| 摘要 |
PROBLEM TO BE SOLVED: To provide a fermented milk product enabling each drinker to adjust to preferable acidity through decreasing acidity of fermented milk. SOLUTION: A method for decreasing acidity of fermented milk comprises adding 0.5-10 mass% of milk whey protein to fermented milk and further adding at least either preferably a sweetener or a thickening agent. The fermented milk product is obtained by combining packaged goods of single milk whey protein, or a mixture of at least either a sweetener or a thickening agent and milk whey protein with packed fermented milk. COPYRIGHT: (C)2008,JPO&INPIT
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