| 摘要 |
The invention provides fermented milk such as stirred yogurt having suitable viscosity and thick texture and free of gritty texture upon eating and roughness in outward appearance, as well as a process for producing the same. Disclosed are a process for producing fermented milk having an average particle diameter of 10 to 20 µm and a viscosity of 8000 mPa·s or more, a process for producing fermented milk having an average particle diameter of 10 to 20 µm and a viscosity of 8000 mPa·s or more without adding a stabilizer or by adding a very small amount of a stabilizer, fermented milk having an average particle diameter of 10 to 20 µm and a viscosity of 8000 mPa·s or more which is produced by the above process, and fermented milk having an average particle diameter of 10 to 20 µm and a viscosity of 8000 mPa·s or more produced without adding a stabilizer or by adding a very small amount of a stabilizer, which is produced by the above process. |
