PROBLEM TO BE SOLVED: To provide processed cheeses in which sticky feeling is reduced and melting-in-the-mouth feeling is improved a production method of the same and a method to improve the melting-in-the-mouth feeling of the processed cheeses.SOLUTION: Processed cheeses in which melting-in-the-mouth is favorable can be produced by a method that includes: a process in which a condensed phosphate adjusted to have pH6.0 in which turbidity of an aqueous solution having a concentration of 1.0% is at least 2.0, a molten salt of at least one of a water soluble polyphosphate, diphosphate, mono phosphate, or citrate, and raw material cheese are blended a process in which the blended raw materials are performed by mixing and emulsification to prepare a cheese curd and a process in which the prepared cheese curd is cooled. When natural cheese in which ripeness is at least 30% is used, the condensed phosphate need not be combined with other molten salts.COPYRIGHT: (C)2014,JPO&INPIT【課題】「ねちゃつき」感を低減し、「口どけ」感を向上したプロセスチーズ類、その製造方法及びプロセスチーズ類の口どけを向上する方法を提供する。【解決手段】pH6.0に調整した濃度1.0%水溶液の濁度が2.0以上である縮合リン酸塩と、水溶性のポリリン酸塩、ジリン酸塩、モノリン酸塩およびクエン酸塩のいずれか1種以上の溶融塩と、原料チーズとを配合する工程、前記配合した原材料を混合、乳化してチーズカードを調製する工程、および前記調製したチーズカードを冷却する工程を有する方法により、口どけが良好なプロセスチーズ類を製造することができる。熟度が30%以上のナチュラルチーズを用いる場合は、縮合リン酸塩を他の溶融塩と併用しなくてもよい。【選択図】図1
