Journal of Dairy Science and Biotechnology

  • 제36권2호
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  • Pages.73-80
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  • 2018
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
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치즈 물성의 객관적 측정을 위한 고찰

Objective Measurements of Textural and Rheological Properties of Cheese

  • 이미령 (대구대학교 식품영양학과)
  • Lee, Mee-Ryung (Dept. of Food Science and Human Nutrition, College of Engineering, Daegu University)
  • 투고 : 2018.04.25
  • 심사 : 2018.04.30
  • 발행 : 2018.06.30
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초록

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

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참고문헌

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피인용 문헌

  1. Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications vol.37, pp.5, 2021, https://doi.org/10.1080/87559129.2019.1710749