• 베이커리
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• no.6 s.371
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• pp.67-75
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• 1999

• 베이커리
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• no.4 s.369
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• pp.40-55
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• 1999

• 베이커리
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• no.7 s.456
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• pp.74-79
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• 2006

요즘 다양한 치즈가 요리는 물론이고 제과제빵까지 활발하게 접목되면서 인기를 끌고 있다. 부드럽고 고소한 크림치즈부터 샌드위치에 쓰이는 다양한 종류의 고급치즈, 제빵용 롤 치즈, 치즈 파우더에 이르기까지 치즈로 만들어지는 다양한 제품을 한 자리에 모았다.

• Food Science and Industry
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• v.52 no.3
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• pp.272-286
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• 2019

Cheesemaking is believed to have been first practiced in prehistoric times, about 9,500 years ago, in the area around the Fertile Crescent of Mesopotamia and they left legacy in the name of cheese. Father Chi Chong-Hwan(Didier Serstevens) started for his provost in Imsil Catholic church in 1964. In 1968, cheese was first produced Camembert in Korea by Father Chi Chong-hwan, and then made Mozzarella in 1970, Cheddar in 1972. Father Chi lay the foundation of a cheese industry in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980s, and the various products that complied with wellbeing trends such as organic and high functional cheese produced in the 2000s. The natural cheese opens up a new domestic market after producing Camembert and Brie cheese in the end of 2004. At present, major trends in cheese are authenticity, bold flavor, snack sophistication and tradition. Mozzarella, Parmesan, Cheddar, Provolone, Feta cheese still top in foodservice. In Korea, production of natural cheese is decreasing by the influence of the imported cheese. Production of processed cheese is increasing and total consumption of cheese is also increasing year by year.

• 베이커리
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• no.7 s.456
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• pp.80-81
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• 2006

치즈를 이용한 제품은 베이커리 베스트셀러 목록에 어김없이 등장하는 인기 아이템이다. 요즘 들어서는 크림치즈는 물론이고 롤 치즈, 카망베르 등 다양한 치즈를 이용한 빵, 케이크 페이스트리 등이 인기를 얻고 있다.

• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.675-681
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• 2019

The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

• 월간낙농육우
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• v.27 no.8 s.304
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• pp.133-135
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• 2007

미군용 치즈와 S식품에서 제조된 치즈만이 주로 유통되던 1970년대, 서울우유 협동조합은 향후 치즈소비의 증가를 예상하고 제품기술의 개발과 제조시설의 도입을 서두르게 된다. 1984년 용인공장에서 피자 치즈생산을 개시한 지 5년후 이곳 안산공장의 시설에서는 대부분의 자연치즈와 일부 가공치즈의 제조공정이 이뤄지게 되었다. 총 $936m^2$ 면적에 회당 $10,000\ell$ 를 처리 할 수 있는 생산라인 3대를 갖추고 있는 안산공장에서는 1일 $100,000\ell$의 원유처리가 가능하다. 그러나 가공치즈의 경우 수요량에 비해 상산시설과 저장공간의 부족으로 최근('07.3.7) 거창공장에 기존의 시설을 모두 이전한 상태로 현재 안산공장은 자연치즈 생산에 주력하고 있다.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.510-516
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• 1993

This study was conducted to investigate biochemical characteristics of enzyme-added cheese base slurries during accelerated ripening. Trichloroacetic acid (TCA) soluble nitrogen of cheese base slurries increased rapidly during the first day of ripening and the rate of increase slowed down thereafter. Cheese base slurries showed lower level in the production of the nitrogen than Cheddar cheese slurries. Producctions of phosphotungstic (PTA) soluble amino nitrogen also showed similar trends as TCA soluble nitrogen. Electrophoresis revealed that all caseins in both cheese base slurries and Cheddar cheese slurries were hydrolyzed, but whey proteins in cheese base slurries were little hydrolyzed. Cheese base slurries produced free amino acids little more than half of Cheddar cheese slurries. Both slurries showed similar increasing trend in production of short-chain free fatty acids. The specificity of the fatty acids in the slurries was similar to that of natural ripened cheese. The results of this study showed that addition of enzyme was effective to accelerate cheese base ripening.

• 베이커리
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• no.10 s.387
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• pp.83-88
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• 2000

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.23-28
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• 2012

The effects of adding fish surimi to Gouda cheeses on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% fish surimi, changes in chemical composition, lactic acid bacterial population, pH, non casein nitrogen, non protein nitrogen, water-soluble nitrogen, were monitored every 3 weeks during ripening. The electrophoresis patterns of cheese protein and the consumer's sensory evaluation test of Gouda cheese added with fish surimi also were analyzed. Slightly higher amounts of moisture, crude ash, crude protein, and crude fat were observed in the cheese supplemented with the fish surimi compared to the control cheese. The results suggested that the Gouda cheese prepared with fish surimi did not affect appearances or consumer's sensory characteristics of the cheeses.