Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Quality Properties of Appenzeller Cheese Added with Chlorella

클로렐라 첨가 아펜젤러 치즈의 품질 특성

  • Heo, Ji-Youn (Department of Animal Science & Technology, Sunchon National University) ;
  • Shin, Hyun-Jung (R&D Center of Nam Yang Dairy Industry Co. Ltd.) ;
  • Oh, Dong-Hwan (Department of Animal Science & Technology, Sunchon National University) ;
  • Cho, Sung-Kyun (Department of Animal Science & Technology, Sunchon National University) ;
  • Yang, Chul-Ju (Department of Animal Science & Technology, Sunchon National University) ;
  • Kong, Il-Keun (Department of Animal Science & Technology, Sunchon National University) ;
  • Lee, Sang-Suk (Department of Animal Science & Technology, Sunchon National University) ;
  • Choi, Kap-Sung (Faculty of Food Science Sunchon National University) ;
  • Choi, Sung-Hee (Department of Food Science, Sunmoon University) ;
  • Kim, Sang-Chul (Department of Animal Science & Technology, Sunchon National University) ;
  • Choi, Hee-Young (Department of Animal Science & Technology, Sunchon National University) ;
  • Bae, In-Hyu (Department of Animal Science & Technology, Sunchon National University)
  • 허지연 (순천대학교 동물자원과학과) ;
  • 신현정 (남양유업 중앙연구소) ;
  • 오동환 (순천대학교 동물자원과학과) ;
  • 조성균 (순천대학교 동물자원과학과) ;
  • 양철주 (순천대학교 동물자원과학과) ;
  • 공일근 (순천대학교 동물자원과학과) ;
  • 이상석 (순천대학교 동물자원과학과) ;
  • 최갑성 (순천대학교 식품과학부) ;
  • 최성희 (선문대학교 식품과학과) ;
  • 김상철 (순천대학교 동물자원과학과) ;
  • 최희영 (순천대학교 동물자원과학과) ;
  • 배인휴 (순천대학교 동물자원과학과)
  • Published : 2006.12.31
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Abstract

Effects of Chlorella powder on the growth of lactic acid bacteria, ripening velocity and organoleptic properties in Appenzeller cheese were investigated. Added levels of Chlorella powder were 0, 0.5, 1.0 and 2.0%. The lactic acid bacteria count was higher in cheese added with Chlorella than those in the control cheese. The pH of cheese increased gradually after 3 weeks, reaching pH $5.4{\sim}6.2$ at 15 weeks of maturation, and the pH was slightly lower in Chlorella added cheese than in control cheese. The soluble nitrogen compounds, non casein nitrogen (NCN) and non protein nitrogen (NPN), in Appenzeller cheese increased during 15 weeks of ripening, and they were higher in Chlorella added cheese than in control cheese. Electrophoresis of cheese proteins revealed that caseins were degraded more rapidly in Chlorella cheese as the level of Chlorella increased so that the cheese with 2% Chlorella could have developed a bitter taste and a stench by an excessive degradation of proteins. Sensory scores of the cheese ripened for 15 weeks were diminished as the level of Chlorella increased especially the cheese added with 2% Chlorella obtained significantly lower values of sensory scores than control cheese. Among the Chlorella cheeses, 0.5% Chlorella added cheese showed the highest score in overall sensory preference. From the results, the adequate level of Chlorella powder being added to produce an Appenzeller cheese product with acceptable quality was suggested to be 0.5%.

본 실험에서는 생리 활성 효과가 기대되며 영양학적 가치가 높은 클로렐라를 실용적인 식재료로 활용하는 방안의 하나로 클로렐라 Appenzeller 치즈를 제조하여 클로렐라 분말이 치즈숙성 중 유산균의 생육과 치즈 pH의 변화 및 단백질의 분해도에 미치는 영향을 살펴보고, 제품의 관능적 특성을 측정하여 제품의 품질을 평가하였다. 대조구보다 클로렐라가 첨가된 치즈에서 유산균수가 다소 높게 유지되었고, pH는 클로렐라 첨가구에서 대체로 더 낮았다. NPN과 NCN은 2.0% 첨가구가 대조구나 다른 첨가구보다 상대적으로 높았다. 조지방과 조회분의 함량은 대조구가 첨가구보다 다소 높았고, 수분은 1.0%에서, 조단백 함량은 2.0%에서 가장 높았다. 클로렐라 분말을 첨가한 치즈들은 관능 평가에서 대조구보다 낮은 점수를 보였으나 1% 이하의 첨가 수준에서는 맛의 변화를 느낄 수 없었으며 특히 2.0% 첨가구에서 가장 낮은 점수가 얻어졌다 Appenzeller 치즈에 대한 클로렐라 분말의 적정 첨가 수준은 치즈의 맛, 외관, 향미 및 조직감 등을 고려했을 때 0.5%수준이 적합한 것으로 사료되었다.

Keywords

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