전지분유와 발효유를 이용한 치즈 유사품개발

• 발행기관: 한국축산식품학회
• 저자명: 조애리 노해원 김기성 정근희 전우민
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제1호, 102~109쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.02.28

영문 초록

Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at 12℃ with vacuum sealing and at 12℃ and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the 4th wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the 4th wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at 12℃, 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.

키워드

imitated cheese fermented milk whole milk powder non-casein nitrogen non-protein nitrogen