PROCESSED CHEESE AND METHOD OF PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide processed cheese that can maintain smooth texture even when it undergoes the distribution or storage at normal temperature with no occurrence of deterioration in the cheese texture. SOLUTION: In the process for producing processed cheese, a mono-phosphate salt or carboxylate salt is used in the thermal emulsification so that the pH of the emulsion may become >=6.0 immediately after the thermal emulsification, then the objective processed cheese is produced from the pH-adjusted emulsion.