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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 232 - 239 (8page)
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초록· 키워드
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The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.
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참고문헌 (33)
참고문헌 신청
AOAC / 1990 / Official Methods of Analysis. (CIPPO) 15th ed / Association of official Analytical chemists :931
Ardõ, Y. / 1999 / Evaluating Proteolysis by Analysing the N Content of Cheese Fractions / IDF Bull. Int. Dairy Fed 337:4~9
Bergamini, C. V. / 2006 / Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese / Int. Dairy J 16:856~866
Bütikofer, M. / 1993 / Determination of nitrogen fractions in cheese: Evaluation of a collaborative study / Lebensm. Wiss. Technol 26:271~275
조은혜 / 2011 / 새우 부산물을 첨가한 데리야끼 소스의 제조 및 품질 평가 / 한국조리학회지 17(1):185~197
Ardõ, Y. / 1999 / Evaluating Proteolysis by Analysing the N Content of Cheese Fractions / IDF Bull. Int. Dairy Fed 337:4~9
Bergamini, C. V. / 2006 / Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese / Int. Dairy J 16:856~866
Bütikofer, M. / 1993 / Determination of nitrogen fractions in cheese: Evaluation of a collaborative study / Lebensm. Wiss. Technol 26:271~275
조은혜 / 2011 / 새우 부산물을 첨가한 데리야끼 소스의 제조 및 품질 평가 / 한국조리학회지 17(1):185~197
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