Fermentation Characteristics of Kimchi Supplemented with Cheese.

치즈를 첨가한 김치의 발효 특성

  • 배인휴 (순천대학교 농업생명과학대학 동물자원과학과) ;
  • 최성희 (선문대학교 응용생물과학부) ;
  • 최희영 (순천대학교 농업생명과학대학 동물자원과학과)
  • Published : 2002.12.01


The replacement effects of cheese far salted and fermented fish on growth of lactic acid bacteria, fermentation velocity and sensory characteristics of Kimchi were investigated. In both control and cheese Kimchi, the total viable cell count of lactic acid bacteria was increased rapidly during the initial 2 days of fermentation. From 3 days after preparation, Kimchi added with cheese showed higher number of lactic acid bacteria than control Kimchi. The pH of Kimchi decreased rapidly after a small increase at the first day of fermentation, reaching 4.18-4.33 at the third day of fermentation, and the pH was slightly lower in Kimchi added with cheese than in control. Proximate analysis of Kimchi added with cheese was slightly higher in moisture and lower in crude protein and fat than control Kimchi. Sensory evaluation of the Kimchi fermented for 3 days showed that the Kimchi added with 3 or 5% of cheese had higher scores of appearance, flavor and overall taste than the control Kimchi.


Kimchi;cheese;lactic acid bacteria;fermentation


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