The present invention addresses the problem of providing a method for producing fermented milk in which the formation of an unpleasant flavor is prevented in spite of a fact that a collagen product is contained at a high concentration. A specific antioxidant agent is added to raw material milk to which a collagen product is contained at a high concentration, whereby it becomes possible to produce fermented milk in which the formation of an unpleasant flavor is prevented and the unpleasant flavor cannot be increased during storage, particularly chilled storage.
