• 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.

• Food preservation and processing industry
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• v.15 no.2
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• Applied Chemistry for Engineering
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• v.7 no.6
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• pp.1147-1155
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• 1996

In the spray drying with rotating wheel atomizer of cheese powder, the relationships among variables were analyzed with Response Surface Methodology in which several independent variables such as total solid content, wheel rotation speed, and outlet temperature influenced dependent variables such as particle diameter, moisture content, bulk density, and viscosity of suspended liquid. Significance and correlation were tested according to central composite design. As a results of analyzing the correlations between independent and dependent variables, particle diameter and moisture content of cheese powder were decreased with increasing wheel rotation speed, and bulk density was decreased with increasing outlet temperature. Viscosity of suspended liquid were increased with increasing wheel rotation speed and total moisture content. In correlation among dependent variables, moisture content was proportional to bulk density, and particle diameter was inversly proportional to moisture content and bulk density.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.551-559
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• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1126-1126
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• 2001

The paper presented here is the initial part of a larger study, in which it was determined which quality parameters in cheese powder could already be predicted by NIR at an early stage in the process and which could only be predicted at the final stages of the process. This initial study was performed in order to establish the levels and nature of variation within and between batches such that the subsequent data collection could be tackled optimally. The perspectives evolved into more than was originally planned and revealed some interesting uses of NIR-technology. Cheese powder production starts as a batch process, where waste cheese from other dairies is melted down in a vat. The process then turns into a continual process as the vat is emptied and the melted cheese is then filtered, homogenized, pasteurized and finally spray dried. Between each batch the powder is to a greater or lesser degree a mixture of 2 batches. This paper is divided into 2 aspects, one regarding the optimization of sampling time and the other is a study of process dynamics. Optimizing sampling time This initial study included 9 powder samples from 9 different batches produced during one day. The raw materials for the batches were chosen with the aim of creating a relatively high level of variation in the data. The total of 81 samples were taken out at regular intervals and spectra were collected on a NIR-systems 6500 instrument. The subsequent reduction of the data by PCA to score values shows the power of NIR as a tool to determine not only when samples are representative of a certain batch, but also which batches are stable enough to include in a further study. Studying process dynamics To take this experiment a step further 1 of the 81 samples were sent to the laboratory for further analyses. The samples were chosen on the criteria that they covered the spectral variation in the dataset. These samples were analysed for 4 chemical components and 5 physical attributes, which are essential for describing the quality of the product. The latent structure of the 7 samples, using the chemical and physical variables, is totally comparable to the latent structure of the NIR spectra. This outcome makes it possible to describe the dynamics of one day's production both chemically and physically with relatively little resources. Additionally it raises the question as to whether reference values are needed, as the latent structure of the NIR-spectra appears to be sufficient in providing information on the quality of the product. To be able to use NIR in this way would require defining quality limits in the principal component space as opposed to each of the reference values. The potential of NIR applied in an explorative fashion with batch processes opens a whole new gateway for the use of this technology. This study explains yet again after so many years in the field “why I'm crazy about NIR!”.

• Journal of Dairy Science and Biotechnology
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• v.38 no.3
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• pp.161-167
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• 2020

Cheese pizzas fortified with casein phosphopeptide (CPP) and calcium were subjected to an in vitro digestion to assess whether CPP could prevent the precipitation of calcium. The total calcium content of the cheese pizzas was adjusted to 1,000 mg per pizza (~370 g) with the addition of calcium originating from eggshells. Two levels of trypsin-digested caseins (367 and 459 mg), with a CPP content of ~20%, were added to each pizza. The in vitro digested pizzas were then centrifuged and the supernatant was mixed with Na₂HPO₃ at 37℃ to estimate the possible soluble effect of CPP on calcium. After 24 h of reaction, the solution was centrifuged and the calcium content in the resultant supernatant was analyzed by inductively coupled plasma-atomic emission spectroscopy. One-way statistical analyses showed that CPP had a positive effect on the solubilization of calcium against phosphate (p<0.05). Cheese pizza supplemented with 459 mg of CPP powder was able to prevent precipitation of calcium by 98.8%, whereas no CPP-added cheese pizza solubilized 86.4% of the calcium. A sensory test was also carried out, revealing that panelists could not discern the bitter taste of the CPP added to the pizzas.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.