Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

Abstract: To effectively suppress pH decrease during the second half of a fermentation process. This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobacilli starter to a raw material mix; and a fermentation step for fermenting the fermented milk base material at 35-50° C., wherein the time required for the pH of the fermented milk base material to drop from 4.6 to 4.4 in the fermentation step is set to three hours or more. Further, the time required for the pH of the fermented milk base material to reach 4.6 after the addition of the lactobacilli starter to the raw material mix is set to nine hours or less.

Abstract: Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15° C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.

Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.