• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.231-238
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• 2005

A standard $1\%$ w/v solution of CM-chitosan made from squid pen was added to milk at levels of $0.5\sim3\%$ (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than $3\%$ (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to $2\%\;by\;11\;to\;42\%\;and\;17\;to\;38\%$ respectively, compared to control cheese. Whey protein losses were decreased by 11 to $42\%$ and thus accounted for all of the increase in yield. Anomalous results were obtained at the $0.8\%$ level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the $0.5\%$ level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CM-chitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.

• Journal of Microbiology and Biotechnology
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• 제24권6호
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• pp.795-802
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• 2014

The aim of this study was to determine the effects of temperature and supplementation with skim milk powder (SMP) on the microbial and proteolytic properties during the storage of cottage cheese. Cottage cheese was manufactured using skim milk with 2% SMP and without SMP as the control, and then stored at $5^{\circ}C$ or $12^{\circ}C$ during 28 days. The chemical composition of the cottage cheese and the survival of the cheese microbiota containing starter lactic acid bacteria (SLAB) and non-starter culture lactic acid bacteria (NSLAB) were evaluated. In addition, changes in the concentration of lactose and lactic acid were analyzed, and proteolysis was evaluated through the measurement of acid soluble nitrogen (ASN) and non-protein nitrogen (NPN), as well as electrophoresis profile analysis. The counts of SLAB and NSLAB increased through the addition of SMP and with a higher storage temperature ($12^{\circ}C$), which coincided with the results of the lactose decrease and lactic acid production. Collaborating with these microbial changes, of the end of storage for 28 days, the level of ASN in samples at $12^{\circ}C$ was higher than those at $5^{\circ}C$. The NPN content was also progressively increased in all samples stored at $12^{\circ}C$. Taken together, the rate of SLAB and NSLAB proliferation during storage at $12^{\circ}C$ was higher than at $5^{\circ}C$, and consequently it led to increased proteolysis in the cottage cheese during storage. However, it was relatively less affected by SMP fortification. These findings indicated that the storage temperature is the important factor for the quality of commercial cottage cheese.

• 한국식품과학회지
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• 제22권7호
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• pp.774-779
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• 1990

치즈 제조시 열처리와 한외거르기를 통하여 생산량이 증가되는 정도를 방사성 동위원소 $[^{14}C]$가 표지된 락토글로불린을 이용하여 분석하였다. 그 결과 열처리를 통하여 4.33%의 ${\beta}$-락토글로불린이 치즈 커드에 결합되었으며, 한외거르기를 통하여 $3.20{\sim}6.65%$의 ${\beta}$-락토글로불린이 생산량 증대에 관여하였다. 단백질의 증가와 비교해 본 결과, 다른 유청단백질도 한외거르기, 열처리 효과에 의하여 치즈 커드와 결합하는 것으로 추측되었으며 한외거르기시 막에 흡착되거나 하여 손실된 양은 1.03% 이었다.

• 한국임상수의학회지
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• 제15권1호
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• pp.203-208
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• 1998

A two-year-old male Chinese Shar poi dog was admitted to the hospital because of chronic diarrhea. Abnormalities detected on physical examination were thickened intestinal loops and thin or cachexic body condition.4 complete blood count revealed a mild neutrophilia. The blood chemistry panel indicated no significant abnormalities. On proctoscopic examinations colonic mucosa was reddened and edematous. Numerous Iymphocytes, plasma cells and epithelial cells were observed in the cytologic examination of the rectal scraping.4 treatment was initiated with sulfasalazinei metronidazole and prednisolone and dietary management with rice and cottage cheese was performed simultaneously. Although antibiotic therapy and dietary management were donee the dog's condition deteriorated and died suddenly. Lymphocytic-plasmacytic enterocolitis was diagnosed by postmortem pathologic examination.