CHEESE AND PRODUCTION METHOD THEREFOR

摘要

Provided are cheese having good stringiness not only when heated but also at low temperature, and a production method therefor. A cheese having the stringiness and flavor of processed cheese, in a wide temperature range, and having excellent thread-forming properties even after heating and cooling can be provided by the cheese containing 2.0-10.0 wt% modified tapioca starch and 16-24 wt% raw material cheese and by the cheese having a pH of at least 4.0, a water content of 53%-63%, and a milk fat/milk protein proportion of no more than 2.0%.