Method for moderately increasing content of dimethyl disulfide in casein-containing processed cheese

The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.