A production method of a processed cheese having a stringiness, which forms stringy threads when melted by heating, is disclosed, the production method being characterized by comprising emulsifying raw materials while heating, the raw materials comprising: a milk concentrate comprising 40% by mass of a protein which includes 50 to 95% by mass of a casein, the milk concentrate being prepared without being subjected to any enzyme treatment processes a natural cheese and a molten salt.本發明係揭示一種具拔絲性再製起司之製造方法,其特徵在於,在藉由加熱使起司熔融而牽絲之具拔絲性再製起司之製造方法中,將包含乳濃縮物、天然起司及熔鹽的原料進行加熱乳化,其中該乳濃縮物含有40質量%以上之蛋白質,該蛋白質中之50~95質量%為酪蛋白且未經過酵素處理步驟。
