PROBLEM TO BE SOLVED: To provide a quality improving agent for cheeses suppressed in stickiness, excellent in detachability, and excellent in shape retaining properties of a texture without generating oil-off, and to provide cheeses, and a method for producing the same.SOLUTION: A raw material cheese is added with an edible surfactant and a starch for the preparation. The edible surfactant preferably includes a high HLB edible surfactant having an HLB of 7 or more and a low HLB edible surfactant having an HLB of less than 7. In particular, the high HLB edible surfactant preferably has an HLB of 11 to 16, and the low HLB edible surfactant preferably has an HLB of 1 to 5.COPYRIGHT: (C)2013,JPO&INPIT【課題】べとつきが抑えられ、剥離性が良く、オイルオフを生じることなく組織の保形性に優れたチーズ類品質改良剤、チーズ類およびその製造方法を提供する。【解決手段】原料チーズに食用界面活性剤と澱粉とを加えて調製される。食用界面活性剤は、HLB7以上の高HLB食用界面活性剤と、HLB7未満の低HLB食用界面活性剤とを含むことが好ましい。特に、高HLB食用界面活性剤はHLB11乃至16であり、低HLB食用界面活性剤はHLB1乃至5であることが好ましい。【選択図】なし
