MOLTEN SALT-FREE CHEESE AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a processed cheese-like food product preparable without oil phase separation or syneresis even if molten salt-free, having sufficient thermostable shape retention even under a pressure-heating moist heat condition.SOLUTION: A molten salt-free processed cheese-like food product includes: 4.0-15.0 wt.% crosslinking treatment starch in a cheese material; 20% or more starch/SNF being a starch content per nonfat solid content; 2.5 or lower ratio of milk fat/milk protein; 3.0 wt.% or more milk protein; and 45.0-62.0 wt.% moisture content, in a production of a processed cheese-like food product.SELECTED DRAWING: None