Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long period of time without requiring any troublesome operation such as post-fermentation heating or addition of an additive. By adding a lactic acid bacillus and a lactic acid coccus to a starting material of a fermented milk and then conducting fermentation at 44-55°C, the fermentation temperature being higher than the optimum temperature in the conventional fermentation processes, the acidity of a dairy product containing the fermented milk can be maintained at an appropriate level during refrigerated storage, compared with a case wherein fermentation is conducted at the conventional optimum temperature. Thus, a change in the flavor of a fermented milk, which is caused by the excessively strong acidity of the fermented milk, can be prevented.
