[Problem] To provide an ice cream-like food product that is low-fat or fat-free with the texture of fat. [Solution] The present invention relates to a starter that is added to raw milk for a low-fat or fat-free ice cream-like product. The starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus. Specifically, raw milk is cultured to a pH of 4.5 to 5.0 at 37˚C and then cooled to 5˚C to obtain fermented milk having a viscosity of 5000 mPa·s or higher. Examples of the Lactobacillus bulgaricus are Lactobacillus delbrueckii subsp. bulgaricus strain OLL1247 or Lactobacillus bulgaricus strain OLL1073R-1. Examples of the Streptococcus thermophilus are Streptococcus thermophilus strain OLS3618 or Streptococcus thermophilus strain OLS3078.本發明提供一種具有脂肪感的低脂或無脂的類冰淇淋食品，又本發明係關於一種添加於類低脂無脂冰淇淋食品的原料乳中的菌元，該菌元包含保加利亞乳酸桿菌與嗜熱性鏈球菌。具體來說，本發明係關於一種菌元，其中將原料乳在37℃下培養至pH值4.5~5.0，冷卻至5℃時的酸乳的黏度為5000mPa‧s以上。保加利亞乳酸桿菌係可例示德氏乳酸桿菌保加利亞亞種OLL1247株即Lactobacillus delbrueckii subsp.bulgaricus OLL1247株或保加利亞乳酸桿菌OLL1073R-1株即Lactobacillus bulgaricus OLL1073R-1株，嗜熱性鏈球菌係可例示嗜熱性鏈球菌OLS3618株即Streptococcus thermophilus OLS3618株或嗜熱性鏈球菌OLS3078株即Streptococcus thermophilus嗜熱性鏈球菌OLS3078株。
