Delicious Fermented Milk with Low Fat Content and Process for Producing the Same

A process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising:

• reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation;
• and
• setting an amount of a starter to be added to the fermented milk mix at from 25% to 50% of the amount thereof to be usually used and carrying out the fermentation at a fermentation temperature of from 38° C. to 46° C., to thereby improve taste and mouth feel of milk fat.

A process for producing fermented milk in which a milk fat content is from 1.0% by weight to 2.0% by weight, said process comprising:

• reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation;
• and
• carrying out the fermentation at a fermentation temperature of from 30° C. to 39° C., to thereby obtain a fermented milk having taste and mouth feel of milk fat equivalent to or greater than that of a fermented milk having an usual concentration of milk fat content, without using an additive which exerts an influence upon the taste and mouth feel of milk fat.

A process for producing fermented milk in which a milk fat content is from 1.0% by weight to 2.0% by weight, said process comprising:

• reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation;
• and
• setting an amount of a starter to be added to the fermented milk mix at from 25% to 50% of the amount thereof to be usually used and carrying out the fermentation at a fermentation temperature of from 38° C. to 46° C., to thereby obtain a fermented milk having taste and mouth feel of milk fat equivalent to or greater than that of a fermented milk having an usual concentration of milk fat content, without using an additive which exerts an influence upon the taste and mouth feel of milk fat.

A process for producing fermented milk in which a milk fat content is from 1.0% by weight to 2.0% by weight, characterized in that, by reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation and by carrying out the fermentation at a fermentation temperature of from 30° C. to 39° C., the taste and mouth feel of milk fat of said fermented milk is, without addition of a milk-fat alternative or a milk flavoring agent, equivalent to or greater than that of a fermented milk having 3% by weight of a milk fat content produced using a general method.

A process for producing fermented milk in which a milk fat content is from 0.1% by weight to less than 1.0% by weight, characterized in that, by reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation and by carrying out the fermentation at a fermentation temperature of from 30° C. to 39° C., the taste and mouth feel of milk fat of said fermented milk is, without addition of a milk-fat alternative or a milk flavoring agent, equivalent to or greater than that of a fermented milk having 1.5% by weight of a milk fat content produced using a general method.

A process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, characterized in that the dissolved oxygen concentration in a fermented milk mix is reduced to 5 ppm or less at the time of the start of fermentation, a starter with an amount from 50% to 25% of its generally-added amount is added to the fermented milk mix, and the fermentation is carried out at a fermentation temperature of from 38° C. to 46° C.