PROBLEM TO BE SOLVED: To provide a method for manufacturing a fermented milk with an improved survival rate of lactic bacteria in cold storage without addition of a particular raw material.SOLUTION: A method for obtaining a fermented milk includes the steps of preparing a raw material milk (S1), homogenizing the raw material milk on an as needed basis (S2), sterilizing the raw material milk (S3), cooling the raw material milk down near the fermentation temperature (S4), inoculating a lactic bacteria starter into the raw material milk (S5), and fermenting the raw material milk (S7) to obtain a fermented milk. A method for manufacturing a fermented milk includes the steps of holding the fermented milk at 20 to 30°C for 5 minutes or more (S8), and then cooling the fermented milk down to a cold storage temperature (1 to 10°C) (S9). Preferably the lactic bacteria starter contains lactobacillus bulgaricus, more preferably contains thermophilus.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】特段の原料を追加することなく、冷蔵保存中における乳酸菌の生残率を向上させた発酵乳を製造できる発酵乳の製造方法の提供。【解決手段】原料乳を調製S1し、必要に応じて均質化S2した後に、原料乳を殺菌S3してから、発酵温度の近くまで冷却S4し、原料乳に乳酸菌スターターを接種S5して、原料乳を発酵S7させ、発酵乳を得る。そして、この発酵乳を20~30℃、5分間以上で保持S8してから、冷蔵保存温度(1~10℃)まで冷却S9する発酵乳の製造方法。好ましくは乳酸菌スターターがブルガリア菌を含み、更に好ましくは、サーモフィルス菌を含む、発酵乳の製造方法。【選択図】図1
