PROBLEM TO BE SOLVED: To provide a manufacturing method of fermented milk with improved flavor of the fermented milk by blending whey powder to a raw material in addition to a lactose degradation process and adjusting balance of sweetness and acidity of the fermented milk.SOLUTION: There is provided a manufacturing method of fermented milk including a process of blending whey powder to a raw material and a process of degrading lactose in the raw material milk with a lactose degradation enzyme. There is provided a manufacturing method of fermented milk, wherein whey powder content in the fermented milk is 1.0 to 4.0 wt.%, the whey powder has lactose content of 65 to 95 wt.%, whey protein content of 5.0 to 20 wt.% and the lactose in the raw material milk is 5.0 to 9.0 wt.% and/or lactose degradation rate of 30 to 100%.EFFECT: Fermented milk capable of being suitably taken without using a sweetener such as sugar and having novel flavor can be obtained.SELECTED DRAWING: None【課題】乳糖分解工程に加え、原料中にホエイ粉を配合することにより、発酵乳の甘味と酸味のバランスを調整し、発酵乳の風味を改善した発酵乳の製造方法の提供。【解決手段】原料乳中にホエイ粉を配合する工程及び乳糖分解酵素によって原料乳中の乳糖を分解する工程を含む、発酵乳の製造方法。発酵乳のホエイ粉含有量は、１．０～４．０重量％であり、ホエイ粉は、６５～９５％重量％の乳糖含有量であって、５．０～２０重量％のホエイタンパク質含有量であり、原料乳中の乳糖は、５．０～９．０重量％及び／又は乳糖分解率が３０～１００％である発酵乳の製造方法。【効果】砂糖などの甘味料を使用しなくても好適に摂取でき、かつ新規な風味を有する発酵乳が得られる。【選択図】なし
