초록
In this study we compared traditional cheesemaking process with the process utilizing ultrafiltration(UF) system. The whole milk retentates were prepared by ultrafiltration to volume concentration ratio(VCR) of 2.00:1, 2.25:1 and 2.50:1. Along with the untreated whole milk, there were studies in terms of the change of pH, titratable acidity and Soxhlet-Henkel($\circ $SH) value by mesophilic lactic starter and curd formation by rennet during Gouda cheese manufacture. Due to the increase of buffering effect titratable acidity and $\circ $SH value increased with the higher concentration ratio. When inoculated with the same volume of mesophilic lactic starter, less pH change occurred in UF retentates than in control milk. When added 0.0025% rennet, UF retentates coagulated 16~ 17 minutes ealier then the control milk. Gouda cheese yield from raw milk and UF retentates was 12.5~13.1% equally, but yield efficiency of UF retentate cheese was slightly higher than that of the raw milk cheese. Quantity of whey from retentate cheese was inversely related to VCR. But whey from retentate cheese contained higher percentage of amjor components than that from control milk cheese. In early ripening, the concentrations of lactose and soluble nitrogen compound were higher in retentate cheeses. Lactose content of control milk cheese was 3.49% and that of 2.00:1. 2.25:1, 2.50:1 VCR retentate was 3.77%, 4.89%, 7.03%, respectively. Thus, the more concentrated cheese contained a higher amount of lactose and all the lactose was hyerolyzed durion 35-day ripenion period. Soluble nitrogen compound of control milk cheese was 1.22% and that of UF cheeses was 1.82~2.06%. After 20-day ripening, soluble nitrogen compound increased starply in UF cheese.