Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Acid- and Acid/Heat-Coagulated Cheese - Cheeses Made without Chymosin : A Review

  • Lee, Won-Jae (Dept. of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University) ;
  • Lee, Mee-Ryung (Dept. of Food and Nutrition, Daegu University)
  • Received : 2015.12.15
  • Accepted : 2015.12.25
  • Published : 2015.12.31
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Abstract

Acid- and acid/heat-coagulated cheese are cheeses made from direct acid- or acid/heat coagulation, consumed fresh without aging and have a soft texture. Despite of its short shelf-life, acid- and acid/heat-coagulated cheese are widely produced in all over the world due to their relatively easy manufacturing step and their popularity among consumers. Nowadays, acid- and acid/heat-coagulated cheese are used a lot as an ingredient of various foods as well. Therefore, understanding the characteristics of acid- and acid/heat-coagulated cheese is necessary to have more challenged application in food industries.

Keywords

References

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