• Journal of Dairy Science and Biotechnology
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• 제40권4호
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• pp.163-172
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• 2022

Although the USA, Canada, and several EU countries allow raw milk cheese to be aged more than 60 days, these countries have strict standards for its aging conditions, such as temperature. Many developed countries have employed standards of identity which effectively prevent the manufacture and sale, of cheese made from unpasteurized milk (i.e., raw milk) in interstate commerce, unless such cheese has been aged for a minimum of 60 days. The microbiological safety of raw milk Camembert cheese, aged for more than 60 days, was evaluated using spiking experiments. We spiked Listeria monocytogenes into raw milk with different inoculation levels (high, medium and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). The number of cells was determined every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese. There were no significant differences in pH and water activity (aW) between the uninoculated cheese and the cheese samples in which Listeria monocytogenes was inoculated (p<0.05). The pH and aW of the Camembert cheese decreased throughout the storage period. In conclusion, the pathogenic bacteria used in this study did not affect the pH and aW of the Camembert cheese samples.

• Journal of Dairy Science and Biotechnology
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• 제40권4호
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• pp.151-162
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• 2022

Although many developed countries (USA, Canada, and several EU countries) allow raw milk cheese to be aged more than 60 days, these countries have strict standards for the aging conditions, such as temperature, of raw milk cheese. Spiking experiments were conducted with Camembert cheese made from raw milk, to assess the microbiological safety of raw milk cheese aged for more than 60 days. We spiked Escherichia coli O157:H7 into raw milk with different inoculation levels (high, medium, and low). Camembert cheese was prepared from the inoculated raw milk, then aged in an incubator for up to 9 weeks (63 days). There were no significant differences in pH and water activity (aW) between uninoculated cheese and cheese samples inoculated with E. coli O157:H7 (p<0.05). The pH and aWof the Camembert cheese decreased throughout the storage period. In conclusion, E. coli O157:H7 did not affect the pH and aW of the cheese samples. Cell counts were conducted every week using the agar-plating method. Inoculated cells were completely eliminated, especially in Camembert cheese, after 60 days, and the reduction rate of cells was much faster in Camembert cheese.

• 한국식품과학회지
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• 제22권3호
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• pp.337-342
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• 1990

P. caseicolum V.B.와 복합유산균을 사용하여 제조한 Camembert cheese를 45일간 숙성시키면서 카제인 변화와 그에 따른 기호성을 조사하였다. 숙성과정 중 수용성 질소, 비카제인태 질소, 비단백태 질소량은 증가하였다. pH 4.6-insoluble casein의 전기영동 결과 숙성 10일에는 4개의 band에서 45일에 12개의 band로 분리되었는데 ${\alpha}_{s1}-casein$은 숙성 17일에 완전히 분해되었으며, ${\beta}-casein$도 숙성 45일 동안 거의 대부분이 분해되었다. 또한 pH 4.6-soluble casein fragments의 gel filtration에서 숙성 10일에는 3개의 fraction, 24일까지는 4개의 fraction이 나타났고 31일부터는 5개의 fraction으로 분별되었다. 관능검사 결과 숙성 31일된 Camembert cheese의 기호성이 제일 높았으며, 숙성이 진행됨에 따라 hardness는 감소하였고 관능적 기호성과는 0.1%의 유의수준으로 높은 상관관계를 나타냈다.

• 한국축산식품학회지
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• 제38권1호
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• pp.64-77
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• 2018

Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.

• 농업과학연구
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• 제16권2호
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• pp.179-200
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• 1989

Camembert cheese 제조(製造)에 있어 calf rennet의 대체이용(代替利用)을 위(爲)한 기초연구(基礎硏究)로서 Mucor miehei 응유효소(凝乳酵素)를 calf rennet와 일정(一定) 비율(比率)로 혼합(混合) 첨가(添加)하고 cheese의 수율(收率), 숙성기간(熟成期間)에 따른 일반성분(一般成分)의 변화(變化), 실소화합물(室素化合物), 아미노산(酸), 유리지방산(遊離脂肪酸), 무기물(無機物)의 변화(變化) 및 분자량별(分子量別) 분획(分劃), 전기영동(電氣泳動), 조직특성(組織特性) 및 관능검사(官能檢査) 연구(硏究)에서 얻은 결과(結果)는 다음과 같다. 1. Camembert eheese의 수율(收率)은 15%로서 calf rennet와 Mucor rennet간(間)에는 큰 차이(差異)이 없었다. 2. 단백질(蛋白質), 지방(脂肪) 및 회분함량(灰分含量은 Mucor rennet편이 적었으며 숙성(熟成)이 진행(進行)됨에 따라 유당(乳糖)은 14일 이후(以後) 급격(急激)한 감소현상(減少現像)을 나타내고 첨가비율(添加比率)에 따른 차이(差異)는 인정(認定)되지 않았다. 3. 제조직후(製造直後) 수용성(水溶性) 질소량(窒素量)은 14.7~17.3%였으나 숙성(熟成)이 진행(進行)됨에 따라 39.7~41.0%로 증가(增加)하였으며 숙성(熟成) 21일(日)에는 calf rennet에 비(比)하여 Mucor rennet편이 높았고 비(非)케이신태(態) 질소(窒素) 및 암모니아태(態) 질소(窒素)는 21일(日) 이후(以後) Mocor rennet편이 높은 증가율(增加率)을 나타내었다. 4. 숙성(熟成)이 진행(進行)됨에 따라 calf rennet에 비(比)하여 Mucor rennet편이 cysteine, phenylalanine 및 proline 등(等)이 증가(增加)하였으나 aspartic acid, threonine 및 glutamic acid등(等)은 감소(減少)하였다. 5. 유리지방산량(遊離脂肪酸量)은 calf rennet에 비(比)하여 Mucor rennet편이 높았고 숙성(熟成)이 진행(進行)됨에 따라 8.36 mEq으로부터 26.36 mEq에 이르는 함량(含量) 증가(增加)를 나타냈으나 처리간(處理間)에는 유의성(有意性)있는 큰 차이(差異)를 나타내지 않았다. 6. 시료중(試料中)의 Ca량(量)은 0.238~0.272%, Mg량(量)은 0.019~0.002%, Na은 0.910~1.047%, K은 0.175~0.200%였으며 casein에서 중요(重要)한 비침전성(非沈澱性) Ca량(量)은 숙성기간(熟成期間)과 효소첨가중(酵素添加重)에 관계(關係)없이 61%에서 77%까지 Mg에서는 59.1%에서 92.5%까지 비침전성(非沈澱性) 수용성(水溶性)으로 남아 있었다. 7. 분자량(分子量) 50,000이상(以上)의 단백질(蛋白質)은 숙성9熟成)이 진행(進行)됨에 따라 초기(初期)의 95%에서 45%까지 감소(減少)되고 분자량(分子量) 10,000이하(以下)는 0.2에서 38%까지 증가(增加)되어 숙성(熟成)에 의(依)한 casein의 분해(分解)가 확실(確實)하였다. 8. 숙성(熟成) 2주(週)부터 Mucor rennet의 첨가비율(添加比率)에 따라 casein의 전기영동(電氣泳動)은 다르게 나타났으며 숙성(熟成) 4주(週)에는 calf rennet 처리구(處理區)에 비(比)하여 Mucor rennet 처리구(處理區)의 전(全) band는 다소 잔존(殘存)함을 볼 수 있었다. 9. in vitro소화율(消化率)은 처리(處理)에 따라 81.48~94.81%로 부터 94.47~98.61%로 증가(增加)하였으며 처리간(處理間)에는 유의(有意)한 차이(差異)를 나타내지 않았다. 10. Mucor rennet 처리구(處理區)는 calf rennet처리구(處理區)에 비(比)하여 Hardness가 낮았으며 숙성(熟成)이 진행(進行)됨에 따라 더욱 감소(減少)하였다. 11. 관능검사(官能檢査) 결과(結果) Camembert cheese의 표면상태(表面狀態), 촉감(觸感), 절단면(切斷面), 풍미(風味) 및 고미등(苦味等)은 calf rennet와 Mucor rennet 처리간(處理間)에 차이(差異)를 인정(認定)할 수 없었다.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2005년도 제61회 국제 유가공 심포지움
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• pp.21-27
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• 2005

Surface mould ripened soft cheeses such as Camembert are characterized by the presence of a felt-like coating of white mycelia due to the growth of Penicillium camemberti at the surface. The presence of this mould gives these cheeses a different appearance, as well as a typical aroma and taste. It also lead to a more complex ripening than in other varieties of cheese with simple flora. Theses cheeses are becoming increasingly popular with consumer and there is an increasing demand for them.

• Journal of Dairy Science and Biotechnology
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• 제24권2호
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• pp.25-29
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• 2006

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.161-166
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• 2005

In 1967, cheese was first produced with small scale of mozzarella cheese in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980's, and the various products that complied with well-being trends such as organic and high functional cheese have been produced in the 2000's. The natural cheese opens up a new domestic market after producing camembert and brie cheese in the end of 2004. At present. the cheese market is expanded with differentiated products such as high value added and high functional cheese. The size of domestic cheese market remains about 200 billion won, but it is expected to go over a trillion won on account of growing preference of natural cheese with well-being trends. To promote domestic cheese industry, differentiation policy of raw milk price for cheese, diversification of cheese products, financial support to farm-made cheese industry and automation and processing development to improve productivity should be taken into account in the future in Korea.

• 방사선산업학회지
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• 제6권2호
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• pp.111-117
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• 2012

This study was conducted to improve organoleptic quality of gamma-irradiated Tarakjuk at 10 kGy with cheeses (Camembert, Cheddar, Gouda, and Edam) and flavors (Nurungji, cream, and vanilla-cream). Overall acceptability of gamma-irradiated Tarakjuk added each camembert cheese and vanilla-cream flavor was the highest among the all samples. In the effect of sterilization method on the quality of Tarakjuk, the autoclaved samples added with Edam cheese, Gouda cheese, and vanilla-cream flavor, respectively, were showed higher score on the overall acceptability than the irradiated samples, meanwhile the irradiated samples were superior in the other samples. In case of added mixture of Edam cheese and vanilla-cream flavor, irradiated Tarakjuk with mixture was showed the most of high score on overall acceptability. In conclusion, addition of mixture of cheese and flavor to Tarakjuk may help to improve organoleptic quality of sterilized Tarakjuk by gammairradiation.