The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) using a starter culture comprising at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37°C at a level of at least 5% as compared to its activity at the optimum pH of the lactase.
