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http://dx.doi.org/10.5851/kosfa.2015.35.2.232

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder  

Lee, Jai-Sung (Department of Animal Science and Technology, Sunchon National University)
Choi, Hee-Young (Imsil Institute of Cheese Science)
Kim, Kyoung-Hee (Imsil Institute of Cheese Science)
Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University)
Baen, Inhyu (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Food Science of Animal Resources / v.35, no.2, 2015 , pp. 232-239 More about this Journal
Abstract
The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.
Keywords
appenzeller cheese; shrimp powder; ripening;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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