Browse > Article
http://dx.doi.org/10.22424/jmsb.2018.36.2.95

Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk  

Choi, Cheol (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University)
Lim, Hyun-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University)
Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Se-Hyung (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University)
Seo, Kun-Ho (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.2, 2018 , pp. 95-105 More about this Journal
Abstract
Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was $6.7{\pm}0.4$, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was $5.2{\pm}0.5$ a day after the 60-day aging period, wherein the pH was $5.5{\pm}0.3$. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1~5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.
Keywords
Gouda cheese; raw milk; sensory evaluation; 60 day ripening; pH;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Park, J. H., Jung, H. K., Moon, H. J., Oh, J. H., Lee, J. H., Kim, M. K., Na, S. E., Kim, Y. J. and Hwang, Y. T. 2014. Manufacture of cutting-Gouda cheese using Lactobacillus rhamnosus_p1 and the physicochemical properties of Gouda cheese during ripening periods. J. Milk Sci. Biotechnol. 32:131-139.
2 Park, S. Y., Jung, M. Y., Sung, K. I. and Corazzin, M. 2015. Quantitative SPME analysis of free fatty acids composition of Gouda cheese made with cow's milk grazed on high mountain grasslands of Pyeongchang area. KFN International Symposium and Annual Meeting, pp. 279, August 24-26, Kangwon, Korea.
3 Ruyssen, T., Janssens, M., Van Gasse, B., Van Laere, D., Van der Eecken, N., De Meerleer, M., Vermeiren, L., Van Hoorde, K., Martins, J. C., Uyttendaele, M. and De Vuyst. L. 2013. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int. Dairy J. 33:142-152.   DOI
4 Smit, G., Smit, B. A. and Engels, W. J. M. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 29:591-610.   DOI
5 Van den Berg, G., Meijer, W. C., Dusterhoft, E. M. and Smit, G. 2004. Gouda and related cheeses. 3rd ed. Pages 103-135 in Major cheese groups: Vol. 2. Cheese: Chemistry, physics and microbiology. P. F. Fox, ed. Elsevier Academic Press, London. UK.
6 Visser, F. M. W. and De groat-Mastert, A. E. A. 1977. Contribution of enzymes from rennet, starter bacteria milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: A gel electrophoretical study. Neth. Milk and Dairy J. 31:247-264.
7 Yang, A. 2009. Effects of containing Surimi on the quality properties of natural cheese (Cheddar, Berg, Gouda). MS thesis, Sunchon Natl. Univ., Jeollanamdo, Korea.
8 Yvon, M. and Rijnen, L. 2001. Cheese flavour formation by amino acid catabolism. Int. Dairy J. 11:185-201.   DOI
9 Van Leuven, I., Van Caelenberg, T. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800.   DOI
10 Van Kranenburg, R., Kleerebezem, M., Van Hylckama Vlieg, J., Ursing, B. M., Boekhorst, J., Smit, B. A., Ayad, E. H. E., Smit, G. and Siezen, R. J. 2002. Flavour formation from amino acids by lactic acid bacteria: Predictions from genome sequence analysis. Int. Dairy J. 12:111-121.   DOI
11 Vanevenhoven, D. W. 2012. A characterization of therheology of raw milk Gouda cheese. MS thesis, Univ., Wisconsin-Stout, Wisconsin, USA.
12 Lee, M. R., Johnson, M. E. and Lucey, J. A. 2005. Impact of modifications in acid development on the insoluble Ca content and rheological properties of Cheddar cheese. J. Dairy Sci. 83:3798-3809.
13 Lee, S. W. and Nam, M. S. 1996a. Change in the casein, free amino acid and textures during ripening of Gouda cheese. Korean J. Food Sci. Ani. Resour. 16:35-40.
14 Lee, S. W. and Nam, M. S. 1996b, Change in chemical composition and nitrogenous compounds during ripening of Gouda cheese. Korean J. Food Sci. Ani. Resour. 16:41-46.
15 Leuven, I. V., Calenberg, T. V. and Dirinck, P. 2008. Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18:790-800.   DOI
16 Luyten, H. 1988. The rheological and fracture properties of Gouda cheese. Ph. D. dissertation, Wageningen Agric. Univ., Wageningen, NL.
17 Marilley, L. and Casey, M. G. 2004. Flavours of cheese products: Metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 90:139-159.   DOI
18 식품의약품안전처. 2016. 축산물의 가공기준 및 성분규격 일부개정고시(안) 행정예고(식약처 공고 제2016-126호, '16.4.4).
19 서건호, 송광영. 2017. 일반인과 함께 하는 가정형 자연치즈 제조기술 워크숍 교재. 건국대학교식품 안전건강연구소.
20 식품의약품안전처. 2016. 식품의 기준및규격 전부개정고시행정예고(식약처 공고 식품의약품안전처 고시 제2016-154호, '16.12.29.).
21 Monakhova, Y. B., Godelmann, R., Andlauer, C., Kuballa, T. and Lachenmeier, D. W. 2013. Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics. Int. J. Food Sci. 2013:367841.
22 McCollum, J., Williams, N. and Beam, S. 2012. Multistate outbreak of Escherichia coli O157:H7 infections associated with in-store sampling of an aged raw-milk Gouda cheese, 2010. J. Food Prot. 75:1759-1765.   DOI
23 McSweeney, P. L. H. 2004. Biochemistry of cheese ripening: Introduction and overview. Pages 347-360 in cheese, chemistry, physics and microbiology, Vol. 1. General aspects. P. F. Fox et al., ed. Elsevier Academic Press, London, UK.
24 Messens, W., Van de Walle, D., Arevalo, J., Dewettinck, K. and Huyghebaert, A. 2000. Rheological properties of high-pressure-treated Gouda cheese. Int. Dairy J. 10:359-367.   DOI
25 Gill, A. and Oudit, D. 2015. Enumeration of Escherichia coli O157 in outbreakassociated Gouda cheese made with raw milk. J. Food Prot. 78:1733-1737.   DOI
26 Green, M. L., Langley, K. R., Marshall, R. J., Brooker, B. E., Willis, A. and Vincent, J. F. V. 1986. Mechanical properties of cheese, cheese analogues and protein gels in relation to composition and microstructure. Food Microstructure 5:169-180.
27 Harbutt, J. 2015. World cheese book. DK publishing.
28 Honish, L., Predy, G., Hislop, N., Chui, L., Kowalewska-Grochowska, K., Trottier, L., Kreplin, C. and Zazulak, I. 2005. An outbreak of E. coli O157:H7 hemorrhagic colitis associated with unpasteurized Gouda cheese. Can J. Public Health 96:182-184.
29 Jack, F. R. and Paterson, A. 1992. Texture of hard cheeses. Trends Food Sci. Tech. 3:160-164.   DOI
30 Jung, H. 2012. Flavor and physicochemical properties of cholesterol-removed Gouda cheese during ripening. MS thesis, Sejong Univ., Seoul, Korea.
31 Kanawjia, S. K, Rajesh, P., Sabikhi, L. and Singh, S. 1995. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. Lebensm. Wissu Technol. 28:577-583.   DOI
32 Kim, H. S., Chon, J. W., Lim, J. S., Kim, H., Kim, D. H., Song, K. Y., Kim, S. K. and Seo, K. H. 2015. Safety of various types of cheese manufactured from unpasteurized raw milk: A review. J. Milk Sci. Biotechnol. 33:1-15.
33 Kim, H. J. 1990. Studies on the proteolysis during ripening of Gouda cheese. MS thesis, Sung Kyun Kwan Univ., Seoul, Korea.
34 Currie, A., Galanis, E., Chacon, P. A., Murray, R., Wilcott, L., Kirkby, P., Honish, L., Franklin, K., Farber, J., Parker, R., Shyng, S., Sharma, D., Tschetter, L., Hoang, L., Chui, L., Pacagnella, A., Wong, J., Pritchard, J., Kerr, A., Taylor, M., Mah, V. and Flint, J.; Investigative Team. 2018. Outbreak of Escherichia coli O157:H7 infections linked to aged raw milk Gouda cheese, Canada, 2013. J. Food Prot. 81:325-331.   DOI
35 D'Amico, D. J., Druart, M. J. and Donnelly, C. W. 2010. Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk. J. Food Prot. 73:2217-2224.   DOI
36 Daivila, J., Reyes, G. and Corzo, O. 2006a. Microbiological assessment of the Gouda-type cheese-making process in a Venezuelan industry. Arch Latinoam Nutr. 56:51-59.
37 Davila, J., Reyes, G. and Corzo, O. 2006b. Design of a HACCP plan for the Gouda-type cheesemaking process in a milk processing plant. Arch Latinoam Nutr. 56:60-68.
38 Fox, P. F., McSweeney, P. H., Cogan, T. M. and Guinee, T. P. 2000. Fundamentals of cheese science. Springer US.
39 Exterkate, F. A., de Veer, G. J. C. M. and Stadhouders, J. 1987. Acceleration of the ripening process of Gouda cheese by using heat-treat mixed-strain starter cells. Neth. Milk and Dairy J. 41:307-320.
40 Fedrick, I. 1987. Technology and economics of the accelerated ripening of Cheddar cheese. Aust. J. Dairy Tech. 42:33-36.
41 Kim, N. O. 1992. Studies on the Gouda cheese qualities on the ripening periods. MS thesis, KonKuk Univ., Seoul, Korea.
42 Lee, J. S., Moon, J. Y., Nam, K. T., Park, S. M., Park, S. Y., Jung, M. Y. and Son, Y. S. 2016. Effects of milking system on Gouda cheese characteristics made from farmstead milk-processing plant. J. Milk Sci. Biotechnol. 34:245-254.   DOI
43 Alewijn, M., Sliwinski, E. L. and Wouters, J. T. M. 2005. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. Int. Dairy J. 15:733-740.   DOI
44 American Cheese Society. Cheese and Cheese Products in the US. 2011. Available at: http://www.foodpoisonjournal.com/food-policy-regulation/the-60-day-rule-does-itmake-raw-milk-cheese-safe/
45 Bodyfelt, F. W., Tobias, J. and Trout, G. M. 1965. The sensory evaluation of dairy products. Van Nortrand Reinhold 115 Fifth Avenue New York.
46 Choi, H. Y. 2011. Application in Gouda-type cheese manufacture added with Korea traditional wines. Ph.D. dissertation, Sunchon Natl. Univ., Jeollanam-do, Korea.
47 Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003a. Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese. J. Dairy Res. 70:105-113.   DOI
48 Colonna, A., Durham, C. and Meunier-Goddik, L. 2011. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses. J. Dairy Sci. 94:5217-5226.   DOI
49 Fox, P. F. and Wallace, J. M. 1997. Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
50 Collins, Y. F., McSweeney, P. L. H. and Wilkinson, M. G. 2003b. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 13:841-866.   DOI
51 Creamer, L. K. and Olson, N. 1982. Rheology evaluation of maturing Cheddar cheese. J. Food Sci. 47:631-636.   DOI
52 Van Hoorde, K., Verstraete, T., Vandamme, P. and Huys, G. 2008. Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses. Food Microbiol. 25:929-935.   DOI