Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Physicochemical Properties of Mozzarella Cheese Made by Raw Milk Retentate using Ultrafiltration: A Review

한외여과로 농축된 원유로부터 제조된 Mozzarella 치즈의 이화학적 특성에 관한 연구: 총설

  • Song, Kwang-Young (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Lee, Jong-Ik (Dept. of Food Science & Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University) ;
  • Chon, Jung-Whan (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Hyeon, Ji-Yeon (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Yoon, Yoh-Chang (Dept. of Food Science & Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University)
  • 송광영 (건국대학교 수의과대학 공중보건학전공) ;
  • 이종익 (건국대학교 동물생명과학대학 축산식품생물공학전공) ;
  • 천정환 (건국대학교 수의과대학 공중보건학전공) ;
  • 현지연 (건국대학교 수의과대학 공중보건학전공) ;
  • 서건호 (건국대학교 수의과대학 공중보건학전공) ;
  • 윤여창 (건국대학교 동물생명과학대학 축산식품생물공학전공)
  • Received : 2011.09.19
  • Accepted : 2011.10.28
  • Published : 2011.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

Mozzarella cheese is recently the most consumed cheese in USA, European, South Korea, etc., and also a various different-type Mozzarella cheese could have great market appeal. However, many consumers would be more concerned about the nutritional aspects and physicochemical properties of Mozzarella cheese. Hence, ultrafiltration (UF) as a best tool of solving those concerns has been recognized. The objective of this review's paper would be suggested that the ultrafiltration (UF) techniques could be directly applied for manufacturing various different-type Mozzarella cheese with high physicochemical properties on fulfilling the consumers' various needs and desires for health.

Keywords