PROBLEM TO BE SOLVED: To provide a novel fermented milk suitable for dessert, having less acid flavor and good texture and a method for manufacturing the same.SOLUTION: A method for manufacturing a fermented milk includes the steps of: fermenting prepared milk liquid containing milk raw material, cross-linked processed starch and fermentation microorganism until the pH reaches 5.3 to 6 heating the resulting fermented product with a content of the cross-linked processed starch of 1.1 to 5 mass% and a solid content of nonfat milk of 3 to 12 mass% at 75°C or higher for 15 minutes, or heat-sterilizing the resulting fermented product under heating conditions having the same or higher bactericidal effect.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】デザートとして好適な、酸味が少ない風味および良好な食感を有する新規な発酵乳およびその製造方法の提供。【解決手段】乳原料、架橋型加工デンプン、および発酵菌を含む調乳液をpH5.3~6まで発酵させ、得られた発酵物中の、前記架橋型加工デンプンの含有量が1.1~5質量%、無脂乳固形分の含有量が3~12質量%、である発酵物を、75℃以上で15分間加熱するか、またはこれと同等以上の殺菌効果を有する加熱条件で加熱殺菌する、発酵乳の製造方法。【選択図】なし
