| abstract |
It has been discovered that the problem of providing a cheese-like food article that is suitable for molding processing such as shredding, is easily melted by heating, and is designed to maintain a soft texture even after cooling can be solved by a cheese-like article containing an acid-treated starch and fat that has a solid fat content (SFC) of 45% or more at 10°C and 20% or more at 20°C, and having a protein content of 10 wt% or less, thus perfecting the present invention. |