• 베이커리
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• no.5 s.346
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• pp.146-154
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• 1997

• 베이커리
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• no.10 s.387
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• pp.98-100
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• 2000

• 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.

• 우유
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• s.62 fall
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• pp.13-20
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• 1995

우유는 건강한 소의 유미관에서 분비되는 것으로 초유는 포함되지 않으며 어린이의 발육과 성장에 필수적인 영양소가 풍부하게 포함되어 있는 완전식품으로, 그대로 마시거나, 소스 · 수프 · 육류요리 · 비스켓 · 케이크 등의 재료로 이용되며, 이 우유를 원료로 해서 버터 · 치즈 · 크림 · 발효유 · 아이스크림과 같은 유가공품 으로서도 널리 이용된다. 우리나라 식생활에서는 식품섭취영태는 당류의 섭취도가 높고, 단백질이나 칼슘급원식품의 섭취가 부족한 상태이므로 우유를 칼슘의 급원식품으로 한 사람이 매일 1컵 이상의 우유를 섭취하도록 권장하고 있다. 특히 성장기의 어린이를 위하여는 학교급식에서 싼 가격으로 우유를 먹을 수 있도록 배려하며 하루 3~4컵의 우유를 섭취할 것을 권장하고 있다. 이와 같은 시점에서 본고에서는 우유와 유가공품을 선택하여 먹고 마시는 경우에 그 식품 본래의 영양성분과 맛을 잃지 않고 섭취할 수 있는 효과적인 방법과 보관할 때의 주의할 점과 언제 먹고 마시는 것이 효과를 증진할 수 있는지 등을 알아보고자 한다.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.241-247
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• 2012

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.243-255
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• 2013

The purpose of this study is to examine the menu selection attributes in Italian restaurants located in Jeonju area and analyze their customers' using patterns and favorite menu items in each menu section. The results are as follows. First, in terms of significance of choosing a menu item in Italian restaurants, the most important factors are defined as health management factors, service management factors, food management factors, and menu management factors. After the verification of satisfaction, there are significant differences in the health management factors. Second, in terms of Italian restaurant visiting patterns, the recognition level of Italian food was positive, number of visits per month was averagely once or twice a month, major companions were family members, main purpose was to having meals, and information of the food was acquired by word of mouth. Third, in each menu section, the most popular dishes were the one using mozzarella cheese in the antipasto, asparagus cream soup in the soup, carbonara in the pasta, the pizza topped with mozzarella cheese, salami, black olive, and tomato sauce in the pizza, fresh mozzarella cheese tomato salad in the salad, beef tenderloin steak and pan-fried halibut in the main dish, fresh fruits and tiramisu in the dessert. For future studies, there should be various researches and analyses for significant factors when selecting menu by each segment and group from the entire sample.

• KOREAN POULTRY JOURNAL
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• v.6 no.3 s.53
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• pp.95-98
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• 1974

감부로병(Gumboro Disease)으로 알려진 이병은 최근에 전염성훼브리샤스낭병 바이러스(Infectious Bursal of Fabricius Disease Virus:IBDV)에 의해서 일어난다는 것이 밝혀졌다. 이 전염병은 주로 3$\~$6주령의 닭에만이 발생하며 닭이 이에 감염되면 침울해지고 몸의 균형을 잡지 못하며 떨며 항문주위의 틀이 더렵혀지는 등의 증세를 나타낸다. 우리나라에서는 아직 정식 발생보고가 없으나, 미국, 구라파 일본등지에서는 많은 발생보고가 있다. 감염내과된 닭은 5$\~$7일만에 회복되며 회복된 닭은 후유증(後遺症)이 없다. 임상소견으로는 훼브리샤스낭(囊)이 젤라친과 같은 막과 크림이나 치즈같은 물질을 같으며 비대(肥大)해지고 야외에서 발생한 닭의 경우 근육의 출혈과 가끔 신장(腎臟)이 창백, 또는 종장등의 변화가 일어난다. 따라서 본란을 통해서 이 병에 대한 증상과 바이러스의 분리 병리조직학적인 진단방법등에 대한 정보를 제공하여 우리 나라의 발생여부를 확인하는데 참고자료에 공여코저한다.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.93-100
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• 2014

In general, whey obtained from various cheese batches is being reused, so as to improve the texture and to increase the yield and the nutrient value of the various final milk-based products. In fact, re-usage of whey proteins, including whey cream, is a common and routine procedure. Unfortunately, most bacteriophages can survive heat treatments such as pasteurization. Hence, there is a high risk of an increase in the bacteriophage population during the cheese-making process. Whey samples contaminated with bacteriophages can cause serious problems in the cheese industry. In particular, the process of whey separation frequently leads to aerosol-borne bacteriophages and thus to a contaminated environment in the dairy production plant. In addition, whey proteins and whey cream reused in a cheese matrix can be infected by bacteriophages with thermal resistance. Therefore, to completely abolish the various risks of fermentation failure during re-usage of whey, a whey treatment that effectively decreases the bacteriophage population is urgently needed and indispensable. Hence, the purpose of this review is to introduce various newly developed methods and state-of-the-art technologies for removing bacteriophages from contaminated whey and whey products.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.