PROBLEM TO BE SOLVED: To provide cheeses having excellent stringiness, as well as thermostability optimal for manufacturing confectionery or bread, and a production method thereof.SOLUTION: Cheeses includes tapioca modified starch of 2.0-10.0 wt.% and raw materiel cheese of 15-70 wt.%. In the cheeses, pH is 4.5-6.5, a water content is 55% or lower, and a proportion of milk fat/milk protein is 3.0 or higher. Processed cheese-like stringiness and flavor are maintained in a wide temperature range, and the excellent stringiness of the cheeses still exists after cooling. The cheeses has thermostability optimal for manufacturing confectionery or bread.COPYRIGHT: (C)2014,JPO&INPIT【課題】良好な糸引き性を有し、かつ製菓、製パン適性の優れた耐熱性を持つチーズ類、およびその製造方法を提供する。【解決手段】タピオカ加工澱粉を2.0~10.0重量%、原料チーズを15~70重量%含有し、pHが4.5~6.5、水分が55%以下、乳脂肪/乳タンパク質の比率が3.0以上であるチーズ類とすることで、広範な温度域でプロセスチーズ様の糸引き性と風味を持たせ、加熱冷却後も優れた曳糸性を有し、製菓、製パン適性の優れた耐熱性を有するチーズ類。【選択図】なし
