Journal of Dairy Science and Biotechnology
- 제31권1호
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- Pages.9-20
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- 2013
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
원유를 두유에 첨가한 혼합액으로 Mozzarella Cheese Analogue 제조에 관한 연구
Production of a Mozzarella Cheese Analogue by Using Raw Milk and Soy Milk Blends
- 이준하 (건국대학교 동물생명과학대학 축산식품생명공학전공) ;
- 송광영 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
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서건호
(건국대학교 수의과대학 및 KU 식품안전연구소) ;
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윤여창
(건국대학교 동물생명과학대학 축산식품생명공학전공)
- Lee, Joon-Ha (Dept. of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University) ;
- Song, Kwang-Young (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
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Seo, Kun-Ho
(KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
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Yoon, Yoh-Chang
(Dept. of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University)
- 투고 : 2013.01.04
- 심사 : 2013.04.30
- 발행 : 2013.06.30
초록
The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal