| 简介 |
[Problem] To provide a processed cheese product which has a high cheese content and has a light texture without a rubbery, squeaky mouthfeel, and a method for producing the same. [Solution] This problem can be solved by a processed cheese product characterized by subjecting a raw material to microwave treatment and then drying, the raw material containing powdered protein and 40-80 mass % of cheese and in which lactoproteins account for 60 mass % or more of proteins in the raw material and milk fat accounts for 95 mass % or more of fats in the raw material. Here, the specific gravity is preferably 0.20-0.40 kg/L, and the proportion of proteins in the raw material is preferably 30 mass % or higher. |
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