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http://dx.doi.org/10.5851/kosfa.2011.31.6.872

Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju  

Choi, Hee-Young (Imsil Institute of Cheese Science)
Yang, Chul-Ju (Department of Animal Science and Technology, Sunchon National University)
Choi, Kap-Seong (Department of Food Science Science and Technology, Sunchon National University)
Kim, Hoi-Kyung (Division of Human Environmental Sciences, Wonkwang University)
Chambers, Delores H. (Department of Human Nutrition, Kansas State University)
Bae, In-Hyu (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 872-878 More about this Journal
Abstract
The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.
Keywords
Gouda cheese; yakju; quality property; medicinal wine; supplementation;
Citations & Related Records
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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