Journal of Dairy Science and Biotechnology

  • 제36권2호
  • /
  • Pages.95-105
  • /
  • 2018
  • /
  • 2733-4554(pISSN)
  • /
  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지
DOI QR코드

DOI QR Code

비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가

Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk

  • 최철 (건국대학교 농축대학원 응용수의학과) ;
  • 임현우 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 천정환 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김동현 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 송광영 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김세형 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김현숙 (한양대학교 생활과학대학 식품영양학과) ;
  • 서건호 (건국대학교 농축대학원 응용수의학과)
  • Choi, Cheol (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University) ;
  • Lim, Hyun-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Se-Hyung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Seo, Kun-Ho (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University)
  • 투고 : 2018.06.10
  • 심사 : 2018.06.22
  • 발행 : 2018.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

2018년부터 한국에서도 비살균 우유로 제조된 치즈의 생산과 유통이 허용되기 시작하였다(식품의약 안전처, 2016a,b). 따라서 본 연구에서는 한국인들이 가장 많이 선호하는 Gouda 치즈를 선정하였으며, 비살균 원유로 제조된 60일 이상 숙성치즈의 관능검사를 중심으로 실험을 진행하였다. 본 실험에 사용된 원유의 평균 pH는 $6.7{\pm}0.4$이며 살균된, 원유에서도 비슷하게 나타났다. 비살균 Gouda 치즈의 pH는 $5.2{\pm}0.5$를 보였으며, 60일 숙성한 후 비살균 Gouda 치즈는 pH $5.5{\pm}0.3$을 나타내었다. 본 실험에서 관능검사에 이용된 샘플은 총 5개이며, Cheese 1부터 Cheese 5까지이다. 풍미를 비교해 보면 Cheese 1이 제일 높은 점수를 보였으며, Cheese 5가 가장 낮은 점수를 보였지만 Salmonella spp. 오염이 비살균 Gouda 치즈의 풍미에 큰 영향을 주지는 못하는 것으로 나타났다. 반면에 Salmonella spp. 오염된 원유로 제조된 비살균 Gouda 치즈의 외관에는 좋은 않은 영향을 주는 것으로 나타났다.

Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was $6.7{\pm}0.4$, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was $5.2{\pm}0.5$ a day after the 60-day aging period, wherein the pH was $5.5{\pm}0.3$. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1~5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.

키워드

참고문헌

  1. Alewijn, M., Sliwinski, E. L. and Wouters, J. T. M. 2005. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. Int. Dairy J. 15:733-740. https://doi.org/10.1016/j.idairyj.2004.09.009
  2. American Cheese Society. Cheese and Cheese Products in the US. 2011. Available at: http://www.foodpoisonjournal.com/food-policy-regulation/the-60-day-rule-does-itmake-raw-milk-cheese-safe/
  3. Bodyfelt, F. W., Tobias, J. and Trout, G. M. 1965. The sensory evaluation of dairy products. Van Nortrand Reinhold 115 Fifth Avenue New York.
  4. Choi, H. Y. 2011. Application in Gouda-type cheese manufacture added with Korea traditional wines. Ph.D. dissertation, Sunchon Natl. Univ., Jeollanam-do, Korea.
  5. Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003a. Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese. J. Dairy Res. 70:105-113. https://doi.org/10.1017/S0022029902005915
  6. Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003b. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 13:841-866. https://doi.org/10.1016/S0958-6946(03)00109-2
  7. Colonna, A., Durham, C. and Meunier-Goddik, L. 2011. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses. J. Dairy Sci. 94:5217-5226. https://doi.org/10.3168/jds.2011-4456
  8. Creamer, L. K. and Olson, N. 1982. Rheology evaluation of maturing Cheddar cheese. J. Food Sci. 47:631-636. https://doi.org/10.1111/j.1365-2621.1982.tb10138.x
  9. Currie, A., Galanis, E., Chacon, P. A., Murray, R., Wilcott, L., Kirkby, P., Honish, L., Franklin, K., Farber, J., Parker, R., Shyng, S., Sharma, D., Tschetter, L., Hoang, L., Chui, L., Pacagnella, A., Wong, J., Pritchard, J., Kerr, A., Taylor, M., Mah, V. and Flint, J.; Investigative Team. 2018. Outbreak of Escherichia coli O157:H7 infections linked to aged raw milk Gouda cheese, Canada, 2013. J. Food Prot. 81:325-331. https://doi.org/10.4315/0362-028X.JFP-17-283
  10. D'Amico, D. J., Druart, M. J. and Donnelly, C. W. 2010. Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk. J. Food Prot. 73:2217-2224. https://doi.org/10.4315/0362-028X-73.12.2217
  11. Daivila, J., Reyes, G. and Corzo, O. 2006a. Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry. Arch Latinoam Nutr. 56:51-59.
  12. Davila, J., Reyes, G. and Corzo, O. 2006b. Design of a HACCP plan for the Gouda-type cheesemaking process in a milk processing plant. Arch Latinoam Nutr. 56:60-68.
  13. Exterkate, F. A., de Veer, G. J. C. M. and Stadhouders, J. 1987. Acceleration of the ripening process of Gouda cheese by using heat-treat mixed-strain starter cells. Neth. Milk and Dairy J. 41:307-320.
  14. Fedrick, I. 1987. Technology and economics of the accelerated ripening of Cheddar cheese. Aust. J. Dairy Tech. 42:33-36.
  15. Fox, P. F., McSweeney, P. H., Cogan, T. M. and Guinee, T. P. 2000. Fundamentals of cheese science. Springer US.
  16. Fox, P. F. and Wallace, J. M. 1997. Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
  17. Gill, A. and Oudit, D. 2015. Enumeration of Escherichia coli O157 in outbreakassociated Gouda cheese made with raw milk. J. Food Prot. 78:1733-1737. https://doi.org/10.4315/0362-028X.JFP-15-036
  18. Green, M. L., Langley, K. R., Marshall, R. J., Brooker, B. E., Willis, A. and Vincent, J. F. V. 1986. Mechanical properties of cheese, cheese analogues and protein gels in relation to composition and microstructure. Food Microstructure 5:169-180.
  19. Harbutt, J. 2015. World cheese book. DK publishing.
  20. Honish, L., Predy, G., Hislop, N., Chui, L., Kowalewska-Grochowska, K., Trottier, L., Kreplin, C. and Zazulak, I. 2005. An outbreak of E. coli O157:H7 hemorrhagic colitis associated with unpasteurized Gouda cheese. Can J. Public Health 96:182-184.
  21. Jack, F. R. and Paterson, A. 1992. Texture of hard cheeses. Trends Food Sci. Tech. 3:160-164. https://doi.org/10.1016/0924-2244(92)90178-Y
  22. Jung, H. 2012. Flavor and physicochemical properties of cholesterol-removed Gouda cheese during ripening. MS thesis, Sejong Univ., Seoul, Korea.
  23. Kanawjia, S. K, Rajesh, P., Sabikhi, L. and Singh, S. 1995. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. Lebensm. Wissu Technol. 28:577-583. https://doi.org/10.1016/0023-6438(95)90004-7
  24. Kim, H. S., Chon, J. W., Lim, J. S., Kim, H., Kim, D. H., Song, K. Y., Kim, S. K. and Seo, K. H. 2015. Safety of various types of cheese manufactured from unpasteurized raw milk: A review. J. Milk Sci. Biotechnol. 33:1-15.
  25. Kim, H. J. 1990. Studies on the proteolysis during ripening of Gouda cheese. MS thesis, Sung Kyun Kwan Univ., Seoul, Korea.
  26. Kim, N. O. 1992. Studies on the Gouda cheese qualities on the ripening periods. MS thesis, KonKuk Univ., Seoul, Korea.
  27. Lee, J. S., Moon, J. Y., Nam, K. T., Park, S. M., Park, S. Y., Jung, M. Y. and Son, Y. S. 2016. Effects of milking system on Gouda cheese characteristics made from farmstead milk-processing plant. J. Milk Sci. Biotechnol. 34:245-254. https://doi.org/10.22424/jmsb.2016.34.4.245
  28. Lee, M. R., Johnson, M. E. and Lucey, J. A. 2005. Impact of modifications in acid development on the insoluble Ca content and rheological properties of Cheddar cheese. J. Dairy Sci. 83:3798-3809.
  29. Lee, S. W. and Nam, M. S. 1996a. Change in the casein, free amino acid and textures during ripening of Gouda cheese. Korean J. Food Sci. Ani. Resour. 16:35-40.
  30. Lee, S. W. and Nam, M. S. 1996b, Change in chemical composition and nitrogenous compounds during ripening of Gouda cheese. Korean J. Food Sci. Ani. Resour. 16:41-46.
  31. Leuven, I. V., Calenberg, T. V. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800. https://doi.org/10.1016/j.idairyj.2008.01.001
  32. Luyten, H. 1988. The rheological and fracture properties of Gouda cheese. Ph. D. dissertation, Wageningen Agric. Univ., Wageningen, NL.
  33. Marilley, L. and Casey, M. G. 2004. Flavours of cheese products: Metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 90:139-159. https://doi.org/10.1016/S0168-1605(03)00304-0
  34. McCollum, J., Williams, N. and Beam, S. 2012. Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk Gouda cheese, 2010. J. Food Prot. 75:1759-1765. https://doi.org/10.4315/0362-028X.JFP-12-136
  35. McSweeney, P. L. H. 2004. Biochemistry of cheese ripening: Introduction and overview. Pages 347-360 in cheese, chemistry, physics and microbiology, Vol. 1. General aspects. P. F. Fox et al., ed. Elsevier Academic Press, London, UK.
  36. Messens, W., Van de Walle, D., Arevalo, J., Dewettinck, K. and Huyghebaert, A. 2000. Rheological properties of high-pressure-treated Gouda cheese. Int. Dairy J. 10:359-367. https://doi.org/10.1016/S0958-6946(00)00066-2
  37. Monakhova, Y. B., Godelmann, R., Andlauer, C., Kuballa, T. and Lachenmeier, D. W. 2013. Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics. Int. J. Food Sci. 2013:367841.
  38. Park, J. H., Jung, H. K., Moon, H. J., Oh, J. H., Lee, J. H., Kim, M. K., Na, S. E., Kim, Y. J. and Hwang, Y. T. 2014. Manufacture of cutting-Gouda cheese using Lactobacillus rhamnosus_p1 and the physicochemical properties of Gouda cheese during ripening periods. J. Milk Sci. Biotechnol. 32:131-139.
  39. Park, S. Y., Jung, M. Y., Sung, K. I. and Corazzin, M. 2015. Quantitative SPME analysis of free fatty acids composition of Gouda cheese made with cow's milk grazed on high mountain grasslands of Pyeongchang area. KFN International Symposium and Annual Meeting, pp. 279, August 24-26, Kangwon, Korea.
  40. Ruyssen, T., Janssens, M., Van Gasse, B., Van Laere, D., Van der Eecken, N., De Meerleer, M., Vermeiren, L., Van Hoorde, K., Martins, J. C., Uyttendaele, M. and De Vuyst. L. 2013. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int. Dairy J. 33:142-152. https://doi.org/10.1016/j.idairyj.2013.04.009
  41. Smit, G., Smit, B. A. and Engels, W. J. M. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 29:591-610. https://doi.org/10.1016/j.fmrre.2005.04.002
  42. Van den Berg, G., Meijer, W. C., Dusterhoft, E. M. and Smit, G. 2004. Gouda and related cheeses. 3rd ed. Pages 103-135 in Major cheese groups: Vol. 2. Cheese: Chemistry, physics and microbiology. P. F. Fox, ed. Elsevier Academic Press, London. UK.
  43. Van Hoorde, K., Verstraete, T., Vandamme, P. and Huys, G. 2008. Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiol. 25:929-935. https://doi.org/10.1016/j.fm.2008.06.006
  44. Van Kranenburg, R., Kleerebezem, M., Van Hylckama Vlieg, J., Ursing, B. M., Boekhorst, J., Smit, B. A., Ayad, E. H. E., Smit, G. and Siezen, R. J. 2002. Flavour formation from amino acids by lactic acid bacteria: Predictions from genome sequence analysis. Int. Dairy J. 12:111-121. https://doi.org/10.1016/S0958-6946(01)00132-7
  45. Van Leuven, I., Van Caelenberg, T. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800. https://doi.org/10.1016/j.idairyj.2008.01.001
  46. Vanevenhoven, D. W. 2012. A characterization of therheology of raw milk Gouda cheese. MS thesis, Univ., Wisconsin-Stout, Wisconsin, USA.
  47. Visser, F. M. W. and De groat-Mastert, A. E. A. 1977. Contribution of enzymes from rennet, starter bacteria milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: A gel electrophoretical study. Neth. Milk and Dairy J. 31:247-264.
  48. Yang, A. 2009. Effects of containing Surimi on the quality properties of natural cheese (Cheddar, Berg, Gouda). MS thesis, Sunchon Natl. Univ., Jeollanamdo, Korea.
  49. Yvon, M. and Rijnen, L. 2001. Cheese flavour formation by amino acid catabolism. Int. Dairy J. 11:185-201. https://doi.org/10.1016/S0958-6946(01)00049-8
  50. 서건호, 송광영. 2017. 일반인과 함께 하는 가정형 자연치즈 제조기술 워크숍 교재. 건국대학교식품 안전건강연구소.
  51. 식품의약품안전처. 2016. 식품의 기준및규격 전부개정고시행정예고(식약처 공고 식품의약품안전처 고시 제2016-154호, '16.12.29.).
  52. 식품의약품안전처. 2016. 축산물의 가공기준 및 성분규격 일부개정고시(안) 행정예고(식약처 공고 제2016-126호, '16.4.4).

피인용 문헌

  1. 대두를 이용한 소이 발효 치즈 개발에 관한 연구 vol.31, pp.6, 2018, https://doi.org/10.9799/ksfan.2018.31.6.811
  2. Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake vol.9, pp.5, 2018, https://doi.org/10.3390/microorganisms9051044