METHOD FOR PRODUCING PASTEURIZED FRESH CHEESE

摘要

Provided is a method for producing long-storable pasteurized fresh cheese which has a soft texture and has an extremely good taste, in which water separates little and of which the pH and the acidity hardly lower. The method for producing long-storable pasteurized fresh cheese comprises the following steps (a) to (e): (a) a step of curdling a milk material to prepare curd; (b) a step of separating whey from the curd to prepare cheese curd; (c) a step of adding a stabilizer to the separated whey; (d) a step of mixing the stabilizer-added whey with the cheese curd; and (e) a step of pasteurizing the cheese curd by heating.