| 摘要 |
PROBLEM TO BE SOLVED: To provide an mono-layered or a bi-layered type fermented milk increasing the viscosity and hardness of its curd quickly after crushing the curd and capable of resetting the curd, showing a suitable hardness and viscosity, also having a smooth texture, not showing water separation and having a good flavor. SOLUTION: This fermented milk is obtained by fermenting a raw material mixture containing >=4.5 wt.% protein and >=0.3 wt.% urea.
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