한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권6호
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  • Pages.872-878
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
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Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju

  • Choi, Hee-Young (Imsil Institute of Cheese Science) ;
  • Yang, Chul-Ju (Department of Animal Science and Technology, Sunchon National University) ;
  • Choi, Kap-Seong (Department of Food Science Science and Technology, Sunchon National University) ;
  • Kim, Hoi-Kyung (Division of Human Environmental Sciences, Wonkwang University) ;
  • Chambers, Delores H. (Department of Human Nutrition, Kansas State University) ;
  • Bae, In-Hyu (Department of Animal Science and Technology, Sunchon National University)
  • 투고 : 2011.08.08
  • 심사 : 2011.11.30
  • 발행 : 2011.12.31
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초록

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

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