Provided is a fermented milk having high palatability and a method for producing the same, which suppresses an increase in acidity during refrigerated storage and maintains a moderately mild acidity while promoting fermentation of lactic acid bacteria and shortening the fermentation time. It is a method for producing fermented milk, comprising a step of mixing a raw starter milk with a mixed starter and a single culture of Lactobacillus lactic acid bacteria.乳酸菌の発酵を促進して発酵時間を短縮させながら、冷蔵保存中の酸度上昇を抑制し、適度にマイルドな酸味を維持した嗜好性の高い発酵乳およびその製造方法を提供する。原料乳に混合スターターと、ラクトバチルス属の乳酸菌の単独培養液とを混ぜる工程を含む、発酵乳の製造方法である。
