The invention relates to an object to provide a method for producing fermented milk, regardless of the state of the enzyme and lactic acid bacteria, it is possible to maintain a constant quality and taste. The invention relates to a method for producing fermented milk comprising a fermentation step of fermenting the material milk containing the enzyme, and deoxidation step performed prior to fermentation. Then, an enzyme optimum pH for activity is inactivated in an acidic region and a neutral region, the enzyme is such that in the active state, it can degrade the lactose contained in the raw material milk. As demonstrated by the examples, and by applying a de-oxygenation prior to being fermented, regardless of the state of the enzyme and lactic acid bacteria, it is possible to maintain a constant quality and flavor of the fermented milk. [Selection Figure Figure 3【課題】 本発明は,乳酸菌や酵素の状況によらず,風味や品質を一定に維持できる発酵乳の製造方法を提供することを目的とする。【解決手段】 本発明は,酵素を含む原料乳を発酵させる発酵工程と,発酵前に行う脱酸素処理工程とを含む発酵乳の製造方法に関する。そして,酵素は,活性の至適pHが中性領域であり,かつ酸性領域で失活する酵素であって,活性状態において,原料乳に含まれる乳糖を分解できるものである。実施例により実証されたとおり,発酵される前に脱酸素処理を施すことで,乳酸菌や酵素の状況によらず,発酵乳の風味や品質を一定に維持できる。【選択図】 図3
