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http://dx.doi.org/10.22424/jmsb.2016.34.4.245

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

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)
Publication Information
Journal of Dairy Science and Biotechnology / v.34, no.4, 2016 , pp. 245-254 More about this Journal
Abstract
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.
Keywords
milking system; Gouda cheese; chemical composition; sensory evaluation; texture profile analysis;
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