Disclosed is a method for producing set type yogurt, the method comprising the steps of: sterilizing yogurt mix in ultra high temperature sterilization process, the yogurt mix comprising â-lactoglobulin and milk solid not fat, the yogurt mix containing 0.4 % by weight or more â-lactoglobulin, the weight ratio between the â-lactoglobulin and the milk solid not fat (â-Lg/SNF) being between 0.05 and 1 cooling the sterilized yogurt mix and fermenting the cooled yogurt mix, wherein the ultra high temperature sterilization process is executed at 120 to 140 degrees Celsius for 1 second to 5 minutes.
