| 摘要 |
PROBLEM TO BE SOLVED: To obtain yogurt with excellent palate feeling and taste, useful for health or the like through suppressed syneresis without addition of any stabilizer within a fat rate of high demand by adjusting average fat globular diameter to a specified level or lower. SOLUTION: This yogurt is such one as to be 1.5-3 wt.% in fat rate and free from any stabilizer and also have an average fat globular diameter adjusted to a value or lower determined by the formula: average fat globular diameter [nm]=175.7×fat rate [wt.%]+310.1. By the way, as the average diameter of fat globules in the yogurt after fermented becomes smaller, the syneresis rate of the yogurt decreases, thereby suppressing a syneresis of the yogurt.
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