To provide a method for producing cheese whey drink yogurt where suspended substance of protein taking part in film-formed feeling in the oral cavity, astringent taste, bad throat-passing feeling, generation of grassy smell and the like, is eliminated in advance, and also fermented smell due to lactic acid bacteria is masked.
This method for producing cheese whey drink yogurt is characterized by comprising the following steps: degreasing cheese whey obtained in a cheese production process followed by adding a calcium compound thereto, heating the resultant mixture followed by adding a casein-containing material to the whey produced by eliminating causative substance of forming unpleasant flavor, and then, adding a lactic acid bacteria for yogurt to the resultant whey to make it fermented followed by refrigerating the fermented whey to obtain curd, and then homogenizing the thus obtained curd.
MITANI KENJI
KITSUNAI KATSUHIRO
