PROBLEM TO BE SOLVED: To provide a method for producing fermented milk capable of increasing the shape-keeping property by increasing the viscosity of stirring type fermented milk whose fat content is low without additionally using spacial raw materials or equipment.SOLUTION: The method for producing the fermented milk includes: a mixing step for obtaining a mixed raw material (C) by mixing a raw material (A) containing a fat content with a raw material (B) without fat content a homogenizing step for homogenizing only the raw material (A) before the mixing step a post-sterilization step for sterilizing the mixed raw material (C) after the mixing step a fermentation step for obtaining a fermented raw material (E) by adding a starter (D) to the mixed raw material (C) after the post-sterilization step, and fermenting the obtained fermented raw material (E) a cooling step for cooling the raw material after the fermentation step and a stirring step for stirring the raw material during or after the cooling step. The fat content contained in the fermented raw material (E) is 3.0 mass% or less, and the ratio of the amount of protein derived from the raw material (A) to the amount of protein contained in the fermented raw material (E) is 50 mass% or less.COPYRIGHT: (C)2012,JPO&INPIT【課題】特別な原料や設備を新たに使用することなく、脂肪含量が低い撹拌型発酵乳の粘度を向上させて、保形性を向上させることができる発酵乳の製造方法を提供する。【解決手段】脂肪分を含む原料(A)と脂肪分を含まない原料(B)とを混合して混合原料(C)を得る混合工程と、混合工程に先立ち、原料(A)のみを均質化する均質化工程と、混合工程の後に混合原料(C)を殺菌する後殺菌工程と、後殺菌工程の後に混合原料(C)にスターター(D)を添加して発酵原料(E)を得て、これを発酵させる発酵工程と、発酵後に冷却する工程と、冷却中または冷却後に撹拌する工程を備え、発酵原料(E)に含有される脂肪含量が3.0質量%以下であり、かつ発酵原料(E)に含有される蛋白質量に占める、原料(A)由来の蛋白質量の割合が、50質量%以下であることを特徴とする発酵乳の製造方法。【選択図】なし
