| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for reducing at least salt and/or fat from a product, and/or when a fat quality is changed, retaining a taste of aging cheese and a cheese-like product, and/or maintaining them as customary.SOLUTION: Provided is a method for improving a functional property of aging cheese comprising a step for adding milk-base and/or whey-base mineral to a milk raw material, in which the aging cheese comprising a moisture content of fat-free part of 49-69%, a sodium content of at most 0.3% (w/w), and a fat content of at most 30% (w/w). Preferably a sodium content of the cheese is at most 0.12%, a moisture content of fat-free part is 49-56%, and a fat content of the cheese is at most 17%, or when the fat content is 17-30%, a ratio of hard fat is at most 33% of whole fat.SELECTED DRAWING: None |
