Studies on the Taste of Korean for Cheese

한국인(韓國人)의 치이즈 기호성(嗜好性)에 관한 연구

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

우리나라 국민(國民)의 cheese에 대한 기호성(嗜好性)을 조사(調査)하기 위하여 Cheddar cheese, Mozzarella cheese 및 process cheese에 대한 화학성분(化學成分) 분석(分析), 숙성도(熟成度) 및 관능검사(官能檢査)를 실시(實施)한 결과(結果)는 다음과 같다. 1. 총질소(總窒素)는 Cheddar cheese와 향신료(香辛料) 첨가(添加) Cheddar cheese가 3.75-3.86%로 비슷하게 나타났으나 process cheese는 3.15%, Mozzarella cheese는 3.35%로 낮게 나타났고 5% NaCl 가용성질소(可溶性窒素)는 Cheddar cheese가 3.23%로 가장 높았으며 TCA 가용성질소, SSA 가용성질소(可溶性窒素) 함량(含量) 및 숙성율(熟性率)도 비슷한 경향(傾向)을 나타내었다. 2. 전기영동(電氣泳動) 실시(實施) 결과(結果) Cheddar cheese보다는 향신료(香辛料) 첨가(添加) Cheddar cheese에서 분해도(分解度)가 높았으며 Mozzarella cheese와 process cheese는 분해력(分解力)이 낮게 나타났고 ${\alpha}_{s1}$-caseindl $\beta$-casein보다 분해도(分解度)가 높았다. 3. 관능검사(官能檢査) 결과(結果) 색택(色澤)에 있어서는 Mozzarella cheese 및 process cheese가 전체적으로 기호성(嗜好性)이 높았으며 Cheddar cheese는 30-40대(代)와 50-60대(代)에서 기호도(嗜好度)가 높았고 10대(代)와 30-40대(代)에서는 마늘 첨가(添加) Cheddar cheese가 기호도(嗜好度)가 높았다. 4. 향취(香臭)는 process cheese와 Mozzarella cheese가 전체적으로 기호성(嗜好性)이 높았으며 향신료(香辛料) 첨가(添加) Cheddar cheese는 10대(代)에서 기호도(嗜好度)가 높았다. 5. 조직(組織)은 process cheese와 Mozzarella cheese가 전체적으로 기호성(嗜好性)이 높았으며 Cheddar cheese 또한 기호성(嗜好性)이 높았다. 6. 맛은 Mozzarella cheese, process cheese 및 Cheddar cheese가 기호성(嗜好性)이 높았으며 향신료(香辛料) 첨가(添加) Cheddar cheese는 30-40대(代)에서 기호성(嗜好性)이 높았으나 10대(代) 및 20대(代)에서 더 높은 taste score가 나타났다.