• KSBB Journal
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• v.9 no.1
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• pp.72-84
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• 1994

A model to explain the observed kinetics in a whole process of Cheddar-cheese ripening has been developed. It includes growth and lysis of cells in the cheese matrix, cell-wall bound protelnases and intracellular dipeptidases that are released into cheese upon cell lysis, and the production of dipeptides and amino acids from casein in cheese. Model simulations have been conducted to figure out the crucial factors in the process of the cheese ripening. The influential factors have been found to be the cell numbers and the dipeptidase activity at the beginning of the cheese ripening, and the cell-lysis rate of cheese starters. The simulation results have also suggested the use of a mixed culture as well as the experimental screening for a more suitable organism as a cheese starter hence, the model shows how to accelerate the cheese ripening.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.248-254
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• 1990

Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher levels of short-chain free fatty acids than controls. At $21^{\circ}C$ the high level of pancreatic lipase-treated cheese produced medium flavor cheese at 1 wk and close to sharp flavor cheese at 3 wk without causing distinctive defects. The low level of pancreatic lipase-treated cheese developed a number of good quality cheese. They were roughly equivalent to medium and sharp cheeses when ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ for 3 to 15wk. Statistical analyses indicated that there were significant correlations between aged Cheddar flavor and the concentration of c6 as individual short chain free fatty acids (FFA) or C4 and C6 FFA combinations. Pancreatic lipase may be applicable for the accelerated ripening of Cheddar cheese if appropriate conditions are used.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.750-754
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• 1991

The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1$13^{\circ}C$ resulted in positive effects on sensory attributes compared to ripening at $8^{\circ}C$. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.

• Journal of Life Science
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• v.6 no.1
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• pp.27-33
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• 1996

Reactions taken place by a mixed culture of Lactococcus lactis subsp. cremoris KH (lac$^{+}$ prt$^{+}$ ) and KHA (lac$^{-}$ prt$^{-}$ ) and KHA (lac prt ) in cheese ripening have been investigated. Growth characteristics of the mixed culture showed commensalism, and the amounts of proteinases of the mixed culture were small enough. From these results, it is concluded that the production of bitter taste by the mixed culture is a small matter, even if the density of the mixed culture is highly maintained during cheese ripening. Hence, the mixed culture of KH and KHA cells could be a good cheese starter in accelerating the process of cheese ripening.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.213-218
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• 1985

As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at $15^{\circ}C$ for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.206-214
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• 1990

Effects of commercial food grade porcine pancreatic lipase on the neutral volatile compounds in Cheddar cheese were studied The enzyme was incorporated into the cheese at two different levels of concentration and ripened at various temperatures. The production of 2-butanone increased at higher amount of lipase and higher temperature, but the production of 2-pentanone was inconsistent trends during ripening periods. The concentration of acetaldehyde was the highest among aldehydes and was increased consistently during ripening Periods. In alcohol production ethanol was the most abundant but no further consistent trend was observed after 6 wk. The production of ethyl butyrate was the most abundant ester and related io lipase activities as well as ripening temperatures. Dimethyl sulfide was the only sulfur compound and appeared not to be related to the addition of lipase or ripening temperatures . Statistical analysis suggested that ethyl butyrate was most correlated to aged Cheddar flavor during cheese ripening.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.301-303
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• 2004

본 연구는 최근 기능성 식품으로 주목 받는 산머루즙을 치즈 원유에 함량비 (5%, 10%, 15%)에 따라 첨가 하여 아펜젤러 치즈를 제조하고 숙성기간중의 생균수의 변화와 숙성도 및 관능적 평가를 실시하여 다음과 같은 결과를 얻었다. 산머루즙 첨가치즈는 대조구와 비교시 숙성중 유산균, 단백질 분해도에서 완만한 변화를 나타내었고 치즈의 관능검사에서 양호한 결과를 나타내 향후 추가적인 연구에 의해 온화한 맛의 한국형 기능성 치즈의 개발 가능성이 기대되었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.334-336
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• 2004

본 연구는 우리나라 치즈 소비 추세가 피자와 가공치즈의 소비 한계가 드러나고 친환경, 건강 기능성, 순수 자연 치즈를 찾는 웰빙형 소비시대가 올 것을 대비하여 국산 자연치즈 소비증진을 위해 한국인의 취향과 기호성을 고려한 한국형 치즈제조기술 개발을 위해 수행되었다. 최근 기능성 식품재료로 주목 받는 들깻잎을 각 함량 별로(0.5%, 1.0%, 1.5%)첨가하여 치즈를 제조하고 숙성중 생균수, 가용성 질소화합물 (NCN), 12% TCA 가용성 질소화합물 (비단백태 질소화합물, NPN),산도, pH 및 전기영동상의 변화 그리고 관능성을 검사하여 다음과 같은 결과를 얻었다. 공시치즈의 숙성 중 NCN, NPN 의 변화는 대조구에 비하여 들깻잎 첨가비가 높은 치즈일수록 현저히 증가하는 경향을 나타냈다.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.102-109
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• 2010

Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at $12^{\circ}C$ with vacuum sealing and at $12^{\circ}C$ and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the $4^{th}$ wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the $4^{th}$ wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at $12^{\circ}C$, 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.