| 摘要 |
PROBLEM TO BE SOLVED: To produce a fermented milk which maintains the survivability of lactobacillus and does not cause the deterioration of flavor and physical properties, even when charged in a light-transmitting synthetic resin container and stored under severe light irradiation conditions, and to obtain a fermented milk product. SOLUTION: This fermented milk obtained by the fermentation of milk with lactobacillus is characterized by containing cysteine and one or more kinds of substances selected from vitamin C, an extract of Myrica rubra, rutin and juices. The light-resistant fermented milk product is obtained by charging the fermented milk in a light-transmitting container.
|
