PROBLEM TO BE SOLVED: To provide blue-veined natural cheese which has not so strong salty feeling because the salt content in raw material cheese is suppressed, the cheese organization of which is not brittle, and inherent stimulus smell of which is reduced to suit to the preference of Japanese people.SOLUTION: The blue-veined natural cheese is smooth, favorably melts in the mouth, and is obtained by addition of mineral salt highly containing magnesium to make the cheese have the magnesium content of 40-300 mg/100 g.COPYRIGHT: (C)2009,JPO&INPIT【課題】原料チーズ中の食塩含量を抑えて、塩味を強く感じることなく、チーズ組織が脆くなく、特有の刺激臭を日本人の嗜好に合わせた青カビ系ナチュラルチーズを提供すること。【解決手段】マグネシウム含量の高いミネラル塩を添加して、チーズ中のマグネシウム含量を40~300mg/100gにすることにより、滑らかで口どけの良い青カビ系ナチュラルチーズを製造する。【選択図】なし
