PROCESS CHEESE

摘要

PROBLEM TO BE SOLVED: To provide process cheese having thermostable firmness and good cook aptitude excellent in releasability after cooked. SOLUTION: This process cheese is produced by formulating 0.5-5 wt.% of a molten salt, 0.05-3 wt.% of an emulsifier and 0.1-10 wt.% of thickening polysaccharides with raw material cheese having 5-50 wt.% of anαs casein ratio in protein, heating/emulsifying the compounded product and cooling it.