PROBLEM TO BE SOLVED: To provide a method for producing fibrous cheese improving palatability and marketability through solving the problem of fibrous cheese that fibrous cheese comes to express if preserved, no fibrous properties with the lapse of time, and separating a cheese curd production process from a fibrous cheese production process such as extension using the cheese curd.SOLUTION: This method for producing the fibrous cheese comprises cutting curd which is obtained by adding milk coagulating enzyme and/or acid to milk followed by coagulating, removing whey from the product, and directly adding salt to the product followed by press dehydrating, or alternatively cutting curd which is obtained by adding milk coagulating enzyme and/or acid to milk followed by coagulating, and removing whey from the product followed by press dehydrating. Furthermore, the method comprises thinly cutting the product and soaking the curd in salt-containing solution or spraying salt-containing solution to the curd so as to form cheese curd containing 1.0-5.0 wt.% of salt, and warming the cheese curd followed by extending and molding.COPYRIGHT: (C)2008,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を形成し、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
