Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Changes of Cheese Components and Texture Characteristics in Cheese Ripening by Fusant Developed by Lactic Acid Bacteria

융합주에 의한 치즈 숙성시 성분변화와 조직 특성

  • 송재철 (울산대학교 식품영양학과) ;
  • 김정순 (울산대학교 식품영양학과) ;
  • 박현정 (울산대학교 식품영양학과) ;
  • 신환철 (울산대학교 식품영양학과)
  • Published : 1997.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to elucidate the utilization of the fusant for shortening the ripening time by making an observation of the microstructure and the profile of component change. In ripening cheese, moisture content of the sample treated with tested strain is not a remarkable difference among the test samples. With an increase of the ripening time, L. helveticus showed the highest increase in protein content, followed by fusant, and then L. bulgaricus. The fat content of all starters was gradually decreased while it was it was rapidly decreased after 7 days. The pH of all starters was gradually decreased when the ripening time increased. The titratable acidity was greatly increased between a 9th day and a 15th day ripening. In investigating the light microscopic microstructure of ripened cheese samples, the sample treated with fusant indicated little difference from the other starters in decomposition of protein and fat components by microbial enzymes. In SEM observation, the structure of all cheese samples was uniform and the rough texture was converted into smooth texture by the interaction of cheese components and the abscission of single bond in casein matrix when the ripening time is increased. The fusant showed similar results in the examination of component change and its microstructure compared with the other starters. Therefore, it was revealed that the fusant can be partially used as a cheese starter instead of conventional starters by replacing them or combining them together with the other starters for shortening the ripening time.

Keywords

References

  1. J. Soc. Dairy Technol. v.32 Lactic acid bacteria in the dairy in-dustry Sharpe, M. E.
  2. 부산대학교 박사학위논문 세포융합에 의한 유산균주 육종에 관한 연구 박현정
  3. J. Dairy Res. v.46 Mechanisms of formation of aroma com-pounds in milk and milk products Forss, D. A.
  4. Aust. J. Dairy Tech. v.37 Cheddar cheese flavor Aston, J. W.;Dulley, J. R.
  5. 한국낙농학회지 v.8 국산 Cheddar cheese의 숙성중 casein의 변화에 풍미 변화에 관한 연구 허정원;황주환;유주헌
  6. J. Appl. Bacteriol. v.41 Production of cell-bound protease by Lactobacillus bulgaricus and its location on in the bactenal cell Argyle, P. J.;mathison, G. E.;Chandan, R. C.
  7. J. Dairy Sci. v.70 Enzyme-modified cheesc technology Moskowitz, G. J.;Noelck, S. S
  8. J. Agr. Chem. v.18 Biochemical as-pects of flavor development in Cheddar cheese slurries Harper, W. J.;kristofferson, T.
  9. J. Dairy Sci. v.31 Microflora of Cheddar cheese and its influence on cheese flavor Abstr Fryer, T. F.
  10. J. Dairy Sci. v.62 Influence of volatile and nonvolatile fractions on in-tensity of Cheddar cheese flavor McGuagan, W. A.;Emmons, D B;Larmond, E
  11. 작농미생물학 이택주;김종우;김창한;김우호;김종협;강국희;한문희;정기철
  12. 식품공업 v.31 식품가공에 있어 유산균의 이용 강국희
  13. J. Food Protection v.47 Associative growth and differential enumeration of Streptococcus ther-mophilus and Lactobacillus bulgaricus A Review Michell, L.;Sandinc, W. E.
  14. 우유와 유제품의 미생물학 中酉武雄
  15. J Appl. Bac-teriol. v.23 A me-dium for the cultivation of Lactobacilli De Man, J. C.;Rogosa, M;Sharpe, M. E.
  16. J. Food Sci. v.2 Effects of commercial food grade enzymes on proteolysis and textural changes in granular Cheddar cheese Lin, J. C.;Jeon, I. J.;Roberts, H. A.;Milliken, G. A
  17. J. Dairy Res. v.50 A fluorometric method for the determination of Pseudomonas fluorescens AR Ⅱ lipase in milk Stead, D.
  18. Ph. D. Thesis, The Ohio State Uiv Solvent extraction of lactose from skim milk powder and the application of the protem as a replacement for caseinate Song, J. C.
  19. 낙농식품가공학 한국낙농공학연구센터
  20. 식품과학과 산업 v.22 리파제 특성이 제다치즈의 풍미의 향상에 미치는 영향 곽해수
  21. 한국낙농학회지 v.8 Lactobacillus casei의 균체내외 lipase에 관한 연구, I. 유지방에 lipase를 반응시 유리지방산의 생성 패턴 유주현
  22. Kor. J. Dairy Sci. v.9 Studies on the flavor during ripening in domestic cheddar cheese, Ⅱ.The changes of volatile free fatty acids and volatile carbonyl compounds Hwang, J. H;Huh, J W;Yu, J. H.
  23. Elsevier Applied Science v.2 Cheese chemistry, physics, and micro-biology:major cheese groups Fox, P. W.