contain viable bacteria of fermentation microorganisms, rapid melting in the mouth, and, to provide a solid form of fermented milk food and a method for manufacturing the same with a smooth texture. And edible oils and fats a melting point of 30~40 , the fermented milk and / or formed by mixing the natural cheese water-in-oil emulsion, it was cooled to 10 or less, and, of fermentation microorganisms solid-like fermented milk foods containing live bacteria. Production method of the fermented milk foods, were mixed to adjust the temperature within the range of -2 ~ + 4 the melting point as a reference, and the edible oils and fats is a melting point of 30~40 , the fermented milk and / or natural cheese on, cooling and mixing step to obtain a water-in-oil emulsion having a temperature in the range of -2 ~ + 4 the melting point of the edible fat and oil based, the resulting water-in-oil emulsion to 10 C. or less and, including the cooling process, to obtain a solid form of fermented milk foods containing live bacteria of the fermentation microorganisms.発酵微生物の生菌を含み、速やかな口溶け、及び、滑らかな食感を有する固形状の発酵乳食品及びその製造方法を提供する。 融点が30~40℃である食用油脂と、発酵乳及び/又はナチュラルチーズを混合してなる油中水型乳化物を、10℃以下に冷却してなり、かつ、発酵微生物の生菌を含む固形状の発酵乳食品。該発酵乳食品の製造方法は、融点を基準として-2℃~+4℃の範囲内に温度を調整した、融点が30~40℃である食用油脂と、発酵乳及び/又はナチュラルチーズを混合して、上記食用油脂の融点を基準として-2℃~+4℃の範囲内の温度を有する油中水型乳化物を得る混合工程と、得られた油中水型乳化物を10℃以下に冷却して、発酵微生物の生菌を含む固形状の発酵乳食品を得る冷却工程、を含む。
