An acidified milk product is proposed, comprising(a) 30 to 80 wt % milk,(b) 5 to 80 wt % fat component,(c) 0.5 to 4 wt % starch and(d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria,with the proviso that components (a) to (d) add up to 100 wt %.
