한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권6호
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  • Pages.907-913
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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한외여과 농축유로 제조한 모짜렐라 치즈의 품질에 관한 연구

The Quality of Mozzarella Cheese Made by Concentrated Milk from Ultrafiltration

  • 송광영 (건국대학교 공중보건학) ;
  • 서건호 (건국대학교 공중보건학) ;
  • 이시경 (건국대학교 응용생물화학과) ;
  • 한송이 (건국대학교 축산식품생물공학) ;
  • 김명희 (건국대학교 축산식품생물공학) ;
  • 김송희 (건국대학교 축산식품생물공학) ;
  • 목보람 (건국대학교 축산식품생물공학) ;
  • 윤여창 (건국대학교 축산식품생물공학)
  • Song, Kwang-Young (Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Han, Song-Ee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Myeong-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Song-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Mok, Bo-Ram (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yoon, Yoh-Chang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2011.06.08
  • 심사 : 2011.11.08
  • 발행 : 2011.12.31
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초록

본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈변화, 지방분리, 그리고 신전성은 모두 원료유의 지방함량, 모짜렐라 치즈 제조 시의 스타터와 렌넷 첨가량, 완성된 모짜렐라 치즈의 굽는(baking) 온도에 따라서 많은 영향을 받았다(p<0.05). 갈변화와 지방분리는 굽는 온도가 높고 저장기간이 길수록 증가하여 바람직하지 않았고, 신전성은 온도가 올라갈수록 향상되었지만 저장기간이 길어짐에 따라서 감소하였다(p<0.05). 용융성은 지방함량, 농축계수, 저장기간에 많은 영향을 받는 것으로 나타났다(p<0.05). 본 연구에서 한외여과기술로 처리된 UF-치즈유를 모짜렐라 치즈 제조에 사용하여도 기호성에 적절한 기능성 특성을 가지고 있다는 결과를 보여주었다.

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

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