| 摘要 |
PROBLEM TO BE SOLVED: To provide cheeses having excellent stringiness, as well as thermostability optimal for manufacturing confectionery or bread, and a production method thereof.SOLUTION: Cheeses includes tapioca modified starch of 2.0-10.0 wt.% and raw materiel cheese of 15-70 wt.%. In the cheeses, pH is 4.5-6.5, a water content is 55% or lower, and a proportion of milk fat/milk protein is 3.0 or higher. Processed cheese-like stringiness and flavor are maintained in a wide temperature range, and the excellent stringiness of the cheeses still exists after cooling. The cheeses has thermostability optimal for manufacturing confectionery or bread. |
