| abstract |
The present invention pertains to: a cheese-like food, preferably a cheese-like food having a texture inherent to cheese and a high heat meltability; a method for manufacturing a cheese-like food; and a method for improving the heat meltability of a cheese-like food. The cheese-like food according to the present invention, which comprises 2-30 mass% inclusive of an acetylated oxidized starch, 10-35 mass% inclusive of an edible fat or oil, and 30-65 mass% inclusive of water, is characterized in that the solid fat content at 10oC of the edible fat or oil is 20-95% inclusive. |