• 한국식품영양과학회지
• /
• 제26권6호
• /
• pp.1068-1076
• /
• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.216-224
• /
• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• Asian-Australasian Journal of Animal Sciences
• /
• 제16권3호
• /
• pp.409-416
• /
• 2003

This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with $\beta$-cyclodextrin (CD): 1) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1% $\beta$-CD). The cholesterol removal of the cheese was 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher in milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compound production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased with ripening time, however, that in cholesterol-reduced cheese decreased dramatically. Our results indicated that the cheese made by $\beta$-CD treated milk with low pressure homogenization showed an effective cholesterol reduction and a rapid cheese ripening, while no capture of flavor compounds by $\beta$-CD.

• 한국식품과학회지
• /
• 제25권5호
• /
• pp.510-516
• /
• 1993

이 실험에서 U.F.를 이용하여 제조한 치즈베이스의 숙성을 촉진시키기 위하여 시판되는 단백질 및 지방가수분해효소를 치즈베이스 slurries에 첨가하여 이화학적 특성을 조사하였다. 치즈베이스 slurries에서 TCA 가용성 질소화합물의 생성은 숙성 첫날에 급격한 증가를 보였고 그 후에는 완만했으며 체다치즈 slurries에서 보다 낮았다. PTA 가용성 아미노태 질소화합물의 생성도 TCA 가용성 질소화합물의 경향과 유사했지만 소량 생성되었다. 전기영동에서 치즈베이스 slurries와 체다치즈 slurries의 카제인이 모두 분해되었으나, 치즈베이스 slurries에서는 유청단백질이 거의 분해되지 않았다. 아미노산 생성에서 치즈베이스 slurries는 체다치즈 slurries에서 보다 매우 적은 함량을 보였다. 단쇄 유리지방산의 생성에서 치즈베이스 slurries는 체다치즈 slurries에서와 유사한 증가를 보였으며, 체다치즈의 자연숙성에서와 유사한 특이성을 나타내었다. 이 실험의 결과, 치즈베이스의 숙성 촉진을 위하여 효소첨가는 효과가 있는 것으로 나타났다.

• 한국축산식품학회지
• /
• 제39권4호
• /
• pp.585-600
• /
• 2019

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.232-239
• /
• 2015

The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.

• 한국관광식음료학회:학술대회논문집
• /
• 한국관광식음료학회 2003년도 학술논문발표집
• /
• pp.19-35
• /
• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin (${\beta}-CD$): 1) Control (no homogenization, no ${\beta}--CD$), and 2) Milk treatment (1000 psi milk homogenization, 1% ${\beta}-CD$). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FFA) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• 한국축산식품학회지
• /
• 제29권5호
• /
• pp.545-549
• /
• 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 Dairy Science and Biotechnology
• /
• 제14권2호
• /
• pp.135-146
• /
• 1996

본 연구는 UF에 의한 cheese base제조과정 중 calf rennet 과 대용효소인 porcine pepsin을 각각 단독, 또는 1:1로 혼합첨가하여 cheese base를 제조한 후, HPLC와 전기영동을 이 용하여 casein의 변화를 관찰하기 위여 실시하였으며 얻어진 결과는 다음과 같다. HPLC를 이용, Superose 12 column에 의하여cheese casein을 gel filtration한 결과, Cheddar cheese는 제조직후 5개의 분획이었던 것이 6개월 숙성후 8개의 분획으로 분별되었으며, 효소처리하지 않은 대조구 cheese base는 8주 숙성중 4개의 분획으로 분별되어 분획수의 큰 변동은 없었고, calf rennet 단독처리구는 4개에서 5개로, 1:1혼합효소처리구(calf rennet : porcine pepsin)는 4개에서 7개로, porcine pepsin 단독처리구는 4개에서 8개로 각각 분별되어 porcine pepsin이 혼합됨에 따라 casein의 분해 정도가 높았다. 효소처리하여 8주간 숙성시킨 cheese base의 casein을 전기영동한 결과, ${\alpha}$$_{s1}$-casein의 경우, calf rennet 단독처리구는 3개의 band로 분리되었고, 1:1혼합효소처리구(calf rennet :porcine pepsin)와 Porcine pepsin 단독처리구는 5개의 band로 분리되었으며, 대조구는 1개의 major band와 2개의 minor band를 나타내었다. ${\beta}$-casein은 porcine pepsin의 첨가비율이 증가할수록 그 농도는 감소하였고, ${\gamma}_1$ ${\gamma}_2$-casein으로 추정되는 band는 상대적으로 증가함을 나타내었다. 또한 para-${\kappa}$-casein은 대조구를 제외하고 calf rennet, porcine pepsin단독처리구, 1:1혼합효소처리구에서 분리되었다.

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