Journal of Dairy Science and Biotechnology
- 제29권1호
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- Pages.65-73
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- 2011
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
기능성 향상 치즈 개발 연구
Development of Functionality in Cheese
- Ahn, Sung-Il (Dept. of Food Science and Technology, Sejong University) ;
- Choi, Kyung-Hoon (Dept. of Food Science and Technology, Sejong University) ;
- Kwak, Hae-Soo (Dept. of Food Science and Technology, Sejong University)
- 투고 : 2011.06.17
- 심사 : 2011.06.28
- 발행 : 2011.06.30
초록
Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16