가공치즈와 구성 성분

The Processed Cheese and Its Ingredients

  • Kim, Jiuk (Cheese Research Team, Maeil Innovation Center, Maeil Dairies)
  • 발행 : 2016.05.31

초록

키워드

참고문헌

  1. Ridgwell, Jenny; Ridgway, Judy (1968). Food Around the World. Oxford University Press.
  2. Reich, Vicky (2002). "Cheese". Moscow Food Co-op.
  3. Berger, W., Klostermeyer, H. Merkennich, K. & Uhlmann, G. (1989) Processed Cheese Manufacture: A Joha Guide. BK Ladenburg, Ladenburg.
  4. 식품의약품안전처 고시 (2015) 축산물의 가공기준 및 성분규격
  5. Caric, M., Gantar, M. and Kalab, M. (1985). Effect of emulsifying agents on the microstructure and other characteristics of process cheese. Food Microstructure 4, 297
  6. Gupta, S.K., Karahadian, C. and Lindsay, R.C. (1984) Effect of emulsifier salts on textural flavor properties of process cheese. J. Dairy Sci. 67, 764 https://doi.org/10.3168/jds.S0022-0302(84)81367-3
  7. Nakajima, T., Tatsumi, K. and Furuichi, E. (1972) Effect of melting salts on the texture of processed cheese. J. Agr. Chem. Soc. Jap 46, 447
  8. Turner, A.D. (1980) Effect of emulsifying salts on the objective and subjective properties of processed cheese. J. Food Science 45, 458, 466
  9. Shimp, L.A. (1985) Process cheese principles. Food Technol. 39, 63
  10. Robach, M.C. (1980) Use of preservatives to control micro-organisms in food. Food Technol. 34, 81