| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a hard type yogurt having a pH a little higher than pH 4.0 and a refreshing sour taste by using a conventional production apparatus for a hard type yogurt and facilities as they are. SOLUTION: In a fermentation/gelling process for a yogurt production, a yogurt is treated with a lactic acid bacterium starter and a milk clotting activator for stabilizing a gel by an isoelectric point coagulation of a casein in the vicinity of pH 5.0, e.g. an enzyme such as rennet or transglutaminase, etc., having milk clotting activity or glucono-δ-lactone. The fermentation is completed at pH 4.9 to 5.1 of the yogurt, then the yogurt is moved from a fermentation chamber to a cooling chamber and cooled to <=10 deg.C to give a hard type yogurt having a refreshing sour taste.
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