A granular natural cheese product having a processed starch composition as an anti-caking agent and a method for dissolving a shredded cheese product are provided. The processed starch anti-caking agent provides the granular cheese with raw starch granules containing amylopectin and substantially free of amylose. During heating, the natural cheese melt is resistant to separation and maintains the desired sensory characteristics such as texture and flavor in the final product. [Selection figure] None加工でん粉組成物を固結防止剤として有する粒状ナチュラルチーズ製品および細切りチーズ製品の溶解方法を提供する。加工でん粉固結防止剤は、アミロペクチンを含み、アミロースを実質的に含まない未加工でん粉粒を粒状チーズに与える。加熱中に、ナチュラルチーズ溶解物は、分離に耐性があり、最終製品における組織および風味等の所望の官能特性を維持する。【選択図】無し
