CN115996641A

CN115996641A - Fresh cheese, method for producing same, and method for improving residual aftertaste

Info

Publication number: CN115996641A
Application number: CN202180053483.XA
Authority: CN
Inventors: 中川沙良; 山田未央
Original assignee: Meiji Co Ltd
Current assignee: Meiji Co Ltd
Priority date: 2020-08-31
Filing date: 2021-08-31
Publication date: 2023-04-21
Also published as: JPWO2022045367A1; WO2022045367A1

Abstract

To provide a fresh cheese excellent in residual aftertaste, the ratio of the content of a fragrance component containing at least one selected from gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness (content of fragrance component/hardness) in the fresh cheese is adjusted to a threshold value set with reference to the residual aftertaste or more.

Description

Fresh cheese, method for producing same, and method for improving residual aftertaste

Technical Field

The present invention relates to fresh cheese, a method for producing the same and a method for improving residual aftertaste.

Background

The consumption of natural cheese in japan tends to increase. Natural cheese is classified into 2000 types or more according to the fat content, the moisture content, whether or not it is cured, whether or not mold is added, and the like in the solid content. Among them, fresh cheese, which is non-ripened cheese, is characterized by a relatively high moisture value and fresh milk flavor, fresh sour taste, as compared to ripened cheese. The fresh cheese includes fresh cheese having a soft and smooth taste like cream cheese and fresh cheese having a taste intended to have elasticity like pasta-filata cheese. Generally, fresh cheese is produced by heating and sterilizing raw milk or concentrated milk, and then adding an organic acid such as lactic acid or citric acid, lactic acid bacteria, and rennet to produce curd.

Fresh cheese is widely used as a pastry/bread-making material, a processed food material, and a processed cheese material in secondary processing, in addition to being directly applied to a crust or a biscuit for eating, by utilizing the soft characteristic thereof. Representative examples of fresh cheese are: cream cheese, mascaras Peng Nailao, white cheese, thatch cheese, quark cheese, pasta filata cheese (masorila cheese, brata cheese, keikawa cheese, sca Mo Za cheese, voita Long Zhishi, fibril cheese, etc.), and the like.

In recent years, various studies have been made from the viewpoint of improving the taste of fresh cheese. For example, report: by setting the hardness and the surface roughness of the cut surface within specific ranges, a fresh cheese having moderate hardness and smooth mouthfeel is provided (patent document 1).

On the other hand, in cheese including fresh cheese, from the viewpoint of further arousing consumer demand, it is also an important problem to improve taste according to consumer preference. For example, report: when a milk mineral is added in a controlled amount in a cheese making process, a fresh dairy product having a characteristic milk flavor index can be obtained (patent document 2). Further, by performing identification of aroma components contained in cheddar cheese and sensory evaluation thereof, the relationship between various aroma components of cheese and the preference of cheese was examined (non-patent document 1).

On the other hand, in fresh cheese, there is no report of any technical means for improving the residual aftertaste.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 2002-253116

Patent document 2: japanese patent application laid-open No. 2018-117568

Non-patent literature

Non-patent document 1: the "development of a method for evaluating and designing delicacies of natural cheese based on susceptibility engineering" by doctor paper, university of tokyo, guard Tian Aili (2014)

Disclosure of Invention

The present invention has been made in view of the above problems of the prior art, and an object thereof is to provide fresh cheese excellent in residual aftertaste.

The present inventors have made intensive studies in view of the above problems, and as a result, found that: the ratio of the content of the specific aroma component to the hardness (content of the specific aroma component/hardness) in the fresh cheese is related to the residual aftertaste, and the excellent residual aftertaste of the fresh cheese can be imparted by adjusting the ratio of the content of the specific aroma component to the hardness. The present invention has been completed based on the above-described findings.

According to an embodiment of the present invention, the following [1] to [16] may be provided.

[1] A fresh cheese comprising at least one aroma component selected from gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone, the ratio of the content of the aroma component to the hardness of the fresh cheese (content of aroma component/hardness) satisfying at least one of the following (i) to (vi):

(i) The gamma-dodecalactone content (ppb)/hardness (gf) is 0.80ppb/gf or more,

(ii) The cis-4-hydroxy-6-dodecenolactone content (ppb)/hardness (gf) is 0.26ppb/gf or more,

(iii) The total amount (ppb) of 2-heptanone and gamma-dodecalactone per hardness (gf) is 0.86ppb/gf or more,

(iv) The total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone (gf) is 0.33ppb/gf or more,

(v) The total amount (ppb)/hardness (gf) of gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone is 1.06ppb/gf or more,

(vi) The total amount (ppb) of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecanolactone per hardness (gf) is 1.13ppb/gf or more.

[2] The fresh cheese according to [1], wherein the content (ppb) of (i) gamma-dodecalactone (gf) is 1.17ppb/gf or more.

[3] The fresh cheese according to [1] or [2], wherein (ii) the content (ppb) of cis-4-hydroxy-6-dodecenolactone (gf) is 0.42ppb/gf or more.

[4] The fresh cheese according to any of [1] to [3], wherein the total amount (ppb) of (iii) 2-heptanone and gamma-dodecalactone per hardness (gf) is 1.23ppb/gf or more.

[5] The fresh cheese according to any of [1] to [4], wherein the total amount (ppb) of (iv) 2-heptanone and cis-4-hydroxy-6-dodecenolactone is 0.48ppb/gf or more.

[6] The fresh cheese according to any of claims 1 to 5, wherein the total amount (ppb)/hardness (gf) of (v) gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone is 1.59ppb/gf or more.

[7] The fresh cheese according to any of [1] to [6], wherein (vi) the total amount (ppb) of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone per hardness (gf) is 1.65ppb/gf or more.

[8] The fresh cheese according to any one of [1] to [7], wherein the fresh cheese is pasta-filata cheese.

[9] A packaged food or packaged food comprising the fresh cheese of any one of [1] to [8 ].

[10] The packaged food or packaged food according to item [9], wherein all or a part of the fresh cheese is light-shielded.

[11] A method for producing fresh cheese, comprising the steps of: the ratio of the content of the aroma component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) is adjusted to be equal to or higher than a threshold value set with reference to the remaining aftertaste.

[12] The method according to [11], which comprises the steps of:

(1) A step of preparing curd containing the aroma component; and

(2) And a step of obtaining fresh cheese from the curd by adjusting the ratio of the content of the aroma component to the hardness.

[13] A process for producing pasta-filata cheese, comprising the steps of: the ratio of the content of a fragrance component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of pasta-filata cheese (content of fragrance component/hardness) is adjusted to a threshold value or more set with reference to the remaining aftertaste,

the aroma component is added in any 1 or more steps of a step of preparing curd, a step of kneading the curd, and a step of immersing the kneaded fresh cheese in brine.

[14] The method according to any one of [11] to [13], wherein the fresh cheese is any one of [1] to [8 ].

[15] A method for improving the residual aftertaste of fresh cheese, comprising the steps of: the ratio of the content of the aroma component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) is adjusted to be equal to or higher than a threshold value set with reference to the remaining aftertaste.

[16] The method according to [15], wherein the fresh cheese is any one of [1] to [8 ].

According to the present invention, it is possible to impart an excellent residual aftertaste to fresh cheese.

Drawings

Fig. 1 is a graph showing the correlation of the ratio of the content of gamma-dodecalactone to the hardness (content/hardness of gamma-dodecalactone) with the sensory evaluation result regarding the residual aftertaste.

FIG. 2 is a graph showing the correlation of the ratio of the content of cis-4-hydroxy-6-dodecenoic acid lactone to the hardness (content/hardness of cis-4-hydroxy-6-dodecenoic acid lactone) with the sensory evaluation result concerning the remaining aftertaste.

FIG. 3 is a graph showing the correlation of the ratio of total metering of 2-heptanone and gamma-dodecalactone to hardness ((2-heptanone + gamma-dodecalactone)/hardness) to the sensory evaluation result regarding residual aftertaste.

FIG. 4 is a graph showing the correlation of the ratio of the total measured amount of 2-heptanone and cis-4-hydroxy-6-dodecenolactone to hardness ((2-heptanone + cis-4-hydroxy-6-dodecenolactone)/hardness) and the result of sensory evaluation with respect to the remaining aftertaste.

FIG. 5 is a graph showing the correlation of the ratio of total measured amount of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to hardness ((gamma-dodecalactone + cis-4-hydroxy-6-dodecenolactone)/hardness) and the result of sensory evaluation with respect to residual aftertaste.

FIG. 6 is a graph showing the correlation between the ratio of the total amount of 3 aroma components (2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone) to hardness (total amount of 3 aroma components/hardness) and the sensory evaluation result concerning the remaining aftertaste.

Detailed Description

As used herein, "fresh cheese" refers to natural cheese that is not cured at all or substantially cured, and examples thereof include pasta-filata cheese (marzila cheese, brata cheese, fibril cheese, etc.), cream cheese, quark cheese, white cheese, thatch cheese, marsca Peng Nailao, haromi cheese, feddar cheese, etc. In addition, pasta-feta refers to cheese that requires pasta-feta (pasta-filata) processing in its manufacture, which refers to kneading a cheese curd while heating it at a suitable pH until large pieces disappear and kneading and spreading until physical properties become smooth.

According to an embodiment of the present invention, there is provided a fresh cheese obtained by adjusting a ratio of a content of a fragrance component to hardness (content of a fragrance component/hardness) containing at least one selected from gamma-dodecalactone and cis-6-Dodecen-4-olide (referred to as cis-4-hydroxy-6-dodecenolide) to a threshold value or more set with reference to a remaining aftertaste.

According to a preferred embodiment of the invention, the fresh cheese meets at least one of the following (i) to (vi).

(i) The gamma-dodecalactone content (ppb)/hardness (gf) is 0.80ppb/gf or more,

The reason why the present invention gives excellent residual aftertaste to fresh cheese satisfying at least one of the above (i) to (vi) is not limited to any theory, it is presumed that the lower the hardness of fresh cheese is, the more easily the aroma component is perceived when eating fresh cheese. Therefore, for example, when the content of the aroma component is constant, it is estimated that the lower the hardness is, the more excellent residual aftertaste is perceived.

According to a preferred mode of the invention, the fresh cheese preferably fulfils (vi).

According to an embodiment of the present invention, the threshold value of the gamma-dodecalactone content (ppb)/hardness (gf) is usually 0.80ppb/gf or 0.85ppb/gf, preferably 1.17ppb/gf or 1.21ppb/gf, more preferably 1.54ppb/gf or 1.57ppb/gf. The upper limit of the ratio of the gamma-dodecalactone content (ppb) to the hardness (gf) is not particularly limited, but is, for example, 6.4ppb/gf.

According to an embodiment of the present invention, the threshold value of the cis-4-hydroxy-6-dodecenolactone content (ppb)/hardness (gf) is usually 0.26ppb/gf or 0.30ppb/gf, preferably 0.42ppb/gf or 0.44ppb/gf, more preferably 0.57ppb/gf or 0.58ppb/gf. The upper limit of the ratio of the content (ppb) of cis-4-hydroxy-6-dodecenolactone to the hardness (gf) is not particularly limited, and is, for example, 2.4ppb/gf.

According to an embodiment of the present invention, the threshold value (lower limit) of the ratio of the content (ppb) of 2-heptanone to the hardness (gf) is usually 0.053 (ppb/gf) or 0.055 (ppb/gf), preferably 0.063 (ppb/gf) or 0.073 (ppb/gf), more preferably 0.077ppb/gf or 0.093 (ppb/gf). The upper limit of the ratio of the content (ppb) of 2-heptanone to the hardness (gf) is not particularly limited, but is, for example, 0.31ppb/gf.

According to an embodiment of the present invention, the threshold value of the total amount (ppb) of 2-heptanone and γ -dodecalactone per hardness (gf) is usually 0.85ppb/gf or 0.93ppb/gf, preferably 1.22ppb/gf or 1.23ppb/gf, more preferably 1.50ppb/gf or 1.61ppb/gf. The upper limit of the total amount (ppb) of 2-heptanone and γ -dodecalactone per hardness (gf) is not particularly limited, and is, for example, 6.0ppb/gf.

According to an embodiment of the present invention, the threshold value of the total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecenolactone per hardness (gf) is usually 0.33ppb/gf or 0.35ppb/gf, preferably 0.48ppb/gf or 0.50ppb/gf, more preferably 0.63ppb/gf or 0.64ppb/gf. The upper limit of the total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone per hardness (gf) is not particularly limited, and is, for example, 2.0ppb/gf.

According to an embodiment of the present invention, the threshold value of total amount (ppb) of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone per hardness (gf) is generally 1.06ppb/gf or 1.15ppb/gf, preferably 1.59ppb/gf or 1.65ppb/gf, more preferably 2.16ppb/gf. The upper limit of the total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone per hardness (gf) is not particularly limited, and is, for example, 8.7ppb/gf.

According to an embodiment of the present invention, the above threshold value of total amount (ppb) of 2-heptanone, γ -dodecalactone and cis-4-hydroxy-6-dodecenolactone per hardness (gf) is usually 1.13ppb/gf or 1.21ppb/gf, preferably 1.65ppb/gf or 1.71ppb/gf, more preferably 2.18ppb/gf or 2.22ppb/gf. The upper limit of the total amount (ppb) of 2-heptanone, γ -dodecalactone and cis-4-hydroxy-6-dodecenolactone per hardness (gf) is not particularly limited, and is, for example, 8.8ppb/gf.

The content of each aroma component in fresh cheese can be determined using GS-MS analysis. The details of the measurement conditions can be carried out according to test example 2 described below. Specifically, in order to evaluate the residual taste remaining in the nasal cavity, it is preferable to extract a sample (fresh cheese) with acetone and analyze the sample by a headspace gas chromatograph (DHS) method as a method for measuring the aroma component.

The content of 2-heptanone in fresh cheese is usually 5 to 260ppb, preferably 10 to 250ppb, more preferably 15 to 200ppb.

The content of gamma-dodecalactone in fresh cheese is usually 150 to 2600ppb, preferably 200 to 2500ppb, more preferably 220 to 2000ppb.

The content of cis-4-hydroxy-6-dodecenolactone in fresh cheese is usually 50 to 2600ppb, preferably 60 to 2500ppb, more preferably 70 to 2000ppb.

In fresh cheese, the total amount of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone is usually 205 to 5460ppb, preferably 270 to 5250ppb, more preferably 305 to 4600ppb.

In addition, the firmness of fresh cheese can be determined as follows: wrapping fresh cheese cut into cubes of 1 side and 2cm with fresh-keeping film, leaving the surface undried, standing at 10deg.C for 2 hr, regulating temperature, and using cylindrical plunger

The sample thickness was 75% compressed at 1.0 mm/sec and the maximum test force at this time was determined. Further details of the measurement conditions can be carried out according to test example 2 described below.

The hardness of the fresh cheese is not particularly limited, but is usually 50 to 3000gf, preferably 65 to 2800gf, more preferably 80 to 2500gf.

The moisture content, fat content, and fat content in the solid content (FDM) of the fresh cheese are not particularly limited, and may be appropriately set according to the type and properties of the fresh cheese desired.

The moisture content of the fresh cheese is usually 30 to 82% by mass, preferably 35 to 80% by mass, more preferably 40 to 70% by mass.

In the case where the fresh cheese is pasta-filata cheese, the moisture content is preferably 40 to 60% by mass, more preferably 42 to 55% by mass. By setting the moisture content of the fresh cheese as pasta-filata cheese within the above-described range, the quality becomes good from the standpoint of microbiology and maintaining the fiber properties. If the other components are the same and the production process and fermentation period are the same, the hardness tends to decrease as the moisture content increases.

The fat content of the fresh cheese is usually 0 to 45% by mass, preferably 3 to 40% by mass, more preferably 15 to 35% by mass.

The FDM content of the fresh cheese is usually 0 to 85 mass%, preferably 18 to 80 mass%, more preferably 20 to 75 mass%. If the fresh cheese is prepared and fermented in the same manner, the hardness tends to decrease as the FDM level increases.

According to one embodiment of the present invention, the fresh cheese is obtained by adjusting the ratio of aroma components to hardness to a desired range to impart a residual aftertaste. The residual aftertaste of fresh cheese can be judged by sensory evaluation of test example 3 described later. According to a preferred mode, the residual aftertaste of fresh cheese is not only a simple milk-flavored enhancement derived from milk, a thick feeling of milk flavor, but also a creamy-flavored aftertaste perceived after intake of fresh cheese and chewing, which remains in the nasal cavity.

In addition, the fresh cheese may be made into a packaged form or a containerized form. Thus, according to one embodiment of the present invention, a packaged food or a packaged food comprising the fresh cheese described above can be provided. In addition, the package and the container used for the fresh cheese are preferably shielded from light in all (all surfaces) or a part of the fresh cheese from the viewpoint of suppressing volatilization and decomposition of the aroma components, respectively. In the case of partially shading, it is more preferable that half of the fresh cheese is shaded. The shape of the package and container is not limited. Examples of the package and container include plastic containers, flexible bags, self-supporting flexible bags, cans, and bottles. The packaging and container are preferably made of a material having a light-shielding property, for example, aluminum foil, aluminum vapor deposited film, film laminated with paper or the like, can, brown bottle, UV-resistant plastic or the like, so that photodegradation and oxidation of cheese and preservation solution can be suppressed and residual aftertaste of cheese can be more remarkably exhibited.

According to one embodiment of the present invention, the person skilled in the art can appropriately adjust the conditions of each production process to produce fresh cheese so that the ratio of the aroma component to the hardness becomes equal to or greater than the threshold value set in advance using the ratio as an index. Thus, according to a preferred form of the invention, there is provided a method of manufacturing fresh cheese comprising the steps of: the ratio of the content of the aroma component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) is adjusted to be equal to or higher than a threshold value set with reference to the remaining aftertaste. According to a more preferred aspect, the fresh cheese satisfies at least one of the above (i) to (vi).

In addition, according to a more specific aspect of the present invention, the method for producing fresh cheese includes the steps of:

(1) A step of preparing curd containing the aroma component; and

(2) And a step of obtaining the fresh cheese from the curd by adjusting the ratio of the content of the aroma component to the hardness.

In a preferred embodiment, the step (1) includes a step of adding a fragrance containing the above-mentioned fragrance component.

In a preferred embodiment, the step (2) includes the steps of:

under the environmental control that the volatilization or decomposition of the aroma components is suppressed,

softening cheese and/or

And fermenting the fresh cheese.

According to a preferred embodiment, the step (2) includes a step of adjusting the fat content, FDM, and final moisture content of the fresh cheese in order to adjust the hardness.

A specific example of the method for producing fresh cheese will be described below. According to the embodiment of the present invention, by appropriately combining the following production conditions, the ratio of the content of the aroma component including at least one selected from γ -dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) can be adjusted to a desired range.

In the production of the fresh cheese, raw milk, partially defatted milk, concentrated milk, cream, and the like are used for standardization, and an organic acid and a lactic acid bacterium starter are added to the milk obtained by sterilizing and cooling the standardized milk, and the milk is mixed and stirred. Then, chymosin was added to the obtained mixture and kept, and the mixture was coagulated. Then, the coagulated material was cut and the whey peptide was discharged while stirring, and further, temperature-controlled stirring was performed. Subsequently, the curd was separated from the whey peptide, and the whey peptide was removed by compression, and it was confirmed that the optimal pH was reached to obtain curd. The curd may be frozen.

The freezing method for freezing curd is based on the usual freezing method of curd, but among them, the quick freezing method is particularly preferable. The storage temperature of the frozen curd is-20 ℃ or lower, more preferably-50 ℃ or lower, and even more preferably-80 ℃ or lower when stored for a longer period of time. In the present invention, the frozen curd commercially available is thawed, and a part or all of the frozen curd may be used.

The lactic acid bacteria starter used for producing fresh cheese may be any lactic acid bacteria usable for fresh cheese, and the genus and species thereof may be any, and examples thereof include known lactic acid bacteria such as lactobacillus, milk fat bacteria, bulgaricus bacteria, and thermophilic bacteria. The lactobacillus starter is preferably lactobacillus, bulgaria, or thermophilic bacteria. Based on the above-described addition of the organic acid, an organic acid such as lactic acid, acetic acid, or citric acid, or an inorganic acid such as phosphoric acid may be used as the raw milk, or a known acid used for foods and/or food additives may be directly added thereto.

Next, the pasta-filata cheese is formed by heating the curd and/or the thawed curd, stretching, and cooling. After cooling, the fresh cheese may be allowed to stand and allowed to ripen (ferment). The fresh cheese may be packaged or stored in a container as desired before or after being allowed to stand.

In the production of the fresh cheese, the aroma components and hardness of the fresh cheese can be variously adjusted by adjusting the components of the raw milk. Raw milk is raw milk which is not sterilized, and raw milk such as cow milk, goat milk and the like can be used, but is preferably cow milk. The raw milk preferably contains aroma components such as gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone, 2-heptanone in a high volume. In addition, in view of the hardness of the fresh cheese finally desired, raw milk having a fat content, FDM, a ratio thereof adapted thereto is preferably used. Examples of suitable raw milk include raw milk produced by Hokkaido, more preferably produced by Hokkaido. For example, raw milk produced in Hokkaido at 60% or more, hokkaido's winning products, and the like are preferably used.

In the production of the fresh cheese (for example, pasta-feta cheese), the aroma components of the fresh cheese can be adjusted by adding a commercially available flavor containing gamma-dodecalactone, cis-4-hydroxy-6-dodeconolactone, 2-heptanone, and the like. The time for adding the flavor is not limited, and the flavor is preferably carried out in 1 or more steps among the step of adding the flavor to raw milk, the step of preparing curd, the step of kneading the curd, and the step of immersing the raw milk in fresh cheese brine.

Further, in order to increase the milk feeling of the fresh cheese, the milk curd, the lactones in the fresh cheese, and the like may be increased, or the lactones may be added to the milk curd and the fresh cheese.

In addition, in the production of the added milk, the composition of the added milk can be adjusted according to the final aroma component content, hardness, type and properties of various fresh cheeses. For example, after separation of skim milk and cream from raw milk which has not been sterilized, using a milk oil separator or the like, the skim milk and cream may be mixed with the raw milk at a predetermined mixing ratio to adjust the content of milk fat. In the production of the milk, whole milk, partially skim milk, powdered milk, and cream may be used as raw materials, and further, concentrated milk obtained by concentrating by heating, centrifugal concentrating, filtering membrane concentrating, vacuum concentrating, freeze concentrating, or the like may be used.

Further, it is preferable to standardize the added milk according to the final aroma content, hardness, type, and properties of each fresh cheese to obtain standardized milk.

In the sterilization step of the standardized milk, the heating conditions may be set according to the final aroma component content, hardness, type, and properties of each fresh cheese. The heating condition may be, for example, heating at about 60℃for 30 minutes or heating at about 72 to 75℃for 15 seconds (HTST sterilization).

After the heat sterilization step, the product may be rapidly cooled to about 40 ℃ by a plate heat exchanger or the like, for example.

In addition, the pH and the rate of pH change of the standardized milk can be set in consideration of the final hardness of various fresh cheeses. The pH of the standardized milk may be, for example, about 5 to 6.5.

In addition, the amount of chymosin used in the preparation of curd may be set in consideration of the final hardness of various fresh cheeses. The amount of chymosin to be added is an amount required for forming curd for about 20 to 40 minutes. The amount of chymosin may be, for example, 10 to 300ppm or 10 to 100ppm relative to the standardized milk.

The size of the cut at the time of curd preparation of the coagulated material after adding chymosin can be selected in consideration of the hardness of the final fresh cheese.

The method of heating the curd may be appropriately selected depending on the final aroma content, hardness, type, and properties of each fresh cheese. Examples of the method for heating the curd include a method of immersing the cheese curd in hot water at 70 to 80 ℃, a method of using steam, a method of joule heating, and a method of heating by microwaves. From the viewpoint of suppressing the reduction of aroma components and milk components, the heating method is preferably a method using steam, joule heating, or microwaves. In addition, the above heating method is particularly suitable for the case where the fresh cheese is pasta-filata cheese.

In addition, a stabilizer and/or cream may be added to curd or the like that is acidic to form curd. The addition step may be performed before or after the stirring and mixing step or the fat globule dispersion treatment step. In the case of adding both the stabilizer and the cream, the stabilizer may be added to the cream and then added to the curd. In this case, the cream to which the stabilizer is added is homogenized, thereby allowing the stabilizer to be dispersed more effectively. As the stabilizer to be added in the adding step, there may be used thickening polysaccharides such as carboxymethyl cellulose, alginate, locust bean gum, tara gum, guar gum, xanthan gum, gellan gum, pectin, and gelatin, and dietary fibers such as cellulose and indigestible dextrin, or both of them may be used. The content of the stabilizer in the curd is preferably 5% by mass or less.

The curd obtained by the above method preferably contains a high-volume aroma component containing at least one of cis-4-hydroxy-6-dodecanolactone and gamma-dodecanolactone from the viewpoint of producing a final desired fresh cheese. In addition, the curd preferably further comprises 2-heptanone.

The content of gamma-dodecalactone in the curd is usually 150 to 15000ppb, preferably 200 to 10000ppb, more preferably 220 to 8000ppb.

The content of cis-4-hydroxy-6-dodecenolactone in the curd is usually 50 to 7000ppb, preferably 60 to 6000ppb, more preferably 80 to 5000ppb.

The content of 2-heptanone in the curd is usually 5 to 500ppb, preferably 10 to 400ppb, more preferably 5 to 300ppb.

The total amount of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone in the curd is usually 205 to 22500ppb, preferably 270 to 16400ppb, more preferably 305 to 8800ppb.

The curd containing the above-mentioned constituent components may be prepared from raw milk, but may be used by thawing previously produced frozen curd, or may be used by appropriately mixing curd prepared from raw milk with curd obtained by thawing frozen curd. The curd is preferably produced when the content of the aroma components (such as 2-heptanone content, gamma-dodecalactone content, and cis-4-hydroxy-6-dodecenolactone content) is within a desired range.

Emulsifying and kneading in the production of fresh cheese may be carried out using an emulsifying machine, a kneading machine, or the like, and in the emulsifying machine, for example, a kettle type, a twin-screw cooker type, a hot cylinder type, or the like may be used. In the kneading machine, for example, if a twin-screw extruder is used, the above-mentioned heating and stretching may be performed simultaneously.

The method for forming the fresh cheese may be appropriately selected depending on the kind of cheese and the desired hardness. For example, in the case of a brata cheese, preference is given to: in the step of molding after stretching, cream is added to mold without leakage, and then the container is filled with the cream by cooling. In the case of a fibril cheese, it is preferable that: after the stretching step of pasta-filata cheese, the pasta-filata cheese is stretched and molded, cut off and cooled, immersed in brine, and then filled in a container. In particular, in the case of pasta-filata cheese, the hardness of the cheese made from the curd can also be adjusted by carrying out milling.

Alternatively, the fresh cheese may be allowed to stand after production. The standing of fresh cheese is preferable from the viewpoint of increasing the aroma components by fermentation. The standing temperature is not particularly limited, and is, for example, from-80 to 10 ℃, preferably from-50 to 8 ℃, more preferably from-40 to 6 ℃. Preferably, the Marsulra is at a temperature of 1 to 10deg.C, most preferably at a temperature of 2 to 6deg.C. The standing period is, for example, 7 to 120 days, 10 to 90 days, and preferably 15 to 60 days.

In addition, the conditions when filling the fresh cheese in the container may be set to a desired range according to the kind and properties of the fresh cheese. For example, in the case of marthrela, curd is produced by molding after stretching (kneading), but it is also possible to cool the curd after molding, fill fresh cheese in a container with a preservation solution, and fill sterilized water or preservation solution in the container. In this case, sodium chloride may be contained in an amount of 0.1 to 2.0 wt% from the viewpoint of suppressing the slimy on the surface of fresh cheese. When calcium chloride is added to the preservation solution, 0.05 to 0.25 mass% of calcium chloride is preferably added as calculated by 2 hydrate conversion. Further, from the viewpoint of preventing microbial contamination, the storage solution may contain a storage material such as nisin or sodium acetate. The pH of the preservation solution may be arbitrarily determined, and may be, for example, pH4 to 7. The pH of the preservation solution is preferably 5 to 7 when the preservation solution is directly consumed. In order to impart a milk feel, 0.5 to 2 mass% of whey peptide may be added to the storage solution.

The pH of fresh cheese is usually 4 to 7, and may be appropriately set according to the desired properties of cheese. In the case of pasta-feta cheese such as marsulla, the ph is preferably 5.0 to 6.3, from the viewpoints of maintenance of fiber properties, preservability, and good flavor when directly eaten. In the same method and composition, the hardness tends to be lower as the pH is higher.

In the above-described production step, a fragrance component selected from the group consisting of 2-heptanone, γ -dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone may be suitably added, and the present invention also includes the above-described modes.

In addition, according to another aspect of the present invention, there is provided a method for improving residual aftertaste of fresh cheese, comprising the steps of: the ratio of the content of the aroma component to the hardness (the content of the aroma component/the hardness) containing at least one selected from the group consisting of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone is adjusted to be equal to or greater than a threshold value set with reference to the remaining aftertaste. According to a preferred embodiment, the method for producing fresh cheese satisfies at least one of the above (i) to (vi).

The method for improving the residual aftertaste of fresh cheese may be carried out according to the fresh cheese and the method for producing the same.

Preferred embodiments of the present invention are described below.

Mode 1. Fresh mozzarella cheese comprising at least one aroma component selected from the group consisting of gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to the hardness of fresh mozzarella cheese (content of aroma component/hardness) satisfies at least one of the following (i) to (vi):

(i) The gamma-dodecalactone content (ppb)/hardness (gf) is 0.80ppb/gf or more, preferably 1.17ppb/gf or more, more preferably 1.54ppb/gf or more, for example 1.54ppb/gf or more and 2.50ppb/gf or less,

(ii) The cis-4-hydroxy-6-dodecenolactone content (ppb)/hardness (gf) is 0.26ppb/gf or more, preferably 0.42ppb/gf or more, more preferably 0.57ppb/gf or more, for example, 0.57ppb/gf or more and 0.95ppb/gf or less,

(iii) The total amount (ppb) of 2-heptanone and gamma-dodecalactone per hardness (gf) is 0.86ppb/gf or more, preferably 1.23ppb/gf or more, more preferably 1.61ppb/gf or more, for example 1.61ppb/gf or more and 2.55ppb/gf or less,

(iv) The total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecanolactone per hardness (gf) is 0.33ppb/gf or more, preferably 0.48ppb/gf or more, more preferably 0.63ppb/gf or more, for example, 0.63ppb/gf or more and 1.01ppb/gf or less,

(v) The total amount (ppb) of gamma-dodecalactone and cis-4-hydroxy-6-dodecanolactone per hardness (gf) is 1.06ppb/gf or more, preferably 1.58ppb/gf or more, more preferably 2.16ppb/gf or more, for example, 2.16ppb/gf or more and 3.40ppb/gf or less,

(vi) The total amount (ppb) of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecalactone per hardness (gf) is 1.13ppb/gf or more, preferably 1.65ppb/gf or more, more preferably 2.18ppb/gf or more, for example, 2.18ppb/gf or more and 3.50ppb/gf or less.

Mode 2. A packaged or containerized food product comprising the fresh marsupium cheese of mode 1.

Mode 3. The packaged food or packaged food according to mode 2, wherein all or a part of the fresh marsupium cheese is light-shielded.

Mode 4. A method for producing fresh mozzarella cheese, comprising the steps of: the ratio of the content of a fragrance component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh marsuria cheese (content of fragrance component/hardness) is adjusted to be not less than a threshold value set with reference to the remaining aftertaste.

The method according to embodiment 4, which comprises the steps of:

(1) A step of preparing curd containing the aroma component; and

(2) And a step of obtaining fresh marsuria cheese from the curd by adjusting the ratio of the content of the aroma component to the hardness.

Mode 6. A method for producing fresh mozzarella cheese, comprising the steps of: the ratio of the content of a fragrance component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh marsuria cheese (content of fragrance component/hardness) is adjusted to be not less than a threshold value set with reference to the remaining aftertaste,

the aroma component is added in any 1 or more steps of a step of preparing curd, a step of kneading the curd, and a step of immersing the kneaded fresh marsupium cheese in brine.

Mode 7. A method for improving the residual aftertaste of fresh mozzarella cheese, comprising the steps of: the ratio of the content of a fragrance component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh marsuria cheese (content of fragrance component/hardness) is adjusted to be not less than a threshold value set with reference to the remaining aftertaste.

Examples

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto. Unless otherwise specified, the measurement methods and units described in the present specification are in accordance with the regulations of the Japanese Industrial Standards (JIS). Unless otherwise specified, "%" means "% by mass".

Test example 1: manufacture of fresh cheese

[ test area 1]

Standardized milk was obtained using raw milk (produced by Tochigi), skim milk, and cream of bovine origin, sterilized (to 75 ℃) and cooled to 36 ℃, and 10% lactic acid was added dropwise to the obtained added milk to adjust the pH to 6.2. At the time point when the pH reached 6.2, a predetermined amount of frozen lactic acid bacteria starter (Chur. Hansen Holding A/S) was added and mixed, and stirred in an incubator for 20 minutes. Further, 50ppm of chymosin (Chur. Hansen Holding A/S Co.) was added to the obtained mixture, and the mixture was left to solidify, cut into pieces 1cm square, and stirred slowly. The curd was separated from the whey peptide after stirring for 30 minutes at 36 ℃. Then, the whey peptides were removed by aging in a constant temperature chamber at 40℃and compression with a pump to obtain a cheese curd of FDM52% and pH 5.2.

Subsequently, the curd was heated to 75℃in hot water, stretched, and then molded into a spherical shape while cooling.

The obtained fresh cheese was allowed to stand in a constant temperature chamber at 4℃for 27 days. In the fresh cheese obtained, the moisture content was 62%, the fat content was 20.5% and the FDM was 54%.

[ test area 2]

The same procedure as in test area 1 was followed by heating the cheese curd to 75℃in hot water, stretching and cooling to obtain a ball-like shape, thereby obtaining fresh cheese.

The obtained fresh cheese was allowed to stand in a constant temperature chamber at 4℃for 36 days.

In the fresh cheese obtained, the moisture content was 60%, the fat content was 21.6%, and the FDM was 54%.

[ test area 3]

A fresh cheese obtained by the same procedure as in test area 1 was obtained except that milk curd was obtained from standardized milk using raw milk (produced by hokkaido, ten-way corporation), skim milk, and cream, and stretched with steam, and left to stand for 36 days after production.

[ test area 4]

A fresh cheese obtained by the same procedure as in test area 1 was obtained except that milk curd was obtained from standardized milk using raw milk (produced by hokkaido, ten-day old), skim milk, and cream, and stretched with steam, and left to stand for 9 days after production.

In the fresh cheese obtained, the moisture content was 60%, the fat content was 18.4%, and the FDM was 46%.

[ test area 5]

Raw milk (produced by Tochigi), skim milk and cream of bovine origin were used, curd was obtained from standardized milk, 2-heptanone (manufactured by tokyo chemical industry Co., ltd.), gamma-dodecalactone (manufactured by Chang Gu Xiangchuan flavor Co., ltd.), and cis-4-hydroxy-6-dodecenolactone (manufactured by Chang Gu Xiangchuan flavor Co., ltd.) were added to 4ppm, 200ppm and 50ppm, respectively, and the cheese curd was stretched in hot water, except that fresh cheese obtained by the same operation as in test area 1 was obtained, and the cheese was left stand for 9 days after production.

In the fresh cheese obtained, the moisture content was 67%, the fat content was 13.9%, and the FDM was 42%.

Test example 2: analysis of fresh cheese

The hardness measurement and aroma analysis of the fresh cheese obtained in test example 1 were performed according to the following conditions.

Hardness measurement

The hardness was measured as follows. The measurement was performed 4 times, and the average value was obtained.

(1) Fresh cheese cut into cubes of 1 side and 2cm was wrapped with a preservative film so that the surface thereof was not dried, and left standing at 10℃for 2 hours to adjust the temperature to obtain a measurement sample.

(2) The hardness of the sample was measured using Ez Test (shimadzu corporation) under the following conditions (n=4). Specifically, the jig for measuring hardness (resin cylindrical plunger

) The sample was mounted thereon, and the maximum test force (hardness) was measured at a sample temperature of 10℃with a strain set at 75% relative to the sample thickness and a measurement speed set at 1.0 mm/sec.

Aroma analysis

2g of homogenized fresh cheese was collected in a container sealed in a 50ml centrifuge tube, 8ml of acetone and IS (cyclictanol 10ppm 100. Mu.L) were added thereto, and stirring was performed at 50rpm for 15 minutes by using a shaker (Sugiyama-gen). After centrifugation at 2000rpm for 10 minutes at 4℃about 7ml was dehydrated with 2g of anhydrous sodium sulfate and 200. Mu.l was collected into 10ml vials.

Next, the aroma component was collected by using an autosampler MPS2 (GERBESEL Co.) to carry out a Full Evaporation DHS method. Specifically, the sample aroma components in the vial were adsorbed to the trapping agent TenaxTA by performing nitrogen purging at 40 ℃ for 5 minutes at 80 ℃ at a flow rate of 100 ml/min and at 20 minutes at a flow rate of 100 ml/min. TDU was used for thermal desorption of TenaxTA.

GS-MS analysis used Agilent GC7890A, MS5975C (Catalytic Technologies Ltd.) and column used DB-WAXUI (0.25 mm. Times.0.25 μm. Times.30M) (Catalytic Technologies Ltd.). As analysis conditions for GC-MS, after 2.5 minutes at 40℃the temperature was raised to 150℃at 15℃per minute, and further raised to 240℃at 5℃per minute for 10 minutes. Under this condition, the content of 2-heptanone, γ -dodecalactone, cis-4-hydroxy-6-dodecenolactone was measured.

The results are shown in Table 1.

TABLE 1

Test example 3: sensory evaluation

For the fresh cheese obtained in test example 1, the average score was calculated by evaluating "residual aftertaste" on 5 grades by 10 trained subjects based on the following score.

The 10 subjects were each subjects who had expertise on cheese and performed sensory evaluation of cheese 2 times or more for 1 month. Of 10 subjects, 8 had sensory evaluation experiences of 10 years or more, 1 had sensory evaluation experiences of 7 years, and 1 had sensory evaluation experiences of 4 years.

Scoring of

1, the method comprises the following steps: very short

2, the method comprises the following steps: short length

3, the method comprises the following steps: slightly longer

4, the following steps: long length

5, the method comprises the following steps: very long

TABLE 2

Test example 4: correlation analysis

The correlation analysis was performed by calculating the correlation coefficient between the ratio of the amount of the aroma component to the hardness (amount of the aroma component/hardness: ppb/gf) of test example 1 and the sensory evaluation result of test example 3.

The results are shown in tables 3 to 8 below.

Gamma-dodecalactone for 1 kind of fragrance component

The relation between the ratio of gamma-dodecalactone content to hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 3.

TABLE 3

The correlation between the ratio of the gamma-dodecalactone content to the hardness and the sensory evaluation result of test example 3 is shown in FIG. 1.

It was confirmed that the content (ppb)/hardness (gf) of gamma-dodecalactone was correlated with the residual aftertaste. In particular, it was confirmed that: when the content is 0.80ppb/gf or more, for example, 0.85ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 1.17ppb/gf or more, for example, 1.21ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time (score 3.5), and when the content is 1.54ppb/gf or more, for example, 1.57ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity (score 4 or more).

Cis-4-hydroxy-6-Dodecenoic acid lactone

The relation between the content of cis-4-hydroxy-6-dodecenolactone and the ratio of hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 4.

TABLE 4

The correlation coefficient between the content of cis-4-hydroxy-6-dodecenolactone and the hardness and the sensory evaluation result of test example 3 is shown in FIG. 2.

It was confirmed that the content (ppb)/hardness (gf) of cis-4-hydroxy-6-dodecenolactone was correlated with the residual aftertaste. In particular, it was confirmed that: when the content is 0.26ppb/gf or more, for example, 0.30ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 0.42ppb/gf or more, for example, 0.44ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time (score 3.5), and when the content is 0.57ppb/gf or more, for example, 0.58ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity (score 4 or more).

Combinations of 2 aroma components

2-heptanone and gamma-dodecalactone

The relation between the total amount of 2-heptanone and gamma-dodecalactone (2-heptanone+gamma-dodecalactone) and the ratio of hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 5.

TABLE 5

The correlation coefficient between the ratio of total measured amount of 2-heptanone and gamma-dodecalactone to hardness (amount of aroma component/hardness: ppb/gf) and the sensory evaluation result of test example 3 is shown in FIG. 3.

The correlation of the total amount (ppb)/hardness (gf) of 2-heptanone and γ -dodecalactone with the residual aftertaste was confirmed. In particular, it was confirmed that: when the content is 0.85ppb/gf or more, for example, 0.93ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 1.22ppb/gf or more, for example, 1.23ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time (score 3.5), and when the content is 1.50ppb/gf or more, for example, 1.61ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity (score 4 or more).

2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone

The relation between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenolactone (2-heptanone+cis-4-hydroxy-6-dodecenolactone) and the ratio of hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 6.

TABLE 6

The correlation coefficient of the total measured amount of 2-heptanone and cis-4-hydroxy-6-dodecenolactone to the hardness and the sensory evaluation result of test example 3 is shown in FIG. 4.

Confirmation: the total amount (ppb)/hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is correlated with the residual aftertaste. In particular, it was confirmed that: when the content is 0.33ppb/gf or more, for example, 0.35ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 0.48ppb/gf or more, for example, 0.50ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time, and when the content is 0.63ppb/gf or more, for example, 0.64ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity.

Gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone

The relation between the total amount of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone (gamma-dodecalactone+cis-4-hydroxy-6-dodecenolactone) and the ratio of hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 7.

TABLE 7

The correlation coefficient of the total measured amount of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness and the sensory evaluation result of test example 3 is shown in FIG. 5.

Confirmation: the total amount (ppb)/hardness (gf) of gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone is correlated with the residual aftertaste. In particular, it was confirmed that: when the content is 1.06ppb/gf or more, for example, 1.15ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 1.59ppb/gf or more, for example, 1.65ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time (score 3.5), and when the content is 2.16ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity (score 4 or more).

Combinations of 3 aroma components

The relation between the total of 3 aroma components (2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone) and the ratio of hardness (ppb/gf) and the sensory evaluation result of test example 4 is shown in Table 8.

TABLE 8

The correlation coefficient between the ratio of the total amount of 3 aroma components to the hardness and the sensory evaluation result of test example 3 is shown in fig. 6.

The correlation between the total amount (ppb)/hardness (gf) of the 3 aroma components and the residual aftertaste was confirmed. In particular, it was confirmed that: when the content is 1.13ppb/gf or more, for example, 1.21ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity, when the content is 1.65ppb/gf or more, for example, 1.71ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity for a longer period of time (score 3.5), and when the content is 2.18ppb/gf or more, for example, 2.22ppb/gf or more, fresh cheese having a creamy aftertaste remains in the nasal cavity (score 4 or more).

Claims

1. A fresh cheese comprising at least one aroma component selected from gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone, the ratio of the content of the aroma component to the hardness of the fresh cheese (content of aroma component/hardness) satisfying at least one of the following (i) to (vi):

(i) The gamma-dodecalactone content (ppb)/hardness (gf) is 0.80ppb/gf or more,

2. The fresh cheese of claim 1, wherein (i) the content (ppb) of gamma-dodecalactone (gf) is 1.17ppb/gf or more.

3. The fresh cheese according to claim 1 or 2, wherein (ii) the content (ppb) of cis-4-hydroxy-6-dodecenolactone/hardness (gf) is 0.42ppb/gf or more.

4. A fresh cheese according to any of claims 1 to 3, wherein the total of (iii) 2-heptanone and gamma-dodecalactone (ppb)/hardness (gf) is 1.23ppb/gf or more.

5. The fresh cheese according to any of claims 1 to 4, wherein (iv) the total amount (ppb) of 2-heptanone and cis-4-hydroxy-6-dodecenolactone (gf) is 0.48ppb/gf or more.

6. The fresh cheese according to any of claims 1 to 5, wherein the total amount (ppb)/hardness (gf) of (v) gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone is 1.58ppb/gf or more.

7. The fresh cheese according to any of claims 1 to 6, wherein (vi) the total amount (ppb) of 2-heptanone, gamma-dodecalactone and cis-4-hydroxy-6-dodecenoic acid lactone per hardness (gf) is 1.65ppb/gf or more.

8. The fresh cheese according to any of claims 1 to 7, wherein the fresh cheese is pasta-filata cheese.

9. A packaged or containerized food product comprising the fresh cheese of any of claims 1-8.

10. The packaged or containerized food product of claim 9, wherein all or a portion of the fresh cheese is shaded.

11. A method for producing fresh cheese, comprising the steps of: the ratio of the content of the aroma component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) is adjusted to be equal to or higher than a threshold value set with reference to the remaining aftertaste.

12. The method of claim 11, comprising the steps of:

(1) A step of preparing curd containing the aroma component; and

13. A process for producing pasta-filata cheese, comprising the steps of: the ratio of the content of a fragrance component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of pasta-filata cheese (content of fragrance component/hardness) is adjusted to a threshold value or more set with reference to the remaining aftertaste,

14. The method according to any one of claims 11 to 13, wherein the fresh cheese is a fresh cheese according to any one of claims 1 to 8.

15. A method for improving the residual aftertaste of fresh cheese, comprising the steps of: the ratio of the content of the aroma component selected from at least one of gamma-dodecalactone and cis-4-hydroxy-6-dodecenolactone to the hardness of fresh cheese (the content of the aroma component/the hardness) is adjusted to be equal to or higher than a threshold value set with reference to the remaining aftertaste.

16. The method of claim 15, wherein the fresh cheese is a fresh cheese according to any of claims 1 to 8.