| abstract |
(57) [Summary] [Purpose] The object is to obtain a processed cheese that has good peelability even when it is sliced into thin pieces and packaged so that it can be easily used when ingested, and that it has a good meltability and flavor. [Structure] A process cheese having a whey protein content of 0.15% by weight or more in the total protein, which is excellent in peelability and meltability in the mouth. Whey protein content is 0.15 Whether to sterilize the raw material milk of the natural cheese as a raw material under specific conditions in order to obtain a processed cheese with weight% or more, or to increase the concentration ratio of the raw material milk to produce natural cheese and use it as a raw material Further, the raw material natural cheese and the whey protein-containing material are mixed and used as a raw material for the processed cheese. |