Fresh cheese, method for its manufacture and method for improving the speed of disappearance of residual taste

Abstract

To provide a fresh cheese in which the speed of disappearance of a residual taste is excellent, in the fresh cheese, the ratio of the content of at least one aroma component selected from the group consisting of 2-heptanone, γ-dodecalactone, and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) is adjusted to be below a threshold value set with reference to the speed of disappearance of a residual taste.

Description

Technical Field

[0001] This invention relates to fresh cheese, its manufacturing method, and a method for improving the rate at which residual flavors disappear. Background Technology

[0002] The consumption of natural cheese in Japan is on the rise. There are over 2,000 types of natural cheese, classified according to their fat content, moisture content, whether they are ripened, and whether mold has been added. Compared to ripened cheese, fresh cheese, which is not ripened, is characterized by its relatively high moisture content and fresh milk aroma and refreshing tartness. Fresh cheeses range from cream cheese, which has a smooth and soft texture, to pasta firata, which aims for a more elastic texture. Fresh cheese is typically made by heating and pasteurizing raw milk or concentrated milk, then adding organic acids such as lactic acid and citric acid, lactic acid bacteria, and rennet to create curd.

[0003] Fresh cheese, with its soft texture, is not only eaten directly as a spread on pastries and biscuits, but also widely used in secondary processing as an ingredient in pastries / bread, processed foods, and processed cheese products. Representative examples of fresh cheese include: cream cheese, mascarpone cheese, white cheese, cottage cheese, quark cheese, pastafilata cheese (including mozzarella, burrata, cassava, scamozza, fronds, and shredded cheese), etc.

[0004] In recent years, various studies have been conducted from the perspective of improving the texture of fresh cheese. For example, it has been reported that by setting the hardness and surface roughness of the cut surface within a specific range, fresh cheese with moderate hardness and smooth texture can be provided (Patent Document 1).

[0005] On the other hand, in the case of cheese, especially fresh cheese, improving the flavor according to consumer preferences is also an important issue from the perspective of further stimulating consumer demand. For example, it has been reported that if milk minerals are added in a controlled amount during the cheese-making process, dairy products with characteristic milk flavor characteristics can be obtained (Patent Document 2). In addition, the relationship between various aroma components of cheese and cheese preference was investigated by identifying the aroma components contained in cheddar cheese and conducting sensory evaluation (Non-Patent Document 1).

[0006] On the other hand, there are no reports of any technical means to improve the speed at which residual flavors disappear in fresh cheese.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2002-253116

[0010] Patent Document 2: Japanese Patent Application Publication No. 2018-117568

[0011] Non-patent literature

[0012] Non-patent literature 1: Dr. Airi Morita, Doctoral Dissertation, University of Tokyo, "Development of a Deliciousness Evaluation and Design Method for Natural Cheese Based on Texture Engineering" (2014) Summary of the Invention

[0013] The present invention was made in view of the problems of the prior art mentioned above, and one of its objectives is to provide fresh cheese with excellent speed of disappearance of residual flavor.

[0014] In view of the above-mentioned problems, the inventors conducted in-depth research and found that in fresh cheese, the ratio of the content of specific aroma components to hardness (content of specific aroma components / hardness) is related to the rate at which residual flavor disappears. By adjusting the ratio of the content of specific aroma components to hardness, it is possible to give fresh cheese an excellent rate of disappearance of residual flavor. This invention is based on the above insights.

[0015] According to one embodiment of the present invention, the following [1] to

[16] can be provided.

[0016] [1] A fresh cheese comprising at least one aroma component selected from 2-heptanone, γ-dodecanone and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to its hardness (content of aroma component / hardness) satisfies at least one of the following (i) to (vii):

[0017] (i) The content (ppb) / hardness (gf) of 2-heptanone is less than 0.045 (ppb / gf).

[0018] (ii) The content (ppb) / hardness (gf) of γ-dodecanolone is below 1.02 ppb / gf.

[0019] (iii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is below 0.38 ppb / gf.

[0020] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is below 1.07 ppb / gf.

[0021] The total stoichiometry (ppb) / hardness (gf) of (v) 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.42 ppb / gf.

[0022] (vi) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is below 1.40 ppb / gf.

[0023] (vii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is less than 1.45 ppb / gf.

[0024] [2] The fresh cheese according to [1], wherein (i) the content (ppb) / hardness (gf) of 2-heptanone is less than 0.033 (ppb / gf).

[0025] [3] The fresh cheese according to [1] or [2], wherein (ii) the content (ppb) / hardness (gf) of γ-dodecanolide is less than 0.66 ppb / gf.

[0026] [4] Fresh cheese according to any one of [1] to [3], wherein (iii) the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is 0.24ppb / gf or less.

[0027] [5] Fresh cheese according to any one of [1] to [4], wherein the total amount (ppb) / hardness (gf) of (iv)2-heptanone and γ-dodecanolide is less than 0.70 ppb / gf.

[0028] [6] Fresh cheese according to any one of [1] to [5], wherein the total amount (ppb) / hardness (gf) of (v)2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is less than 0.27 ppb / gf.

[0029] [7] Fresh cheese according to any one of [1] to [6], wherein the total amount (ppb) / hardness (gf) of (vi)γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone is less than 0.90 ppb / gf.

[0030] [8] Fresh cheese according to any one of [1] to [7], wherein the total amount (ppb) / hardness (gf) of (vii)2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone is less than 0.95 ppb / gf.

[0031] [9] Fresh cheese according to any one of [1] to [8], wherein the aforementioned fresh cheese is Pastafilata cheese.

[0032]

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

[0033]

[11] The packaged food or containerized food as described in

[10] , wherein all or part of the fresh cheese is protected from light.

[0034]

[12] A method for manufacturing fresh cheese includes the following steps: adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to below a threshold set with reference to the rate of disappearance of residual flavor.

[0035]

[13] The method according to

[12] includes the following steps:

[0036] (1) The process of preparing a curd containing the aforementioned aroma components; and

[0037] (2) Adjusting the ratio of the content of the aforementioned aroma components to the hardness, the process of obtaining fresh cheese from the aforementioned curd.

[0038]

[14] The method according to

[12] or

[13] , wherein the fresh cheese is any one of [1] to [9].

[0039]

[15] A method for improving the rate of disappearance of residual flavor in fresh cheese, comprising the step of adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to below a threshold set with reference to the rate of disappearance of residual flavor.

[0040]

[16] The method according to

[15] , wherein the fresh cheese is any one of [1] to [9].

[0041] According to the present invention, it is possible to impart excellent speed at which the residual flavor of fresh cheese disappears. Attached Figure Description

[0042] Figure 1 This is a graph showing the correlation between the ratio of 2-heptanone content to hardness (2-heptanone content / hardness) and sensory evaluation results regarding the rate of disappearance of residual odor.

[0043] Figure 2 This is a graph showing the correlation between the ratio of γ-dodecanolide content to hardness (γ-dodecanolide content / hardness) and sensory evaluation results regarding the rate of disappearance of residual flavor.

[0044] Figure 3This is a graph showing the correlation between the ratio of cis-4-hydroxy-6-dodecenoic acid lactone content to hardness (cis-4-hydroxy-6-dodecenoic acid lactone content / hardness) and sensory evaluation results regarding the rate of disappearance of residual odor.

[0045] Figure 4 This is a graph showing the correlation between the total amount of 2-heptanone and γ-dodecanolide as a percentage of hardness (total amount of 2-heptanone and γ-dodecanolide / hardness) and sensory evaluation results regarding the rate of disappearance of residual flavor.

[0046] Figure 5 This is a graph showing the correlation between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio (total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone / hardness) and sensory evaluation results regarding the rate of disappearance of residual odor.

[0047] Figure 6 This is a graph showing the correlation between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio (total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone / hardness) and sensory evaluation results regarding the rate of disappearance of residual flavor.

[0048] Figure 7 This is a graph showing the correlation between the total amount of three aroma components (2-heptanone, γ-dodecanoic acid lactone, and cis-4-hydroxy-6-dodecenoic acid lactone) and hardness (total amount of three aroma components / hardness) and sensory evaluation results regarding the rate of disappearance of residual flavor. Detailed Implementation

[0049] In this instruction manual, "fresh cheese" refers to natural cheeses that are almost unripened or completely unripened, such as Pastafilata (mozzarella, shredded cheese, etc.), cream cheese, quark cheese, white cheese, cottage cheese, mascarpone cheese, halloumi cheese, feta cheese, etc. It should be noted that Pastafilata cheese refers to cheeses that require the Pastafilata process in their production. The Pastafilata process involves heating the cheese curd at a suitable pH while kneading until large lumps disappear, and then mixing and stretching until the texture becomes smooth.

[0050] According to one embodiment of the present invention, a fresh cheese may be provided, wherein the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecenoic acid lactone and cis-6-Dodecen-4-olide (denoted as cis-4-hydroxy-6-dodecenoic acid lactone) to hardness (content of aroma component / hardness) is below a threshold (upper limit) set with reference to the rate at which residual flavor disappears.

[0051] According to a preferred embodiment of the present invention, the fresh cheese satisfies at least one of the following (i) to (vii).

[0052] (i) The content (ppb) / hardness (gf) of 2-heptanone is less than 0.045 (ppb / gf).

[0053] (ii) The content (ppb) / hardness (gf) of γ-dodecanolone is below 1.02 ppb / gf.

[0054] (iii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is below 0.38 ppb / gf.

[0055] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is below 1.07 ppb / gf.

[0056] The total stoichiometry (ppb) / hardness (gf) of (v) 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.42 ppb / gf.

[0057] (vi) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is below 1.40 ppb / gf.

[0058] (vii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is less than 1.45 ppb / gf.

[0059] This invention is not bound by any theory. The reason why fresh cheese satisfying at least one of (i) to (vii) above has an excellent rate of disappearance of residual flavor can be inferred from the fact that the higher the firmness of the fresh cheese, the better the rate of disappearance of the residual flavor of the aroma components when consuming the fresh cheese. Therefore, for example, assuming the content of aroma components is constant, it can be inferred that higher firmness makes it easier to perceive the better rate of disappearance of residual flavor.

[0060] According to a preferred embodiment of the invention, fresh cheese preferably satisfies (vii).

[0061] In (i) above, the threshold value of 2-heptanone content (ppb) / hardness (gf) is typically 0.045 (ppb / gf), preferably 0.033 (ppb / gf) or less, and more preferably 0.022 (ppb / gf) or less. Furthermore, the lower limit of 2-heptanone content (ppb) / hardness (gf) is not particularly limited, for example, it is 0.002 (ppb / gf).

[0062] In (ii) above, the threshold value for the content (ppb) / hardness (gf) of γ-dodecanolide is typically 1.02 ppb / gf, preferably 0.66 ppb / gf, and more preferably 0.30 ppb / gf. Furthermore, the lower limit for the content (ppb) / hardness (gf) of γ-dodecanolide is not particularly limited, and for example, it is 0.002 ppb / gf.

[0063] In (iii) above, the threshold value for the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.38 ppb / gf, preferably 0.24 ppb / gf, and more preferably 0.10 ppb / gf. Furthermore, the lower limit for the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is not particularly limited, and for example, it is 0.002 ppb / gf.

[0064] According to one embodiment of the present invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is typically 1.07 ppb / gf, preferably 0.70 ppb / gf, and more preferably 0.33 ppb / gf. Furthermore, the lower limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolide is not particularly limited, for example, it is 0.006 ppb / gf.

[0065] According to one embodiment of the present invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.42 ppb / gf, preferably 0.27 ppb / gf, and more preferably 0.12 ppb / gf. Furthermore, the lower limit of the total stoichiometry (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is not particularly limited, for example, it is 0.004 ppb / gf.

[0066] According to one embodiment of the present invention, the threshold value of the total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecanolide is typically 1.40 ppb / gf, preferably 0.90 ppb / gf, and more preferably 0.40 ppb / gf. Furthermore, the lower limit of the total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecanolide is not particularly limited, for example, it is 0.004 ppb / gf.

[0067] According to one embodiment of the present invention, the threshold value of the total amount (ppb) of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecanolide / hardness (gf) is generally 1.45 ppb / gf, preferably 0.95 ppb / gf, and more preferably 0.45 ppb / gf. Furthermore, the lower limit of the total amount (ppb) of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecanolide / hardness (gf) is not particularly limited, for example, it is 0.006 ppb / gf.

[0068] The content of various aroma components in fresh cheese can be determined using GS-MS analysis. Details of the determination conditions can be implemented according to Test Example 2 described later. Specifically, in order to evaluate the rate of disappearance of residual flavor, the preferred method for determining aroma components is to extract the sample (fresh cheese) with acetone and then analyze it using headspace gas chromatography (DHS).

[0069] In fresh cheese, the content of 2-heptanone is typically 0.001–30 ppb, preferably 0.002–28 ppb, and more preferably 0.003–27 ppb.

[0070] In fresh cheese, the content of γ-dodecanolide is typically 0.01 to 800 ppb, preferably 0.02 to 550 ppb, and more preferably 0.03 to 500 ppb.

[0071] In fresh cheese, the content of cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.01 to 300 ppb, preferably 0.02 to 200 ppb, and more preferably 0.03 to 150 ppb.

[0072] In fresh cheese, the total amount of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.022 to 800 ppb, preferably 0.042 to 780 ppb, and more preferably 0.063 to 730 ppb.

[0073] In addition, the hardness of fresh cheese can be measured as follows: Wrap fresh cheese cut into cubes with 2cm sides in plastic wrap to prevent the surface from drying out, let it stand at 10°C for 2 hours to adjust the temperature, and then use a cylindrical plunger to test the hardness. The sample thickness was compressed by 75% at a rate of 1.0 mm / s, and the maximum test force was measured. Further details of the test conditions can be found in Test Example 2 described later.

[0074] There is no particular limitation on the hardness of fresh cheese, which is usually 50 to 3000 gf, preferably 65 to 2800 gf, and more preferably 80 to 2500 gf.

[0075] In addition, there are no particular limitations on the moisture content, fat content, and fat content (FDM) of fresh cheese; these can be appropriately set according to the desired type and properties of fresh cheese.

[0076] The moisture content of fresh cheese is typically 30–82% by mass, preferably 35–80% by mass, and more preferably 40–70% by mass.

[0077] It should be noted that, when the fresh cheese is Pastafilata, the moisture content is preferably 40–60% by mass, more preferably 42–55% by mass. Maintaining the moisture content of the fresh cheese as Pastafilata within the above range improves its quality from a microbiological and fiber-maintaining perspective. It should also be noted that if other ingredients, production methods, and fermentation periods are the same, there is a tendency for lower moisture content to result in higher firmness.

[0078] Fresh cheese typically has a fat content of 0–45% by mass, preferably 3–40% by mass, and more preferably 15–35% by mass.

[0079] The FDM content of fresh cheese is typically 0–85% by mass, preferably 18–82% by mass, and more preferably 20–75% by mass. If the method of making fresh cheese and the fermentation period are the same, there is a tendency for the lower the FDM content, the higher the hardness.

[0080] According to one embodiment of the present invention, the fresh cheese is one in which the ratio of aroma components to hardness is adjusted to a desired range, thereby imparting a certain rate of disappearance of residual flavor. The rate of disappearance of residual flavor in the fresh cheese can be determined based on the sensory evaluation of Test Example 3 described later. Also, as described in the examples described later, the rate of disappearance of residual flavor in the fresh cheese in this specification is also referred to as a refreshing residual flavor.

[0081] Furthermore, fresh cheese can be packaged or containerized. Therefore, according to one aspect of the present invention, packaged or containerized food containing the aforementioned fresh cheese can be provided. Additionally, from the viewpoint of inhibiting the volatilization of aroma components and inhibiting decomposition, it is preferable that all or part of the fresh cheese is light-proof in both the packaging and the container used with the fresh cheese. There are no limitations on the shape of the packaging and container. Examples of packaging and containers include, for example, plastic containers, soft leather bags, self-standing soft leather bags, jars, bottles, etc. The material of the packaging and container is preferably partially or entirely light-proof; for example, by using materials such as aluminum foil, aluminum vapor-deposited film, films layered with paper, jars, brown bottles, and UV-resistant plastic bottles, it is possible to inhibit the light degradation and oxidation of the cheese and preservation liquid, and to more significantly improve the rate at which the residual flavor of the cheese disappears.

[0082] According to one embodiment of the present invention, those skilled in the art can appropriately adjust the conditions of each manufacturing step to produce fresh cheese, making it below the threshold value pre-set by using the ratio of the aroma components to hardness as an indicator. Therefore, according to a preferred embodiment of the present invention, a method for producing fresh cheese can be provided, comprising the step of adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to below a threshold value set with reference to the rate of disappearance of residual flavor. According to a more preferred embodiment, the fresh cheese satisfies at least one of (i) to (vii) above.

[0083] Furthermore, according to a more specific embodiment of the present invention, the method for manufacturing the above-mentioned fresh cheese includes the following steps:

[0084] (1) The process of preparing a curd containing the above-mentioned aroma components; and

[0085] (2) The content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone was adjusted to the ratio of its hardness to obtain the above-mentioned fresh cheese from the above-mentioned curd.

[0086] Furthermore, according to a preferred embodiment, the process in (2) above includes the following steps:

[0087] Under environmental management where the aforementioned aroma components are volatile.

[0088] The process of softening cheese and / or allowing it to stand.

[0089] According to the preferred method, the process of (2) above includes adjusting the fat content, FDM, and final moisture content of fresh cheese to adjust the hardness.

[0090] The following describes a specific example of the method for manufacturing the above-described fresh cheese. According to an embodiment of the present invention, by appropriately combining the manufacturing conditions described below, the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone to the hardness of the fresh cheese (aroma component content / hardness) can be adjusted to a desired range.

[0091] In the production of the aforementioned fresh cheese, firstly, raw milk, partially skimmed milk, concentrated milk, and cream are standardized. Organic acids and lactic acid bacteria starter are added to the pasteurized and cooled milk mixture while stirring. Next, rennet is added to the resulting mixture and allowed to coagulate. Then, the coagulated mixture is cut and whey peptides are removed while stirring, followed by temperature-controlled stirring. Finally, the curd is separated from the whey peptides, compressed, and the whey peptides are removed to obtain curd. It should be noted that the curd can also be frozen.

[0092] The freezing method for the curd is based on conventional curd freezing methods, but a quick-freezing method is particularly preferred. The frozen curd is stored at a temperature below -20°C, more preferably below -50°C, and preferably below -80°C for longer storage. In this invention, commercially available frozen curd can be thawed, and some or all of it can be used.

[0093] The lactic acid bacteria starter used in the manufacture of fresh cheese can be any lactic acid bacteria that can be used in fresh cheese, and its genus and species are arbitrary. For example, well-known lactic acid bacteria such as Lactobacillus, Lactobacillus brevis, L. bulgaricus, and thermophilic bacteria can be listed. The preferred lactic acid bacteria starter is Lactobacillus, L. bulgaricus, or thermophilic bacteria. Regarding the addition of organic acids, organic acids such as lactic acid, acetic acid, and citric acid, and inorganic acids such as phosphoric acid are used. Alternatively, well-known acids used in food and / or food additives can be directly added to the raw milk.

[0094] Next, for Pastafilata cheese, the resulting curd and / or thawed curd is heated, stretched, appropriately shaped, and then cooled to obtain fresh cheese. After cooling, the fresh cheese can be left to stand. Alternatively, the fresh cheese can be packaged or stored in containers as desired before or after standing.

[0095] In the production of fresh cheese, the aroma components and firmness of the fresh cheese can be adjusted in various ways by modifying the composition of the raw milk. Raw milk refers to unpasteurized raw milk, such as cow's milk, goat's milk, etc., but cow's milk is preferred. Furthermore, raw milk containing low volumes of aroma components such as 2-heptanone, γ-dodecanone, and cis-4-hydroxy-6-dodecenoic acid lactone is preferred. Additionally, considering the desired firmness of the fresh cheese, raw milk with a suitable ratio of protein content, fat content, and solids content is preferred. Suitable raw materials include frozen curd. Since aroma components decrease upon thawing, examples of raw milk with low aroma components include Kanto-origin (Tochigi, Saitama, Gunma, Chiba) raw milk, or raw milk with high aroma components such as Hokkaido raw milk, which can be mixed to adjust the aroma component content. When it is desired to indicate the country of origin, curd from which at least 60% of the raw milk source is used is preferred.

[0096] Furthermore, in the production of flavored milk, its composition can be adjusted according to the final aroma component content, hardness, type, and properties of various fresh cheeses. For example, a cream separator can be used to separate skim milk and cream from undiluted raw milk, and then these skim milk and cream can be mixed into flavored milk at a specified mixing ratio to adjust the milk fat content. In addition, whole milk, partially skimmed milk, skim milk, powdered milk, and cream can also be used as materials in the production of flavored milk. Furthermore, concentrated milk that has been concentrated through methods such as heating concentration, centrifugal concentration, membrane filtration concentration, vacuum concentration, and freeze concentration can also be used.

[0097] In addition, it is preferable to standardize the milk by standardizing the added milk according to the final aroma component content, hardness, type and properties of various fresh cheeses.

[0098] In the standardized milk pasteurization process, heating conditions can be set according to the final aroma component content, hardness, type, and properties of various fresh cheeses. Heating conditions can be, for example, at approximately 60°C for 30 minutes, or at approximately 72–75°C followed by 15 seconds of heat sterilization (HTST sterilization).

[0099] After the heat sterilization process, the temperature can be rapidly cooled to approximately 40°C using a plate heat exchanger, for example.

[0100] In addition, the pH and pH change rate of standardized milk can be set taking into account the final hardness of various fresh cheeses. For example, the pH of standardized milk can be set to around 5 to 6.5.

[0101] Furthermore, the amount of rennet used in curd preparation can be set considering the final firmness of various fresh cheeses. The amount of rennet added is the amount needed to induce curdling in approximately 20–40 minutes. The amount of rennet relative to standardized milk can be, for example, 10–300 ppm or 10–100 ppm.

[0102] After adding rennet, the cutting size of the curd during the curd making process can be selected with reference to the final firmness of the fresh cheese.

[0103] Furthermore, the heating method for curd can be appropriately selected based on the final aroma component content, firmness, type, and properties of various fresh cheeses. Examples of heating methods for curd include immersing the cheese curd in hot water at 70–80°C, using steam, Joule heating, and microwave heating. From the viewpoint of reducing aroma components, the steam method and the hot water immersion method are preferred. Moreover, the above heating methods are particularly suitable for the case of Pastafilata cheese.

[0104] In addition, for curds that have formed due to acidification, stabilizers and / or butter can be added. The addition process can be performed either before or after the mixing and fat globule dispersion processes. Alternatively, when both stabilizers and butter are added, the stabilizer can be added to the butter first, followed by the addition to the curd. In this case, homogenizing the butter with the added stabilizer improves the dispersion of the stabilizer. As stabilizers added during the addition process, thickening polysaccharides such as carboxymethyl cellulose, alginate, locust bean gum, tara gum, guar gum, xanthan gum, gellan gum, and pectin can be used, as well as gelatin. Dietary fibers such as cellulose and indigestible dextrin can also be used, or both can be used together. The content of the aforementioned stabilizers in the curd is preferably 7% by mass or less.

[0105] From the viewpoint of producing the desired fresh cheese, the curd obtained by the above method preferably contains, in a low volume, an aroma component comprising at least one of 2-heptanone, cis-4-hydroxy-6-dodecenoic acid lactone, and γ-dodecenoic acid lactone.

[0106] The content of 2-heptanone in the curd is usually 0.001 to 300 ppb, preferably 0.002 to 280 ppb, and more preferably 0.003 to 270 ppb.

[0107] The content of γ-dodecanolide in the curd is usually 0.01 to 8000 ppb, preferably 0.02 to 5500 ppb, and more preferably 0.03 to 5000 ppb.

[0108] The content of cis-4-hydroxy-6-dodecenoic acid lactone in the curd is typically 0.01 to 3000 ppb, preferably 0.02 to 2000 ppb, and more preferably 0.03 to 1500 ppb.

[0109] In the curd, the total amount of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is typically 0.022 to 11300 ppb, preferably 0.042 to 7880 ppb, and more preferably 0.063 to 6770 ppb.

[0110] The curd containing the above-mentioned components can be prepared from raw milk, but it can also be used by thawing pre-made frozen curd, or by appropriately mixing curd prepared from raw milk with thawed frozen curd. The preparation of the curd is preferably carried out when the content of aroma components (2-heptanone, γ-dodecanoic acid lactone, cis-4-hydroxy-6-dodecenoic acid lactone, etc.) is confirmed to be within the desired range.

[0111] In the production of fresh cheese, emulsification and mixing can be performed using emulsifiers, mixers, etc. Emulsifiers can be of various types, such as kettle-type, cooker-type with twin screws, or hot-cylinder type. Mixing machines, for example, using a twin-screw extruder, can simultaneously perform the aforementioned heating and stretching processes.

[0112] The shaping method for fresh cheese can be appropriately selected based on the type of cheese and the desired firmness. For example, in the case of shredded cheese, it is preferable to stretch and shape it after the stretching process of Pastafilata cheese, then cut / cool it and fill it into containers. In particular, in the case of Pastafilata cheese, the firmness of the cheese prepared from curd can also be adjusted by mixing.

[0113] Alternatively, fresh cheese can be allowed to stand appropriately after production. Considering the viewpoint that fermentation increases aroma components, the standing of fresh cheese is preferred. There is no particular limitation on the standing temperature, but it is preferably -80 to 10°C, -50 to 8°C, or -40 to 6°C. In the case of long-term storage after fresh cheese production, it is preferable to store it below 0°C to inhibit fermentation and minimize the concentration of aroma components. For mozzarella, 1 to 10°C or 2 to 6°C is preferred. Furthermore, the standing period is preferably 120 days or less, and more preferably 90 days.

[0114] Furthermore, the conditions for filling fresh cheese into containers can be set to a desired range depending on the type and properties of the fresh cheese. For example, in the case of mozzarella, it can be cooled after molding, and then filled into a container with a preservative solution, which can be sterilized water or a preservative solution. In this case, from the viewpoint of suppressing the stickiness of the fresh cheese surface, it can contain 0.1 to 2.0% by weight of sodium chloride. If calcium chloride is added to the preservative solution, it is preferable to also add 0.05 to 0.25% by weight of calcium chloride in a dihydrate form. Furthermore, from the viewpoint of preventing microbial contamination, preservatives such as nisin and sodium acetate can be included in the preservative solution. The pH of the preservative solution can be arbitrarily determined, for example, it can be determined to be pH 4 to 7. For the case of direct consumption, pH 5 to 7 is preferred. To impart a milky feel, 0.5 to 2% by weight of whey peptides can also be added to the preservative solution.

[0115] The pH of fresh cheese is typically 4–7, but can be adjusted according to desired cheese properties. For Pastafilata cheeses such as mozzarella, a pH of 5.0–6.3 is preferred, considering factors such as maintaining fiber content, shelf life, and good flavor when eaten directly. Under the same production method and composition, a lower pH tends to result in higher firmness. To improve the speed of fading residual flavor, a pH of 5.0–5.7 is preferred. If acidity is a primary consideration, a pH of 5.3–5.7 is even more desirable.

[0116] Additionally, according to other aspects of the present invention, a method for improving the rate of disappearance of residual flavor in fresh cheese can be provided, comprising the step of adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone, and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (aroma component content / hardness) to below a threshold set with reference to the rate of disappearance of residual flavor. According to a preferred embodiment, the method for manufacturing fresh cheese satisfies at least one of (i) to (vii) above.

[0117] Methods to improve the speed at which the residual flavor of fresh cheese disappears can be implemented based on the aforementioned methods for producing fresh cheese.

[0118] The following illustrates a preferred embodiment of the invention.

[0119] Method 1. A fresh mozzarella cheese comprising at least one aroma component selected from 2-heptanone, γ-dodecanone, and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to its hardness (content of aroma component / hardness) satisfies at least one of the following (i) to (vii):

[0120] (i) The content (ppb) / hardness (gf) of 2-heptanone is 0.045 ppb / gf or less, preferably 0.033 (ppb / gf) or less.

[0121] (ii) The content (ppb) / hardness (gf) of γ-dodecanolactone is 1.02 ppb / gf or less, preferably 0.66 ppb / gf or less.

[0122] (iii) The content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone is 0.38 ppb / gf or less, preferably 0.24 ppb / gf or less.

[0123] (iv) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone and γ-dodecanone is 1.07 ppb / gf or less, preferably 0.70 ppb / gf or less.

[0124] The total stoichiometry (ppb) / hardness (gf) of (v) 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is 0.42 ppb / gf or less, preferably 0.27 ppb / gf or less.

[0125] (vi) The total stoichiometry (ppb) / hardness (gf) of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is 1.40 ppb / gf or less, preferably 0.90 ppb / gf or less.

[0126] (vii) The total stoichiometry (ppb) / hardness (gf) of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is 1.45 ppb / gf or less, preferably 0.95 ppb / gf or less.

[0127] Method 2. A packaged food or containerized food comprising the fresh mozzarella cheese described in Method 1.

[0128] Method 3. The packaged food or containerized food according to Method 2, wherein all or part of the fresh mozzarella cheese is protected from light.

[0129] Method 4. A method for manufacturing fresh mozzarella cheese, comprising the following steps: adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to below a threshold set with reference to the rate of disappearance of residual flavor.

[0130] Method 5. The method according to Method 4 includes the following steps:

[0131] (1) The process of preparing a curd containing the aforementioned aroma components; and

[0132] (2) The process of adjusting the ratio of the content of the aforementioned aroma components to the hardness to obtain fresh mozzarella cheese from the aforementioned curd.

[0133] Method 6. A method for improving the rate of disappearance of residual flavor in fresh mozzarella cheese, comprising the following steps: adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone to hardness (content of aroma component / hardness) to below a threshold set with reference to the rate of disappearance of residual flavor.

[0134] Example

[0135] The following description provides examples of the present invention, but the invention is not limited thereto. It should be noted that, unless otherwise specified, the measurement methods and units described in this specification are based on Japanese Industrial Standards (JIS). Furthermore, unless otherwise specified, "%" represents "mass %".

[0136] Experimental Example 1: Production of Fresh Cheese

[0137] [Experimental Area 1]

[0138] Standardized milk was obtained using raw bovine milk (from Tokachi, Hokkaido), skim milk, and cream. The milk was pasteurized (to 75°C) and cooled to 36°C. 10% lactic acid was added dropwise to the resulting milk to bring the pH to 6.2. At pH 6.2, a prescribed amount of frozen lactic acid bacteria starter (Chr. Hansen Holding A / S) was added and mixed while stirring in an incubator for 20 minutes. Then, 50 ppm of rennet (Chr. Hansen Holding A / S) was added to the mixture, and it was kept coagulated. The mixture was cut into 1 cm cubes and slowly stirred. After stirring at 36°C for 30 minutes, the curd was separated from the whey peptides. Finally, it was aged in an incubator at 40°C, and the whey peptides were removed by compression using a pump, yielding a cheese curd with 52% FDM and a pH of 5.2.

[0139] Next, the curd was heated with steam and stretched at 75°C, then cooled and shaped into spheres. The fresh cheese was then left to stand at a constant temperature of 4°C for 36 days. The resulting fresh cheese contained 60% moisture, 21.6% fat, and 54% FDM.

[0140] [Experimental Area 2]

[0141] The same procedure was performed as in test area 1, using the obtained steam for heating, stretching at 75°C, and then cooling to form spheres to obtain fresh cheese. After production, the cheese was left to stand in a constant temperature room at 4°C for 9 days.

[0142] The resulting fresh cheese contained 60% moisture, 18.4% fat, and 46% FDM.

[0143] [Experimental Area 3]

[0144] Using raw milk (from Tochigi), skim milk, and cream, the same procedure as in test area 1 was followed to obtain curd. The curd was then stretched in hot water at 75°C. The subsequent steps were the same as in test area 1. The resulting cheese curd was heated in hot water to 75°C, stretched, and then cooled while being shaped into balls to obtain fresh cheese.

[0145] The obtained fresh cheese was left to stand at a constant temperature of 4°C for 17 days. The resulting fresh cheese contained 52% moisture, 22.1% fat, and 46% FDM.

[0146] [Experimental Area 4]

[0147] Using raw bovine milk (from Tochigi), skim milk, and cream, curd was obtained through the same procedures as in Experimental Zone 1. The curd was then stretched using hot water at 75°C, and subsequent processes were the same as in Experimental Zone 1 to obtain fresh cheese (fresh mozzarella cheese). The obtained fresh cheese was then left to stand at a constant temperature of 4°C for 17 days. The resulting fresh cheese contained 50% moisture, 23.0% fat, and 46% FDM (free-to-drying) fat.

[0148] Experimental Example 2: Analysis of Fresh Cheese

[0149] The hardness and aroma of the fresh cheese obtained in Experiment Example 1 were determined under the following conditions.

[0150] Hardness testing

[0151] The hardness was measured as follows. The measurement was performed four times, and the average value was calculated.

[0152] (1) Wrap fresh cheese cut into cubes with 1 side 2cm in plastic wrap to prevent the surface from drying out, and let it stand at 10℃ for 2 hours to adjust the temperature and obtain the test sample.

[0153] (2) The hardness of the sample (N=4) was determined using the Ez Test (Shimadzu Corporation) under the following conditions. Specifically, a hardness measuring fixture (resin cylindrical plunger) was installed in the Ez Test. At a sample temperature of 10°C, the strain was set to 75% of the sample thickness, the measurement speed was set to 1.0 mm / s, and the maximum test force (hardness) was measured.

[0154] Aroma Analysis

[0155] Collect 2g of fresh cheese in a sealed 50ml centrifuge tube, add 8ml of acetone and IS (cyclooctanol 10ppm 100μL), and stir at 50rpm for 15 minutes using a shaker (Sugiyama-gen). After centrifugation at 2000rpm for 10 minutes at 4°C, dehydrate approximately 7ml with 2g of anhydrous sodium sulfate, and collect 200μl into a 10ml vial.

[0156] Next, aroma components were captured using an automated sampler MPS2 (GERSTEL) employing the Full Evaporation DHS method. Specifically, the sample was purged with nitrogen at 100 ml / min for 5 minutes at 40°C, followed by purging at 100 ml / min for 20 minutes, adsorbing the aroma components of the vial onto the collecting agent TenaxTA. Thermal desorption of TenaxTA was performed using a TDU.

[0157] GS-MS analysis was performed using an Agilent GC7890A and MS5975C (Catalytic Technologies Ltd.) column, with a DB-WAXUI column (0.25 mm × 0.25 μm × 30 M) (Catalytic Technologies Ltd.). The GC-MS analytical conditions were: holding at 40 °C for 2.5 min, then ramping at 15 °C / min to 150 °C, and then ramping at 5 °C / min to 240 °C, holding for 10 min. Under these conditions, the contents of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone were determined.

[0158] The results are shown in Table 1.

[0159] [Table 1]

[0160]

[0161] Experimental Example 3: Sensory Evaluation

[0162] For the fresh cheese obtained in Experiment Example 1, 10 trained subjects evaluated the "speed of disappearance of residual flavor" on a 5-level scale based on the following rating, and the average score was calculated.

[0163] It should be noted that the 10 participants were all experts in cheese and had conducted sensory evaluations of cheese more than twice a month. Among the 10 participants, 8 had more than 10 years of sensory evaluation experience, 1 had 7 years of sensory evaluation experience, and 1 had 4 years of sensory evaluation experience.

[0164] score

[0165] 1 point: The creamy flavor lingers very easily.

[0166] 2 points: The creamy flavor is easily retained.

[0167] 3 points: Slightly refreshing

[0168] 4 points: Refreshing

[0169] 5 stars: Very refreshing

[0170] [Table 2]

[0171]

[0172] Experimental Example 4: Correlation Analysis

[0173] Correlation analysis was conducted by calculating the correlation coefficient between the ratio of aroma component amount to hardness in Example 1 (aroma component amount / hardness: ppb / gf) and the sensory evaluation results of Example 3.

[0174] The results are shown in Tables 3-9 below.

[0175] Regarding 2-heptanone, an aroma component

[0176] The relationship between the content of 2-heptanone and the hardness ratio (amount of aroma components / hardness: ppb / gf) and the sensory evaluation results of Experiment Example 3 is shown in Table 3.

[0177] [Table 3]

[0178]

[0179] Furthermore, the correlation between the 2-heptanone content and the hardness ratio and the sensory evaluation results of Example 3 is as follows: Figure 1 As shown.

[0180] The correlation between the 2-heptanone content (ppb) / hardness (gf) and the rate of disappearance of residual flavor was confirmed. Specifically, it was shown that: below 0.045 ppb / gf, the fresh cheese had a refreshing residual flavor; below 0.033 ppb / gf, the fresh cheese had an even refreshingr residual flavor; and below 0.022 ppb / gf, the fresh cheese had an even more refreshing residual flavor (score 4 or higher).

[0181] γ-Dodecalactone

[0182] The relationship between the content of γ-dodecanolide and the hardness ratio (ppb / gf) and the sensory evaluation results of Experiment Example 4 is shown in Table 4.

[0183] [Table 4]

[0184]

[0185] Furthermore, the correlation between the content of γ-dodecanolactone and the ratio of hardness with the sensory evaluation results of Example 3 is as follows: Figure 2 As shown.

[0186] The correlation between the content (ppb) / hardness (gf) of γ-dodecanolactone and the rate of disappearance of residual flavor was confirmed. Specifically, it was confirmed that: below 1.02 ppb / gf, it became a fresh cheese with a refreshing residual flavor; below 0.66 ppb / gf, it became a fresh cheese with an even refreshing residual flavor (score 3.5); and below 0.30 ppb / gf, it became a fresh cheese with an even more refreshing residual flavor (score 4 and above).

[0187] cis-4-hydroxy-6-dodecenoic acid lactone

[0188] The relationship between the content of cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 5.

[0189] [Table 5]

[0190]

[0191] Furthermore, the correlation coefficient between the content of cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 3 As shown.

[0192] It was confirmed that the content (ppb) / hardness (gf) of cis-4-hydroxy-6-dodecenoic acid lactone was correlated with the rate of disappearance of residual flavor. Specifically, it was confirmed that a content below 0.38 ppb / gf resulted in a fresh cheese with a refreshing residual flavor, a content below 0.24 ppb / gf resulted in a fresh cheese with an even refreshing residual flavor (score 3.5), and a content below 0.10 ppb / gf resulted in a fresh cheese with an even more refreshing residual flavor (score 4 and above).

[0193] Regarding the combination of the two aroma components

[0194] 2-Hepanotone and γ-Dodecyl lactone

[0195] The relationship between the total amount of 2-heptanone and γ-dodecyl lactone as a percentage of hardness (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 6.

[0196] [Table 6]

[0197]

[0198] In addition, the correlation coefficient between the total amount of 2-heptanone and γ-dodecanone and the hardness ratio (amount of aroma components / hardness: ppb / gf) and the sensory evaluation results of Experimental Example 3 is as follows: Figure 4 As shown.

[0199] The total amount (ppb) / hardness (gf) of 2-heptanone and γ-dodecanolactone was confirmed to be correlated with the rate of disappearance of residual flavor. Specifically, it was confirmed that: below 1.07 ppb / gf, the fresh cheese had a refreshing residual flavor; below 0.70 ppb / gf, the fresh cheese had an even refreshingr residual flavor; and below 0.33 ppb / gf, the fresh cheese had an even more refreshing residual flavor.

[0200] 2-Hepanotone and cis-4-hydroxy-6-dodecenoic acid lactone

[0201] The relationship between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone as a percentage of hardness (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 7.

[0202] [Table 7]

[0203]

[0204] Furthermore, the correlation coefficient between the total amount of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 5 As shown.

[0205] The total amount (ppb) / hardness (gf) of 2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone was confirmed to be correlated with the rate of disappearance of residual flavor. Specifically, it was confirmed that: below 0.42 ppb / gf, the fresh cheese had a refreshing residual flavor; below 0.27 ppb / gf, the fresh cheese had an even refreshingr residual flavor; and below 0.12 ppb / gf, the fresh cheese had an even more refreshing residual flavor.

[0206] γ-Dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone

[0207] The relationship between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone as a percentage of hardness (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 8.

[0208] [Table 8]

[0209]

[0210] Furthermore, the correlation coefficient between the total amount of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone and the hardness ratio and the sensory evaluation results of Test Example 3 is as follows: Figure 6 As shown.

[0211] The total amount (ppb) / hardness (gf) of γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone was confirmed to be correlated with the rate of disappearance of residual flavor. Specifically, it was confirmed that: below 1.40 ppb / gf, it became a fresh cheese with a refreshing residual flavor; below 0.90 ppb / gf, it became a fresh cheese with an even refreshing residual flavor (score 3.5); and below 0.40 ppb / gf, it became a fresh cheese with an even more refreshing residual flavor (score 4 and above).

[0212] Regarding the combination of the three aroma components

[0213] 2-Hepanotone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone

[0214] The relationship between the total amount of the three aroma components (2-heptanone, γ-dodecanoic acid lactone and cis-4-hydroxy-6-dodecenoic acid lactone) and the hardness ratio (ppb / gf) and the sensory evaluation results of Test Example 4 is shown in Table 9.

[0215] [Table 9]

[0216]

[0217] In addition, the correlation coefficient between the total amount of the three aroma components and the ratio of hardness and the sensory evaluation results of Experiment Example 3 is as follows: Figure 7 As shown.

[0218] The correlation between the total amount (ppb) / hardness (gf) of the three aroma components and the rate of disappearance of residual flavor was confirmed. Specifically, it was confirmed that: below 1.45 ppb / gf, the fresh cheese had a refreshing residual flavor; below 0.95 ppb / gf, the fresh cheese had an even refreshing residual flavor (score 3.5); and below 0.45 ppb / gf, the fresh cheese had an even more refreshing residual flavor (score 4 and above).

Claims

1. A fresh cheese comprising at least one aroma component selected from 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone, wherein the ratio of the content of the aroma component to its hardness, i.e., the content of the aroma component / hardness, satisfies the following (i) to (vii): (i) The content / hardness of 2-heptanone is below 0.045 ppb / gf. (ii) The content / hardness of γ-dodecanolone is below 1.02 ppb / gf. (iii) The content / hardness of cis-4-hydroxy-6-dodecenoic acid lactone is below 0.38 ppb / gf. (iv) The total stoichiometry of 2-heptanone and γ-dodecanolide / hardness is below 1.07 ppb / gf. The total stoichiometry / hardness of (v)2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.42 ppb / gf. (vi) The total stoichiometry / hardness of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is below 1.40 ppb / gf. (vii) The total stoichiometry / hardness of 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone is below 1.45 ppb / gf. The fresh cheese has a moisture content of 50-60% and a fat content of 18.4-23.0%.

2. The fresh cheese according to claim 1, wherein, (i) The content / hardness of 2-heptanone is below 0.033 ppb / gf.

3. The fresh cheese according to claim 1 or 2, wherein, (ii) The content / hardness of γ-dodecanolide is less than 0.66 ppb / gf.

4. The fresh cheese according to claim 1 or 2, wherein, (iii) The content / hardness of cis-4-hydroxy-6-dodecenoic acid lactone is less than 0.24 ppb / gf.

5. The fresh cheese according to claim 1 or 2, wherein, (iv) The total stoichiometry / hardness of 2-heptanone and γ-dodecanolide is below 0.70 ppb / gf.

6. The fresh cheese according to claim 1 or 2, wherein, The total stoichiometry / hardness of (v)2-heptanone and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.27 ppb / gf.

7. The fresh cheese according to claim 1 or 2, wherein, (vi) The total stoichiometry / hardness of γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.90 ppb / gf.

8. The fresh cheese according to claim 1 or 2, wherein, (vii) The total stoichiometry / hardness of 2-heptanone, γ-dodecanolide and cis-4-hydroxy-6-dodecenoic acid lactone is below 0.95 ppb / gf.

9. The fresh cheese according to claim 1 or 2, wherein, The fresh cheese mentioned is Pastafilata cheese.

10. A packaged or containerized food comprising the fresh cheese as described in claim 1 or 2.

11. The packaged food or containerized food according to claim 10, wherein, Fresh cheese is completely or partially shaded.

12. A method for manufacturing fresh cheese, comprising the following steps: adjusting the ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanolide, and cis-4-hydroxy-6-dodecenoic acid lactone to its hardness, i.e., the content of aroma component / hardness, to below a threshold set with reference to the rate of disappearance of residual flavor, wherein, The fresh cheese is the fresh cheese as described in claim 1 or 2.

13. The method according to claim 12, comprising the following steps: (1) The process of preparing a curd containing the aroma components; and (2) The process of adjusting the ratio of the aroma components to the hardness to obtain fresh cheese from the curd.

14. A method for improving the rate at which the residual flavor of fresh cheese disappears, comprising the following steps: The ratio of the content of at least one aroma component selected from 2-heptanone, γ-dodecanoic acid lactone, and cis-4-hydroxy-6-dodecenoic acid lactone to hardness, i.e., the content of aroma component / hardness, is adjusted to be below a threshold set with reference to the rate of disappearance of residual flavor. The fresh cheese is the fresh cheese as described in claim 1 or 2.

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