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http://dx.doi.org/10.7853/kjvs.2014.37.3.191

The survey on contents of preservative and general composition in cheese  

Han, Hye-Jin (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Kim, Yoen-Joo (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Lee, Kyung-Hye (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Yun, Min (Food Safety Division of Seoul Metropolitan Government)
Kim, Young-Seob (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Lee, Ju-Hyoung (Seoul Metropolitan Government Research Institute of Public Health and Environment)
Publication Information
Korean Journal of Veterinary Service / v.37, no.3, 2014 , pp. 191-196 More about this Journal
Abstract
This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preservatives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3~1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3~56.8%, 7.2~24.6% and 19.6~26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).
Keywords
Cheese; Preservative; Cream cheese; General composition;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
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