PROBLEM TO BE SOLVED: To provide technology for restraining the excessive lowering of viscosity while decreasing the curd remainder, and also reducing load of a manufacturing process as compared with the conventional method in manufacturing low fat type fermented milk.SOLUTION: A crushing step for the curd in the fermentation material obtained by fermenting the milk formula liquid containing the fermented milk raw material whose fat content is 1.5 mass% is performed separately in at least two steps. In a first crushing step, the curd is passed through a mesh filter, and a second crushing step is performed under crushing conditions different from those of the first crushing step.COPYRIGHT: (C)2013,JPO&INPIT【課題】低脂肪タイプの発酵乳の製造において、カード残りを低減しながら、過度な粘度低下を抑制し、しかも従来の方法に比して、製造工程の負荷を軽減することを可能とする技術を提供する。【解決手段】脂肪含量が1.5質量%以下の、発酵乳原料を含む調乳液を発酵して得られる発酵物中のカードの破砕工程を、メッシュフィルターを通過させる第1の破砕工程、及び前記第1の破砕工程と異なる破砕条件で行われる第2の破砕工程、の少なくとも2段階に分けて行う。【選択図】図1
