PROBLEM TO BE SOLVED: To provide processed cheese surprisingly excellent in stringiness after heating/melting, giving pleasant and mildly viscous feeling to a mouth and moreover having mellow and mild flavor, and a method of producing the same.SOLUTION: The method of producing processed cheese satisfying the basic emulsifying conditions required in the production of processed cheese having good stringiness after heating/melting, is characterized by adding a WPI to a raw material or natural cheese in an amount of 0.1 to 1.0 wt.% relative to 100 of the natural cheese and subsequently heating and emulsifying the natural cheese, using a Stephan emulsifier of a specific type in which a specific condition is set such as equipped with a special processing agitator.COPYRIGHT: (C)2013,JPO&INPIT【課題】加熱溶融後の糸曳き性が驚くほどに優れていて、また食した時に口当たりが良くてとろみのあるばかりでなく、芳醇でまろやかなうま味を呈するプロセスチーズ及びその製造方法を提供すること。【解決手段】加熱溶融後の糸曳き性が良いプロセスチーズを製造する時の基本的な乳化条件は満たした上で、原料ナチュラルチーズ100に対して0.1~1.0重量%のWPIを添加して、特殊加工攪拌器付き等の特定条件を設定したステファン乳化機を使用して加熱乳化することを特徴とするプロセスチーズの製造方法。【選択図】なし
