Manufacturing method null of the fermented milk which suppresses the acidity rise which is in the midst of retaining

摘要

PURPOSE: To provide a method for producing fermented milk having properly soft sourness, not producing excess acid during storage, capable of keeping proper sourness thereby and further having high-quality taste and texture. ;CONSTITUTION: This fermented milk is produced by jointedly using an acid production-suppressing strain of Lactobacillus delbrueckii subsp. bulgaricus and a viscus material-producing strain of Streptococcus salivarius subsp. thermophilus as starter lactic acids.;COPYRIGHT: (C)1995,JPO