CHEESE AND RETORT POUCH FOOD USING SAME

摘要

Disclosed are: a cheese, said cheese retaining the shape of cheese even after retort sterilization, melting to give a mild and soft texture when heated before serving, and showing good stringiness; and a retort pouch pasta sauce using the cheese, said retort pouch pasta sauce showing stable cheese properties even under acidic conditions and having a good sauce taste. The aforesaid cheese is a process cheese comprising 0.5-5.0 wt% of trisodium citrate and 0.5-10 wt% of trehalose together with Mozzarella cheese and a cheese other than Mozzarella cheese, wherein the blend ratio by mass between said Mozzarella cheese to said cheese other than Mozzarella cheese is 10:90-100:0.