• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.231-238
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• 2005

A standard $1\%$ w/v solution of CM-chitosan made from squid pen was added to milk at levels of $0.5\sim3\%$ (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than $3\%$ (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to $2\%\;by\;11\;to\;42\%\;and\;17\;to\;38\%$ respectively, compared to control cheese. Whey protein losses were decreased by 11 to $42\%$ and thus accounted for all of the increase in yield. Anomalous results were obtained at the $0.8\%$ level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the $0.5\%$ level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CM-chitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.205-210
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• 2015

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α₂-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.641-649
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• 2021

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L^* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a^* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.70-74
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• 2003

Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but 'unripened cheese' was not different from 'soft cheese' in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as 'Powder', 'Slice', 'Spread', and 'Portion'. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as 'Process cheese products' for the promotion of development and consumption of cheese.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.21-33
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• 2013

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.85-91
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• 2013

In this study, the effects of adding cheese in the manufacture of rice cakes having 5 different vegetable-derived natural coloring materials were investigated with respect to quality characteristics during storage. Rice cake samples were prepared without (control) or with the addition of 2.0%, 3.0%, or 4.0% cheese. Changes in pH, external appearance, total solid content, and scanning electron microscopy (SEM), texture and sensory characteristics were monitored during storage. The sensory and texture characteristics of the rice cakes with cheese were investigated with respect to color, flavor, and overall acceptability. The total solid content and pH of the cheese-treated rice cakes were higher than that of the control during storage. Rice cakes added with cheese had higher liquid flavor than control. Results revealed that rice cakes added with cheese at less than 4% addition had the best taste, appearance, and sensory properties. Moreover, the addition of cheese to five-colored rice cakes provides additional nutrients while maintaining flavor and quality.

• 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.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.837-844
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• 1994

In order to making the good quality soybean cheese, it is prepared byover growing cow's milk added soybean curd with Actinomucor elegans and the nold-overgrown curd soked in salt-brine/ethanol mixture. The physicochemical changes and sensory evaluation were investigated during the aging period. Crude protein, carbohydrate, crude fat ash contents of the pehtze were increased by elapsing the fermentation time, whereas moisture's decreased . Amino-N and ammonia -N contents of cow's milk added pehtze and soybean phetze were increased 17.25%, 7.23% and 16.16%, 8.42% respectively. Total nitrogen content of the pehtze was decreased by elaping the aging time but soaking solution's increased. Free amino acid content of soybean cheese was increased as a result of the proteolytic action of molds. As a result, sulfur containing amino acid such as methionine and cysteine of the cow's milk added soybean cheese were enriched 1.3 times more than the soybean cheese. Flavor, taste and texture of the cow's milk added soybean cheese were higher than soybean cheese.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.