| abstract |
The present invention provides a cheese having good stringiness and having heat resistance which is excellent in breadth and bread making properties, and a method for producing the same. It can be provided in a wide range of cheeses containing 2.0 to 10.0% by weight of cassava processing starch, 15 to 70% by weight of raw material cheese, and having a pH of 4.5 to 6.5, a moisture content of 55% or less, and a milk fat/milk protein ratio of 3.0 or more. The temperature range is similar to the stringiness and flavor of processed cheese, and also has excellent silk-forming properties after heating and cooling, and has cheeses having good heat resistance such as cakes and breads. |