UNRIPENED FRESH CHEESE AND METHOD OF PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a highly shelf-stable unripened fresh cheese product that has heat-resistant shape retention so as to retain the shape thereof even when immersed in hot water while preventing occurrence of browning and flavor deterioration due to heating sterilization treatment and during normal temperature storage, and a method of manufacturing the unripened fresh cheese.SOLUTION: An unripened fresh cheese is produced by adjusting a milk protein concentration and a lactose content contained in raw material milk for cheese to a predetermined range. The unripened fresh cheese has a protein content of 8 to 40 wt.% and a lactose content of 0.5 wt.% or less, and has heat-resistant shape retention so as to retain the shape thereof after being immersed in hot water of 85°C or more.