Claims:1. A process for preparing a low molecular weight fermented milk product comprising:
(a) obtaining milk;
(b) adding a-lactalbumin and ß-lactoglobulin to said milk to obtain a first mixture;
(c) adding lactic acid bacteria to said first mixture to obtain a second mixture;
(d) incubating said second mixture to obtain a hydrolysate;
(e) centrifuging the hydrolysate to obtain a supernatant;
(f) filtering said supernatant to obtain said low molecular weight fermented milk product.
2. A process for preparing a low molecular weight fermented milk-based product comprising
(a) obtaining a solution comprising whey protein;
(b) adding a-lactalbumin and ß-lactoglobulin to the solution to obtain a first mixture;
(c) adding lactic acid bacteria to said first mixture to obtain a second mixture;
(d) incubating said second mixture to obtain a hydrolysate;
(e) centrifuging the hydrolysate to obtain a supernatant;
(f) filtering said supernatant to obtain said low molecular weight fermented milk-based product.
3. The process as claimed in claim 1, wherein said milk is obtained from a mammal.
4. The process as claimed in claim 2, wherein the solution comprising whey protein has a whey protein concentration in the range of 5-15%.
5. The process as claimed in claim 1 and 2, wherein a-lactalbumin concentration is in the range of 0.0005-0.002% and ß-lactoglobulin concentration is in the range of 0.003-0.007%.
6. The process as claimed in claim 1 and 2, wherein lactic acid bacteria concentration is in the range of 5x107 CFU/ml-12x107 CFU/ml.
7. The process as claimed in claim 1 and 2, wherein lactic acid bacteria are selected from the group consisting of Lactobacillus casei, L. helveticus, L. delbrueckii, L. acidophilus, Lactococcus lactis, and combinations thereof.
8. The process as claimed in claim 1 and 2, wherein incubating the second mixture is at a temperature in the range of 28oC- 40 ? for a time period in the range of 6-24 hours.
9. The process as claimed in claim 1 and 2, wherein said hydrolysate is centrifuged in the range of 8000- 12000rpm for 10- 20 minutes.
10. The process as claimed in claim 1 and 2, wherein said supernatant is filtered using a 3 kDa molecular weight filter to obtain said low molecular weight fermented milk product.
11. The process as claimed in claim 1 and 2, wherein said low molecular weight fermented milk product has a peptide content in the range of 0.05 mg/ml to 0.2 mg/ml.
12. A low molecular weight fermented milk-based product having a peptide content in the range of 0.05 mg/ml to 0.2 mg/ml.
13. The low molecular weight fermented milk-based product as claimed in claim 12, wherein the product is obtained from the process as claimed in any of the claims 1 and 2.
14. The low molecular weight fermented milk-based product as claimed in claim 12, wherein said product alleviates anxiety and mood related disorders.

15. The low molecular weight fermented milk-based product as claimed in claim 12, wherein said product increases brain-derived neurotropic factor.
, Description:AS ATTACHED