Manufacture of Precheese Powder by Use of Low-temperature Renneting Made from Raw Milk Using Spray Dryer

• 발행기관: 한국축산식품학회
• 저자명: Shuo Feng An Jing Zhu Piao Oun Ki Chang
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제4호, 551~559쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.08.31

영문 초록

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at 0oC and 25oC to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at 0oC rather at 25oC whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at 0oC, showing the possibility of cheese materials and of food additives for fabrication of products.

키워드

low-temperature renneting precheese powder spray drying coagulation casein micelle scanning electron microscopy