MILDEW CHEESE AND METHOD OF MANUFACTURING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide: a mildew cheese in which even if fat in a solid content of the cheese is high, and moisture is high, an internal tissue does not flow out under normal temperatures; and a method of manufacturing the same.SOLUTION: A mildew cheese in which shape retention of the cheese is maintained and a phenomenon (running) in which the cheese begins to melt from a cut surface is controlled can be obtained by decreasing a free &bgr;-lactoglobulin content in the mildew cheese to at most 0.005 mg.