| 摘要 |
Provided are a natural cheese exhibiting heat-resistant shape retention without loss of the latent natural-cheese composition, and a method for manufacturing said cheese. It was found that adding transglutaminase to a cheese curd of a natural cheese obtained after curdling raw material milk and discharging the whey, and maturing the resulting cheese curd, makes it possible to manufacture a natural cheese exhibiting heat-resistant shape retention. It was found that in this case, a natural cheese exhibiting heat-resistant shape retention can be manufactured without increasing the composition of water and milk protein in the raw material milk. Specifically, it is possible to provide: a novel natural cheese which exhibits excellent heat-resistant shape retention and neither melts nor deforms when cooked or processed such as by heating in a frying pan or an oven; and a method for manufacturing the natural cheese. |
