The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria having a low lactose metabolization capacity in acid whey is used.L'invention concerne des compositions à base de lactosérum acide améliorées, ayant une teneur en lactose et une stabilité améliorées. L'invention porte également sur des procédés de fabrication de ces compositions.
