| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for improving milk fat feeling of low fat fermented milk without using an additive such as milk fat substitute, and to obtain delicious low fat fermented milk obtained by the method. SOLUTION: The delicious low fat fermented milk is obtained by reducing dissolved oxygen concentration in a raw material mix of the fermented milk when starting fermentation to≤5 ppm, performing the fermentation at a temperature of 30°C-39°C or bringing an addition amount of a starter to be added to the fermentation milk mix to 50%-25% of a normal addition amount, and performing the fermentation at a temperature of 38°C-46°C. As a result of this, the low fat fermentation milk is improved in taste smoothness and milk flavor in spite of using no additive such as milk fat substitute. COPYRIGHT: (C)2007,JPO&INPIT
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