The dairy dessert product is a neutral dairy dessert product. Especially, neutral dairy dessert products have a neutral pH. Preferably, the dairy dessert product is a neutral chilled dairy dessert product. Especially, neutral chilled dairy dessert products have a neutral pH. "Neutral pH" as used herein means a pH value in the range of 6.0 to 7.2, preferably from 6.5 to 7.0. If needed, pH adjustment can be carried out by usual means, such as addition of an acid or a base. Preferably, neutral relates to the flavour of the final product, which is not perceived as acidic (in opposition to fermented chilled dairy dessert products). The neutral dairy dessert products, in particular the neutral chilled dairy dessert products, are not fermented.

Preferably, the neutral chilled dairy dessert product is selected from the list consisting of dairy mousses, dairy cream desserts, oven-cooked dairy desserts and combinations thereof.

The dairy mousses correspond to edible mousses comprising dairy ingredients. Such mousses may have an overrun between 30 and 300, preferably between 100 and 150. The dairy mousses may be selected from the list consisting of whipped cream, fruit mousses, chocolate mousses, flavoured dairy mousses (e.g. vanilla, pistachio, caramel, coffee...) and combinations thereof.

Especially, the dairy cream desserts may be selected from the list consisting of egg- based custards, egg-free custards, panna cotta, puddings, rice puddings, semolina puddings and combinations thereof.

The oven-cooked dairy dessert products may be selected from the list consisting of creme brulee, oven-cooked pudding, oven-cooked dairy cream dessert, rice cake, and combinations thereof. In a most preferred embodiment, the dairy chilled dairy dessert product is a neutral chilled dairy dessert product. Even most preferably, a dairy cream dessert.

Dairy dessert products including chilled dairy dessert products, especially neutral chilled dairy dessert products are indulgent products and are commonly rich in sugars (i.e. high total sugar content) and low in fibers. The invention offers the opportunity to provide dairy dessert products including chilled dairy dessert products, especially neutral chilled dairy dessert products, having a good nutritional quality, especially a reduced total sugar content and a substantial amount of fibers while retaining an acceptable taste, sweetness and texture, especially firmness.

In one embodiment, the dairy dessert product has a good nutritional quality such that a Nutri-score of A to C is achieved. Especially, the dairy dessert product has a Nutri-score of A to C, preferably of A to B. Also, preferably, the dairy dessert product has a Nutri-score of B to C. Especially, the dairy dessert product has a Nutriscore of A or B or C. Commonly, the standard dairy dessert products including chilled dairy dessert products, especially neutral chilled dairy dessert products, have generally a Nutri-score of D and E. The dairy dessert product of the invention has a reduced amount of total sugar, especially reduced amount of lactose, which are counted in the negative points for the calculation of the Nutri-score and has an improved fibers content (mainly GOS) which are counted in the positive points for the calculation of the Nutri-score. This specific composition of sugars and GOS within the dairy dessert product enables to achieve a dairy dessert product with a good Nutri-score of A to C, preferably of A to B or B to C.

In one embodiment, the dairy dessert product has an acceptable texture, especially firmness, even an enhanced texture, especially enhanced firmness, despite the reduced total sugar content (e.g. lactose). Especially, the dairy dessert product has a firmness of at least 25g at 8°C, preferably at least BOg at 8°C, more preferably at least 35g at 8°C, most preferably of at least 40g at 8°C. The firmness is measured by means of a texturometer, preferably a texture analyser TAX-T2 (TA instruments, Stable Micro Systems), with a 25 mm diameter cylindrical probe penetrating at a crosshead speed of 0.5 mm.s-1 and to a depth of 20 mm.

Proteins and Milk proteins

The dairy dessert product comprises from lwt.% to 15wt.% of milk proteins relative to the total weight of the dairy dessert product, preferably from lwt.% to 10wt.% proteins relative to the total weight of the dairy dessert product, more preferably from 1.6wt.% to 10wt.% relative to the total weight of the dairy dessert product. By "milk proteins", it is meant any proteins or combination of proteins derived from milk. The milk proteins may have been derived from milk in any suitable way. Milk proteins may participate in the texture and the consistency of the dairy dessert, especially by increasing the texture/consistency. Moreover, milk proteins of the dairy dessert product are advantageous on a nutritional standpoint as source of proteins and amino acids. The higher the milk protein content is, the more advantageous on the nutritional standpoint the dairy dessert product is.

The dairy dessert product may have a total protein content from lwt.% to 15wt.% of milk proteins relative to the total weight of the dairy dessert product, preferably from lwt.% to 10wt.% proteins relative to the total weight of the dairy dessert product, more preferably from 1.6wt.% to 10wt.% relative to the total weight of the dairy dessert product. Especially, the proteins of the dairy dessert product consist essentially of, preferably consist of milk proteins.

Sugars and galacto-oligosaccharides

The dairy dessert product of the present invention comprises primarily galacto- oligosaccharide (GOS). Especially, the dairy dessert product comprises from 0.5wt.% to 15wt.% galacto-oligosaccharides relative to the total weight of the dairy dessert product. Especially, the dairy dessert product comprises at least lwt.%, 2wt.%, Bwt.%, 4wt.%, 5wt.%, 6wt.%, 7wt.%, 8wt.%, 9wt.%, 10wt.%, llwt.%, 12wt.%, lBwt.%, 14wt.%, 15wt.% galacto- oligosaccharides relative to the total weight of the dairy dessert product and/or at most 15wt.%, 14wt.%, 13wt.%, 12wt.%, llwt.%, 10wt.%, 9wt.%, 8wt.%, 7wt.%, 6wt.%, 5wt.%, 4wt.% galacto-oligosaccharides relative to the total weight of the dairy dessert product.

In a preferred embodiment, the dairy dessert product comprises from 0.9wt.% to 15wt.% galacto-oligosaccharides relative to the total weight of the dairy dessert product, more preferably from 2.0wt.% to 15wt.% galacto-oligosaccharides relative to the total weight of the dairy dessert product. Most preferably, the dairy dessert product comprises from 3.0wt.% to 15wt.%, from 3.0wt.% to 13wt.% or 3.0wt.% to 10wt.% or 3.0wt.% to 5wt.% galacto-oligosaccharides relative to the total weight of the dairy dessert product.

In a more preferred embodiment, the dairy dessert product comprises from 3.3wt.% to 15wt.%, from 3.3wt.% to 13wt.% or 3.3wt.% to 10wt.% or 3.3wt.% to 5wt.% galacto- oligosaccharides relative to the total weight of the dairy dessert product. As developed hereinunder (cf. section "enzymatically treated milk ingredient"), GOS preferably come from an enzymatically treated milk ingredient. Especially, GOS are preferably resulting from the enzymatic treatment of a milk substrate with at least one beta-galactosidase having transgalactosylation activity. The enzymatic treatment has the effect of reducing lactose in the milk substrate by partly converting the sugar into GOS. The end products of the enzymatic reaction of milk substrate are GOS, glucose, galactose and residual lactose.

Hence, the dairy dessert product comprises a substantially low content of lactose and galactose. Especially, the dairy dessert product from Owt.% to Swt.% galactose relative to the total weight of the dairy dessert product, preferably from 0.01wt.% to Swt.% galactose relative to the total weight of the dairy dessert product, more preferably from 0.01wt.% to 0.5wt.% galactose relative to the total weight of the dairy dessert product. The dairy dessert product comprises Owt.% to 4wt.% lactose relative to the total weight of the dairy dessert product, preferably from 0.01wt.% to 3wt.% lactose relative to the total weight of the dairy dessert product, more preferably from 0.01wt.% to 1.5wt.% lactose relative to the total weight of the dairy dessert product.

Moreover, the dairy dessert product may comprise at least 0.5wt.% glucose relative to the total weight of the dairy dessert product. Preferably, the dairy dessert product comprises from 0.5wt.% to 5wt.% glucose relative to the total weight of the dairy dessert product. More preferably, the dairy dessert product comprises from 0.5wt.% to 3wt.% glucose relative to the total weight of the dairy dessert product. Most preferably, the dairy dessert product comprises from lwt.% to 3wt.% glucose relative to the total weight of the dairy dessert product.

It has been discovered that the specific composition of the dairy dessert product in terms of milk proteins, sugars (i.e. galactose, lactose and preferably glucose) and GOS, enables to achieve a dairy dessert product with an improved nutritional profile when compared to a standard dairy dessert product. Especially, the dairy dessert product has a reduced amount of total sugar (e.g. lactose) and an improved amount of fibers compared to a standard dairy dessert product while retaining an acceptable organoleptic profile (taste and texture). Despite this decrease in total sugar, the dairy dessert product exhibits an acceptable taste, sweet taste and texture (especially firmness). The texture of the dairy dessert product may be even improved in presence of this specific milk proteins, sugars and GOS composition in the dairy dessert product. Moreover, the dairy dessert product is a source of prebiotics beneficial for the health via the provision of GOS. In one embodiment, the dairy dessert product may comprise sucrose. Due to the amounts of galactose, lactose, GOS and preferably glucose present in the product, the amount of sucrose may be reduced as compared to a standard dairy dessert product while retaining an acceptable taste, sweetness and texture. In another embodiment, the dairy dessert product of the invention does not comprise sucrose.

Enzymatically treated milk ingredient

In one embodiment, the dairy dessert product comprises an enzymatically treated milk ingredient. Preferably, the dairy dessert product comprises at least lwt.%, at least 5wt.%, at least 7wt.%, at least 9wt.%, at least 14wt.%, at least 16wt.%, at least 20wt.% enzymatically treated milk ingredient relative to the total weight of the dairy dessert product. In addition, the dairy dessert product comprises at most 95wt.%, at most 90wt.%, at most 80wt.%, at most 70wt.%, at most 60wt.%, at most 50wt.%, at most 40wt.%, at most B0wt.%, at most 20wt.%, at most 18wt.% or at most 15wt.% enzymatically treated milk ingredient relative to the total weight of the dairy dessert product.

In a preferred embodiment, the dairy dessert comprises lwt.% to 20wt.%, preferably 5wt.% to 20wt%, enzymatically treated milk ingredient relative to the total weight of the dairy dessert product.

The amount of enzymatically treated milk ingredient used in the dairy dessert may depend on the type of dairy dessert and the composition of sugar and GOS desired in the dairy dessert product.

Said enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity. Preferably, the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity for 10-240 minutes at 50-65°C. It has been found that this temperature range facilitates the hydrolysis of lactose and formation of GOS.

In one embodiment, the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity at 50-65°C, for at least 15 minutes, preferably for at least 45 minutes, preferably for at least 55 minutes, preferably for at least 60 minutes and/or for less than 210 minutes, preferably less than 180 minutes, less than 110 minutes or less than 90 minutes. More preferably, the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity for 10-90 minutes at 50-65°C, most preferably for 30-90 minutes at 50-65°C. This time range enables to optimize the hydrolysis of lactose and formation of GOS while limiting the reaction time for industrial purpose.

The amount of beta-galactosidase having transgalactosylation activity used to treat the milk substrate may depend on the specific enzyme, its level of activity and its formulation. The skilled person will know how to choose the amount according to the desired result. Typically, the amount will be in the order of 0.5-2% by weight of lactose in the milk substrate. The milk substrate composition may be at the desired reaction temperature when the beta- galactosidase having transgalactosylation activity is added, or it may be heated to the reaction temperature following the addition of the beta-galactosidase having transgalactosylation activity.

In a particularembodiment, the milk substrate may be a milk, i.e. non-human mammal milk, preferably cow milk. For example, the milk substrate may be skimmed milk, semi- skimmed milk and/or whole milk.

In another embodiment, the milk substrate may be obtained from milk which has been modified in composition by adjustment of fat content, protein content, lactose content and/or water content. Adjustment of fat content and/or water may have been done by any method known in the art, e.g., by centrifugation, evaporation, condensation, ultrafiltration, nanofiltration, freeze-drying, spray-drying, reconstitution by addition of water, etc. Example methods are given, for example in 'The Technology of Dairy Products', edited by Ralph Early. For example, the milk substrate may be a concentrated milk, such as condensed milk.

In one preferred embodiment, the milk substrate may correspond to an aqueous composition comprising dairy ingredients. More preferably, the milk substrate corresponds to an aqueous composition obtained by reconstituting milk powder, i.e non-human mammal milk powder, preferably cow milk powder. For example, the milk substrate may be skimmed milk powder, semi-skimmed milk powder and/or whole milk powder into water.

In another preferred embodiment, the milk substrate corresponds to an aqueous composition obtained by reconstituting a milk protein concentrate and/or a whey protein concentrate. The term "milk protein concentrate" refers to a protein concentrate isolate from milk, for example by filtration technologies, and comprising from 40wt% to 80wt% milk proteins. The term "whey protein concentrate" refers to a protein concentrate isolated from milk whey, for example by filtration technologies, and comprising from 30wt% to 80wt% protein.

In one preferred embodiment, the milk substrate comprises a total solids content of between 30wt.% and 80wt.%, preferably between 30wt.% and 70wt.% or between 30wt.% and 70wt.%. More preferably, the milk substrate comprises at least 15wt.% lactose based on a dry solids content.

In a preferred embodiment, the milk substrate comprises at least 40wt.%, preferably at least 45wt.%, at least 50wt.%, at least 55wt.%, at least 57wt.%, or at least 60wt.%, total solids. More preferably, the milk substrate comprises between 40 and 65% by weight of non fat milk solids. The milk substrate comprises at least 20wt.%, preferably at least 25wt.% or at least 30wt.% by dry weight of the milk substrate. More preferably, the milk substrate comprises 15-45% lactose by weight, more preferably 20-45% lactose by weight.

It has been found that this level of solids and/or lactose facilitates the hydrolysis of lactose and formation of GOS. In another preferred embodiment, the milk substrate further comprises 5-20% by weight of vegetable fat, e.g. palm oil.

The enzymatically treated milk ingredient may be in a powder form (e.g. milk powder, whey protein concentrate, milk protein concentrate) or in the liquid form (e.g. milk). When the enzymatically treated milk ingredient is in a powder form, it may be reconstituted into a liquid form, especially with water. In a preferred embodiment, the enzymatically treated milk ingredient is an enzymatically treated milk. In a more preferred embodiment, the enzymatically treated milk ingredient is an enzymatically treated milk powder, or an enzymatically treated milk powder reconstituted into a liquid, in particular with water.By "enzymatically treated milk ingredient derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity", it is understood that the milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity may be further processed, after enzymatic treatment, to obtain the enzymatically treated milk ingredient, for example to change its form (e.g. powder, liquid, cream...), its composition (e.g. fat content, stabilizer...) and/or its physico-chemical properties (e.g. pH, color ...). For example, the milk substrate enzymatically treated with at least one beta- galactosidase having transgalactosylation in a liquid form may be dried to obtain an enzymatically treated milk ingredient in a powder form.

In an embodiment, the enzymatically treated milk ingredient is not an ex situ-produced GOS ingredient. By "ex situ-produced GOS ingredient", it is understood an ingredient in which galacto-oligosaccharides have been produced via enzymatic treatment of solutions consisting only of lactose in a non-dairy solvent with at least one beta-galactosidase having transgalactosylation activity. The non-dairy solvent is preferably water. They are considered as ex-situ produced GOS because the GOS are not produced directly (i.e. in situ) in a milk substrate such as milk. In particular, ex situ-produced GOS ingredients are generally added in addition to a milk substrate, such as milk, to provide GOS compounds. These ex situ-produced GOS ingredients are not advantageous. Indeed, they are generally only made of carbohydrates and therefore do not generally comprise proteins or other beneficial nutrients that contribute to improve the nutritional profile. Moreover, they are not milk substrate such as milk. Hence, the use of milk substrate (e.g. milk) in which the total sugar content, including lactose, is not reduced is therefore still required to produce the dairy dessert product. Hence, the improvement of the nutritional profile and the sugar reduction of the dairy dessert product are limited. Indeed, the lactose content is not reduced in such milk substrates. Moreover, the addition of such ex situ-produced GOS is to be labelled on the final product. This goes against the general "clean label" trend, i.e. the preference of many consumers of "natural" products comprising only ingredients which are perceived as natural with no or few additives. In a preferred embodiment, the dairy dessert product is free from ex situ-produced GOS ingredient.

In one embodiment, part of the galactose, the lactose and the galacto-oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, optionally with galactose and/or glucose and/or lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from 40% to 90% of galacto- oligosaccharide.

It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 30% in the embodiments where i) and iii) may be 0%. In a particular embodiment, part of, preferably all, the glucose within the dairy dessert product comes from the enzymatically treated milk ingredient described just above.

In one embodiment, part of the galactose, the lactose and the galacto-oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides and galactose and glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from from 40% to 90% of galacto-oligosaccharide.

It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 30% in the embodiments where i) and iii) may be 0%.

In a particular embodiment, part of, preferably all, the glucose within the dairy dessert product come from the enzymatically treated milk ingredient described just above.

In another embodiment, part of the galactose and of the lactose and all the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, optionally with galactose and/or glucose and/or lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from 40% to 90% of galacto- oligosaccharide.

In a particular embodiment, part of, preferably all, the glucose within the dairy dessert product comes from the enzymatically treated milk ingredient described just above.

In another embodiment, part of the galactose and of the lactose and all the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from from 40% to 90% of galacto-oligosaccharide.

In a more preferred embodiment, all the galactose, the lactose and the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, optionally with galactose and/or glucose and/or lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i)from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from from 40% to 90% of galacto-oligosaccharide. It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 30% in the embodiments where i) and iii) may be 0%.

In a more preferred embodiment, all the galactose, the lactose and the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from from 40% to 90% of galacto-oligosaccharide.

In another preferred embodiment, part of the galactose, the lactose and the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0.1% to 30% of lactose, ii) from 8% to 40% of glucose, iii) from 0.1% to 20% of galactose, iv) from 40% to 90% of galacto-oligosaccharide. It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 29% in the embodiments where i) may be 0.5% and iii) may be 0.5%.

In another preferred embodiment, part of the galactose and of the lactose and all the galacto-oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0.1% to 30% of lactose, ii) from 8% to 40% of glucose, iii) from 0.1% to 20% of galactose, iv) from 40% to 90% of galacto-oligosaccharide.

It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 29% in the embodiments where i) may be 0.5% and iii) may be 0.5%.

In a more preferred embodiment, all the galactose, the lactose and the galacto- oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient and said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0.1% to 30% of lactose, ii) from 8% to 40% of glucose, iii) from 0.1% to 20% of galactose, iv) from 40% to 90% of galacto-oligosaccharide. It will be appreciated that the above amounts cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%, e.g. if component iv) is 70%, component ii) can only be 29% in the embodiments where i) may be 0.5% and iii) may be 0.5%.

In another preferred embodiment, the enzymatically treated milk ingredient comprises from 45% to 55%, by dry weight of the enzymatically treated milk ingredient, of said glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose; in a more preferred embodiment, the enzymatically treated milk ingredient comprises from 50% to 55% by dry weight of the enzymatically treated milk ingredient, of said glucidic mixture of galacto- oligosaccharides, galactose, glucose and lactose. In another preferred embodiment of the invention, said glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose contains by dry weight of the glucidic mixture: from 60% to 90% GOS, more preferred from 70% to 90% GOS. In yet another preferred embodiment of the invention, said glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose contains by dry weight of the glucidic mixture: from 1% to 20% of lactose, from 15% to 35% glucose, 1% to 10% galactose and from 50% to 85% GOS. In a more preferred embodiment of the invention, said glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose contains by dry weight of the glucidic mixture: from 1% tol4% by lactose, 15% to 29% glucose, from 1 to 8% galactose and from 70 to 90% GOS.

The amounts of lactose (i)), glucose (ii)), galactose (iii)), and GOS (iv)) in the glucosidic mixture cannot exceed 100%, and the amount of one or more of the components i) to iv) must be varied to ensure that the total amount does not exceed 100%.

In a preferred embodiment, part of, preferably all, the milk proteins within the dairy dessert product come from the enzymatically treated milk ingredient, especially any enzymatically treated milk ingredients described above. In particular, the enzymatically treated milk ingredient comprises 20-40 % milk proteins by dry weight of the enzymatically treated milk ingredient. Preferably, the enzymatically treated milk ingredient comprises 25- 40 % milk proteins by dry weight of the enzymatically treated milk ingredient. More preferably, the enzymatically treated milk ingredient comprises 30-40 % milk proteins by dry weight of the enzymatically treated milk ingredient. In a preferred embodiment, the enzymatically treated milk ingredient has a total sugar content of at most 40wt.%, preferably at most B0wt.%, more preferably of at most 20.wt% relative to the dry weight of the enzymatically treated milk ingredient. Especially, the enzymatically treated milk ingredient has a reduced total sugar content compared to a milk ingredient which is not enzymatically treated with at least one beta-galactosidase having transgalactosylation activity.

In one embodiment, the enzymatically treated milk ingredient comprises 5-20% vegetable oil by dry weight of the enzymatically treated milk ingredient, more preferably 8- 15% vegetable oil by dry weight of the enzymatically treated milk ingredient. The vegetable oil may be any suitable vegetable oil, preferably palm oil.

In a further embodiment, the enzymatically treated milk ingredient may further comprise 0.5-30% milk fat and/or minerals derived from milk by dry weight of the enzymatically treated milk ingredient, preferably 2-20%, more preferably 6-10% of milk fat and/or minerals derived from milk by dry weight of the enzymatically treated milk ingredient. By milk fat is meant fat derived from milk in any suitable way. By milk derived minerals are meant minerals derived from milk in any suitable way, e.g. calcium, sodium, potassium, phosphorus and/or magnesium salts. Milk fat and/or milk derived minerals may e.g. origin from liquid milk, such as skim milk, partially skimmed milk and/or whole milk, or from milk powder, such as e.g. skim milk powder and/or whole milk powder, or from whey protein concentrate, or from milk protein concentrate.

In one embodiment, the dairy ingredients of the dairy dessert product consist of cream and enzymatically treated milk ingredient. In other words, the dairy dessert product does not comprise dairy ingredients other than cream and the enzymatically treated milk ingredient. This ensures to limit the total sugar, in particular lactose brought by dairy ingredients. Hence, the dairy dessert product is mainly produced with dairy ingredients in which the amount of total sugar has been reduced and the amount of fibers have been improved via enzymatic treatment. The dairy dessert preserves an acceptable taste and texture.

In an embodiment, the dairy dessert may comprise lwt.% to 50wt.% cream, preferably 7wt.% to 50wt.% cream, more preferably 10 to 25wt.% cream, most preferably 15 to 25wt.% cream. In a further embodiment, the cream has fat content of 30 to 45wt.%.

In a specific embodiment, the cream may be enzymatically treated together with the milk substrate. In this embodiment, the cream is part of the enzymatically treated milk ingredient. In another embodiment, the dairy ingredients of the dairy dessert product consist only of the enzymatically treated milk ingredient. In other words, the dairy dessert product does not comprise dairy ingredients other than the enzymatically treated milk ingredient.

The enzymatic treatment used to prepare the enzymatically treated milk ingredient has the effect of reducing lactose in the milk substrate by partly converting the sugar into GOS. Therefore, the enzymatically treated milk ingredient has a reduced amount of total sugar (e.g. lactose) and an improved amount of fibers (i.e. GOS) compared to the original milk substrate. The use of this enzymatically treated milk ingredient as a dairy ingredient enables to improve the nutritional profile of the dairy dessert product by decreasing the total sugar content, especially simple sugars (e.g. lactose), and by increasing the fiber content. Especially, despite this decrease in sugar, the dairy dessert product exhibits an acceptable taste, sweet taste and texture (e.g. firmness), and may even exhibit an enhanced texture (e.g. firmness).

Bulking agent

The dairy dessert product may comprise a bulking agent, such as maltodextrin. The term "bulking agent" refers to a food additive which contributes to the bulk of the dairy dessert product without contributing significantly to its available energy value. Bulking agents are avoided by consumers as they are perceived as artificial. Hence, in a preferred embodiment, the dairy dessert product is substantially free from any bulking agent, preferably entirely free from any bulking agent. Especially, the dairy dessert product is substantially free from maltodextrin, preferably entirely free from maltodextrin. It has been discovered that the dessert of the invention, with its specific composition in milk protein, sugar (e.g. galactose, lactose) and GOS, has an acceptable texture, especially firmness, and may even have an enhanced texture, especially firmness compared to a standard dairy dessert product. The same is observed when the bulking agent, such as maltodextrin, is removed. Hence, the composition of the dairy dessert product of the invention enables to emancipate from using bulking agent, especially maltodextrin, without compromising the texture, especially the firmness, of the dairy dessert product, even when the dairy dessert product has a reduced amount of total sugar (e.g. lactose).

Fat, Total sugar and Fibers

In one embodiment, the dairy dessert product may comprise 0 to 40wt.% fat, preferably from lwt.% to 30wt.%, more preferably lwt.% to 15wt.% fat or from lwt.% to 10wt.% fat, most preferably from Bwt.% to 7wt.% fat relative to the total weight of the dairy dessert product. Part or all the fat may come from the enzymatically treated milk ingredient. The fat may participate into the mouthfeel of the dairy dessert product. In one embodiment, the fat consists essentially of, preferably consists of milk fat.

In another embodiment, the dairy dessert product may have a total sugar content below 18wt.%. The dairy dessert may have a total sugar content below 17wt.%, preferably below 15wt.%, more preferably below 13.5wt.%, most preferably below 9wt.% relative the total weight of the dairy dessert product. Especially, this total sugar content positively impacts the nutritional quality of the dairy dessert product by limiting the intake of sugars. Preferably, this total sugar content (limited amount of simple sugars) positively impacts positively the Nutri-score. Such total sugar content is achievable partly or fully thanks to the use of the enzymatically treated milk ingredient. Indeed, the enzymatic treatment has the effect of reducing lactose in the milk substrate by partly converting the sugar into GOS. Hence, sugars such as lactose are reduced at the expense of the formation of fibers, especially GOS, which are not counted into the total sugar content. Hence, the dairy dessert product prepared with the enzymatically treated milk ingredient has a decreased total sugar content compared to a dairy dessert product prepared with a standard milk ingredient.

In an alternative or additional embodiment, the dairy dessert product may have a total fiber content above 0.9wt.% relative to the total weight of the dairy dessert product. This fiber content enables to provide enough fibers to positively impact the nutritional quality of the dairy dessert product, preferably its Nutri-score. Preferably, the dairy dessert product may have a total fiber content of at least 3g per lOOg of dairy dessert product or a total fiber content of at least 1.5 grams per 100 kcal. The dairy dessert product provides a substantial source of fibers for nutrition purpose and this fiber content enables to get a claim "source of fiber" according to European regulation, especially Regulation (EC) n° 1924/2006. GOS are counted in the total fiber content and therefore contribute positively to the nutritional quality of the dairy dessert product by providing fibers. Preferably, GOS contributes to achieve a good Nutri-score (between A and C, preferably between A and B or B and C) by increasing the amount of fibers.

In a preferred embodiment, the fibers of the dairy dessert product consist essentially of, preferably consist of, galacto-oligosaccharides.

The dairy dessert product of the invention has a good nutritional quality compared to a standard dairy dessert product. Especially, it has a reduced amount of total sugar, especially simple sugars such as lactose, and an improved amount of fibers such as GOS. Especially, despite this decrease in sugars and increase in fibers, the dairy dessert product exhibits an acceptable taste, sweet taste and texture, especially firmness.

Other ingredients

In one embodiment, the dairy dessert product may further comprise other ingredients in addition to the dairy ingredients, and especially in addition to the enzymatically treated milk ingredient. Especially, the dairy dessert product may comprise one or more of the following ingredients: flavouring agent, fruit preparation, vegetable preparation, minerals, vitamins, non-GOS fibers, non-GOS prebiotics, probiotics, water, texturizing agent, alkalinizing agent, acidifying agent, colouring agent, plant proteins, chocolate, preservatives, probiotics, edible oil, eggs and/or cocoa. The dairy dessert product may also further comprise one or more sweetening agent other than sucrose, such as glucose syrup, artificial sweeteners (e.g. acesulfame K), natural sweeteners (e.g. stevia).

As used herein, "Flavouring agents" correspond to food grade added ingredients, that impart flavour. This includes flavours but also flower essences, herbs and spices. For example, the flavouring agent may be cinnamon. For avoidance of doubt, flavouring agents exclude the dairy ingredients, the enzymatically treated milk ingredient, the galactose, the glucose, the lactose, the GOS, the milk proteins of the dairy dessert product.

As used herein, "non-GOS fibers" correspond to food grade fibers, except galacto- oligosaccharides.

As used herein, "non-GOS prebiotics" correspond to food grade prebiotics, except galacto-oligosaccharides.

As used herein, "colouring agents" correspond to food grade added ingredients, that provide a targeted colour to the dairy dessert product. For avoidance of doubt, colouring agents exclude the dairy ingredients, the enzymatically treated milk ingredient, the galactose, the glucose, the GOS, the lactose, the milk proteins of the dairy dessert product.

As used herein, "texturizing agents" refer to food grade added ingredients that increase the viscosity of the dairy dessert product. For avoidance of doubt, this excludes the dairy ingredients, the enzymatically treated milk ingredient, the galactose, the glucose, the GOS, the lactose, the milk proteins of the dairy dessert products. Examples of texturizing agents include starch, pectin, agar, guar gum, carrageenan, cellulose, alginate, gelatin, acacia gum, xanthan gum, tara gum, flours and mixtures thereof. As used herein, "alkalinizing agents" refer to food grade added ingredients that decrease the pH of the dairy dessert product.

As used herein "acidifying agents" refer to food grade added ingredients that increase the pH of the dairy dessert product.

As used herein "preservatives" refer to food grade substances or chemicals that are added to the dairy dessert product to prevent its decomposition by microbial growth or by undesirable chemical changes.

Second aspect of the invention

In a second aspect, the invention relates to a method for preparing a dairy dessert product according to the first aspect comprising the steps of:

(a) providing a milk substrate, comprising a total solids content of between B0wt.% and 80wt.%, preferably wherein the milk substrate comprises at least 15wt.% lactose by dry weight of the milk substrate,

(b) treating enzymatically the milk substrate, with at least one beta-galactosidase having transgalactosylation activity to provide an enzymatically treated milk ingredient,

(c) optionally fully or partially inactivating the at least one beta-galactosidase having transgalactosylation activity,

(d) mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product.

Dairy dessert product

The dairy dessert product is a dairy dessert product as described in the totality of the first aspect of the invention (i.e. not limited to the section "dairy dessert product" in the first aspect of the invention. The method of the second aspect of the invention enables to provide a dairy dessert product having the advantages provided in the first aspect of the invention.

The method of the second aspect of the invention enables to provide a dairy dessert product having a good nutritional quality, especially lower total sugar content, especially lactose, and increased fiber content, especially GOS, compared to standard dairy dessert product while retaining acceptable taste, sweet taste and texture, especially firmness. The texture of the dairy dessert product may be even enhanced. Step (a)-Provision of milk substrate

The method of the second aspect of the invention comprises a step (a) which consists of providing a milk substrate, comprising a total solids content of between S0wt.% and 80wt.% relative to total weight of the milk substrate, preferably wherein the milk substrate comprises at least 15wt.% lactose by dry weight of the milk substrate. Preferably, the total solids content of the milk substrate is between B0wt.% and 70wt.% or between B0wt.% and 70wt.% relative to weigh of the milk substrate.

In a particular embodiment, the milk substrate may be a milk, i.e. non-human mammal milk, preferably cow milk. For example, the milk substrate may be skimmed milk, semi-skimmed milk and/or whole milk.

In a preferred embodiment, the milk substrate comprises at least 40wt.%, preferably at least 45wt.%, at least 50wt.%, at least 55wt.%, at least 57wt.%, or at least 60wt.%, total solids. More preferably, the milk substrate comprises between 40 and 65% by weight of non fat milk solids. The milk substrate comprises at least 20wt.%, preferably at least 25wt.% or at least BOwt.% by dry weight of the milk substrate. More preferably, the milk substrate comprises 15-45% lactose by weight, more preferably 20-45% lactose by weight.

Step (b)-enzymatic treatment of the milksubstrate to provide an enzymatically treated milk ingredient

The method of the second aspect of the invention comprises a step (b) of treating enzymatically the milk substrate, with at least one beta-galactosidase having transgalactosylation activity to provide an enzymatically treated milk ingredient.

Preferably, the milk substrate is enzymatically treated with at least one beta- galactosidase having transgalactosylation activity for 10-240 minutes at 50-65°C.

It has been found that this temperature range facilitates the hydrolysis of lactose and formation of GOS.

In one embodiment, the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity at 50-65°C for at least 15 minutes, preferably for at least 45 minutes, preferably for at least 55 minutes, preferably for at least 60 minutes and/or for less than 210 minutes, preferably less than 180 minutes, less than 110 minutes or less than 90 minutes.

More preferably, the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity for 10-90 minutes at 50-65°C, most preferably for 30-90 minutes at 50-65°C. This time range enables to optimize the hydrolysis of lactose and formation of GOS while limiting the reaction time for industrial purpose.

The amount of beta-galactosidase having transgalactosylation activity added in step (b) to treat the milk substrate may depend on the specific enzyme, its level of activity and its formulation. The skilled person will know how to choose the amount according to the desired result. Typically, the amount will be in the order of 0.5-2% by weight of lactose in the milk substrate. The milk substrate may be at the desired reaction temperature when the beta- galactosidase having transgalactosylation activity is added, or it may be heated to the reaction temperature following the addition of the beta-galactosidase having transgalactosylation activity.

In one embodiment, the enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, optionally with galactose and/or glucose and/or lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from 40% to 90% of galacto- oligosaccharide.

In a more preferred embodiment, the enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1% to 20% of galactose, iv) from 10% to 90% of galacto-oligosaccharide, preferably from 40% to 90% of galacto- oligosaccharide.

In an even more preferred embodiment, the enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a mixture of galacto-oligosaccharides of a glucidic mixture of galacto-oligosaccharides, galactose, glucose and lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0.1% to 30% of lactose, ii) from 8% to 40% of glucose, iii) from 0.1% to 20% of galactose, iv) from 40% to 90% of galacto-oligosaccharide.

In a preferred embodiment, the enzymatically treated milk ingredient comprises 20- 40 % milk proteins by dry weight of the enzymatically treated milk ingredient. Preferably, the enzymatically treated milk ingredient comprises 25-40 % milk proteins by dry weight of the enzymatically treated milk ingredient. More preferably, the enzymatically treated milk ingredient comprises 30-40 % milk proteins by dry weight of the enzymatically treated milk ingredient.

In another preferred embodiment, the enzymatically treated milk ingredient has a total sugar content of at most 40wt.%, preferably at most 30wt.%, more preferably of at most 20.wt% relative to the dry weight of the enzymatically treated milk ingredient. Especially, the enzymatically treated milk ingredient has total sugar content which is substantially reduced compared to the initial milk substrate before enzymatic treatment.

In a further embodiment, the enzymatically treated milk ingredient may further comprise 0.5-30% milk fat and/or minerals derived from milk by dry weight of the enzymatically treated milk ingredient, preferably 2-20%, more preferably 6-10% of milk fat and/or minerals derived from milk by dry weight of the enzymatically treated milk ingredient. By milk fat is meant fat derived from milk in any suitable way. By milk derived minerals are meant minerals derived from milk in any suitable way, e.g. calcium, sodium, potassium, phosphorus and/or magnesium salts. Milk fat and/or milk derived minerals may e.g. origin from liquid milk, such as skim milk, partially skimmed milk and/or whole milk, or from milk powder, such as e.g. skim milk powder and/or whole milk powder, or from milk protein concentrate, or from whey protein concentrate .

The enzymatic treatment in step (b) has the effect of reducing lactose in the milk substrate by partly converting the sugar into GOS. Therefore, the enzymatically treated milk ingredient has a reduced amount of total sugar, especially lactose, and an improved amount of fibers (i.e. GOS) compared to the original milk substrate. The use of this enzymatically treated milk ingredient as a dairy ingredient enables to improve the nutritional profile of the dairy dessert product by decreasing the total sugar content, especially lactose, and by increasing the fiber content. Especially, despite this decrease in sugar, the dairy dessert product exhibits an acceptable taste, sweet taste and texture especially firmness. The dairy dessert product may even exhibit an enhanced texture, especially firmness, compared to a standard dairy dessert product.

Step (c)- Inactivation step

The method of the second aspect of the invention comprises a step (c) of fully or partially inactivating the at least one beta-galactosidase having transgalactosylation activity. The purpose of the inactivation step is to prevent substantial degradation of the GOS by further reaction of the beta-galactosidase. The enzyme may be inactivated by any state of the art method, for example, by heat treatment, pH lowering (e.g. to below pH 4) or lowering water activity. The inactivation may occur due to a step in the production process of the enzymatically treated milk ingredient or of the dairy dessert product such as pasteurization or spray-drying.

In a preferred embodiment, the inactivation step is performed by heat treating the enzymatically treated milk ingredient at 70-150°C for 10-150 seconds, preferably at 72-130°C for 10-120 seconds. The purpose of the heat treatment is to prevent substantial degradation of the GOS by further reaction of the beta-galactosidase, as well as ensuring the microbiological stability of the enzymatically treated milk ingredient, without creating excessive denaturation of protein or formation of Maillard reaction products.

In one embodiment, step (dc is not optional.

Step (d)- mixing the enzymatically treated milk ingredient with other ingredients

The method of the second aspect of the invention comprises a step (e) of mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product.

The ingredients required for preparing the dairy dessert product may be a dairy ingredient and/or sucrose and/or an ingredient as described in section "other ingredients" of the first aspect of the invention.

The mixing step (d) is preferably performed at a temperature ranging from 35°C to

65°C.

Additional step-drying step

In a preferred embodiment, the enzymatically treated milk ingredient is dried after step (b) and before step (d) to provide a dried enzymatically treated milk ingredient. Preferably, the drying step is performed by spray drying.

In a preferred embodiment, the drying step is performed after step (c), preferably just after step d). It has been found that the inactivation step (c), especially by heat-treatment, may not in itself necessarily completely inactivate the beta-galactosidase having transgalactosylation activity, but in combination with subsequent spray drying, it ensures full inactivation of said beta-galactosidase. In this way, a more severe heat treatment that would completely inactivate the beta-galactosidase a transgalactosylation activity, but also create unnecessary protein denaturation and formation Maillard products, can be avoided by spray drying the enzymatically treated milk ingredient after the inactivation to produce a dried enzymatically treated milk ingredient.

In one embodiment, when the inactivation step is followed by spray drying, the inactivation step (i.e. step (c) is conducted by heat treating the enzymatically treated milk ingredient at 80-90°C for 10-30 second.

In another embodiment, when the enzymatically treated milk ingredient is not spray dried, the inactivation step (i.e. step (c) is conducted by heat treating the enzymatically treated milk ingredient at 140-145°C for 10-30 seconds.

Enzymatically treated milk ingredient

The enzymatically treated milk ingredient may be used directly as it is after step (c) and processed afterwards in step (d) or it may e.g. be packed, stored and/or distributed for subsequent use.

Additional step-mixing milk substrate with other ingredients

The method of the second aspect of the invention may comprise an optional step of mixing the milk substrate with part or all other ingredients required for preparing the dairy dessert product between step (a) and (b).

The ingredients required for preparing the dairy dessert product may be a dairy ingredient and/or sucrose and/or an ingredient as described in section "other ingredients" of the first aspect of the invention. In other words, the milk substrate is mixed with one or more ingredients selected from the list consisting of dairy ingredient, sucrose, flavouring agent, fruit preparation, vegetable preparation, minerals, vitamins, non-GOS fibers, non-GOS prebiotics, probiotics, water, texturizing agent, alkalinizing agent, acidifying agent, colouring agent, plant proteins, chocolate, preservatives, probiotics, edible oil, eggs, cocoa and mixtures thereof. Preferably, the milk substrate is mixed with one or more ingredients selected from the list consisting of dairy ingredient, sucrose, flavouring agent, cocoa, texturizing agent, alkalinizing agent, minerals and mixtures thereof. More preferably, the milk substrate is mixed with between step (a) and (b) with one or more of the ingredients selected from cream, sucrose, flavouring agent, cocoa, texturizing agent, alkalinizing agent, minerals and mixtures thereof. In an embodiment, the milk substrate may be further mixed with one or more sweetening agent other than sucrose, such as glucose syrup, artificial sweeteners (e.g. acesulfame K), natural sweeteners (e.g. stevia). It has been observed that it is possible to achieve an effective lactose reduction and

GOS production via enzymatic treatment in presence of a complex mixture of ingredient. This allows the simplification of the process. Moreover, this allows a significant total sugar reduction. Indeed, the enzymatic treatment is not performed only on the milk substrate, but it may be performed on all the ingredients. Hence, the lactose originating from all ingredients outside the main milk substrate, for example originating from the cream, may also be hydrolysed to form GOS.

Where a part of the other ingredients required for preparing the dairy dessert product are mixed at this step, such ingredients that have been mixed at this step are not mixed in step (d).

Where all the other ingredients required for preparing the dairy dessert product are mixed at this step, there is no step (d).

In one embodiment, this additional step is not optional.

Additional steps for preparing the dairy dessert product

After step (d), the method of the second aspect of the invention may comprise additional steps which are required to prepare the dairy dessert product. Such steps are known in the art.

Alternatively, the embodiments where the dairy dessert product may be a dairy mousse, the method may comprise after step (d), the steps consisting of:

(e) homogenizing the resulting milk composition of step (d) at a pressure ranging from SO bar to 700 bar, preferably ranging from 30 bar to 200 bar to obtain a homogenized milk composition,

(f) sterilizing the homogenized milk composition by heat-treating said homogenized milk composition at a temperature ranging from 110 to 140°C for a time ranging from 10 second to 120 seconds to obtain a sterilized milk composition,

(g) cooling the sterilized milk composition at a temperature ranging from 8°C to 70°C to obtain a cooled milk composition,

(h) aerating the cooled milk composition with a whipping device to obtain a dairy mousse having an overrun between 30% and 300%, preferably between 100% and 150%, (i) cooling the dairy mousse at a targeted storage temperature, preferably under chilled conditions.

The term "chilled conditions" refers to temperatures ranging from 2°C to 15°C, preferably ranging from 4°C to 8°C.

The homogenization step (e) may be performed between 55°C and 85°C.

If the resulting milk composition of step (d) is in a powder form, it is reconstituted into water before being processed in step (e).

Said method of method of preparation of a dairy mousse may comprise a step of filling the dairy mousse into a container.

Alternatively, the embodiments where the dairy dessert product may be a dairy cream dessert, the method may comprise after step (d), the steps consisting of:

(e) homogenizing the resulting milk composition of step (d) at a pressure ranging from 30 bar to 700 bar, preferably ranging from 30 bar to 200 bar to obtain a homogenized milk composition,

(g) cooling the sterilized milk composition at a temperature ranging from 8°C to 75°C to obtain a dairy cream dessert,

(h) cooling the dairy mousse at a targeted storage temperature, preferably under chilled conditions.

The homogenization step (e) may be performed between 55°C and 85°C.

Said method of method of preparation of dairy cream dessert may comprise a step of filling the dairy cream dessert into a container. Especially, this filling step may be performed at a temperature ranging from 8°C to 75°C, especially between steps (g) and (h).

Alternatively, the embodiments where the dairy dessert product may be an oven- cooked dairy dessert, the method may comprise after step (d), the steps consisting of: (e) homogenizing the resulting milk composition of step (d) at a pressure ranging from 30 bar to 700 bar, preferably ranging from 30 bar to 200 bar to obtain a homogenized milk composition,

(h) filling the cooled milk composition in a thermoresistant container,

(i) cooking the cooled milk composition, for example in an oven, at a temperature ranging from 80°C to 100°C for a time ranging from 20 to 40 minutes to obtain an oven-cooked dairy dessert product,

(j) cooling the dairy mousse at a targeted storage temperature, preferably under chilled conditions.

The homogenization step (e) may be performed between 55°C and 85°C.

The term "thermoresistant container" refers to a container made of a material which withstands temperatures of at least 80°C, preferably between 80°C and 100°.

Third aspect of the invention

In a third aspect, the invention relates to a method for preparing a dairy dessert product according to the first aspect of the invention comprising the steps of:

(a') providing an enzymatically treated milk ingredient, wherein the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity.

(b') mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product.

Dairy dessert product The dairy dessert product is a dairy dessert product as described as described in the totality of the first aspect of the invention (i.e. not limited to the section "dairy dessert product" in the first aspect of the invention. The method of the third aspect of the invention enables to provide a dairy dessert product having the advantages provided in the first aspect of the invention.

The method of the third aspect of the invention enables to provide a dairy dessert product having a good nutritional quality, especially lower total sugar content, especially lactose, and increased fiber content, especially GOS, compared to standard dairy dessert product while retaining acceptable taste, sweet taste and texture, especially firmness. The texture of the dairy dessert product may be even enhanced.

Enzymatically treated milk ingredient

The enzymatically treated milk ingredient is an enzymatically treated milk ingredient as described in the first and the second aspects of the invention. The milk substrate and the at least one beta-galactosidase having transgalactosylation activity are also as described in the first and the second aspects of the invention.

Other ingredients

The method of the third aspect of the invention comprises a step (b') of mixing the enzymatically treated milk ingredient with part or all other ingredients required for preparing the dairy dessert product.

The mixing step (b') is preferably performed at a temperature ranging from 35°C to

65°C.

Additional steps for preparing the dairy dessert product

After step (b'), the method of the third aspect of the invention may comprise additional steps which are required to prepare the dairy dessert product. Such steps are known in the art. For further details, such steps are described in the second aspect of the invention (where step (b') of the third aspect of the invention corresponds to step (d) of the second aspect of the invention). The method of the third aspect of the invention enables to provide a dairy dessert product having a good nutritional quality, especially lower total sugar content, in particular lactose, and increased fiber content, in particular GOS compared to standard dairy dessert products while retaining acceptable taste, sweet taste and texture, especially firmness. The texture, especially firmness, of the dairy dessert product may be even enhanced compared to a standard dairy dessert product.

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

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

EXAMPLES

Example 1: Method for preparing an enzymatically treated skimmed milk powder

Skimmed milk powder (SMK) was mixed with water to form a slurry with 60wt.% total solids content at 60°C. 0.5 wt.% of a beta-galactosidase having transgalactosylation activity was added to the SMK slurry. The reaction was allowed to proceed for duration of 60 min. Pasteurization at 85°C for 18 seconds was applied to pasteurize the enzymatically treated milk and partially inactivate enzymes before spray-drying to form enzymatically treated skimmed milk powder (i.e. dried). It was demonstrated that with spray drying, it was possible to completely inactivate the enzymes and no residual enzyme activity was detected in the final spray dried enzymatically treated skilled milk powder. The composition of the skimmed milk powder (=SMK before treatment) and the enzymatically treated skimmed milk powder (=SMK after treatment) is shown in Table 1.

Table 1. Composition of skimmed milk powder (SMK) before and after enzymatic treatment with beta-galactosidase having transgalactosylation activity.

Based on table 1, we can notice that the enzymatic treatment enables a sugar reduction (i.e. total sugar reduction) around 65% compared to SMK before enzymatic treatment.

GOS were measured by HPLC. Especially, Oligosaccharides (OS) present in the samples are extracted in a water bath at 70°C. The extracted OS are fluorescently labeled by reaction (2h at 65°C) of 2-anthranilic acid amide via formation of a Shiff's base. The OS is treated with amyloglucosidase to avoid interferences of maltooligosaccharides and maltodextrin present in some finished products on the chromatogram. Labelled extracts are diluted with acetonitrile prior to injection on a HPLC-fluorimeter instrument equipped with a trapping column. Separation is performed on Amide-80 Bpm, 4.6x150 mm column, and labeled OS, including GOS, are detected on a fluorimeter at: Ex 330 nm, Em 420 nm. Quantification of the different OS, including GOS, is performed by calibration of the OS-2AB response with maltotriose external standard and using laminaritriose as internal standard.

Sugars were measured by HPAEC-PAD (i.e. High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection). Extraction of sugars is carried out in hot water and the sample is injected in the HPAEC-PAD system. Neutral sugars being weak acids are partially ionized at high pH and can be separated by anion-exchange chromatography on a base-stable polymeric column (CarboPac PA20). Sugars are detected by measuring the electrical current generated by their oxidation at the surface of a gold electrode. Post-column addition of NaOH is used to optimize baseline stability, detector sensitivity and linear range.

Example 2: Preparation of a chilled dairy cream dessert having a Nutri-score C comprising 9.8wt.% enzymatically treated skimmed milk powder and containing 2.32 wt.% GOS (sugar reduction of 16% versus reference dessert). The enzymatically treated skimmed milk powder produced in example 1 was used in the preparation of a chilled dairy cream dessert (=Dessert B) comprising 9.8wt.% enzymatically treated skimmed milk powder. A reference chilled dairy dessert (=Dessert A) was produced in the same way with the same composition, except that liquid milk and untreated skim milk powder was used instead of the enzymatically treated skimmed milk powder. The recipe of desserts A and B is given in table 2.

Dessert A was prepared by preparing a first preparation by mixing liquid milk, skimmed milk powder (non-enzymatically treated) and milk cream (table 2) and preparing a second preparation by mixing all the other ingredients indicated in table 2. The first and the second preparation were then mixed at 60°C to obtain a dessert composition. Afterwards, the dessert composition was homogenized at 55 bar at 60°C and was sterilized at 130°C for 85 seconds to obtain a sterilized dessert premix. After sterilization, the sterilized dessert premix was cooled down at 35°C to obtain a cream dessert A. The cream dessert A was then filled into containers and stored at 8°C. Dessert B was prepared with the same process as dessert A. The only difference is that the first preparation was prepared by mixing water, enzymatically treated milk powder of example 1 and milk cream (table 2) and the second preparation was prepared by mixing the other ingredients of table 2.

The dry matter, fat, protein and total sugar content of desserts A and B are given in table 3 (cf. also figurel). Their compositions in sugars and GOS are given in table 4 (cf. also figure 2).

Table 2. Recipe of chilled dairy cream dessert with enzymatically treated skimmed mi k powder of example 1 (=dessert B) and of a reference chilled dairy cream dessert (=dessert A).

Table 3. Nutritional composition of chilled dairy cream dessert with 9.8wt.% enzyme- treated skimmed milk powder of example 1 (=dessert B) and of reference cream dessert (=dessert A).

*<0.3 means below the limit of Quantification Table 4. Sugar profile and GOS composition of chilled dairy cream dessert with 9.8wt.% enzymatically treated skimmed milk powderof example 1 (=dessert B) and of reference cream dessert (=dessert A).

GOS and sugars were measured with the same methods as disclosed in Example 1.

The chilled dairy dessert with 9.8wt.% enzymatically treated skimmed milk powder (i.e. dessert B) is very close in its composition (dry matter, fat, protein) to the reference cream dessert (i.e. dessert A). However, the composition of dessert B differs from composition of dessert A in that dessert B has a reduction of 16% of the total sugar content compared to the reference (cf. figure 1). Moreover, the composition of dessert B also differs from composition of dessert A in that dessert B comprises a GOS content of 2.32 wt.% relative to the total weight of dessert B (cf. figure 3) whereas dessert A does not comprise any GOS. Finally, dessert B comprises a lactose content substantially lower than the one of dessert A (cf. figure 3).

Based on the foregoing, the use of 9.8wt.% enzymatically treated skimmed milk powder enables to improve the Nutri-score of the reference dessert A. Especially, reference dessert A has a Nutri-score of D while dessert B has an improved Nutri-score of C.

The firmness of the dessert A and B were measured at 8°C after 7 days of storage by means of a texture analyser TAX-T2 (TA instruments, Stable Micro Systems), with a 25 mm diameter cylindrical probe penetrating at a crosshead speed of 0.5 mm.s-1 and to a depth of 20 mm. The dessert B has an enhanced firmness compared to dessert A, despite the reduction in total sugar (cf. figure 3).

The two desserts A and B were assessed one after the others by 9 panellists trained to describe the sensory profile of food products. Especially, the desserts A and B were assessed by the trained panellists based on the glossary of Table 5 using Monadic profiling test.

Table 5. Glossary used to assess the sensory profile of the reference cream dessert A and of cream dessert products according to the invention, especially dessert B of example 2 and dessert C of example B, comprising an enzymatically treated skimmed milk powder. The assessment of two desserts A and B was performed after 14 days of storage at

8°C and the desserts were shaken 7 times before being served to the panellists. The chilled dairy cream dessert with enzymatically treated skimmed milk powder (i.e. dessert B) was perceived firmer and thicker in mouth than dessert A with a significant difference at 5% despite the lower total sugar contents. Dessert B exhibits pleasant stronger caramel notes than dessert A and an acceptable sweetness perception which is close to the reference (i.e. dessert A), despite the substantial reduction in the total sugar content (cf. figures 1-2).

Example 3: Preparation of a chilled dairy cream dessert having a Nutri-score C comprising 14.5 wt.% enzymatically treated skimmed milk powder and 3.52 wt.% GOS (sugar reduction of 26% versus reference dessert). The enzymatically treated skimmed milk powder produced in example 1 was used in the preparation of a chilled dairy cream dessert (=Dessert C) comprising 14.5wt.% enzymatically treated skimmed milk powder. Moreover, the recipe of reference dessert A differs from dessert C of example 2 in that the sucrose was decreased by 2wt.% in dessert C and maltodextrin was removed in dessert C.

Dessert C was prepared with the same process as dessert B of example 2. The only difference relates on the composition: higher content of enzymatically treated skimmed milk powder, lower sucrose content and removal of maltodextrin.

In particular, Dessert C was prepared with the same process as dessert A. The only difference is that the first preparation was prepared by mixing water, enzymatically treated milk powder of example 1 and milk cream (table 6) and the second preparation was prepared by mixing the other ingredients of table 6.

A reference chilled dairy dessert (=Dessert A) was produced with liquid milk and untreated skimmed milk powder, with the same process and with the same composition as dessert A of example 2. The recipe of dessert A and C is given in table 6. Their dry matter, fat, protein and total sugar content are given in table 7. Their compositions in sugars and GOS are given in table 8.

Akalinizing agent 0.04 0.04

Table 6. Recipe of chilled dairy cream dessert with 14.5wt.% enzymatically treated skimmed milk powder of example 1 (=dessert C) and of reference chilled dairy cream dessert

(=dessert A).

Table 7. Nutritional composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powder of example 1 (=dessert C) and of reference cream dessert (=dessert A).

*<0.3 means below the limit of Quantification

Table 8. Sugar profile and GOS composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powder of example 1 (=dessert C) and of reference cream dessert (=dessert A).

GOS and sugars are measured using the same methods as provided in Examples 1 and

2. The chilled dairy cream dessert with 14.5% enzymatically treated skimmed milk powder (i.e. dessert C) has a similar composition in dry matter and fat than the reference cream dessert A, except dessert C has a higher protein content and has a reduction of 26% of the total sugar content compared to the reference dessert A (cf. figure 1). Moreover, dessert C comprises GOS at an amount of 3.52 wt.% relative to the total weight of dessert C whereas dessert A does not comprise any GOS. Finally, dessert C comprises a lactose content and a sucrose content substantially lower than the one of dessert A but also than the one of dessert B (cf. figure 2).

Based on the foregoing, the use of 14.5wt.% enzymatically treated skimmed milk powder enables to improve the nutritional quality of reference dessert A. Especially, it enables to improve the Nutri-score of the reference dessert A. Especially, dessert A has a Nutri-score of D whereas dessert A has a Nutri-score of C.

The firmness of desserts A and C were measured at 8°C after 7 days of storage by means of a texture analyser TAX-T2 (TA instruments, Stable Micro Systems), with a 25 mm diameter cylindrical probe penetrating at a crosshead speed of 0.5 mm.s-1 and to a depth of 20 mm. Dessert C has an enhanced firmness compared to desserts A and B, despite it has the highest reduction in total sugar (cf. figure 3) and despite the absence of maltodextrin. Hence the use of the enzymatically treated skimmed milk powder enables to emancipate from the maltodextrin without having negative impact on the texture, especially the firmness, of the dessert.

The two desserts A and C were assessed one after the others by 9 panellists trained to describe the sensory profile of food products. Especially, the desserts A and B were assessed by the trained panellists based on the glossary of Table 5 using Monadic profiling test. The assessment of two desserts A and B was performed after 14 days of storage at 8°C and the desserts were shaken 7 times before being served to the panellists.

The chilled dairy cream dessert with enzymatically treated skimmed milk powder (i.e. dessert C) was perceived firmer and thicker in mouth compared to dessert A despite the removal of maltodextrin and lower total sugar contents, especially lactose and sucrose. The dessert C exhibits pleasant stronger caramel notes than dessert A and has an acceptable sweet taste. Example 4: Preparation of a chilled dairy cream dessert having a Nutri-score C comprising 14.5 wt.% enzymatically treated skimmed milk powder and 3.32 wt.% GOS (total sugar reduction of 28.7% versus reference dessert).

The enzymatically treated skimmed milk powder produced in example 1 was used in the preparation of a chilled dairy cream dessert (=Dessert D) comprising 14.5wt.% enzymatically treated skimmed milk powder. Moreover, the recipe of reference dessert A differs from dessert D of example 4 in that: the amount of sucrose was decreased in dessert D, the amount of milk cream was decreased in dessert D, the amount of starch was decreased in dessert D the maltodextrin was removed in dessert D. Dessert D was prepared with the same process as dessert C of example 3. The only difference relates on the composition: lower content of sucrose, cream and starch.

In particular, Dessert D was prepared with the same process as dessert A. The only difference is that the first preparation was prepared by mixing water, enzymatically treated milk powder of example 1 and milk cream (table 9) and the second preparation was prepared by mixing the other ingredients of table 9.

A reference chilled ingredients dairy dessert (=Dessert A) was produced with liquid milk and untreated skim milk powder, with the same process and with the same composition as dessert A of example 2. The recipe of dessert A and D is given in table 9. Their dry matter, fat, protein and total sugar content are given in table 10. Their compositions in sugars and GOS are given in table 11.

Table 9. Recipe of chilled dairy cream dessert with 14.5wt.% enzymatically treated skimmed milk powder of example 1 (=dessert D) and of reference chilled dairy cream dessert (=dessert A).

Table 10. Nutritional composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powder of example 1 (=dessert D) and of reference cream dessert (=dessert A).

*<0.3 means below the limit of Quantification Table 11. Sugar profile and GOS composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powder of example 1 (=dessert D) and of reference cream dessert (=dessert A).

2.

The chilled dairy cream dessert with 14.5% enzymatically treated skimmed milk powder (i.e. dessert D) has a higher protein content and has a reduction of 28.7% of the total sugar content compared to the reference dessert A (cf. table 10). Moreover, dessert D comprises 3.32 wt.% GOS relative to the total weight of dessert D whereas dessert A does not comprise any GOS. Finally, dessert D comprises a lactose content and a sucrose content substantially lower than the one of dessert A but also than the one of dessert B (cf. table 11).

Based on the foregoing, the use of 14.5wt.% enzymatically treated skimmed milk powder enables to improve the nutritional quality of reference dessert A. In particular, it enables to improve the Nutri-score of the reference dessert A. Dessert A has a Nutri-score of D whereas dessert D has a Nutri-score of C.

The two desserts A and D were assessed one after the others by 9 panellists trained to describe the sensory profile of food products with the same protocol than described in example 2 and 3. The chilled dairy cream dessert with enzymatically treated skimmed milk powder (i.e. dessert D) was perceived as firm as dessert A despite the removal of maltodextrin and lower total sugar contents, especially lactose and sucrose. The dessert D exhibits the same sweet taste as dessert A.

Example 5: Preparation of a chilled dairy cream dessert having a Nutri-score B comprising 14.5 wt.% enzymatically treated skimmed milk powder and 3.8 wt.% GOS (sugar reduction of 35.4% versus reference dessert).

The enzymatically treated skimmed milk powder produced in example 1 was used in the preparation of a chilled dairy cream dessert (=Dessert E) comprising 14.5wt.% enzymatically treated skimmed milk powder. Moreover, the recipe of reference dessert A differs from dessert E of example 5 in that:

- the sucrose content was decreased in dessert E,

- the milk cream content was decreased in dessert E,

- the starch content was decreased in dessert E, and, - the maltodextrin was removed in dessert E.

Dessert E was prepared with the same process as dessert D of example 4. The only difference relates to the composition: lower sucrose content and higher starch content.

In particular, dessert E was prepared with the same process as dessert A. The only difference is that the first preparation was prepared by mixing water, enzymatically treated milk powder of example 1 and milk cream (table 12) and the second preparation was prepared by mixing the other ingredients of table 12.

A reference chilled dairy dessert (=Dessert A) was produced with liquid milk and untreated skimmed milk powder, with the same process and with the same composition as dessert A of example 2. The recipes of dessert A and dessert E are given in table 12. Their dry matter, fat, protein and total sugar content are given in table 13. Their compositions in sugars and GOS are given in table 14.

Table 12. Recipe of chilled dairy cream dessert with 14.5wt.% enzymatically treated skimmed milk powder of example 1 (=dessert E) and of reference chilled dairy cream dessert (=dessert A).

Table 13. Nutritional composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powderof example 1 (=dessert E) and of reference cream dessert (=dessert A).

*<0.3 means below the limit of Quantification

Table 14. sugar profile and GOS composition of chilled dairy cream dessert with 14.5 wt.% enzymatically treated skimmed milk powder of example 1 (=dessert E) and of reference cream dessert (=dessert A).

2.

The chilled dairy cream dessert with 14.5% enzymatically treated skimmed milk powder (i.e. dessert E) has a higher protein content and has a reduction of 35.4% of the total sugar content compared to the reference dessert A (cf. table 13). Moreover, dessert E comprises 3.8 wt.% GOS relative to the total weight of dessert E whereas dessert A does not comprise any GOS. Finally, dessert E comprises a lactose content and a sucrose content substantially lower than the one of dessert A but also than the one of dessert B (cf. table 14).

Based on the foregoing, the use of 14.5wt.% enzymatically treated skimmed milk powder enables to improve the nutritional quality of reference dessert A, in particular its Nutri-score. Especially, dessert A has a Nutri-score of D whereas dessert E has a Nutri-score of B.

Upon tasting, it is expected that dessert D preserves a satisfactory sensory profile, in particular a similar thickness and sweet taste as dessert A, despite the removal of maltodextrin and lower total sugar contents, especially lactose and sucrose.

Example 6: Preparation of a chilled dairy cream dessert treated by a beta- galactosidase and comprising 3.4wt.% GOS (sugar reduction of 40wt.% versus reference dessert).

A chilled dairy dessert (= dessert F) was prepared with the same process as dessert A of example 2. The only difference is that the first preparation was prepared by mixing all the ingredients of table 16 and adding a beta-galactosidase having transgalactosylation activity to the whole mixture. The reaction was allowed to proceed for 130 min at 60°C to obtain a dessert composition. Afterwards, the dessert composition was homogenized, sterilized, cooled down and filled with the same process as the one provided for dessert A in example 2. The sugar and GOS composition of the chilled dairy dessert composition before enzyme addition (=before enzymatic treatment) and the enzymatically treated chilled dairy dessert composition is shown in Table 15.

*<0.1 means below the limit of Quantification Table 15. Sugar and GOS composition of the composition of dessert F before and after enzymatic treatment with beta-galactosidase having transgalactosylation activity.

A reference chilled dairy dessert (=Dessert A) was produced with liquid milk and untreated skimmed milk powder, with the same process and with the same composition as dessert A of example 2. Moreover, the recipe of reference dessert A differs from dessert F of example 6 in that: the amount of sucrose was decreased in dessert F, the amount of milk cream was decreased in dessert F, - the amount of starch was decreased in dessert F, the amount of enzymatically untreated skimmed milk powder was increased in dessert F, the maltodextrin was removed in dessert F.

The recipe of dessert A and F is given in table 16. Their dry matter, fat, protein and total sugar content are given in table 17. Their compositions in sugars and GOS are given in table 18.

Table 16. Recipe of chilled dairy cream dessert enzymatically treated with beta- galactosidase and of reference chilled dairy cream dessert (=dessert A).

Table 17. Nutritional composition of chilled dairy cream dessert enzymatically treated with beta-galactosidase (=dessert F) and of reference cream dessert (=dessert A).

*<0.3 means below the limit of Quantification

Table 18. Sugar profile and GOS composition of chilled dairy cream dessert enzymatically treated by beta-galactosidase (=dessert F) and of reference cream dessert (=dessert A). GOS and sugars are measured using the same methods as provided in Examples 1 and

2.

The chilled dairy cream dessert F has a higher protein content and has a reduction of 40% of the total sugar content compared to the reference dessert A (cf. table 17). Moreover, dessert F comprises 3.4 wt.% GOS relative to the total weight of dessert F whereas dessert A does not comprise any GOS (cf. table 18).

Based on the foregoing, the use of beta-galactosidase enables to improve the nutritional quality of reference dessert A, including its Nutri-score. In particular, dessert A has a Nutri-score of D whereas dessert F has a Nutri-score of C.

The two desserts A and F were assessed one after the others by 9 panellists trained to describe the sensory profile of food products with the same protocol as described in examples 2 and 3. The dessert F was perceived firmer and thicker compared to dessert A despite the removal of maltodextrin, lower fat and total sugar contents, especially lactose and sucrose. The dessert F exhibits the same sweet perception (sweet attack, sweet max and sweet persistency) and taste profile as dessert A. Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

1. A dairy dessert product comprising: from lwt.% to 15wt.% of milk proteins, from Owt.% to Bwt.% galactose, preferably from 0.01wt.% to Bwt.% galactose, from Owt.% to 4wt.% lactose, preferably from 0.01wt.% to 3wt.% lactose, from 0.5wt.% to 15wt.% galacto-oligosaccharides, preferably from 2wt.% to 15wt.% galacto-oligosaccharides, all the preceding weight percentages being expressed relative to the total weight of the dairy dessert product, wherein the dairy dessert product is a neutral dairy dessert product.

2. A dairy dessert product according to claim 1, wherein the dairy dessert product comprises an enzymatically treated milk ingredient and wherein said enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity.

3. A dairy dessert product according to claim 2, wherein part, preferably all, the galactose, the lactose and the galacto-oligosaccharides within the dairy dessert product come from the enzymatically treated milk ingredient, and wherein said enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides, optionally with galactose and/or glucose and/or lactose, said glucidic mixture containing by dry weight of the glucidic mixture: i) from 0% to 40% of lactose, ii) from 0% to 40% of glucose, iii) from 0% to 40% of galactose, iv) from 10% to 90% of galacto-oligosaccharide.

4. A dairy dessert product according to claim 3, wherein the glucidic mixture is a mixture of galacto-oligosaccharides, galactose, glucose and lactose and wherein said glucidic mixture contains by dry weight of the glucidic mixture: i) from 0.1% to 30% of lactose, ii) from 8% to 40% of glucose, iii) from 0.1% to 20% of galactose, iv) from 40% to 90% of galacto-oligosaccharide.

5. A dairy dessert product according to any one of claims 1 to 4, which comprises at least 0.5wt.% glucose relative to the total weight of the dairy dessert product.

6. A dairy dessert product according to any one of claims 1 to 5, which has a total sugar content below 18wt.%, preferably below 17wt.% relative to the total weight of the dairy dessert product and/or a total fiber content above 0.9wt.% relative to the total weight of the dairy dessert product.

7. A dairy dessert product according to any one of claims 1 to 6, wherein the dairy dessert product is a neutral chilled dairy dessert product.

8. A dairy dessert product according to claim 7, wherein the chilled dessert product is a fermented chilled dairy dessert product or is a neutral chilled dairy dessert product having a pH value in the range of 6.0 to 7.2.

9. A dairy dessert product according to any one of claims 1 to 8, wherein the dairy dessert product has a Nutri-score of A to C.

10. A method for preparing a dairy dessert product according to any one of claims 1 to 9 comprising the steps of:

(a) providing a milk substrate, comprising a total solids content of between 30wt.% and 80wt.%, preferably wherein the milk substrate comprises at least 15wt.% lactose by dry weight of the milk substrate, (b) treating enzymatically the milk substrate, with at least one beta- galactosidase having transgalactosylation activity to provide an enzymatically treated milk ingredient,

11. A method for preparing a dairy dessert product of claim 10, wherein the enzymatically treated milk ingredient is dried after step c) and before step d) to provide a dried enzymatically treated milk ingredient.

12. A method for preparing a dairy dessert product according to any one of claims 1 to 9 comprising the steps of:

(a') providing an enzymatically treated milk ingredient, wherein the enzymatically treated milk ingredient is or is derived from a milk substrate enzymatically treated with at least one beta-galactosidase having transgalactosylation activity,

13. A method according to claims 10 or 11 or a method according to claim 12, wherein the enzymatically treated milk ingredient comprises from 20% to 70%, preferably from 35% to 55%, by dry weight of the enzymatically treated milk ingredient, of a glucidic mixture of galacto-oligosaccharides optionally with galactose and/orglucose and/or lactose, said glucidic mixture containing by dry weight of the mixture: i) from 0% to 40% of lactose, preferably from 0.1% to 30% of lactose, ii) from 0% to 40% of glucose, preferably from 8% to 40% of glucose, iii) from 0% to 40% of galactose, preferably from 0.1 to 20% of galactose, iv) from 10 to 90% of galacto-oligosaccharide, preferably from 40% to 90% of galacto-oligosaccharide.