This invention intends to provide processed cheese having improved preserving property and method for producing the same processed cheese.It is possible to provide processed cheese having improved preserving property by making the content of free amino acids in processed cheese 0.15% or less, and controlling pH thereof at 5.5 or below. This invention can provide processed cheese having preserving property better than traditional one, which, compared to traditional cheese, shows significant effects of preventing from structural deterioration and propagation of microbes under severe conditions such as, particularly, distribution at room temperature.本發明之課題在於提供保存性提高之加工乳酪類。又,本發明之課題在於提供上述加工乳酪類之製造方法。藉由使加工乳酪類之游離胺基酸含量為0.15%以下,且調整pH為5.5以下,可提供保存性良好之加工乳酪類。依照本發明,能提供較習知品的保存性更為提高的加工乳酪類,尤其,於常溫流通時等較嚴苛的條件下,比起習知品的組織劣化及微生物繁殖的抑制效果顯著。
