PROBLEM TO BE SOLVED: To provide a method for producing a fermented milk by which an increase in acidity with time is suppressed without carrying out heating, addition of an additive etc., after fermentation, and moderate sourness can be maintained for a long period of time to maintain a good flavor.SOLUTION: The method for producing the fermented milk includes: a fermenting step of adding a lactobacillus (e.g. Lactobacillus bulgaricus) and a streptococcus (e.g. Streptococcus thermophilus) to a raw material for the fermented milk, carrying out the fermentation, and affording the fermented milk and an oxygen feeding step of feeding oxygen to the fermented milk.COPYRIGHT: (C)2011,JPO&INPIT【課題】発酵後の加熱や、添加物の添加などを行わずに、経時的な酸度の増大を抑制して、適度な酸味を長期間に亘って保ち、良好な風味を維持しうる発酵乳の製造方法を提供する。【解決手段】発酵乳の原料に乳酸桿菌(例えば、ラクトバチルス・ブルガリカス)及び乳酸球菌(例えば、ストレプトコッカス・サーモフィルス)を添加し発酵させて、発酵乳を得る発酵工程と、該発酵乳に酸素を供給する酸素供給工程とを含む発酵乳の製造方法。【選択図】なし
