PROCESS FOR PRODUCING CHEESE

摘要

A process for producing a cheese involving the step of kneading a cheese curd in warm water, wherein the step of contacting the cheese curd with a texture-improving agent capable of binding to calcium or adsorbing the same is employed before or simultaneously with the kneading. Thus, the gummy and sticky texture or the gummy and chewy texture of a cheese produced by using the step of kneading a cheese curd in warm water, or the texture of a baked cheese remaining in mouth after eating can be improved to thereby give a favorable and elastic texture just like rice cake (mochi).