| 摘要 |
<p>Lactic acid bacteria fermented milk prepared by fermenting milk with a starter culture of lactic acid bacteria containing Lactobacillus helveticus and Lactobacillus acidophilus, wherein increase in acidity of the fermented milk is suppressed, which express physiological functions of lactic acid bacteria of the genus Lactobacillus such as Lactobacillus helveticus, in which increase in acidity during storage due to increase of lactic acid is suppressed, of which taste and flavor hardly changes with time, and in which lactic acid bacteria of the genus Lactobacillus survives well as viable bacteria, as well as fermented milk products, lactic acid bacteria beverages made from dairy products, and lactic acid bacteria beverages mainly made from milk, which contain the lactic acid bacteria fermented milk.</p> |
