A lactic acid bacterial culture comprising A1) a bacterial culture of type M which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.05 pH units per hour but less than 0.15 pH units per hour in B-milk wherein the culture of type M comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. cremoris CHCC11552 (DSM 26566); Lactococcus lactis ssp. cremoris CHCC11583 (DSM 26567); Lactococcus lactis ssp. cremoris CHCC11603 (DSM 26568); Lactococcus lactis ssp. cremoris CHCC12085 (DSM 26569); and Lactococcus lactis ssp. cremoris CHCC13347 (DSM 26570); and mutants thereof, A2) a bacterial culture of type R which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk, and has a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt; and A3) optionally a bacterial culture of type S which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. lactis CHCC10778 (DSM 26564); and Lactococcus lactis ssp. lactis CHCC11277 (DSM 26565); and mutants thereof and wherein, the culture of type S comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. cremoris CHCC4421 (DSM 26561); and Lactococcus lactis ssp. lactis CHCC9673 (DSM 26563); and mutants thereof. A1) a bacterial culture of type M which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.05 pH units per hour but less than 0.15 pH units per hour in B-milk wherein the culture of type M comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. cremoris CHCC11552 (DSM 26566); Lactococcus lactis ssp. cremoris CHCC11583 (DSM 26567); Lactococcus lactis ssp. cremoris CHCC11603 (DSM 26568); Lactococcus lactis ssp. cremoris CHCC12085 (DSM 26569); and Lactococcus lactis ssp. cremoris CHCC13347 (DSM 26570); and mutants thereof, Lactococcus lactis ssp. cremoris CHCC11552 (DSM 26566); Lactococcus lactis ssp. cremoris CHCC11583 (DSM 26567); Lactococcus lactis ssp. cremoris CHCC11603 (DSM 26568); Lactococcus lactis ssp. cremoris CHCC12085 (DSM 26569); and Lactococcus lactis ssp. cremoris CHCC13347 (DSM 26570); and mutants thereof, A2) a bacterial culture of type R which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk, and has a maximum acidification rate of less than 0.05 pH units per hour in B-milk added 4% salt; and A3) optionally a bacterial culture of type S which is a lactic acid bacteria culture that has a maximum acidification rate of more than or equal to 0.40 pH units per hour in B-milk and has a maximum acidification rate of more than 0.05 pH units per hour in B-milk added 4% salt, wherein the culture of type R comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. lactis CHCC10778 (DSM 26564); and Lactococcus lactis ssp. lactis CHCC11277 (DSM 26565); and mutants thereof and wherein, the culture of type S comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. cremoris CHCC4421 (DSM 26561); and Lactococcus lactis ssp. lactis CHCC9673 (DSM 26563); and mutants thereof. Lactococcus lactis ssp. lactis CHCC10778 (DSM 26564); and Lactococcus lactis ssp. lactis CHCC11277 (DSM 26565); and mutants thereof and wherein, the culture of type S comprises bacteria belonging to a strain selected from the group consisting of: Lactococcus lactis ssp. cremoris CHCC4421 (DSM 26561); and Lactococcus lactis ssp. lactis CHCC9673 (DSM 26563); and mutants thereof.