PROBLEM TO BE SOLVED: To provide process cheese having good flavor-texture and further good keeping quality without using a phosphate.SOLUTION: The process cheeses are obtained by pulverizing 5 kg of seven-month matured Cheddar cheese {PTA (phosphotungstic acid)-soluble N/total N=7.5%} with a meat chopper, charging the pulverized cheeses into a cheese melting vessel, adding 100 g of sodium citrate, adding 15 g of an enzymic degraded lecithin, hydrating the resultant mixture so as to provide 62% MNFS (moisture in the non-fat substance), regulating the hydrated mixture with lactic acid so as to provide pH5.8, heating the regulated mixture to 85°C while stirring, melting the mixture, then packaging 225 g of the resultant material at a time using a Parafilm (R) and a carton, and cold storing the obtained packages.COPYRIGHT: (C)2009,JPO&INPIT【課題】リン酸塩を使用しない風味・組織の良い、保存性も良好なプロセスチーズを提供する。【解決手段】熟成期間7ヶ月(PTA可溶性N/全N=7.5%)のチェダー5kgをミートチョッパーで粉砕してチーズ溶融釜に投入し、クエン酸ナトリウムを100g添加し、酵素分解レシチンを15g添加し、MNFSが62%になるように加水し、pHは乳酸で5.8になるように調整し、撹拌しながら85℃まで加温、溶融した後、パラフィルムとカルトンを使用して225gずつ包装し、冷蔵した。【選択図】なし
