METHOD FOR PRODUCING FERMENTED MILK, METHOD FOR REDUCING FERMENTATION TIME DURING PRODUCTION OF FERMENTED MILK, AND METHOD FOR SUPPRESSING INCREASE IN SOURNESS OF FERMENTED MILK
PROBLEM TO BE SOLVED: To provide a simple method in which a reduction of fermentation time during production of fermented milk (promotion of fermentation) and a suppression of increase in sourness during refrigerated transportation and refrigerated storage of fermented milk are simultaneously achieved.SOLUTION: The present invention relates to: a method for producing fermented milk in which immediately before or immediately after incorporating lactic acid bacteria starter into a raw milk, or simultaneously with incorporating lactic acid bacteria starter into a raw milk, a predetermined amount of viable cells of propionic acid bacteria are blended into a raw milk or a fermented milk base material； a method for reducing fermentation time during production of fermented milk； and a method for suppressing increase in sourness.SELECTED DRAWING: None【課題】発酵乳の製造時における発酵時間の短縮（発酵の促進）、及び発酵乳の冷蔵輸送中や冷蔵保存中における酸味の上昇の抑制を簡便な方法で同時に達成する。【解決手段】本発明は、乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、所定量のプロピオン酸菌の生菌体を原料乳または発酵乳基材に配合する発酵乳の製造方法、発酵乳の製造時における発酵時間の短縮方法、酸味の上昇の抑制方法である。【選択図】なし
