| abstract |
(57) 【Abstract】 PROBLEM TO BE SOLVED: To produce a low-fat natural cheese which is soft with high water content and hardly shows water separation. SOLUTION: The fat content is adjusted to 0 to 2% by weight, and sterilized and cooled milk is supplemented with 0.1 to 3% by weight of monovalent cation salts. Add low-fat natural by adding starter, rennet, curd, cutting and discharging whey, filling curd into mold and squeezing, salting for 3-8 hours and aging Cheese manufacturing method. Salts and potassium chloride are used as salts of monovalent cations. |