PROBLEM TO BE SOLVED: To provide a highly shelf-stable unripened fresh cheese product that has heat-resistant shape retention so as to retain the shape thereof even when immersed in hot water while preventing occurrence of browning and flavor deterioration due to heating sterilization treatment and during normal temperature storage, and a method of manufacturing the unripened fresh cheese.SOLUTION: An unripened fresh cheese is produced by adjusting a milk protein concentration and a lactose content contained in raw material milk for cheese to a predetermined range. The unripened fresh cheese has a protein content of 8 to 40 wt.% and a lactose content of 0.5 wt.% or less, and has heat-resistant shape retention so as to retain the shape thereof after being immersed in hot water of 85°C or more.COPYRIGHT: (C)2015,JPO&INPIT【課題】加熱滅菌処理や常温保存時の褐変や風味劣化が生じることを防止し、温湯中に浸漬しても形を保つ高い耐熱保形性を有する、保存性の高い未熟性フレッシュチーズ製品およびその製造方法を提供する。【解決手段】チーズ用原料乳に含まれる乳タンパク質濃度および乳糖含量を所定の範囲になるように調整して製造される、タンパク質分が8~40重量%、乳糖含量が0.5重量%以下であり、85℃以上の温湯浸漬後に形を保つ耐熱保形性を有する未熟性フレッシュチーズ。【選択図】図1
