Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Electron Microscopic and Rheological Studies of Mozzarella Cheese Manufactured using Streptococcus macedonicus LC743

Streptococcus macedonicus LC743으로 제조된 모짜렐라 치즈의 물성학적, 전자현미경적 연구

  • Received : 2015.09.30
  • Accepted : 2015.11.02
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to evaluate the electron microscopic and rheological properties of Mozzarella cheese manufactured using Streptococcus macedonicus LC743. The rheological properties of the pre-cut curd samples processed with S. macedonicus LC743 showed a weaker texture than those processed with a commercial starter, but showed a similar or stronger texture than those processed with mixed cultures (S. macedonicus LC743 plus the commercial starter). Cheese made with S. macedonicus LC743 showed higher values of hardness, springiness, cohesiveness, gumminess, and chewiness compared to those made with the commercial starter and mixed cultures. Scanning electron microscopy micrographs showed that the cheese manufactured with the commercial starter had a rough surface, whereas that manufactured with S. macedonicus LC743 had casein micelles that were agglomerated in small lumps and formed a small valley.

본 연구는 원유로부터 면역효능이 우수한 젖산균 Streptococcus macedonicus LC743을 분리하였고, 이 균으로 제조한 모짜렐라 치즈와 상업균주로 제조한 모짜렐라 치즈에 대해 물성학적 특성을 비교시험 하였다. S. macedonicus LC743을 이용한 절단 전 커드의 조직특성은 상업균주로 제조된 절단 전 커드보다 조직이 약한 반면, 상업균주와 S. macedonicus LC743 균주로 제조된 절단 전 커드보다 강하거나 비슷한 수준을 보였다. 치즈의 경우는 S. macedonicus LC743으로 제조된 치즈가 Hardness, Sprininess, Cohesiveniss, Gumminess, Chewiness에서, Fracturability는상업균주로제조한치즈에서, Adhesiveness는 상업균주와 S. macedonicus LC743으로 제조된 치즈에서 각각 높은 값을 나타내었다. 전자현미경 관찰에서 상업균주로 제조된 치즈는 표면이 거친 모습을 보인 반면, S. macedonicus LC743로 제조된 치즈는 케이신 마이셀이 작은 덩어리가 뭉쳐져 있어 작은 계곡을 형성하는 것을 볼 수 있었다.

Keywords

References

  1. Ahn, S. I., Choi, K. H. and Kwak, H. S. 2011. Development of functionality in cheese. Korean J. Dairy Sci. Technol. 29(1):65-73.
  2. Bae, H. Y., Kim, S. Y., Kim, H. Y. and Kwak, H. S. 2008. Properties of cholesterol reduced camembert cheese made by crosslinked $\beta$-cyclodextrin. Int. J. Dairy. Technol. 61: 364-371. https://doi.org/10.1111/j.1471-0307.2008.00429.x
  3. Fuca, N., McMahon, D. J., Caccamo, M., Tuminello, L., LaTerra, S., Manenti, M. and Licitra, G. 2012. Effect of bine composition and bining temperature on cheese physical poperties in Ragusano cheese. J. Dairy Sci. 95:460-470. https://doi.org/10.3168/jds.2011-4438
  4. Glaser, J., Carroad, P. A. and Dunkley, W. L. 1979. Surface structure of Cottage cheese curd by electron microscopy. J. Dairy Sci. 62:1058-1068. https://doi.org/10.3168/jds.S0022-0302(79)83375-5
  5. Glaser, J., Carroad, P. A. and Dunkley, W. L. 1980. Electron microscopic studies of casein micells and curd microstructure in Cottage cheese. J. Dairy Sci. 63:37-48. https://doi.org/10.3168/jds.S0022-0302(80)82885-2
  6. Harvey, C. D., Morris, H. A. and Jennes, R. 1982. Relation between melting and textural properties of process Cheddar cheese. J. Dairy Sci. 65:2291-2295. https://doi.org/10.3168/jds.S0022-0302(82)82499-5
  7. Kim, H. Y., Bae, H. Y. and Kwak, H. S. 2008. Development of cholesterol-reduced Blue cheese made by crosslinked $\beta$-cyclodextrin. Milchwisseneschaft 63:53-56.
  8. Kosikowski, F. V. 1982. Cottage cheese from highly heatly heated milks supplemented with ultrafiltered skim milk retentates. J. Dariy Sci. 65(suppl. 1):73.
  9. Kwak, H. S., Ahn, H. J. and Ahn, J. 2005. Development of phytosterol ester-added cheddar cheese for lowering blood cholesterol. Asian-Aust. J. Anim. Sci. 18:267-276. https://doi.org/10.5713/ajas.2005.267
  10. Lee, S. H., Song, K. Y., Seo, K. H. and Yoon, Y. C. 2013. Production of Mozzarella cheese analogue by ultrafiltration. Korean J. Dairy Sci. Technol. 31:21-33.
  11. Mats, S. A. 1962. Food texture. P.1-32. Westprot, CT, API Publishing Co.
  12. Matzdorf, B., Cuppett, S., Keeler, L. and Hutkins, W. 1994. Browning of Mozzarella cheese during high temperature pizza baking. J. Dairy Sci. 77:2850-2853. https://doi.org/10.3168/jds.S0022-0302(94)77224-6
  13. Song, J. C., Kim, J. S., Park, H. J. and Shin, W. C. 1997. Changes of cheese components and texture characteristics in cheese ripening by fusant developed by lactic acid bacteria. J. Korean Soc. Food Sci. Nutr. 26(6):1077-1085.
  14. Tunick, M. H., Mackey, K. L., Shieh, J. J., Smith, P. W., Cooke, P. and Malin, E. L. 1993. Rheology and microstructure of low-fat Mozzarella cheese. Int. Dairy J. 3:649-662. https://doi.org/10.1016/0958-6946(93)90106-A