Godo Shusei Co., Ltd.

Toppan Printing Co., Ltd.

Tomoko Sato

Jun Yoshikawa

Kazuma Shiota

Hirofumi Horiguchi

Kenji Ogawara

Ai Iyotani

Provided is a method for manufacturing a fermented milk product, including sequentially performing a first step of mixing raw material milk and lactic acid bacteria to obtain a mixed liquid, and a second step of fermenting the mixed liquid, characterized by performing a step of adding a-derived protease to the raw material milk and/or the mixed liquid (protease addition step) before the second step is completed. According to this manufacturing method, the hardness of the fermented milk product can be adjusted to a desired value while original smoothness of the fermented milk product is maintained.

Yogurt product and method for manufacturing same

[Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution in which the ratio of a lactase fraction having a molecular weight of about 120 kDa measured by SDS polyacrylamide gel electrophoresis is 20% or more.

Lactase solution and dairy product using same

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Chiba, Japan

Tomoko Sato