Method for producing fermented milk and fermented milk by lowering the dissolved oxygen in the raw material mix

摘要

Disclosed is a fermented milk, obtained by a production method wherein the dissolved oxygen concentration in a raw material mix for the fermented milk at the start of fermentation is reduced to 3 ppm or less and fermentation is carried out at a fermentation temperature of 30 to 40°C, and wherein an additive, in addition to the bacterial starter culture, that affects the texture is not contained, while it has a thicker and milder taste not exhibited by conventional products, it possesses a hard texture suitable to withstand normal distribution, the hardness measured by a curd meter with a load of 100 g at a measurement temperature of 5 to 10°C is 40 g or more, and the penetration angle of yogurt knife is 40°C or less.