The Journal of the Korea Contents Association (한국콘텐츠학회논문지)

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The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses; a Review

도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성 비교 분석에 관한 총설

  • 이미령 (대구대학교 공과대학 식품영양학과)
  • Received : 2019.04.05
  • Accepted : 2019.04.15
  • Published : 2019.04.28
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Abstract

The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

이 총설의 목적은 도포 숙성 치즈와 곰팡이 숙성 치즈의 제조 공정의 차이를 살펴보고 이들의 관능적 특성 차이에 관하여 비교 분석 하는 것이다. 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성은 치즈의 품질 평가에서 가장 중요한 요소이다. 도포 숙성 치즈는 부드럽고 잘 부스러지는 질감을 가지고 있다. 그리고 블루 치즈와 비교하여 짠맛과 신맛이 강한 편이다. 반면에 블루 치즈 (곰팡이 숙성 치즈)는 산양유로 만들었을 때 더 부드럽고 크림과 같은 질감이 나며 냄새가 좀 더 강한 편이다. 블루 치즈는 좀더 산도와 짠맛, 쓴맛이 도포 숙성 치즈에 배하여 강한 편이며 좀 더 신선한 맛이 나는 것이 특징이다. 또한 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성, 예를 들면 냄새, 맛, 질감 등은 치즈의 품질 평가에 아주 중요한 요소로 작용할 것이라 사료된다.

Keywords

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Fig. 1. Smear-Ripened Cheeses(photo: fotolia.com)

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Fig. 2. Blue Vein Cheeses(photo: lafromagerie.co.uk)

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Fig. 3. The various processing ways of the productionof hard and semi-hard cheese (Diagram figurewas adopted and modified from [10]).

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Fig. 4. The general diagram of the production of BlueMold cheese (Diagram figure was adopted andmodified from [10]).

Table 1. Common Blue Mold Cheese Varieties (adopted and modified from [11])

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Table 2. Common Examples of Smear-Ripened Cheese Varieties (adopted and modified taken from [11])

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Table 3. Common Sensory Defects of Surface- and Mold-Ripened Cheese (courtesy of Center for Dairy Research, Madison, WI, U.S.A.)

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