Abstract: Using a method for producing fermented milk containing an oligosaccharide and a lactic acid bacterium as a living bacterium that cultures the lactic acid bacterium in a medium containing the oligosaccharide and fermented milk produced by the production method, a high viable bacterial count can be maintained even during long-term preservation in the fermented milk containing the oligosaccharide and the lactic acid bacterium as a living bacterium.

Abstract: Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product. The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.

Abstract: Provided is a method for producing skim milk powder in which the amount of free fatty acids has been increased without bringing about deterioration of flavor. The method for producing skim milk powder comprises a step of carrying out homogenization treatment under temperature conditions of 30 to 55° C. in a process of producing the skim milk powder from skim milk.

Abstract: An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.

Abstract: An object is to provide an acid milk beverage, which shows no precipitation or aggregation and reduced whey separation, and which has a refreshing texture, even in cases where the acid milk beverage has a low solids-not-fat concentration. An acid milk beverage characterized by containing an acid milk beverage base and a pectin having an intrinsic viscosity of 5.9 to 8.5, a degree of esterification of 74 to 80, and a calcium reactivity of 230 or less is provided.