Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Effects of Miling System on Gouda Cheese Characteristics made from Farmstead Milk-processing Plant

착유방식이 목장형 유가공으로 제조된 고다치즈의 품질 특성에 미치는 영향

  • Lee, Jin-Sung (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Moon, Ju Yeon (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Nam, Ki-Taeg (Dept. of Animal Life and Environmental Science, Hankyong National University) ;
  • Park, Seong-Min (National Institute of Animal Science, R.D.A.) ;
  • Park, Seung-Yong (Dept. of Animal Science, Cheonan Yonam College) ;
  • Jung, Mun Yhung (Dept. of Food Science and Culinary Arts, Woosuk University) ;
  • Son, Yong-Suk (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • 이진성 (고려대학교 생명공학부) ;
  • 문주연 (고려대학교 생명공학부) ;
  • 남기택 (국립한경대학교 동물생명환경과학부) ;
  • 박성민 (국립축산과학원) ;
  • 박승용 (천안연암대학 축산계열) ;
  • 정문웅 (우석대학교 외식산업조리학과) ;
  • 손용석 (고려대학교 생명공학부)
  • Received : 2016.11.18
  • Accepted : 2016.11.29
  • Published : 2016.12.30
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Abstract

This investigation was carried out to study effects of different milking systems on the characteristics of Gouda cheese produced at farmstead milk-processing plants. In the first study, raw milk was collected from automatic milking system and conventional milking system farms, and Gouda cheeses were prepared under the same conditions. After 6 months of aging, the chemical composition was analyzed and free fatty acid (FFA) analysis and sensory evaluation were carried out on the products. In the second study, Gouda cheese samples were collected from seven farmstead milk-processing plants and the chemical composition and texture profile analysis were evaluated. No significant differences were found in the chemical composition of Gouda cheese according to different milking systems or different farms except crude ash. FFA analysis showed significant differences among farms, but sensory evaluation showed no significant differences. No significant differences were observed in FFA content and sensory assessment of different milking systems. Texture profile analysis revealed that there were significant differences in each cheese made at different farm plants, but there were no differences when different milking systems were used.

최근 보급이 증가되고 있는 AMS가 목장형 유가공장에서 생산되는 치즈의 특성에 미치는 영향을 알아보기 위한 연구를 실시하였다. 첫 번째 연구에서는 AMS 및 CMS 농장에서 원유를 채취하여 동일한 조건에서 각각 고다치즈를 제조하여 6개월 숙성시킨 다음 일반 성분 및 유리지방산 분석과 관능평가를 실시하였고, 두 번째 연구에서는 목장형 유가공장 7곳에서 제조한 고다치즈 시료를 채취하여 일반성분과 조직 특성을 비교하였다. 본 연구 결과, 고다치즈의 일반성분은 조회분을 제외하고는 착유 방식이나 목장에 따른 유의적인 차이가 나타나지 않았고, 유리지방산은 각 목장에 따른 차이를 보여주었으나 관능평가에 영향을 미치지 않았으며, 착유 방식에 의한 유리지방산 및 관능평가 결과에서도 유의적인 차이도 발견할 수 없었다. 조직 특성 역시 목장 간에 유의적 차이가 컸던 관계로 착유방식에 따른 차이는 나타나지 않았다. 결론적으로 착유방식은 목장형 유가공장에서 제조한 고다치즈의 특성에는 영향을 미치지 않을 것으로 판단되며, 향후 같은 고다치즈라 하더라도 각 목장별로 차별화하여 전통과 개성이 있는 목장형 유가공 제품으로 발전할 가능성을 보인 것으로 사료된다.

Keywords

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