PROBLEM TO BE SOLVED: To provide processed cheeses having flowability (manufacturing suitability) needed during manufacturing, hardness (processing suitability) suitable for processing after cooling and heat cooking suitability with melting without oil off during heat cooking.SOLUTION: There are provided processed cheeses containing molten salt and an emulsifier with HLB of 3 to 12. There are provided processed cheeses having preferably added amount of the emulsifier of 0.3 to 45 wt.% based on the lipid content. There are provided processed cheeses having more preferably hardness at 10°C of 10 to 80 gf. There are provided processed cheeses having further heat melting property of 70% or more and viscosity at 80°C of 300 dPa s or less.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】製造時に必要となる流動性（製造適性）を有し、冷却後には加工に適した硬度（加工適性）を有し、加熱調理時にはオイルオフがなく溶融する加熱調理適性を有するプロセスチーズ類の提供。【解決手段】溶融塩とＨＬＢが３～１２の乳化剤とを含むプロセスチーズ類。好ましくは、乳化剤の添加量がプロセスチーズ類に含まれる脂質含量に対して０．３～４５重量％であるプロセスチーズ類。更に好ましくは、１０℃における硬度が１０～８０ｇｆであるプロセスチーズ類。その上、加熱溶融性が７０％以上であり、８０℃における粘度が、３００ｄＰａ・ｓ以下であるプロセスチーズ。【選択図】なし
