PRODUCTION OF FERMENTED MILK

摘要

PURPOSE:To prevent the increase in the acidity of a fermented milk during the storage or distribution thereof to produce the fermented milk having a stable quality over a long period by pressing the fermented milk after a fermentation treatment to reduce the activity of lactic acid bacteria or yeast. CONSTITUTION:A fermented milk such as yogurt, kefir or drinkable yogurt prepared by fermenting a milk as a raw material with lactic acid bacteria and/or yeast is subjected to a pressing treatment using a pressure of >=2000kg/cm<2>, preferably 2000-3500kg/cm<2>, or a pressure of >=7000kg/cm<2> at a temperature of <=25 deg.C.