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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.36 No.2
- 발행연도
- 2018.1
- 수록면
- 95 - 105 (11page)
이용수
이 논문의 연구 히스토리 (5)
2018
비살균 원유로 제조된 가우다(Gouda)치즈의 미생물학적 안전성과 관능평가 연구
최철
응용수의학과
2018.01
학위논문
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
최철
,
김동현
,
임현우
외 5명
Journal of Dairy Science and Biotechnology
2018.01
학술저널
비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가
최철
,
임현우
,
천정환
외 5명
Journal of Dairy Science and Biotechnology
2018.01
학술저널
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
최철
,
김동현
,
임현우
외 5명
Journal of Milk Science and Biotechnology(한국유가공기술과학회지)
2018.01
학술저널
비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가
최철
,
임현우
,
천정환
외 5명
Journal of Milk Science and Biotechnology(한국유가공기술과학회지)
2018.01
학술저널
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초록· 키워드
오류제보하기
Since 2018, the Korean government has permitted the production and sale of any cheese made from raw milk and aged for at least 60 days. The present study aimed to investigate the sensory characteristics of various types of Gouda cheese produced from raw milk during 60-day aging. The average pH of the raw milk used in this experiment was 6.7±0.4, similar to that of the sterilized milk. The pH of raw-milk Gouda cheese was 5.2±0.5 a day after the 60-day aging period, wherein the pH was 5.5±0.3. In total, 5 samples were used for sensory evaluation in this experiment: Cheeses 1∼5. With respect to flavor, Cheeses 1 and 5 received the highest and lowest scores, respectively. Raw-milk Gouda cheese produced using Salmonella spp.-contaminated raw milk was not greatly influenced by flavor; however, it had a negative effect on its appearance. In the future, it is imperative to carry out sensory evaluation of cheese produced with raw milk contaminated with various food-contaminating bacteria.
목차
등록된 정보가 없습니다.
참고문헌 (52)
참고문헌 신청
Alewijn, M. / 2005 / Production of fat-derived (flavour) compounds during the ripening of Gouda cheese / Int. Dairy J. 15:733~740
American Cheese Society / 2011 / Cheese and Cheese Products in the US
Bodyfelt, F. W. / 1965 / The sensory evaluation of dairy products / Van Nortrand Reinhold
Choi, H. Y. / 2011 / Application in Gouda-type cheese manufacture added with Korea traditional wines
Collins, Y. F. / 2003 / Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese / J. Dairy Res. 70:105~113
American Cheese Society / 2011 / Cheese and Cheese Products in the US
Bodyfelt, F. W. / 1965 / The sensory evaluation of dairy products / Van Nortrand Reinhold
Choi, H. Y. / 2011 / Application in Gouda-type cheese manufacture added with Korea traditional wines
Collins, Y. F. / 2003 / Evidence for a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese / J. Dairy Res. 70:105~113
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