| 摘要 |
PROBLEM TO BE SOLVED: To provide processed cheeses in which sticky feeling is reduced and melting-in-the-mouth feeling is improved; a production method of the same; and a method to improve the melting-in-the-mouth feeling of the processed cheeses.SOLUTION: Processed cheeses in which melting-in-the-mouth is favorable can be produced by a method that includes: a process in which a condensed phosphate adjusted to have pH6.0 in which turbidity of an aqueous solution having a concentration of 1.0% is at least 2.0, a molten salt of at least one of a water soluble polyphosphate, diphosphate, mono phosphate, or citrate, and raw material cheese are blended; a process in which the blended raw materials are performed by mixing and emulsification to prepare a cheese curd; and a process in which the prepared cheese curd is cooled. When natural cheese in which ripeness is at least 30% is used, the condensed phosphate need not be combined with other molten salts. |
