Journal of Dairy Science and Biotechnology
- Volume 29 Issue 1
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- Pages.65-73
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- 2011
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Development of Functionality in Cheese
기능성 향상 치즈 개발 연구
- Ahn, Sung-Il (Dept. of Food Science and Technology, Sejong University) ;
- Choi, Kyung-Hoon (Dept. of Food Science and Technology, Sejong University) ;
- Kwak, Hae-Soo (Dept. of Food Science and Technology, Sejong University)
- Received : 2011.06.17
- Accepted : 2011.06.28
- Published : 2011.06.30
Abstract
Cheese is a nutritious food with various balanced nutrients, such as proteins, peptides, amino acids, fats, fatty acids, vitamins and minerals. Domestic cheese varieties and quality need to be improved to prevent imported cheese. To develop those cheeses, search for previous works and research for new products are needed. In cheese ripening of hard cheese, such as Cheddar or Parmesan cheese, is ripened for 2 to 24 months at 2 to 16