The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species Lactococcus lactis, Sterptococcus thermophilus, and/or Lactobacillus bulgaricus. The problem to be solved is to provide a method to improve growth of Bifidobacteria population in milk during the fermentation process for making fermented milk products (e.g. a yogurt) in order to obtain a high cell count of Bifidobacteria in the final product.Cette invention concerne une méthode de préparation d’un produit laitier fermenté comprenant Bifidobacterium en association avec des bactéries d’acide lactique de l’espèce Lactococcus lactis, Streptococcus thermophilus, et/ou Lactobacillus bulgaricus.
