Method for manufacturing fermented milk using isomaltulose syrup and fermented milk prepared by the method

摘要

The present invention relates to a method for producing a fermented milk composition using isomaltulose syrup and a fermented milk composition produced thereby. According to the present invention, provided is a fermented milk composition having enhanced storage stability due to low acidity increase rate, pH decrease rate, and viscosity increase rate over the storage period. In addition, even if the shelf life is not more than 20 days without containing a stabilizer or the like, no odor is generated and almost no hydration occurs, thereby providing a fermented milk composition which can maintain the overall taste by maintaining a proper body feeling. Further, provided is a fermented milk composition capable of maintaining a high number of viable cells since the increase in acidity is suppressed while the growth of lactic acid bacteria during storage is significantly high.