A method of producing a yoghurt-based product involves pre-treating milk raw material normally by pasteurization, de-aeration, homogenization and possible dry matter adjustment. A stabilizer and possible flavourings are also added. A first bacteria culture is added to the milk raw material and the milk raw material is held at a temperature of 37-45° C. during an incubation period. Thereafter, the product is heat treated at a temperature of 75-110° C. during a predetermined period of time. Thereafter, a second bacteria culture is added to the heat treated, yoghurt-based product. The second bacteria culture must be of the type which is not active below a given pH. The finished product is packed aseptically.
