To provide a method for producing fermented milk which maintains the fermentation rate of fermented milk in the first half of fermentation and effectively suppresses the decrease of pH in the second half of fermentation.SOLUTION: This fermented milk base material is subjected to a primary fermentation step of primarily fermenting a fermented dairy base material to which a lactic acid bacteria starter is added to a raw material mix in the fermentation acceleration temperature range and a primary fermentation step of subjecting the fermented milk base material after the primary fermentation step to a higher temperature In a medium to high temperature range of 53 to 63 C. for a certain period of time and a secondary fermentation step of secondary fermenting the fermented milk base material after the heat treatment step in the fermentation acceleration temperature range Method. The heat treatment step is started when the pH of the fermented milk base material reaches 6 to 4 in the primary fermentation step. In the heat treatment step, the time for maintaining the fermented dairy base material in the medium to high temperature range is 2 to 30 minutes, and in the secondary fermentation step, the time required for the pH of the fermented dairy base material to change from 4.6 to 4.4 Of 1.9 hours or more, and the time required for the pH of the fermented dairy base material to become 4.6 in the primary fermentation process is 30 hours or less.(FIG.【課題】発酵前半期で発酵乳の発酵速度を維持し,発酵後半期でpHの低下を効果的に抑制する発酵乳の製造方法の提供。【解決手段】原料ミックスに乳酸菌スタータが添加された発酵乳基材を,発酵促進温度域で一次発酵させる一次発酵工程と,一次発酵工程後の発酵乳基材を,発酵促進温度域よりも高温である53~63℃の中高温域で一定時間保持する熱処理工程と,熱処理工程後の発酵乳基材を,発酵促進温度域で二次発酵させる二次発酵工程と,を含む発酵乳の製造方法。熱処理工程を,一次発酵工程において発酵乳基材のpHが6~4となった段階で開始する製造方法。熱処理工程で、発酵乳基材を中高温域に保持する時間が2~30分であり、二次発酵工程で、発酵乳基材のpHが4.6から4.4になる迄の所要時間が1.9時間以上であり、一次発酵工程で、発酵乳基材のpHが4.6になる迄の所要時間が30時間以下である、製造方法。【選択図】図2
