Method for controlling post-acidification of yoghourt by using sodium lactate

The invention provides a method for controlling the post-acidification of yoghourt, and particularly relates to method for controlling the post-acidification of yoghourt by using sodium lactate. In the method, the post-acidification of the yoghourt is inhibited by adding the sodium lactate. The invention also provides a yoghourt and a preparation method thereof. The preparation method comprises the following steps of: adding 0.05 to 1 percent of sodium lactate into milk serving as a main raw material, and fermenting by strains to prepare a yoghourt product. In the method, the yoghourt is controlled to perform the post-acidification by using the sodium lactate within the storage period; and the method is safe and simple and low in cost, and the quality of products is easy to control.