PROBLEM TO BE SOLVED: To provide a variety of processed cheese having excellent storage stability at room temperature and excellent texture, and a production method thereof.SOLUTION: There is provided the method for producing, after the addition of glycerine, a variety of processed cheese by thermal emulsification at the temperature of 75 °C or greater, and a variety of processed cheese having a water activity of 0.55-0.94 produced in the method.COPYRIGHT: (C)2012,JPO&INPIT【課題】常温保存性に優れ、食感の良好なプロセスチーズ類及びその製造方法の提供。【解決手段】グリセリンを添加した後、75℃以上の温度で加熱乳化してプロセスチーズ類を製造する方法、及びそのようにして製造された水分活性が0.55~0.94であるプロセスチーズ類。【選択図】なし
