Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk

전지분유와 발효유를 이용한 치즈 유사품개발

  • Jo, Ae-Ri (Division of Animal Science, Sahmyook University) ;
  • Noh, Hae-Won (Division of Animal Science, Sahmyook University) ;
  • Kim, Kee-Sung (Material Utilization Research Group, Korea Food Research Institute) ;
  • Chung, Keun-Hee (Division of Animal Science, Sahmyook University) ;
  • Jeon, Woo-Min (Division of Animal Science, Sahmyook University)
  • 조애리 (삼육대학교 동물과학부) ;
  • 노해원 (삼육대학교 동물과학부) ;
  • 김기성 (한국식품연구원 소재이용연구단) ;
  • 정근희 (삼육대학교 동물과학부) ;
  • 전우민 (삼육대학교 동물과학부)
  • Published : 2010.02.28
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Abstract

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 $12^{\circ}C$ with vacuum sealing and at $12^{\circ}C$ and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the $4^{th}$ 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 $4^{th}$ 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 $12^{\circ}C$, 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.

재고 분유를 이용하기 위하여 유청 배출없이 전지 분유와 발효유를 혼합하여 모조 치즈를 제조하였으며, 숙성 환경과 숙성 기간의 차이를 관찰하여 자연 치즈와 유사한 성질을 나타내는 최적의 숙성 조건을 규명하기 위하여 수분함량 변화, 일반성분, 비카제인태 질소화합물, 비단백태 질소화합물 그리고 유리 아미노산 등의 변화를 관찰하였다. 본 모조 치즈는 제조 후 건조 1일째가 수분함량이 40.27%로 가장 적합하였고, 이들은 진공 포장한 후 $12^{\circ}C$에서 숙성하는 방법과 P. camemberti 곰팡이를 분무한 후 $12^{\circ}C$, 95% RH에서 숙성하는 두 가지 방법으로 숙성하였다. 곰팡이 숙성 시 유당 함량이 24.64%에서 4주 숙성 시 5.43%로 급격히 감소하는 현상이 있었으나 진공 포장 숙성 시에는 유당의 변화가 심하지 않았다. 또한 진공 포장 숙성 시 비카제인태 질소 및 비단백태 질소는 숙성 4주 이후에 각각 28.10 mg/mL에서 50.61 mg/mL으로, 6.58 mg/mL에서 21.59 mg/mL으로 증가하였으며, 곰팡이 숙성 시 비카제인태 질소 및 비단백태 질소는 숙성 4주 이후에 각각 28.10 mg/mL에서 54.05 mg/mL으로, 6.58 mg/mL에서 23.06 mg/mL으로 증가하였다. 진공 포장 숙성 시 4주간의 유리 아미노산 차이를 측정한 결과, arginine, tyrosine, leucine이 두드러진 증가를 보였다. 그리고 총 유리 아미노산이 7.73 nmol/mg에서 9.29 nmol/mg으로 증가하였고, bitter amino acid는 1.36 nmol/mg에서 2.43 nmol/mg으로 증가하였다. 또한 곰팡이 숙성 시 4주간의 유리 아미노산을 측정한 결과, asparagine을 제외한 모든 유리 아미노산이 두드러진 증가를 보였다. 총 유리 아미노산이 8.40 nmol/mg에서 34.87 nmol/mg로 증가하였고, bitter amino acid는 1.53 nmol/mg에서 10.02 nmol/mg로 증가하였다. 치즈 유사품 제조 시에 P. camemberti를 이용한 치즈가 P. camemberti 를 이용하지 않는 치즈보다 단백질 분해 정도나 풍미가 더 우수한 것으로 나타났다.

Keywords

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