| 摘要 |
PROBLEM TO BE SOLVED: To provide a method of making a fermented milk which causes neither whey separation nor protein aggregation even when crushing a card of the fermented milk, and which has satisfactory taste release.SOLUTION: Whey separation and protein aggregation of a fermented milk are prevented and taste release is improved by incorporating, as konjac mannan, a gel that contains konjac mannan not subjected to alkaline modification and is cut and crushed or/and formed so as to be not less than 0.01 wt.% of a fermented milk product. |
