PRODUCTION OF CHEESE HAVING FIBROUS TISSUE

摘要

PURPOSE:To obtain simply the titled food having good taste and tissue without losing a solid content during production, by using an extruder having a heating and a cooling mechanisms, kneading unaged cheese under heating and extruding and molding the unaged cheese while cooling it. CONSTITUTION:Cheese curd or unaged cheese is kneaded under heating preferably at 50-100 deg.C by an extruder having a heating and a cooling mechanisms and extruded from a die and molded while cooling it at 40-75 deg.C.