PURPOSE: A yogurt manufacturing method is provided to make yogurt that fits the taste of a consumer by producing yogurt which has high viscosity without a serum separation phenomenon while not adding a stabilizer.CONSTITUTION: A mixing fermentation yogurt manufacturing method comprises: step 1 of fermenting 93-97 wt% of raw milk at a temperature of 32-45°C for 2 to 6 hours step 2 of fermenting the step 1 fermented mixed raw milk at a temperature of 18-31°C for 2-5 hours and a step of aging the step 2 fermented mixed raw milk at a temperature of 4-10°C for 6-12 hours. In the mixing step, 2 to 6% of sugar is added. After the mixing step, the method further comprises: homogenizing the raw milk mixed with 0.00005-0.0005 wt% of an ABT starter and 0.0005-0.005 wt% of kefir strains at 60-70°C and 100-200 kg/cm sequentially disinfecting the homogenized mixed raw milk at a temperature of 80-83°C for 16-20 minutes, at 83-88°C for 10-13 minutes, and at 88-93°C for 3 minutes and cooling the disinfected mixed raw milk at a temperature of 42-45°C, and then performing step 1 fermenting. The method further comprises cooling of the step 1 fermented mixed raw milk at a temperature of 20-25°C, and then performing the step 2 fermenting. The mixing fermentation yogurt has a viscosity of 1600-1800 cPs. The mixing fermentation yogurt has 2.5-3.5 × 10 CFU / ml of lactobacillus.COPYRIGHT KIPO 2013[Reference numerals] (AA) Selecting raw milk and mixing ingredients (BB) Homogenizing (CC) Sterilizing (DD,FF) Cooling (EE) First fermentation (GG) Second fermentation (HH) Aging본 발명은 혼합 발효 요구르트 충 중량에 대하여, 원유 93 ~ 97 중량%, ABT 스타터 0.00005 ~ 0.0005 중량% 및 케피어 균주 0.0005 ~ 0.005 중량%를 포함하는 혼합 발효 요구르트 제조용 조성물 및 이의 제조 방법에 관한 것이다.
