JP5571534B2 - Fermented milk and method for producing the same - Google Patents

Description

  The present invention relates to a stirring type fermented milk and a method for producing the same.

Fermented milk is made from animal milk such as cow milk and fermented with lactic acid bacteria or yeast or both. Stirring type fermented milk (pre-fermented type fermented milk, also called soft yogurt) is fermented milk obtained by stirring and crushing a curd obtained by fermenting a fermentation raw material.
In recent years, the demand for low-fat products in fermented milk has increased due to consumers' low-fat preference. However, in fermented milk, when the fat content is low, the shape retention is weak and the viscosity tends to be low. Stirring type fermented milk is particularly susceptible to low viscosity, and if it is low viscosity, the shape retention will be insufficient and it will not only be difficult to eat when spooned, but it will tend to feel a rich flavor. .

Conventionally, in low-fat fermented milk, attempts have been made to add shape stabilizers such as gelatin, starch, thickening polysaccharides, etc. (Patent Document 1, Non-Patent Document 1). .
However, in recent years, there is a tendency that the added amount of stabilizer is small or no additive is preferred due to an increase in natural taste.

In the production of low-fat fermented milk, for example, Patent Document 2 proposes increasing the protein content in the raw material mix as a method for improving shape retention without depending on a method of adding a stabilizer or the like. . Specifically, it is obtained by removing lactose from a milk protein concentrate separated and concentrated by membrane treatment using a diafiltration membrane (Dia Filtration) or an ultrafiltration membrane (ultrafiltration), and a permeate of this membrane treatment. A method of mixing the resulting lactose permeate into a raw mix is described.
Patent Document 3 proposes a method of improving shape retention and preventing water separation in fermented milk by mixing water-dispersible cellulose with a raw material mix and fermenting the mixture. In this method, the raw material mixture before inoculation with lactic acid bacteria is not subjected to a homogenization process, or a weak homogenization process is performed on the entire raw material mixture.

Japanese Patent No. 3811631 Japanese Patent No. 3755855 Japanese Patent No. 4225482

Translated by Toshiaki Sone, “Fermented Milk Yogurt”, Jitsugyosho Co., Ltd., 1980, pp. 132-134

However, the method of Patent Document 2 has a problem in that the membrane treatment is necessary to obtain the milk protein concentrate and the permeate, which leads to an increase in cost.
Moreover, in the method of patent document 3, since it is necessary to make it a weak homogenization process even if it does not perform a homogenization process, it may isolate | separate a cream layer.
The present invention has been made in view of the above circumstances, and improves the shape retention by improving the viscosity of stirred fermented milk having a low fat content without newly using special raw materials and equipment. It is an object of the present invention to provide a method for producing fermented milk that can be produced, and fermented milk obtained by the production method.

  The present inventors divided the fermentation raw material into a raw material containing fat and a raw material not containing fat at a specific ratio, homogenizing only the raw material containing fat, and the raw material not containing fat It has been found that the viscosity of low-fat type stirred fermented milk can be increased by not performing the homogenization treatment, and the present invention has been completed.

That is, the present invention includes the following [1] to [4].
[1] Mixing step of mixing raw material (A) containing fat and raw material (B) not containing fat to obtain mixed raw material (C), and homogenizing only raw material (A) prior to the mixing step After the homogenization step, the post-sterilization step for sterilizing the mixed raw material (C) after the mixing step, and after the post-sterilization step, the starter (D) is added to the mixed raw material (C) to obtain the fermentation raw material (E). It is provided with a fermentation step for fermenting it, a step for cooling after fermentation, and a step for stirring during or after cooling, and the raw material (A) containing fat contains fresh cream and non-fat milk solids The raw material (A) contains only milk fat, the raw material (B) not containing the fat contains a raw material containing non-fat milk solids, and the raw material contains the fat The fat-free milk solid content in (A) is 5 to 20% by mass, and the fat content contained in the fermentation raw material (E) Is 3.0 mass% or less, and the ratio of the protein mass derived from the raw material (A) to the protein mass contained in the fermentation raw material (E) is 50 mass% or less. Manufacturing method.

[2] Mixing step of mixing raw material (A) containing fat and raw material (B) not containing fat to obtain mixed raw material (C), and homogenizing only raw material (A) prior to the mixing step Prior to the homogenization step and the mixing step, the raw material (A) after the homogenization step and the raw material (B) are respectively sterilized before sterilization, and after the mixing step, the mixed raw material (C) is supplied with a starter (D ) was obtained fermentation raw material (E) added, and the fermentation step of fermenting this, the step of cooling after fermentation, comprising the step of stirring after cooling during or cooling the raw material (a) contains the fat Contains raw cream and raw material containing non-fat milk solids, the raw material (A) contains only milk fat, and the raw material (B) containing no fat contains non-fat milk solids feedstock containing, non-fat milk solids in the raw material (a) containing the fat is 5 to 20 wt%, issued The proportion of the protein mass derived from the raw material (A) in which the fat content contained in the raw material (E) is 3.0 mass% or less and the protein mass contained in the fermentation raw material (E) is 50 mass%. The manufacturing method of fermented milk characterized by the following.

[3] The method for producing fermented milk according to [1] or [2], wherein a lactic acid bacteria starter is used as the starter (D).
[4] Fermented milk produced by the method for producing fermented milk of [1] to [3].

According to the method for producing fermented milk of the present invention, the shape-retaining property can be improved by increasing the viscosity of the stirred fermented milk having a low fat content without newly using special raw materials and equipment.
According to the present invention, it is possible to obtain a stirred fermented milk having an appropriate viscosity and a good shape retaining property while being low in fat.

  A preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, the percentage is expressed by mass (% by mass) unless otherwise specified.

[Fermented milk]
The fermented milk in this invention is stirring type fermented milk. Stirring type fermented milk is fermented in advance in a tank or the like, and the resulting card is stirred and crushed, and the crushed product is filled in a food and drink container (retail container) or the like and supplied to the market. Fermented milk (yogurt). You may contain fruit, a fragrance | flavor, etc.

[Fermentation raw material]
In the present invention, all raw materials (fermented raw materials) to be subjected to fermentation are divided into a raw material (A) containing fat, a raw material (B) containing no fat and a starter (D), and a raw material containing fat (A). Only after homogenizing, the raw material (A) and the raw material (B) are mixed to obtain a mixed raw material (C). The mixed raw material (C) contains at least a protein derived from animal milk in addition to the fat and starter.
And the fermentation raw material (E) obtained by adding a starter (D) to a mixed raw material (C) is fermented.
The fat-containing raw material (A) refers to a raw material that causes separation of a cream layer on the surface when fermented without performing a homogenization treatment. Moreover, the raw material (B) which does not contain fat means a raw material which does not cause separation of the cream layer on the surface even if it is fermented without homogenization.

Examples of the raw material (A) containing fat include raw milk, partially skimmed milk, butter, vegetable oil and fat, cream, and creaming powder.
The cream may be a fresh cream or a synthetic cream synthesized using a vegetable oil, emulsifier, stabilizer or the like. The creaming powder may be a product obtained by drying a fresh cream or a product obtained by drying a synthetic cream.
The raw material (A) containing fat may be a mixture of two or more raw materials. The raw material used for the mixture may be any material that causes separation of the cream layer on the surface when the entire mixture is fermented without homogenization. Therefore, the raw material (A) containing fat may contain a raw material corresponding to the raw material (B) not containing fat described later.

In particular, when the raw material containing fat (A) contains a raw material containing non-fat milk solids such as nonfat dry milk and nonfat concentrated milk in addition to raw materials containing fat such as butter and cream, This is preferable because emulsification of fat is promoted.
5-20 mass% is preferable, as for the non-fat milk solid content concentration in the raw material (A) containing a fat, 5-15 mass% is more preferable, and 5-10 mass% is further more preferable. If the non-fat milk solid content concentration is at least the lower limit of the above range, the effect of promoting emulsification of fat can be sufficiently obtained. The viscosity improvement effect of fermented milk is easily acquired as it is below the upper limit of the said range.
In addition, non-fat milk solid content means the sum total of the protein derived from milk, lactose, and a mineral.

The raw material (B) which does not contain fat includes raw materials containing non-fat milk solids such as skim concentrated milk, skim milk powder and skim milk powder solution. In addition, sucrose, starch, dextrin and the like may be included.
When the raw material (B) not containing fat is a mixture of two or more kinds of raw materials, the raw material used in the mixture can separate the cream layer on the surface even if the whole mixture is fermented without homogenization. Anything that does not occur is acceptable. Therefore, it may contain some fat that does not cause separation of the cream layer.

The protein mass contained in the fermentation raw material (E) is equal to the total amount of the protein mass of the raw material (A), the protein mass of the raw material (B), and the protein mass of the starter (C). In the present invention, the proportion of the protein mass derived from the raw material (A) in the protein mass contained in the fermentation raw material (E), that is, the proportion of the homogenized protein is 50% by mass or less, and 25% by mass or less. It is more preferable that Moreover, it is preferable that a minimum is 2.5 mass% or more.
The viscosity improvement effect of fermented milk is easy to be acquired, so that the ratio of the protein mass derived from a raw material (A) is low. On the other hand, when the ratio of the protein mass derived from the raw material (A) is 2.5% by mass or more, a good emulsified state of fat can be easily obtained.

The fat content of the fermentation raw material (E) is almost equal to the amount of fat contained in the raw material (A), and when the raw material (B) contains some fat, it is the total amount including that. The fat content of the fermentation raw material (E) is 3.0% by mass or less. The fermented milk having a fat content exceeding 3.0% by mass originally has a high viscosity, and the effect of the present invention is unlikely.
The lower limit of the fat content of the fermentation raw material (E) may be more than zero, but is preferably 1% by mass or more, more preferably 1.5% by mass or more, and 2.0% by mass in that a good flavor is easily obtained. % Or more is more preferable.
In particular, partially defatted yogurt (for example, the fat content is 1.5 to 3.0%) is obtained as fermented milk in which the effect of increasing the viscosity of the fermented milk according to the present invention can be obtained well and a good texture and flavor are easily obtained. More preferred.

Although the non-fat milk solid content concentration of fermentation raw material (E) is not specifically limited, 8-15 mass% is preferable and 10-13 mass% is more preferable.
The fermentation raw material (E) may contain a stabilizer selected from agar, gelatin, and pectin. From the viewpoint of further improving the flavor and texture, it is preferable that the amount of stabilizer used is small. For example, when the amount of the stabilizer used is small, good mouthfeel is easily obtained. For example, the amount of the stabilizer contained in the fermentation raw material (E) (the total amount in the case of two or more) is preferably 0.5% by mass or less, more preferably 0.2% by mass or less, and most preferably zero. .
When the raw material (A) contains synthetic cream or creaming powder obtained by drying synthetic cream, the stabilizer used for the synthesis of the synthetic cream is a stabilizer other than the stabilizer selected from agar, gelatin, and pectin, for example, It is preferable to use lecithin.

[Homogenization process]
In the homogenization step, only the raw material (A) is homogenized. Homogenization of the raw material (B) is not performed.
The homogenization is preferably performed at a temperature at which the raw material (A) is heated in advance. Emulsification can be promoted by heating.
It is preferable that heating conditions shall be 60-85 degreeC.
The homogeneous pressure is preferably 10 to 20 MPa. If it is 20 MPa or less, a normal high-pressure homogenizer can be used. Moreover, if it is 10 Mpa or more, a raw material (A) can fully be homogenized. An ultra-high pressure homogenizer may be used and homogenized at a homogeneous pressure exceeding 20 MPa.

[Mixing process]
In the mixing step, the raw material (A) homogenized in advance and the raw material (B) not homogenized are mixed to obtain a mixed raw material (C).
The mixing step may be performed before or after the pre-sterilization step described later.

[Sterilization process]
The sterilization process may be a pre-sterilization process or a post-sterilization process.
The pre-sterilization step is a step of separately sterilizing the raw material (A) homogenized in advance and the raw material (B) not homogenized prior to the mixing step. The post sterilization step is a step of sterilizing the mixed raw material (C) after the mixing step.
A plate type sterilizer, a tubular type sterilizer, a direct heating type sterilizer, a jacketed tank, or the like can be used for both the pre-sterilization step and the post-sterilization step. The sterilization conditions are preferably 85 to 95 ° C. for 1 to 15 minutes.

[Fermentation process]
In the fermentation process, the starter (D) is added to the mixed raw material (C) to obtain the fermented raw material (E), which is fermented. The fermentation process is performed after both the mixing process and the sterilization process (pre-sterilization process or post-sterilization process) are completed.
Examples of the starter (D) include lactic acid bacteria starters and yeasts, but it is preferable to use lactic acid bacteria starters. Examples of lactic acid bacteria starters include lactic acid bacteria starters that are commonly used in the production of yogurt such as Lactobacillus bulgaricus, L. lactis, Streptococcus thermophilus, and the like. It is done. Moreover, when using a lactic acid bacteria starter, you may add a Bifidobacterium starter, for example, Bifidobacterium longum (B. longum), etc. Commercially available lactic acid bacteria starters can also be used.

When using a lactic acid bacteria starter, after cooling a mixing raw material (C) to 35-45 degreeC, a starter (D) is added. The addition amount of the starter (D) is preferably 0.4 to 2.5% by mass with respect to the mixed raw material (C).
During fermentation, the temperature is maintained at a temperature suitable for the growth of the starter (D). Although suitable temperature changes with bacterial species, if it is lactic acid bacteria illustrated above, 37-40 degreeC is preferable.
When the pH reaches 4.6 to 4.7, it is rapidly cooled to 15 ° C. to complete the fermentation.
The time required from the starter (D) addition to the end of fermentation (fermentation time) is usually 4 to 6 hours.

[Stirring step]
Stirring-type fermented milk is obtained by stirring during or after cooling after fermentation.
That is, fermentation is performed in a tank or the like, and the curd solidified in the tank or the like is stirred and crushed while cooling or after cooling. Stirring can be performed by a known method.
The crushed material thus obtained is filled into a container or the like to obtain a product form. You may contain a fruit, a fragrance | flavor, etc. by a well-known method as needed.

[Viscosity and sensory characteristics]
According to the production method of the present invention, the viscosity of stirred fermented milk having a low fat content can be improved without newly using special raw materials and equipment. The shape retention is improved by improving the viscosity. In addition, the higher the viscosity, the easier it is to feel the richness.
That is, as shown in the examples described later, when the production method of the present invention is used, the viscosity of the fermentation raw material (E) is higher than that in a case where all the fermentation raw materials (E) are homogenized collectively, and the structure is stable. Type fermented milk is obtained. This is considered to be an effect obtained by not homogenizing a considerable amount of the protein contained in the fermentation raw material (E).
That is, although the homogenization treatment is an essential step for suppressing cream layer separation, it is considered that the protein does not necessarily have a good influence. In other words, when a part of the protein structure is destroyed by the homogenization treatment, the network is weakened, and this is presumed to be a cause of a decrease in viscosity.
Moreover, as shown in the below-mentioned Example, the richness, smoothness, or deliciousness of stirring type fermented milk improves by using the manufacturing method of this invention.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[Test Example 1]
(1) Preparation of fermented milk [raw material]
The raw materials used in the following test examples are as follows.
Cream: Fresh cream produced by centrifuging raw milk at Morinaga Milk Industry Co., Ltd. Fat content 45.5%, protein content 1.6%, non-fat milk solids 4.5%.
Nonfat concentrated milk: Nonfat concentrated milk produced by centrifuging raw milk at Morinaga Milk Industry Co., Ltd. to prepare nonfat milk and concentrating it under reduced pressure. Fat content 0.3%, protein content 12.4%, non-fat milk solids 34.6%.
Nonfat dry milk: Nonfat dry milk produced by spray drying the nonfat concentrated milk at Morinaga Milk Industry Co., Ltd. Fat content 1.0%, protein content 34.0%, non-fat milk solids 95.2%.
Starter: Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus) mixed culture (lactic acid bacteria starter). Fat content 0.1%, protein content 4.1%, non-fat milk solids 10%.

[Preparation of raw material (A)]
The raw material composition shown in Table 1 was mixed with a raw material containing cream and skim milk powder, the balance being water, heated to 70 ° C., and homogenized at a homogeneous pressure of 15 MPa. As a homogenizer, a homogenizer manufactured by Mimaru Machinery Co., Ltd. was used. Then, it cooled to 10 degrees C or less (above 0 degreeC), and obtained each raw material (A) (A-1 to A-4) shown in Table 1.
Table 1 also shows the fat content, protein content, and non-fat milk solid content of each raw material (A) calculated from the raw material composition.

[Production of fermented milk]
The fermented milk of this invention was manufactured with the following preparation method X which is a manufacturing method of the fermented milk of this invention.
(Preparation method X)
The raw materials (A) of Table 1, the nonfat concentrated milk, and water were mixed at the blending ratio shown in Table 2 to prepare a mixed raw material (C) having a nonfat milk solid content of 10%.
These mixed raw materials (C) are sterilized at 90 ° C. for 10 minutes, cooled to 38 ° C., starter (D) (lactic acid bacteria starter) is added to 1.9%, and fermentation raw materials (E ) Was prepared.
This fermentation raw material (E) was put in a stainless steel vat and cultured and fermented at 38 ° C. until the pH reached 4.7, and then rapidly cooled to 15 ° C. in an ice bath to complete the fermentation. The fermented milk in the stainless steel vat was stirred from the start to the end of cooling.
100 g of the fermented milk obtained in this way is put into an inverted frustoconical paper cup having a diameter of 7 cm (bottom 5.5 cm) and a height of 5.5 cm, and cooled in a refrigerator at 10 ° C. Manufactured.
Table 2 also shows the fat content of the fermentation raw material (E) calculated from the raw material composition and “homogenized protein (%)”. “Homogenized protein (%)” in the case of the preparation method X is the ratio of the protein derived from the raw material (A) to the protein contained in the entire fermentation raw material (E).
For example, the protein content of the test sample 3 is a value obtained as follows.
Protein (A) -derived protein in 100 g of fermentation raw material (E) = 2.7 × 0.153 = 0.413 g
Protein derived from skim concentrated milk in 100 g of fermentation raw material (E) = 12.4 × 0.25 = 3.1 g
Starter-derived protein in 100 g of fermentation raw material (E) = 4.1 × 0.019 = 0.078 g
Homogenized protein (%)
= {0.413 / (0.413 + 3.1 + 0.078)} × 100 = 11.5%

On the other hand, fermented milk as a control sample was produced by the following preparation method Y, which is a conventional method of homogenizing the raw material containing fat and the raw material not containing fat.
(Preparation method Y)
Cream, skimmed concentrated milk, and water were mixed at the blending ratio shown in Table 3 to prepare a mixed raw material (C) having a nonfat milk solid content of 10%.
These mixed raw materials were heated to 70 ° C. and homogenized at a homogeneous pressure of 15 MPa. As a homogenizer, a homogenizer manufactured by Mimaru Machinery Co., Ltd. was used. Then, it sterilized at 90 degreeC for 10 minute (s), cooled to 38 degreeC, the starter (D) (lactic acid bacteria starter) was added to this so that it might become 1.9%, and the fermentation raw material (E) was prepared.
This fermentation raw material (E) was put in a stainless steel vat and cultured and fermented at 38 ° C. until the pH reached 4.7, and then rapidly cooled to 15 ° C. in an ice bath to complete the fermentation. The fermented milk in the stainless steel vat was stirred from the start to the end of cooling.
100 g of the fermented milk obtained in this way is put into an inverted frustoconical paper cup having a diameter of 7 cm (bottom 5.5 cm) and a height of 5.5 cm, and cooled in a refrigerator at 10 ° C. Manufactured.
Table 3 also shows the fat content of each fermented milk calculated from the raw material composition and “homogenized protein (%)”. The “homogenized protein (%)” in the case of the preparation method Y is the ratio of the protein derived from the mixed raw material (the protein derived from the cream and the defatted concentrated milk) to the protein contained in the entire fermentation raw material.
For example, the protein content of the control sample 2 is a value determined as follows.
Protein derived from cream in 100 g of fermentation raw material (E) = 1.6 × 0.031 = 0.05 g
Protein derived from defatted concentrated milk in 100 g of fermentation raw material (E) = 12.4 × 0.279 = 3.46 g
Starter-derived protein in 100 g of fermentation raw material (E) = 4.1 × 0.019 = 0.078 g
Homogenized protein (%)
= {(0.05 + 3.46) / (0.05 + 3.46 + 0.078)} × 100
= 97.8%

(2) Evaluation [viscosity]
After the fermented milk after stirring was filled in a paper cup, the sample was stored at 10 ° C. for 20 hours to stabilize the viscosity, and used as a sample for viscosity measurement. The viscosity of the sample was measured three times each using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 4 rotor at 60 rpm and a sample temperature of 10 ° C., and the average value was calculated. Calculated.
[sensory evaluation]
After stirring, the fermented milk was filled in a paper cup, and then stored at 10 ° C. for 7 days and stabilized, was used as a sample for sensory evaluation. The panel was sampled by 8 panelists and scored according to the following 5 levels (1 to 5 points) for richness, smoothness and deliciousness.
(Evaluation criteria)
“Very good”: 5 points.
“Good”: 4 points.
“Neither”: 3 points.
“Poor”: 2 points.
“Very bad”: 1 point.
(Judgment criteria)
An average score of eight evaluation points was calculated for each sample, and the following five levels (A to E) were determined based on the average score.
A (good): The average score is 4.5 or more.
B (slightly good): The average score is less than 4.5 points and 3.5 points or more.
C (Neither): The average score is less than 3.5 points and 2.5 points or more.
D (slightly poor): The average score is less than 2.5 points and 1.5 points or more.
E (defect): The average score is less than 1.5 points.

(3) Test results The results of this test are as shown in Table 4. As is clear from Table 4, when the fat content is the same, the test sample using Preparation Method X has higher viscosity and sensory evaluation compared to the control sample using Preparation Method Y. Moreover, in the test sample using the preparation method X, when the fat content was the same, the smaller the amount (%) of the homogenized protein, the higher the viscosity and the sensory evaluation was improved.
When the fat content is 1.5% or more, good sensory evaluation of A to C is obtained in the test sample. In particular, when the fat content is 2.0% or more, the sensory evaluation in the control sample is C or D, whereas the test sample gives a sensory evaluation of A or B, and a remarkable flavor improving effect is exhibited. Turned out to be.

[Test Example 2]
(1) Preparation of fermented milk [raw material]
The same raw material as used in Test Example 1 was used.
[Preparation of raw material (A)]
Each raw material (A) (A-11 to A-13) shown in Table 5 was obtained in the same manner as in Test Example 1 except that the raw material composition shown in Table 1 was changed as shown in Table 5.

[Production of fermented milk]
Fermented milk was produced by the same preparation method X or preparation method Y as in Test Example 1 except that the blending conditions shown in Tables 2 and 3 were changed as shown in Table 6. However, the non-fat milk solid content of the mixed raw material (C) was 11%.
(2) Evaluation The viscosity was measured in the same manner as in Test Example 1. The results are shown in Table 6.

(3) Test results As is clear from Table 6, the viscosity of the test sample 11 in which the amount (%) of the homogenized protein was 41.1% was significantly higher than that of the control sample 11. On the other hand, the viscosity of the test sample 12 or 13 in which the amount (%) of the homogenized protein was 60.3% or 81.4% was not so different from that of the control sample 11, and it was found that the effect of improving the viscosity was small. .

Claims (4)

A mixing step of mixing the raw material (A) containing fat and the raw material (B) not containing fat to obtain a mixed raw material (C);
Prior to the mixing step, a homogenization step of homogenizing only the raw material (A),
A post-sterilization step of sterilizing the mixed raw material (C) after the mixing step;
After the post-sterilization step, a starter (D) is added to the mixed raw material (C) to obtain a fermented raw material (E), and a fermentation step for fermenting this,
A step of cooling after fermentation;
A step of stirring during or after cooling,
The raw material containing fat (A) contains a raw cream and a raw material containing non-fat milk solids, and the fat of the raw material (A) consists only of milk fat,
The raw material (B) containing no fat contains a raw material containing non-fat milk solids,
The non-fat milk solid content in the raw material (A) containing the fat is 5 to 20% by mass,
The fat content contained in the fermentation raw material (E) is 3.0 mass% or less, and the proportion of the protein mass derived from the raw material (A) in the protein mass contained in the fermentation raw material (E) is 50 mass. % Or less, a method for producing fermented milk. A mixing step of mixing the raw material (A) containing fat and the raw material (B) not containing fat to obtain a mixed raw material (C);
Prior to the mixing step, a homogenization step of homogenizing only the raw material (A),
Prior to the mixing step, the raw material (A) after the homogenization step and the raw material (B) are sterilized before sterilization,
After the mixing step, a starter (D) is added to the mixed raw material (C) to obtain a fermented raw material (E), and a fermentation step for fermenting this,
A step of cooling after fermentation;
A step of stirring during or after cooling,
The raw material containing fat (A) contains a raw cream and a raw material containing non-fat milk solids, and the fat of the raw material (A) consists only of milk fat,
The raw material (B) containing no fat contains a raw material containing non-fat milk solids,
The non-fat milk solid content in the raw material (A) containing the fat is 5 to 20% by mass,
The fat content contained in the fermentation raw material (E) is 3.0 mass% or less, and the proportion of the protein mass derived from the raw material (A) in the protein mass contained in the fermentation raw material (E) is 50 mass. % Or less, a method for producing fermented milk.   The manufacturing method of fermented milk of Claim 1 or 2 which uses a lactic acid bacteria starter as a starter (D).   Fermented milk produced by the method for producing fermented milk according to any one of claims 1 to 3.