To provide fermented milk producible by a method not different from an ordinary method for producing fermented milk, and increased in a rate of content of a bacterial count of lactobacillus hard to ferment milk and derived from the intestinal tract or a total bacterial count of probiotics (lactobacillus derived from the intestinal tract).
The fermented milk contains the following lactobacilli (A) and (B), wherein a bacterial count of the lactobacillus (A) is at least 0.8×108 CFU/ml, and a total bacterial count of the bacilli (A) and (B) is at least 4.8×108 CFU/ml: (A) lactobacillus hard to ferment milk and derived from the intestinal tract which has <0.5 wt.% of acidity of lactic acid when inoculating lactobacillus to defatted milk where 1 wt.% fructose is added so as to have 107CFU/ml of the bacterial count of bacillus and culturing the mixture for 24 h; and (B) Lactobacillus rhamnosus.
KUBOTA AKIRA
KA TAMOTSU
HOSODA MASATAKA
HIRAMATSU MASARU
| JPH1156231A | 1999-03-02 | |||
| JP2001513990A | 2001-09-11 | |||
| JP2002119276A | 2002-04-23 | |||
| JP2002537866A | 2002-11-12 | |||
| JP2004277381A | 2004-10-07 |
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