Lactobacillus helveticus strain (I) not having the capacity to transform lactose into lactic acid, is new. Independent claims are included for: (1) a food product, particularly fermented dairy product, comprising (I)； (2) the preparation of the food product comprising selecting a raw material containing milk proteins, selecting (I), inoculating the raw material with the strain, fermenting the raw material in the presence of glucose (1-3 wt.%) for 12-30 hours at 30-45[deg]C and in the presence of the strain； and (3) the preparation of (I) having less phenotype lactose.
