Method for producing fermented milk food

The present invention addresses the problem of providing a fermented milk food having high survivability of lactic acid bacteria during preservation, suppression of acidity increase, little decrease in viable cell number, and less flavor deterioration. This fermented milk food production method having solved the problem is characterized by inoculating and culturing a lactic acid bacterium in a culture medium, the culture medium having milk as the principal component, and having added thereto: glucose by an amount at which substantially all of the glucose is assimilated by the end of culturing; and fructose by an amount two times or more of the glucose in mass ratio.