• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.170-170
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• 2003

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.585-592
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• 2021

This study compared the quality characteristics of commercial Cheddar cheese of dairy types (DT) and vegan types (VT) using electronic sensory evaluation (nose and tongue) and texture profile analysis (TPA). The electronic nose detected acetaldehyde, 2-methylbutanal, and n-butanol in all samples, whereas 2,3-pentanedione and pentan-2-one were detected in DT1, VT1, and VT3. The electronic tongue detected various intensities of six tastes in the two types, regardless of the raw material. Principal component analysis by electronic sensory evaluation revealed the differences between the pattern for VT. The TPA results showed that the textures of DT and VT were not classified according to the raw material. However, the protein content affecting texture was <0.6% for VT compared with that for DT. These results are expected to be useful for establishing quality indicators in developing vegan cheese products with characteristics similar to those of dairy cheese.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.179-179
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.178-178
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• 2002

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.103-103
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• 2000

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.06a
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• pp.70-70
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• 2001

• Food Science of Animal Resources
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• v.28 no.4
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.111-117
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• 2012

A number of recently developed cheese analogues that are available in dairy food markets are currently being produced for improving health or diet, and they include Mozzarella, Cheddar, American, Muenster, and other custom flavors. Cheese analogues have many benefits such as extended-and-improved shelf life, price stability, and functional qualities that include better texture, higher melting point, and better stretching properties. Various cheese analogues can now be made by using soybeans or soy protein products, gelatin, gum arabic, and other ingredients. Hence, in this study, on the basis of previously published studies, we recommend soy protein for cheese analogues, for improving the texture and flavor of cheese analogues. Moreover, the best conditions for making cheese analogues and the factors that affect the characterization of cheese analogues have been described in this paper.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.351-364
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• 1992

근래 유제품의 향기성분의 증강법은 효소를 사용하여 향취강도를 증가하는 방법이 개발되고 있는데 효소촉매의 생화학적 반응은 결정적으로 식품의 특징적인 향생산에 기여한다. 본 연구자료는 치즈향의 발효적 추출을 통해 식품원재료에서 생성되는 것과 같은 천연향을 얻기 위한 연구의 최근 경향을 보여준다. 치즈풍미에 특징적인 성분이 결정적인 영향을 미치지 않는 Cheddar치즈와 자기 methyl ketone과 octenol이 flavour impact component로 작용하는 Roquefort치즈와 Camembert치즈에 대하여 치즈향의 성분, 이의 형성과정 및 제조방법 등에 관하여 고찰하였다.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.137-142
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• 2009

One of the most important aspects of conducting this microbial risk assessment (MRA) is determining the model in microbial behaviors in food systems. However, to fully these modeling, large expenditures or newly laboratory experiments will be spent to do it. To overcome these problems, it has to be considered to develop the new strategies that can be used data in the published literatures. This study is to show whether or not the data set from the published experimental data has more value for modeling for MRA. To illustrate this suggestion, as example of data set, 4 published Salmonella survival in Cheddar cheese reports were used. Finally, using the GInaFiT tool, survival was modeled by nonlinear polynomial regression model describing the effect of temperature on Weibull model parameters. This model used data in the literatures is useful in describing behavior of Salmonella during different time and temperature conditions of cheese ripening.