| abstract |
A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and the sugar to alcoholic fermentation with a yeast. The alcoholic fermentation is conducted with a lactose non-fermenting and galactose non-fermenting yeast until all assimilable sugar sources are substantially eliminated. |