PROBLEM TO BE SOLVED: To provide: a mildew cheese in which even if fat in a solid content of the cheese is high, and moisture is high, an internal tissue does not flow out under normal temperatures and a method of manufacturing the same.SOLUTION: A mildew cheese in which shape retention of the cheese is maintained and a phenomenon (running) in which the cheese begins to melt from a cut surface is controlled can be obtained by decreasing a free β-lactoglobulin content in the mildew cheese to at most 0.005 mg.COPYRIGHT: (C)2014,JPO&INPIT【課題】チーズの固形分中の脂肪が高く、高水分であっても、常温下で内部組織が流出しない白カビチーズおよびその製造方法を提供する。【解決手段】白カビチーズ中の遊離β-ラクトグロブリン含有量を0.005mg以下に低減する事によって、チーズの保形性が維持され、切断面からチーズが溶け出す現象(ランニング)が抑制された白カビチーズが得られる。【選択図】なし
