Journal of Dairy Science and Biotechnology

  • 제34권4호
  • /
  • Pages.245-254
  • /
  • 2016
  • /
  • 2733-4554(pISSN)
  • /
  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지
DOI QR코드

DOI QR Code

착유방식이 목장형 유가공으로 제조된 고다치즈의 품질 특성에 미치는 영향

Effects of Miling System on Gouda Cheese Characteristics made from Farmstead Milk-processing Plant

  • 이진성 (고려대학교 생명공학부) ;
  • 문주연 (고려대학교 생명공학부) ;
  • 남기택 (국립한경대학교 동물생명환경과학부) ;
  • 박성민 (국립축산과학원) ;
  • 박승용 (천안연암대학 축산계열) ;
  • 정문웅 (우석대학교 외식산업조리학과) ;
  • 손용석 (고려대학교 생명공학부)
  • Lee, Jin-Sung (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Moon, Ju Yeon (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Nam, Ki-Taeg (Dept. of Animal Life and Environmental Science, Hankyong National University) ;
  • Park, Seong-Min (National Institute of Animal Science, R.D.A.) ;
  • Park, Seung-Yong (Dept. of Animal Science, Cheonan Yonam College) ;
  • Jung, Mun Yhung (Dept. of Food Science and Culinary Arts, Woosuk University) ;
  • Son, Yong-Suk (Dept. of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • 투고 : 2016.11.18
  • 심사 : 2016.11.29
  • 발행 : 2016.12.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

최근 보급이 증가되고 있는 AMS가 목장형 유가공장에서 생산되는 치즈의 특성에 미치는 영향을 알아보기 위한 연구를 실시하였다. 첫 번째 연구에서는 AMS 및 CMS 농장에서 원유를 채취하여 동일한 조건에서 각각 고다치즈를 제조하여 6개월 숙성시킨 다음 일반 성분 및 유리지방산 분석과 관능평가를 실시하였고, 두 번째 연구에서는 목장형 유가공장 7곳에서 제조한 고다치즈 시료를 채취하여 일반성분과 조직 특성을 비교하였다. 본 연구 결과, 고다치즈의 일반성분은 조회분을 제외하고는 착유 방식이나 목장에 따른 유의적인 차이가 나타나지 않았고, 유리지방산은 각 목장에 따른 차이를 보여주었으나 관능평가에 영향을 미치지 않았으며, 착유 방식에 의한 유리지방산 및 관능평가 결과에서도 유의적인 차이도 발견할 수 없었다. 조직 특성 역시 목장 간에 유의적 차이가 컸던 관계로 착유방식에 따른 차이는 나타나지 않았다. 결론적으로 착유방식은 목장형 유가공장에서 제조한 고다치즈의 특성에는 영향을 미치지 않을 것으로 판단되며, 향후 같은 고다치즈라 하더라도 각 목장별로 차별화하여 전통과 개성이 있는 목장형 유가공 제품으로 발전할 가능성을 보인 것으로 사료된다.

This investigation was carried out to study effects of different milking systems on the characteristics of Gouda cheese produced at farmstead milk-processing plants. In the first study, raw milk was collected from automatic milking system and conventional milking system farms, and Gouda cheeses were prepared under the same conditions. After 6 months of aging, the chemical composition was analyzed and free fatty acid (FFA) analysis and sensory evaluation were carried out on the products. In the second study, Gouda cheese samples were collected from seven farmstead milk-processing plants and the chemical composition and texture profile analysis were evaluated. No significant differences were found in the chemical composition of Gouda cheese according to different milking systems or different farms except crude ash. FFA analysis showed significant differences among farms, but sensory evaluation showed no significant differences. No significant differences were observed in FFA content and sensory assessment of different milking systems. Texture profile analysis revealed that there were significant differences in each cheese made at different farm plants, but there were no differences when different milking systems were used.

키워드

참고문헌

  1. Akkerman, M., Kristensen, L. S., Jespersen, L., Ryssel, M. B., Mackie, A., Larsene, N. N., Andersen, U., Norgaard, M. K., Lokke, M. M., Moller, J. R., Mielby, L. A., Andersen, B. V., Kidmose, U. and Hammershoj, M. 2016. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening. Int. Dairy J. Articles in press.
  2. Bennedsgaard, T. W., Thamsborg, S. M, Aarestrup, F. M., Enevoldsen, C., Vaarst, M. and Christoffersen, A. B. 2006. Resistance to penicillin of Staphylococcus aureus isolates from cows with high somatic cell counts in organic and conventional dairy herds in Denmark. Acta. Vet. Scand. 24:48-24.
  3. Berglund, I., Pettersson, G. and Svennersten-Sjaunja, K. 2002. Automatic milking: Effects on somatic cell count and teat end-quality. Livest. Prod. Sci. 78:115-124. https://doi.org/10.1016/S0301-6226(02)00090-8
  4. Brennand, C. P., Ha, J. K. and Lindsay, R. C. 1989. Aroma properties and thresholds of some branchedchain and other minor volatile fatty acids occurring in milk fat and meat lipids. J. Sens. Stud. 4:105-120. https://doi.org/10.1111/j.1745-459X.1989.tb00461.x
  5. Chavarri, F., Virto, M., Martin, C., Najera, A. I., Santisteban, A., Barron, L. J. R. and De Renobales, M. 1997. Determination of free fatty acids in cheese: Composition of two analytical methods. J. Dairy Res. 64:445-452. https://doi.org/10.1017/S0022029997002197
  6. Choi, H. Y. 2011. Application in Gouda-type cheese manufacture added with Korea traditional wines. Ph.D. dissertation, Sunchon Natl. Univ., Jeollanam-do, Korea.
  7. Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003a. Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese. J. Dairy Res. 70:105-113. https://doi.org/10.1017/S0022029902005915
  8. Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003b. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J. 13:841-866. https://doi.org/10.1016/S0958-6946(03)00109-2
  9. Creamer, L. K. and Olson, N. 1982. Rheology evaluation of maturing Cheddar cheese. J. Food Sci. 47:631-636. https://doi.org/10.1111/j.1365-2621.1982.tb10138.x
  10. De Jong, C. and Badings, H. T. 1990. Determination of free fatty acids in milk and cheese: procedure for extraction, clean up, and capillary gas chromatographic analysis. J. High Resol. Chromato. 13:94-98. https://doi.org/10.1002/jhrc.1240130204
  11. De Koning, K., Slaghuis, B. and van der Vorst, Y. 2003. Robotic milking and milk quality: Effects on bacterial counts, somatic cell counts, freezing points and free fatty acids. Ital. J. Anim. Sci. 2:291-299. https://doi.org/10.4081/ijas.2003.291
  12. Deeth, H. C. and Fits-Gerald, C. H. 1995. Lipolytic enzymes and hydrolytic rancdity in milk and milk products. Pages 247-308 in Advanced Dairy Chemistry-2: Lipids, Fox, P. F. ed, Chanmpman & Hall, London, UK.
  13. Dugat-Bony, E., Sarthou, A. S., Perello, M. C., de Revel, G., Bonnarme, P. and Helinck, S. 2016. The effects of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese. J. Dairy Sci. 99:2052-2511.
  14. Extrakate, F. A., De Veer, G. J. and Stadhouders, J. 1987. Acceleration of the ripening process of Gouda cheese by using heat-treated mixed-strain starter cells. Neth. Milk Dairy J. 41:307-320.
  15. Fedrick, I. 1987. Technology and economics of the accelerated ripening of Cheddar cheese. Aust. J. Dairy Tech. 42:33-36.
  16. Fox, P. F. and Wallace, J. M. 1997. Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
  17. Geurts, T. J., Walstra, P. and Mulder, H. 1972. Brine compostion and the prevent of the defect 'soft rind' in cheese. Neth. Milk Dairy J. 26:168-179.
  18. Green, M. L., Langley, K. R., Marshall, R. J., Brooker, B. E., Willis, A. and Vincent, J. F. V. 1986. Mechanical properties of cheese, cheese analogues and protein gels in relation to composition and microstructure. Food Microstructure 5:169-180.
  19. Guinee, T. P. 2004. Salting and the role of salt in cheese. Int. J. Dairy Technol. 57:99-109. https://doi.org/10.1111/j.1471-0307.2004.00145.x
  20. Guinee, T. P. and O'Kennedy, B. T. 2007. Reducing salt in cheese and dairy spreads. Pages 316-357 in Reducing Salt in Foods: Practical Strategies. D. Kilcast and F. Angus, ed. Woodhead Publishing, Cambridge, UK.
  21. Hwang, G. T. 2007. Dictionary of cheese, Julla Province ImsilGun, Korea. pp. 332-333.
  22. Iyer, M., Richardson, T., Amundson, C. H. and Tripp, R. C. 1967. Major free fatty acids in Gouda cheese. J. Dairy Sci. 50:385. https://doi.org/10.3168/jds.S0022-0302(67)87428-9
  23. Jack, F. R. and Paterson, A. 1992. Texture of hard cheeses. Trends Food Sci. Tech. 3:160-164. https://doi.org/10.1016/0924-2244(92)90178-Y
  24. Jung, H. 2012. Flavor and physicochemical properties of cholesterol-removed Gouda cheese during ripening. MS Thesis, Sejong Univ., Seoul, Korea.
  25. Kanawjia, S. K, Rajesh, P., Sabikhi, L. and Singh, S. 1995. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. Lebensm. Wissu Technol. 28:577- 583. https://doi.org/10.1016/0023-6438(95)90004-7
  26. Kim, H. J. 1990. Studies on the proteolysis during ripening of Gouda cheese. MS Thesis, Sung Kyun Kwan Univ., Seoul, Korea.
  27. Kim, N. O. 1992. Studies on the Gouda cheese qualities on the ripening periods. MS Thesis, KonKuk Univ., Seoul, Korea.
  28. Klungel, G. G., Slaghuis, B. A. and Hogeveen, H. 2000. The effect of the introduction of automatic milking systems on milk quality. J. Dairy Sci. 83:1998-2003. https://doi.org/10.3168/jds.S0022-0302(00)75077-6
  29. Lawrence, R. C., Creamer, L. K. and Gilles, J. 1987. Texture development during cheese ripening. J. Dairy Sci. 70:1748-1760. https://doi.org/10.3168/jds.S0022-0302(87)80207-2
  30. Lee, M. R., Johnson, M. E. and Lucey, J. A. 2005. Impact of modifications in acid development on the insoluble Ca content and rheological properties of Cheddar cheese. J. Dairy Sci. 83:3798-3809.
  31. Leuven, I. V., Calenberg, T. V. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800. https://doi.org/10.1016/j.idairyj.2008.01.001
  32. Luyten, H. 1988. The rheological and fracture properties of Gouda cheese. Ph. D. dissertation, Wageningen Agric. Univ, Wageningen, NL.
  33. Mallatou, H., Pappa, E. and Massouras, T. 2003. Changes in fatty acids during repening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk. Int. Dairy J. 13:211-219. https://doi.org/10.1016/S0958-6946(02)00153-X
  34. Marilley, L. and Casey, M. G. 2004. Flavours of cheese products: Metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 90:139-159. https://doi.org/10.1016/S0168-1605(03)00304-0
  35. McSweeney, P. L. H. 2004. Biochemistry of cheese ripening: Introduction and overview. Pages 347-360 in Cheese, Chemistry, Physics and Microbiology, Vol. 1. General aspects. Fox, P. F. et al. ed. Elsevier Academic Press, London, UK.
  36. McSweeney, P. L. H. and Sousa, M. J. 2000. Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Lait 80:293-324. https://doi.org/10.1051/lait:2000127
  37. Messens, W., Van de Walle, D., Arevalo, J., Dewettinck, K. and Huyghebaert, A. 2000. Rheological properties of high-pressure-treated Gouda cheese. Int. Dairy J. 10: 359-367. https://doi.org/10.1016/S0958-6946(00)00066-2
  38. Michalski, M. C., Gassi, J. Y., Famelart, M. H., Leconte, N., Garmier, B., Michel, F. and Briard, V. 2003. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Lait 83: 131- 143. https://doi.org/10.1051/lait:2003003
  39. Molimard, P. and Spinnler, H. E. 1996. Review: Compounds involved in the flavour of surface mouldripened cheeses: Origin and properties. J. Dairy Sci. 36:1285-1298.
  40. Moon, J. Y., Lee, J.-S., Chang, K. M., Park, S. M., Park, S. Y., Jung, M. Y. and Son, Y. S. 2015. Effects of the milking system and supplemental fat feeding on milk and milk fat characteristics. J. Milk Sci. Biotechnol. 33:209- 214.
  41. Murtaza, M. A., Huma, N., Sameen, A., Murtaza, M. S., Mahmood, S., Mueen-ud-Din, G. and Meraj, A. 2014. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content. J. Dairy Sci. 97:6700-6707. https://doi.org/10.3168/jds.2014-8046
  42. Park, S. Y., Jung, M. Y., Sung, K. I. and Corazzin, M. 2015. Quantitative SPME analysis of free fatty acids composition of Gouda cheese made with cow's milk grazed on high mountain grasslands of Pyeongchang area. KFN International Symposium and Annual Meeting, pp279, August 24-26, Kangwon, Korea.
  43. Ruyssen, T., Janssens, M., Van Gasse, B., Van Laere, D., Van der Eecken, N., De Meerleer, M., Vermeiren, L., Van Hoorde, K., Martins, J. C., Uyttendaele, M. and De Vuyst. L. 2013. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int. Dairy J. 33:142-152. https://doi.org/10.1016/j.idairyj.2013.04.009
  44. Smit, G., Smit, B. A. and Engels, W. J. M. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 29:591-610. https://doi.org/10.1016/j.fmrre.2005.04.002
  45. St-Gelais, D., Passet, C. A., Hahe, S., and Roy, P. 1997. Production of low-fat Cheddar cheese from low and high mineral retentate powders and different fractions of milk fat globules. Int. Dairy J. 7:733-741. https://doi.org/10.1016/S0958-6946(97)00084-8
  46. Tomasimi, A., Maillard, M. B. and Lebeult, J. M. 1993. Fat lipolyzed with a commercial lipase for te production of Blue cheese flavour. Int. Dairy J. 3:117-127. https://doi.org/10.1016/0958-6946(93)90011-N
  47. Travers, M. T. and Barber, M. C. 1993. Isolation of a goat acetyl-CoA-carboxylase complementary DNA and effect of milking frequency on the expression of the acetyl-CoA-carboxylase and fatty acid synthase genes in goat mammary gland. Comp. Biochem. Physiol. B 105:123-128.
  48. Van den Berg, G., Meijer, W. C., Dusterhoft, E. M. and Smit, G. 2004. Gouda and related cheese. Pages 103-140 in Cheese, Chemistry, Physics and Microbiology, Vol. 2 Major cheese groups. Fox, P. F. et al. ed. Elsevier Academic Press, London, UK.
  49. Van Leuven, I., Van Caelenberg, T. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800. https://doi.org/10.1016/j.idairyj.2008.01.001
  50. Vanevenhoven, D. W. 2012. A characterization of therheology of raw milk Gouda cheese. MS thesis, Univ. Wisconsin- Stout, Wisconsin, USA.
  51. Vivienne, M. 1965. The Cheese Book. Page 156, Simon and Schuster; 1st ed.
  52. Wijesundera, C. and Drury, L. 1999. Role of milk fat in production of Cheddar cheese flavour using a fat-substituted cheese model. Aust. J. Dairy Technol. 54:28-35.
  53. Wiking, L., Stagsted, J., Bjorck, L. and Nielsen, J. H. 2004. Milk fat globule size is affected by fat production in dairy cows. Int. Dairy J. 14:909-913. https://doi.org/10.1016/j.idairyj.2004.03.005
  54. Wiking, L., Nielsen, J. H., Bavius, A. K., Edvardsson, A. and Svennersten-Sjaunja, K. 2006. Impact of milking frequency on the level of free fatty acids in milk, fat globule size and fatty acid composition. J. Dairy Sci. 89:1004-1009. https://doi.org/10.3168/jds.S0022-0302(06)72166-X
  55. Woo, A. H. and Lindsay, R. C. 1984. Concentration of major free fatty acids and flavour development in Italian cheese varieties. J. Dairy Sci. 67:960-968. https://doi.org/10.3168/jds.S0022-0302(84)81394-6
  56. Yang, A. 2009. Effects of containing Surimi on the quality properties of natural cheese (Cheddar, Berg, Gouda). MS Thesis, Sunchon Natl. Univ., Jeollanamdo, Korea.
  57. 농림축산식품부 고시 제2016-58호. 사료 등의 기준 및 규격, [별표 25]. '사료표준 분석방법'(2016.7.1.시행).
  58. 농촌진흥청. 2016. 산따라 길따라 낙농목장과 함께하는 전국여행. 농촌진흥청 국립축산과학원, 한국.
  59. 식품공전 홈페이지. http://www.foodsafetykorea.go.kr/

피인용 문헌

  1. 비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가 vol.36, pp.2, 2018, https://doi.org/10.22424/jmsb.2018.36.2.95