PROBLEM TO BE SOLVED: To provide, in a process for producing cheese without fermentation or ripening, the process for giving desired hardness to the cheese as a finished product.SOLUTION: In the process for producing the cheese without fermentation or ripening for including adding vinegar or an acid ingredient to milk and mixing, obtaining solid content (curd) by removing whey from the mixture, adding an emulsifier, salt, bicarbonate of soda and yeast extract to the solid content, and heating and emulsifying, and solidifying by cooling the emulsified stuff, the process including the process, in which the pasteurized milk and low-temperature pasteurized milk are used as the milk, rate of the pasteurized milk and the low-temperature pasteurized milk is controlled, and desired hardness of the cheese is obtained, is provided.COPYRIGHT: (C)2013,JPO&INPIT【課題】発酵及び熟成工程を経ないチーズの製造方法において、最終製品であるチーズに所望の硬さを与える方法を提供する。【解決手段】乳に食酢又は酸味料を加えて混合すること、当該混合物からホエーを除いて固形分(凝乳)を得ること、当該固形分に乳化剤、食塩、重曹及び酵母エキスを加えて加熱して乳化させること、そして当該乳化物を冷やして固化させることを含む発酵及び熟成工程を経ないチーズの製造方法において、乳として高温殺菌乳と低温殺菌乳を使用し、高温殺菌乳と低温殺菌乳の割合を制御して、所望のチーズの硬さを得ることをふくむ方法。【選択図】なし
