한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권6호
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- Pages.750-754
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- 1991
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- 0367-6293(pISSN)
체다치즈의 제조조건이 관능특성에 미치는 영향
Effects of Processing Conditions on the Sensory Properties of Cheddar Cheese
- Yoon, Hee-Nam (Foods R&D Center, Cheil Foods & Chemicals Inc.) ;
- Um, Ki-Won (Department of Food Science and Nutrition, University of Missouri) ;
- Bailey, M.E. (Department of Food Science and Nutrition, University of Missouri)
- 발행 : 1991.12.01
초록
체다치즈 풍미의 인지 함도를 치즈 제조공정 조건과 관능검사요원 형태별로 조사하였다. 훈련 되지 않은 관능검사원의 치즈관능치가 훈련받은 관능검사원들에 비해 높은 수치를 나타내었으며, 6개월과 8개월 숙성한 치즈의 관능치는 서로 상이 하였다
The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1