한외여과를 이용한 Mozzarella Cheese Analogue 제조에 관한 연구

Production of Mozzarella Cheese Analogue by Ultrafiltration

  • 이성희 (건국대학교 동물생명과학대학 축산식품생명공학전공) ;
  • 송광영 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 서건호 (건국대학교 수의과대학 및 KU 식품안전연구소) ;
  • 윤여창 (건국대학교 동물생명과학대학 축산식품생명공학전공)
  • Lee, Sung-Hui (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) ;
  • Seo, Kun-Ho (KU Center for Food Safety and College of Veterinary Medicine, Konkuk University) ;
  • Yoon, Yoh-Chang (Dept. of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University)
  • 투고 : 2013.01.04
  • 심사 : 2013.05.15
  • 발행 : 2013.06.30

초록

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

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