| 摘要 |
PROBLEM TO BE SOLVED: To provide mildew-type cheese where running is suppressed without excessively reducing its moisture and/or maturity, and a method of producing the same.SOLUTION: Mildew-type cheese of a moisture content of 53 to 57% and/or maturity of 22 to 28 with a mean particle diameter of fat spheres being not larger than 4.0 μm in the central part of the cheese, is produced by subjecting cheese milk to a homogenizing treatment. Such the mildew-type cheese shows suppressed running in spite of its high moisture content (53 to 57%) and/or high maturity (maturity, 22 to 28). |
