FERMENTED MILK WITH A SUPPRESSED INCREASE IN ACIDITY, AND A METHOD FOR PRODUCING THE SAME

摘要

There is provided a high-palatability yoghurt in which a rise in acidity during refrigeration is limited and a suitably mild acidity is maintained while fermentation of lactic bacteria is promoted and fermentation time is reduced, and a method for producing the yoghurt. The method for producing the yoghurt includes a step for mixing a mixing starter and a monoculture liquid of Lactobacillus lactic bacteria into raw milk.