| 摘要 |
PROBLEM TO BE SOLVED: To provide novel cream cheese products having a cream cheese-like fresh flavor, with an increased expression level of acetaldehyde.SOLUTION: The cream cheese products of the present invention have an expression level of acetaldehyde of 7.3 ppb or more measured by HS-SPME method, so as to produce a cream cheese-like fresh flavor. The expression level of acetaldehyde can be increased, for example, by adding auxiliary material to raw material cheese and then performing heat emulsification and homogenization on an as needed basis in a closed system without contact between the cheese and the ambient air.SELECTED DRAWING: Figure 1 |
