FERMENTED MILK PRODUCT DESERT AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To obtain a solid fermented milk product dessert capable of utilizing a packaging machine designed for materials having high viscosity and excellent in taste at a low cost by including a fermented milk product in a prescribed value or above and controlling the viscosity of the milk product to a prescribed value or above and solidifying the milk product by using a gelling agent. SOLUTION: A fermented milk product such as yogurt or cheese is included in an amount of >=10% and the viscosity of the fermented milk product at 70 deg.C is controlled to >=90 poise by using at least curdlan as a thickener and packed into a container at >=65 deg.C and formed into a solid at ordinary temperature by using a gelling agent such as gelatin to provide the objective fermented milk product dessert. Furthermore, the fermented milk product dessert is preferably packed into a portion type.