PROBLEM TO BE SOLVED: To provide a technology capable of maintaining clearly an interface between a fermented milk layer and a food layer, even when a gelator such as low methoxyl pectin or gelatin is not added to the fermented milk layer, concerning a two-layer type fermented milk product.SOLUTION: In a production method of a fermented milk product, concerning a fermented milk product in which a food layer is formed on an upper layer of a fermented milk layer, low methoxyl pectin having an esterification degree less than 50 is added to the food layer, and a viscosity of the fermented milk layer is changed to 3,500 cp or higher, and a value determined by subtracting a Brix value of the fermented milk layer from a Brix value of the food layer is adjusted to be 21 or less.SELECTED DRAWING: Figure 1【課題】二層タイプの発酵乳製品において，低メトキシルペクチン及びゼラチンといったゲル化剤を発酵乳層に添加しなくとも，発酵乳層と食品層の境界面を鮮明に維持する技術の提供。【解決手段】発酵乳層の上層に食品層が形成された発酵乳製品において，食品層にエステル化度が５０未満の低メトキシルペクチンを添加し，発酵乳層の粘度を３５００ｃｐ以上とし，かつ，食品層のＢｒｉｘ値から発酵乳層のＢｒｉｘ値を差し引いた値を２１以下に調整する発酵乳製品の製造技術。【選択図】図１
