PROBLEM TO BE SOLVED: To provide processed cheeses capable of reconciling heat-resistant shape retention with good meltability in the mouth, even when high-temperature or long-time creaming step is performed and to provide a production method thereof.SOLUTION: In a production method of processed cheeses using rennet casein as a raw material, the processed cheese contains fat having a melting point of 33-41°C as much as 10-25%, in which the content of trans-fatty acid is 1-12%. The production method of processed cheeses is also provided.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】高温や長時間のクリーミング工程を行っても、耐熱保形性と口どけの良さを両立させるようなプロセスチーズ類およびその製造方法の提供。【解決手段】レンネットカゼインを原料として用いるプロセスチーズ類の製造方法において、融点が33~41℃である油脂を、10~25%含有し、トランス脂肪酸の含有量が、1~12%であるプロセスチーズ類、及び前記プロセスチーズ類の製造方法。【選択図】図1
