PROBLEM TO BE SOLVED: To provide a method for manufacturing fibrous cheese, capable of solving the problem of fibrous cheese that its fibrousness stops expression due to aging after storage, so that its tastiness and commercial quality are improved, in which production processes for cheese curd are separated from production processes for fibrous cheese including drawing using that.SOLUTION: Milk-curdling enzyme and/or acid is added to milk to curdle it to be curd, which is cut. After whey is removed, salt is directly added, and it is squeezed to be dried. Otherwise, milk-curdling enzyme and/or acid is added to milk to curdle, and obtained curd is cut. After whey is removed, it is squeezed to dry, and is shredded, and it is immersed in salt-containing solution, or salt-containing solution is sprayed toward the curd to provide cheese curd containing salt by 1.0-5.0 wt.%. Between these processes and processes for manufacturing fibrous cheese as an end product, a storage period is provided before the cheese curd is heated, drawn, and molded to be the fibrous cheese.COPYRIGHT: (C)2012,JPO&INPIT【課題】保存すると経時的に繊維性を発現しなくなるという繊維状チーズの問題を解決し、嗜好性や商品性を向上させるとともに、チーズカードの生産工程と、それを用いた延伸などの繊維状チーズの生産工程を分離した製造方法を提供する。【解決手段】乳に凝乳酵素及び/又は酸を添加して凝固させたカードをカッティングし、ホエー排除した後、食塩を直接添加し、圧搾脱水するか、又は乳に凝乳酵素及び/又は酸を添加して凝固させたカードをカッティングし、ホエー排除し、圧搾脱水した後、細断し、食塩含有溶液に浸漬又は食塩含有溶液をカードに噴霧して、1.0~5.0重量%の食塩含量のチーズカードの製造工程と、それを用いた最終製品としての繊維状チーズの製造工程との間に保存期間を設けた後、このチーズカードを加温し、延伸し、成形して繊維状チーズを得る。【選択図】なし
