| 摘要 |
PURPOSE:To obtain yogurt having reduced undesirable taste such as harshness, bitterness, etc., by adding alpha-L-aspartyl-L-phenyl-alanine methyl ester as a sweetener to the yogurt after the completion of fermentation. CONSTITUTION:The objective yogurt can be prepared by adding alpha-L-aspartyl-L- phenylalanine methyl ester as at least a part of sweetener, to yogurt after the completion of fermentation, especially in the stage wherein the lactic acid acidity is 80-120 deg.. The amount of the sweetener is preferably selected to give a sweetener concentration of >=0.01g/dl in the final product.
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