Method for improving aftertaste of yogurt like beverage, bottled drink and yogurt like beverage

摘要

To provide a technique for a yogurt-like beverage having both of thirsty-proofness and palatability.SOLUTION: A yogurt-like beverage contains lactic acid, and compounds having phosphorus atoms. The yogurt-like beverage has a pH of 2.8 or more and 4.0 or less. When the content of lactic acid is A (mass%), and the phosphorus atom content in the compounds having phosphorus atoms is B (mass%), based on the total amount of the yogurt-like beverage, the A/B value is 0.9 or more and 32 or less.SELECTED DRAWING: None