• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.373-377
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• 2006

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at $10{\pm}1^{\circ}C$ and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.

• Geotechnical Engineering
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• v.5 no.2
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• pp.57-77
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• 1989

This paper describes the design and construction aspects of time-dependent deformation test apparatus for slut.oiling rocks and presents the test results obtained using these apparatus. These tests are modified semi-confined swell test, swell test under uniaxial tension and swell test under biaxial stress. These apparatus measure the time.dependent deformations in three orthogonal directions of the test specimen under simplified field stress conditions. The test results obtained from these test apparatus for the last several years show that these apparatus have performed satisfactorily. The test results show that the time-dependent deformation behaviour of the Queenston shale is cross-anisotropic with higher swelling in the vertical direction (normal to bedding plane) than in horizontal direction (parallel to bedding plane) under free swell condition. The applied stress in one direction suppresses the swelling deformation in that direction as well as that in the orthogonal directions.

• 한국해양학회지
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• v.26 no.4
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• pp.350-357
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• 1991

An experimental approach was applied to test the effects of stranded oils and dispersant cleanup on marine gastropods, Nodilittorina exigua, littorina brevicula and Purpura clavigera. They were exposed to Labuan crude, Dubai crude and Bunker C fuel oil. Direct oil contact caused death of gastropods within 96 hours. N. exigua and L. brevicula were more sensitive than P. clavigera at the exposure of Bunker C fuel oil. Toxic effects of Bunker C oil was slower than crude oils. direct contact to concentrated dispersant killed gastropods, while clean-up with diluted dispersant still gave severe damage. P. clavigera could escape from dispersed crude oil below 250 ppm. Oiling and dispersant clean-up may have severe effects on marine gastropods by rendering them washed out to sea.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.249-254
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• 2004

The pressing of car body parts is one of the most important sheet metal drawing processes. The corrosion protection oil applied by the steel mills plays a part in every sheet metal forming operation and also makes up the largest proportion of lubricants used. The idea to combine the corrosion protection properties of a corrosion preventive oil with the lubricity of a drawing oil lead to the development of the Anticorit prelubes. Applied at the finishing lines of the steel mills, they finally serve as lubricant in the press shops. A prerequisite for the suitability of a prelube-type oil is the absolute compatibility with all single processes from the coil to the Body in White. The use of prelubes in steel mills reduces the number and quantity of spot lubricants for additional press shop oiling dramatically. But their true benefits can only be fully achieved if the compatibility principle is applied throughout the manufacturing chain. Therefore, modem prelubes systems are modular, even different viscosities can be part of the same concept. This results in a far-reaching multifunctionality of the Anticorit prelube system for all applications.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.268-275
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• 2001

The effects of homogenization conditions and $\beta$-cyclodextrin ($\beta$-CD) on cholesterol removal of Mozzarella cheese were examined. The homogenization pressure influenced markedly on the cholesterol removal in milk and, 75.64% of cholesterol, the highest rate, was removed at $70.0kg/cm^2$. In addition, an increase in temperature resulted in an increase of cholesterol removal in the range of 71.75 to 78.22%. Among different concentrations of $\beta$-CD addition, 1.0% showed 78.21% of cholesterol removal. Therefore, cholesterol-reduced Mozzarella cheese was made by cheese milk treated with 70 $70.0kg/cm^2$ homogenization at $70^{\circ}C$ and 1% $\beta$-CD addition for a subsequent study. The cholesterol reduction of cholesterol-reduced Mozzarella cheese was 63.92%. Meltability, stretchability and oiling-off in cholesterol-reduced cheese were significantly lower than those in control. Hardness, gumminess and chewiness were significantly reduced, while cohesiveness and elasticity increased. Appearance and flavor of the cheese were superior, but texture inferior to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.

• Journal of Fisheries and Marine Sciences Education
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• v.24 no.5
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• pp.712-720
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• 2012

Recently, many problems related on shoreline response to spill oil were exposed again on a occasion of M/T Hebei spirit accident even though the weakness on the shoreline response system has been brought up since M/T Sea Prince oil spill accident. Therefore the establishment of shoreline response system that best suits our country is needed through considering the response system of well-developed country. The socioeconomic conflict between the persons concerned on the clean-up endpoints can be sharpened in Korea because the frequency of coastal use of our country is too high compared to other countries. Thus procedural justification, that is, how the clean-up endpoints be established is more important than what type of clean-up endpoints be used. In the present paper, we attempted to suggest a new manner on the decision making system for clean-up endpoints that best suits our country. The decision making system for clean-up endpoints need to be divided into two steps, that is, set-up step of clean-up endpoints criteria and decision step of clean-up endpoints. The decision making organization of local governments play a key role in case of set-up step of clean-up endpoints criteria, while the response command headquarters under Korean coast guard and decision making organization of local governments codecide whether the clean-up endpoints criteria is fits or not.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.1-27
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• 2002

The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol decrease rate of Cheddar cheese, and to optimize the factors of cheese manufacture Process. Il. The hardness(control 5.46kg/$cm^2$), gumminess(control 5.24kg), chewiness(control 4.87kg/cm) reduced to 2.03kg/$cm^2$, 2.18kg, 2.24kg/cm, respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed Cheddar cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75.27% of cholesterol in Cheddar cheese could be removed, and the possibility of development of cholesterol decreased Cheddar cheese was observed.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue 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.