| 摘要 |
<p>A cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, agar, thickening polysaccharides, casein, a processed cheese, a whey powder, a whey protein concentrate, a whey protein isolate, soybean protein, gluten or the like. Thus, it becomes possible to provide a cheese which smoothly melts in the mouth and has a favorable and less sticky texture using no or little molten salt. Also, it becomes possible to easily add a flavoring agent thereto.</p> |
