Method for producing fermented milk, method for enhancing fermented milk, fermented dairy product, and fermented milk

摘要

Problem to be solved: to provide a method of producing fermented milk with concentrated and complex flavor for heavy users, fermented milk and fermented dairy products while suppressing sour taste. In addition, to provide a method for enhancing the flavor of fermented milk to impose a complex and concentrated flavor for heavy users while suppressing acidity.Solution: to prepare a mixture of raw material containing milk raw material, and to add the two Lactococcus species comprising at least Lactococcus crimorris and Lactococcus lactis as lactic acid bacteria to the material mixture The method of producing fermented milk containing lactic acid bacteria incubated at 7.0 to 35 ° C. for 7.0 hours to 17.0 hours and fermenting the milk raw material.No selection