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http://dx.doi.org/10.3746/jkfn.2004.33.3.587

Studies on Cholesterol Free Mozzarella Cheese Manufacture  

전정기 (경희대학교 식품공학과)
김병용 (경희대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.3, 2004 , pp. 587-592 More about this Journal
Abstract
This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.
Keywords
cholesterol free; Mozzarella cheese; unsaturated fatty acid; corn oil;
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