치즈의 기존제조공정상의 문제점을 조사정리하였고, 또 새로운 치즈의 숙성법으로 Cheese Slurry를 이용한 제조법을 시험하였다. Cheese Slurry는 제방, 제과에 좋은 영양의 보강과 풍미를 내는데 가장 적합한 재료로써 잠재력이 큰 것으로 판단되었다. 이 새로운 방법은 치즈의 재래식방법을 약간 변형시켜 적당한 Starter Culture을 이용함으로써 제품의 풍미향상과 제조기간 단축에 뚜렷한 효과를 확인하였다.

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.