| 摘要 |
PROBLEM TO BE SOLVED: To provide cheeses having excellent stringiness not only when heated but also at low temperature, and a production method thereof.SOLUTION: Cheeses includes tapioca modified starch of 2.0-10.0 wt.% and raw materiel cheese of 16-24 wt.%. In the cheeses, pH is 4.0 or higher, a water content is 53-63%, and a proportion of milk fat/milk protein is 2.0 or lower. Processed cheese-like stringiness and flavor are maintained in a wide temperature range, and the excellent stringiness of the cheeses still exists after cooling. |
