FRESH CHEESE AND PROCESS FOR PRODUCING THE SAME

摘要

It is intended to provide a fresh cheese, which is highly prevented from degradation in the taste and deterioration in the texture and has excellent keeping qualities, and a process for producing the same. A fresh cheese which contains 15 mg or less of whey protein per g of solid matters and from 25 to 500 mg of acetic acid per 100 g of cheese. This fresh cheese is produced by concentrating defatted milk with the use of a microfiltration membrane, adjusting the microfiltered and concentrated milk thus obtained to pH4.8 to 5.8 by adding acetic acid and then heating and kneading the mixture.