• 한국축산식품학회지
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• 제32권4호
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• pp.458-466
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• 2012

In this study, consumer preferences toward traditional cheeses were investigated with Tulum cheese sample which is one of the traditional cheeses of Turkey. Type of milk used for Tulum cheese making was identified as the most important factor, followed by Tulum cheese's texture, price, salinity, fat content, origin and flavour. The ideal Tulum cheese profile for the overall consumers was made with cow milk, a hard texture, a price of 20 TL per kg, a low salt cheese, a full fat cheese, the regional cheese which belongs to Izmir region and a mild-flavoured cheese.A cluster analysis revealed there were two clusters with different ideal product profiles. Cluster 1's ideal Tulum cheese comprised a soft texture, a mild-flavoured cheese, a cheese made with cow milk, a full fat cheese, a low salt cheese, the regional cheese which belongs to Izmir region and a price of 10 TL per kg. Cluster 2 differed from cluster 1 in that its ideal Tulum cheese was a hard textured cheese and priced at 20 TL per kg. The consumers in cluster 2 were less price sensitive than those in cluster 1. In addition to, the consumers in both segments are ready to pay extra money for regional Tulum cheese versus non-regional Tulum cheese. We found that the older ones were more willing to pay as compared to younger individuals. Young people are critical target consumers for Tulum cheese marketers. The findings on cluster 1's ideal Tulum cheese of this study could therefore provide guidance to marketing managers.

• 한국축산식품학회지
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• 제44권2호
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• pp.390-407
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• 2024

Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.

• 한국축산식품학회지
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• 제31권6호
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.

• 한국축산식품학회지
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• 제39권4호
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• 한국미생물·생명공학회지
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• 제22권1호
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• pp.99-105
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• 1994

In this study we compared traditional cheesemaking process with the process utilizing ultrafiltration(UF) system. The whole milk retentates were prepared by ultrafiltration to volume concentration ratio(VCR) of 2.00:1, 2.25:1 and 2.50:1. Along with the untreated whole milk, there were studies in terms of the change of pH, titratable acidity and Soxhlet-Henkel($\circ $SH) value by mesophilic lactic starter and curd formation by rennet during Gouda cheese manufacture. Due to the increase of buffering effect titratable acidity and $\circ $SH value increased with the higher concentration ratio. When inoculated with the same volume of mesophilic lactic starter, less pH change occurred in UF retentates than in control milk. When added 0.0025% rennet, UF retentates coagulated 16~ 17 minutes ealier then the control milk. Gouda cheese yield from raw milk and UF retentates was 12.5~13.1% equally, but yield efficiency of UF retentate cheese was slightly higher than that of the raw milk cheese. Quantity of whey from retentate cheese was inversely related to VCR. But whey from retentate cheese contained higher percentage of amjor components than that from control milk cheese. In early ripening, the concentrations of lactose and soluble nitrogen compound were higher in retentate cheeses. Lactose content of control milk cheese was 3.49% and that of 2.00:1. 2.25:1, 2.50:1 VCR retentate was 3.77%, 4.89%, 7.03%, respectively. Thus, the more concentrated cheese contained a higher amount of lactose and all the lactose was hyerolyzed durion 35-day ripenion period. Soluble nitrogen compound of control milk cheese was 1.22% and that of UF cheeses was 1.82~2.06%. After 20-day ripening, soluble nitrogen compound increased starply in UF cheese.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8_spc호
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• pp.1306-1320
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• 2019

Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

• 한국축산식품학회지
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• 제38권1호
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• pp.110-122
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• 2018

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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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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• 제36권2호
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• pp.106-120
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• 2018

본 연구에서는 비살균 원유로 제조되고 숙성실에서 60일 이상 숙성된 7가지의 다양한 Gouda 치즈의 미생물학적 안전성을 실험적으로 검증하기 위해서 저장기간 동안에 다양한 미생물학적 변화를 조사하였다. Cheese 1과 2는 전통적인 비살균 Godua 치즈에 있어서는 60일 저장기간 동안 Salmonella spp.는 전혀 검출되지 않았으며, E. coli는 20 day부터는 검출되지 않았다. 대장균군은 Cheese 1에서 40 day부터 검출되지 않았지만, Cheese 2에서는 60 day까지 검출되었다. Cheese 1과 Cheese 2는 비살균 Gouda 치즈이기에 약간의 차이는 있었지만 전반적으로 비슷한 경향을 보였다. Cheese 3(원유에 인위적으로 Salmonella spp.를 오염시킨 후 제조된 비살균 Gouda 치즈), Cheese 4(Cheese 3에서 kefir에서 분리한 DH5 유산균 첨가)와 Cheese 5(Cheese 3에서 kefir에서 분리한 DN1 유산균 첨가)에 있어서는 60일 저장기간 동안 Salmonella spp.의 저해가 관찰되었다. 특히 Cheese 4와 Cheese 5에 추가적으로 첨가된 Kefir에서 분리한 유산균 DH5와 DN1은 Cheese 3보다 유의적으로 Salmonella spp.의 저해를 보였다. Cheese 6(유산균첨가 없이 제조된 비살균 Gouda 치즈)에서는 저장기간이 길어질수록 유산균수가 다른 Cheese들에 비해서 유의적으로 낮게 나타났다. 그리고 Cheese 7(살균한 원유로 제조한 전통적인 Gouda 치즈)에 있어서는 대장균 및 대장균군, Salmonella ssp.는 거의 검출되지 않았고, 유산균은 다른 Cheese들보다 약간 높게 나타났다. 60일 숙성된 Cheese 1부터 Cheese 7까지의 모든 샘플에 대한 Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, E. coli O157:H7 검사에서 모두 음성을 보였다. 향후 kefir에서 분리한 유산균 DH5와 DN1의 비살균 원유를 이용한 숙성치즈의 제조에 관한 연구가 필요하겠다. 본 연구에서 Salmonella spp.를 인위적으로 접종한 Cheese 4와 5에서 보여준 Salmonella spp.의 저해 효과는 비살균 원유를 이용한 숙성치즈의 제조에 보다 큰 안전성을 부여할 것이라 사료된다.

• 한국식품위생안전성학회지
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• 제27권1호
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• pp.103-107
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• 2012

본 연구에서는 축산물가공품에서 건조필름법과 $TEMPO^{(R)}$ TVC의 총세균수 측정에 대한 유효성을 평가하였다. 이를 위하여 국내 유통 중인 축산물가공품 257건과 대장균과 황색포도상구균을 인위적으로 접종시킨 축산물가공품 87건에서 대하여 총세균수를 측정하였다. 실험결과는 $log_{10}$ 값으로 전환 후 CCFRA Guideline 29에 의하여 두 검사법간의 일치율을 분석하였고, Pearson의 검정법을 이용하여 상관분석을 실시하였다. 식육가공품 중 햄류, 건조저장육, 분쇄가공육제품 및 식육추출가공품에서 두검사법간 93%이상의 일치율이 확인된 반면 소시지류에서는 89.1%의 일치율을 보였다. 이에 반하여 우유류, 치즈류, 아이스크림류, 조제유류에서는 92% 이상의 일치율을 보였고, 알가열성형제품은 100%의 일치율을 보였다. 또한 소시지류(상관계수 $r$ = 0.77)와 치즈류(상관계수 $r$ = 0.89)를 제외한 축산물가공품 모든 유형에서 건조필름법과 $TEMPO^{(R)}$ TVC 검사법간의 상관계수($r$)가 0.9 이상으로 ($P$ < 0.001) 높은 양의 상관관계를 나타내었다. 결론적으로 본 연구에서 $TEMPO^{(R)}$ TVC는 검출한계가 있는 일부 축산물가공품을 제외하고 총세균수 검사에 있어서 효과적인 것으로 나타났다.