Method of producing yogurt

摘要

Provided is a method for preventing and controlling detrimental effects which are derived from a remaining activity of transglutaminase in yogurt or an excessive reaction thereof to a milk protein. In the method, yogurt is produced by using transglutaminase and a milk protein treated product to be obtained by heat-treating a whey protein under a condition in which a degree of denaturation of the whey protein is from 60 to 88% or another milk protein treated product to be obtained by heat-treating a mixture in which a mixing ratio of casein to a whey protein is from 20:80 to 54:46 in terms of weight ratio of nitrogen under a condition in which a degree of denaturation of the whey protein is from 25% to 93%. Further provided is a corresponding enzyme preparation for a yoghurt product.