참고문헌
- Adams, M. L., Sullivan, D. M., Smith, R. L., and Richer, E. F. (1986) Evaluation of direct saponification method in determination of cholesterol in meats. J. Assoc. Off. Anal. Chem. 69, 844-846.
- Ahn, J. and Kwak, H. S. (1999) Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology. J. Food Sci. 64, 629-632. https://doi.org/10.1111/j.1365-2621.1999.tb15098.x
- AOAC (1984) Official Methods of Analysis, 15th ed, Association of Official Analytical Chemists, Washington, DC, USA.
- Brighenti, M., Govindasamy-Lucey, S., Lim, K., Nelson, K., and Lucey, J. A. (2008) Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents. J. Dairy Sci. 91, 4501-4517. https://doi.org/10.3168/jds.2008-1322
- Carunchia Whetstine, M. E., Drake, M. A., Nelson, B. K., and Barbano, D. (2006) Flavor profiles of full fat, reduced fat and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89, 505-517. https://doi.org/10.3168/jds.S0022-0302(06)72113-0
- Celestino, E. L., Iyer, M., and Roginski, H. (1997) The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods. Int. Dairy J. 7, 119-127. https://doi.org/10.1016/S0958-6946(96)00041-6
- Granda-Restrepo, D., Peralta, E., Troncoso-Rojas, R., and Soto-Valdez, H. (2009) Release of antioxidants from coextruded active packaging developed for whole milk powder. Int. Dairy J. 19, 481-488. https://doi.org/10.1016/j.idairyj.2009.01.002
- Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2008) Comparison of cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin to regular cream cheese. Asian Austral. J. Anim. 21, 131-137. https://doi.org/10.5713/ajas.2008.70189
- Jo, A. R., Noh, H.W., Kim, K. S., Chung, K. H., and Jeon, W. M. (2010) The development of imitated cheese using whole milk powder and fermented milk. Korean J. Food Sci. Ani. Resour. 30, 102-109. https://doi.org/10.5851/kosfa.2010.30.1.102
-
Kim, H. Y., Bae, H. Y., and Kwak, H. S. (2008) Development of cholesterol-reduced blue cheese made by crosslinked
$\beta$ -cyclodextrin. Milchwissenschaft, 63, 53-56. - Kosikowski, F. V. and Mistry, V. V. (1997) Procedures and analyses In: Cheese and fermented milk foods, Kosikowski, F. V. (ed), Westport, CT, pp. 43-49.
- Laverse, J., Mastromatteo, M., Frisullo, P., and Del Nobile, M. A. (2011) X-ray microtomography to study the microstructure of cream cheese-type products. J. Dairy Sci. 94, 43-50. https://doi.org/10.3168/jds.2010-3524
-
Lee, D. K., Ahn, J., and Kwak, H. S. (1999) Cholesterol removal from homogenized milk with
$\beta$ -cyclodextrin. J. Dairy Sci. 82, 2327-2330. https://doi.org/10.3168/jds.S0022-0302(99)75481-0 - Lucey, J. A., Munro, P. A., and Singh, H. (1998) Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. J. Food Sci. 63, 660-664. https://doi.org/10.1111/j.1365-2621.1998.tb15807.x
- Oldfield, D. J., Teehan, C. M., and Kelly, P. M. (2000) The effect of preheat treatment and other process parameters on the coffee stability of instant whole milk powder. Int. Dairy J. 10, 659-667. https://doi.org/10.1016/S0958-6946(00)00088-1
- SAS Institute (2002) SAS for Windows. Release 9.0, SAS Institute Inc., Cary, NC, USA.
- Schulz-Collins, D. and Senge. B. (2004) Acid and acid/rennet-curd cheeses. Part A: Quark, cream cheese and related varieties. In: Cheese Chemistry, Physics and Microbiology Elsevier Science & Technology, London, UK, pp. 301-328.
- Webb, B. H., Johnson, A. H., and Alford, J. A. (1983) Fundamentals of dairy chemistry, The AVI Publishing Company, Westport, CT, USA.
피인용 문헌
- Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening vol.96, pp.4, 2013, https://doi.org/10.3168/jds.2012-5644
- Mixing sweet cream buttermilk with whole milk to produce cream cheese vol.54, pp.2, 2015, https://doi.org/10.1515/ijafr-2015-0008
- Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products vol.119, pp.None, 2012, https://doi.org/10.1016/j.tifs.2021.11.023