| abstract |
PROBLEM TO BE SOLVED: To provide a dry cheese that can be dried in a short time without impairing the cheese's original texture and structure, and without limiting the shape and structure, has a uniform structure and texture, and has excellent storage stability. . [Solution] The cheese or cheese curd is treated with acid to reduce the amount of calcium contained therein, and then dried, so that the drying time of the cheese can be remarkably shortened, and the structure is uniform and squeezed. A dry cheese excellent in preservability with a fresh cheese flavor and a good acidity is obtained. [Selection figure] None |