In a production method for yogurt which utilizes transglutaminase, in order to provide a method for improving quality of yogurt with reference to a gastronomical texture and a water separation, particularly, a method for preventing and controlling detrimental effects which are derived from a remaining activity of transglutaminase in yogurt or an excessive reaction thereof to a milk protein and cause a rough texture, generation of lumps and the like, yogurt is produced by using transglutaminase and a milk protein treated product to be obtained by heat-treating a whey protein under a condition in which a degree of denaturation of the whey protein is from 60 to 88% or another milk protein treated product to be obtained by heat-treating a mixture in which a mixing ratio of casein to a whey protein is from 20:80 to 54:46 in terms of weight ratio of nitrogen under a condition in which a degree of denaturation of the whey protein is from 25% to 93%.
