MANUFACTURING METHOD OF YOGHURT IMPROVED VISCOMETRIC PROPERTIES

摘要

The present invention relates to a method for producing yogurt having improved viscosity. More specifically, the method comprises: a low temperature sterilizing step of sterilizing raw milk at a low temperature for a long time; an enzyme agent reacting step of mixing and reacting the raw milk sterilized at a low temperature through the low temperature sterilizing step with an enzyme agent; a high temperature sterilizing step of sterilizing a reactant produced through the enzyme agent reacting step at a high temperature; a cooling step of cooling the reactant sterilized through the high temperature sterilizing step; and a lactobacillus inoculating step of inoculating lactobacillus in the reactant cooled through the cooling step. According to the present invention, yogurt produced through the steps does not contain a separate additive such as nonfat dry milk or a stabilizer, so the original taste and fragrances of raw milk are maintained without bad smells or bad tastes and the yogurt has high viscosity. Accordingly, the yogurt can be produced in a gelatinous type.