• Journal of Dairy Science and Biotechnology
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• v.40 no.1
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• pp.35-47
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• 2022

The taste preference for cheese is primarily dependent on an individual's habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.

• Korean Journal of Veterinary Service
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• v.37 no.3
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• pp.191-196
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• 2014

This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preservatives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3~1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3~56.8%, 7.2~24.6% and 19.6~26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.5
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• pp.732-739
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• 2002

Milk samples with different phenotype combination of $\{kappa}$-casein and ${\beta}$-lactoglobulin and different preheating temperatures of 30, 70, 75 and $80^{\circ}C$ were used for cheesemaking under laboratory conditions. For the 853 batches of cheese, mean composition was 59.64% total solids, 30.24% fat and 23.66% protein, and the whey contained 6.93% total solids, 0.30% fat and 0.87% protein. Least squares analysis of the data indicated that heating temperature of the milk and ${\kappa}$-CN/${\beta}$-LG phenotypes had significant effects on cheese and whey compositions. The total solids, fat and protein contents of cheese were negatively correlated with preheating temperatures of milk. Cheese from BB/BB phenotype milk had the highest and those from AA/AA phenotype milk had the lowest concentrations of total solids, fat and protein. Mean recoveries of milk components in the cheese were 53.71% of total solids, 87.15% of fat, and 80.32% of protein. For the 10 different types of milk, maximum recoveries of milk components in cheese occurred with preheating temperature of $70^{\circ}C$ or $75^{\circ}C$ and lowest recoveries occurred at $80^{\circ}C$. The whey averaged 6.94% total solids, 0.30% fat and 0.87% protein. Losses of milk components in the whey were lowest for milk preheated at $80^{\circ}C$ and for milk containing the BB/BB phenotype.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.57-60
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• 2008

During cheese ripening, the textural properties of cheese undergo significant changes from short, grainy, irregular to smooth, homogeneous and connected (well-net) structure. To make this change, many biochemical reactions occur during ripening and there have been tremendous researches in this topic for decades. In this review, several key parameters, such as cheese composition (especially cheese moisture and cheese pH), proteolytic activity and changes in Ca equilibrium will be discussed to understand the development of cheese texture during ripening.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.545-549
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• 2009

The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics of Ca in cheeses, especially the form of Ca (insoluble (INSOL) or soluble) and the shift in Ca equilibrium (i.e., from INSOL to soluble Ca), during aging has received a lot of attention. The INSOL form of Ca, which is present as a structural form in casein, plays a critical role in determining the functional properties of cheese during the early period of ripening (~1 mon). It seems that there is always a reduction of INSOL Ca content in cheese during ripening and there are also factors that can affect the shift in Ca equilibrium. These factors may include the composition of cheese milk, cheese manufacturing pH, acid development during aging, adopting curd-washing in various methods, pre-acidification of milk, etc. There have been many studies showing that the rheological and melting properties of cheese during ripening were significantly (p<0.05) affected by the shift in Ca equilibrium. Therefore, for cheese makers, it is now possible to predict/manage the functional properties of cheese by monitoring and controlling Ca equilibrium in cheese during aging.

• Journal of Animal Science and Technology
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• v.57 no.3
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• pp.15.1-15.6
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• 2015

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1773-1780
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• 2013

This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain free fatty acids (SCFFA), texture, color, and sensory properties were measured. In chemical composition analyses, moistures were significantly different between control cheeses (42.86%) and sample cheese (48.32%) (p<0.05). But fat and protein in the control and the sample were 32.77, 22.45 and 31.35, 20.39%, respectively, and were not significantly different (p>0.05). The amount of cholesterol in control was 82.52 mg/100 g and the percentage of cholesterol removal was 90.7%. SCFFA increased gradually during ripening and its level of CRGC increased and significantly different from that of control (p<0.05). The texture, hardness, gumminess, and chewiness were significantly increased, but cohesiveness and springiness were not increased in both cheeses during ripening periods (p>0.05). In comparison of the control and sample cheeses, hardness, and springiness were not significantly different, but cohesiveness, gumminess, and chewiness were different (p<0.05). In color measurement, all color values were not different between CRGC and control (p>0.05). However, $L^*$ value decreased, while $a^*$ and $b^*$ values tended to increase significantly (p<0.05). In sensory properties, appearance, aroma, flavor and taste, and texture were significantly increased except buttery and nutty in aroma and sweetness in taste in both cheeses, and were not significantly different between the control and sample cheeses during ripening (p>0.05). Therefore, this study suggests that the quality of cholesterol-removed Gouda cheese is not different from the control cheese.

• Animal Bioscience
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• v.36 no.1
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• pp.132-143
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• 2023

Objective: The aim was to study the influence of cooling milk at 9℃ at the farm versus keeping it at 20℃ on Parmigiano Reggiano cheese lipolysis. Methods: A total of six cheesemaking trials (3 in winter and 3 in summer) were performed. In each trial, milk was divided continuously into two identical aliquots, one of which was kept at 9℃ (MC9) and the other at 20℃ (MC20). For each trial and milk temperature, vat milk (V-milk) and the resulting 21 month ripened cheese were analysed. Results: Fat and dry matter and fat/casein ratio were lower in MC9 V-milk (p≤0.05) than in MC20. Total bacteria, mesophilic lactic acid and psychrotrophic and lipolytic bacteria showed significant differences (p≤0.05) between the two V-milks. Regarding cheese, fat content resulted lower and crude protein higher (p≤0.05) both in outer (OZ) and in inner zone (IZ) of the MC9 cheese wheels. Concerning total fatty acids, the MC9 OZ had a lower concentration of butyric, capric (p≤0.05) and medium chain fatty acids (p≤0.05), while the MC9 IZ had lower content of butyric (p≤0.05), caproic (p≤0.01) and short chain fatty acids (p≤0.05). The levels of short chain and medium chain free fatty acids (p≤0.05) were lower and that of long chain fatty acids (p≤0.05) was higher in MC9 OZ cheese. The principal component analysis of total and free fatty acids resulted in a clear separation among samples by seasons, whereas slight differences were observed between the two different milk temperatures. Conclusion: Storing milk at 9℃ at the herd affects the chemical composition of Parmigiano Reggiano, with repercussion on lipolysis. However, the changes are not very relevant, and since the cheese can present a high variability among the different cheese factories, such changes should be considered within the "normal variations" of Parmigiano Reggiano chemical characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.825-835
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• 2020

Objective: The aim of the present study was to investigate the effect of dietary zinc supplementation of Friesian cows on chemical-nutritional and aromatic properties of Caciocavallo cheese after 7 days (C₇) and 120 days (C₁₂₀) of ripening. Methods: Twenty eight Friesian cows, balanced for parity, milk production and days in milk, were randomly assigned to 2 groups. The control group (CG) was fed with a conventional complete diet, while the experimental group (zinc group, ZG) received a daily zinc supplementation of 60 mg for kg of dry complete feed. During the experimental period, the milk yield was monitored and samples of milk and caciocavallo cheese were collected and analyzed for chemical-nutritional composition and aromatic profile. Results: The enrichment of dairy cows diet with zinc, did not influence milk yield and composition, however a marked reduction of somatic cell count was evidenced. Both in milk and cheese the ZG samples were characterized by a lower concentration of satured fatty acids and an increase in oleic, vaccenic and rumenic acids. The aromatic profile of dairy products was also positively affected by dietary zinc intake, with an increase in concentration of carboxylic acids, esters and lactones. Conclusion: The present results suggest a positive role of dietary zinc intake in improving the quality of bovine milk and related cheese, in particular for the increase in concentration of bioactive fatty acids such as rumenic acid. The changes evidenced in cheese through the analysis of the volatile profile, would be consistent with the development of interesting organoleptic properties, although further evaluations should be performed to confirm the consumer acceptability of these changes.