지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.6
- 수록면
- 266 - 270 (5page)
- DOI
- 10.9721/KJFST.2023.55.3.266
이용수
초록· 키워드
오류제보하기
In this study, we investigated the microbiological safety and physicochemical properties of 14 cheese samples imported to South Korea. MRS and M17 media were used to identify and isolate lactic acid bacteria (LAB). The levels of LAB varied depending on the type of cheese, whereas “non-detectable” (ND) results were observed for Brie and Gouda cheese samples. When Escherichia coli, coliform, and aerobic bacterial counts were analyzed to identify the microbiological safety, 2.64 log CFU/mL of coliforms were detected in one of the mozzarella samples. The pH values of cheese sourced from goats were significantly lower than that of other types of cheese showing a value of 3.99, and the moisture content of aged cheese was significantly lower than that of unaged cheese. The results of this study provide microbial profiles and physicochemical data for imported cheese samples.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (14)
참고문헌 신청
Chang MS, Kang EJ, Cho MY, Choi GS, Hong YP, Seo KJ, Kim GH. Survey on the perception of consumers on imported food safety management. J. Korean Soc. Food Sci. Nutr. 38: 1625-1632 (2009)
Choi C, Kim DH, Lim HW, Chon JW, Song KY, Kim SH, Kim HS, Seo KH. microbiological safety of various gouda cheeses produced from raw milk. J. Dairy Sci. Biotechnol. 36: 106-120 (2018)
Fox PF, McSweeney PL, Cogan TM, Guinee TP. Cheese: Chemistry, physics and microbiology, volume 2: major cheese groups. Elsevier. NL USA (2004)
Hong YH. Importance of ripening during natural cheese making. J. Dairy Sci. Biotechnol. 31: 195-200 (2013)
Kim KH, Park DE, Oh S. Effects of heat treatment on the nutritional quality of milk: II. destruction of microorganisms in milk by heat treatment. J. Dairy Sci. Biotechnol. 35: 55-72 (2017)
Choi C, Kim DH, Lim HW, Chon JW, Song KY, Kim SH, Kim HS, Seo KH. microbiological safety of various gouda cheeses produced from raw milk. J. Dairy Sci. Biotechnol. 36: 106-120 (2018)
Fox PF, McSweeney PL, Cogan TM, Guinee TP. Cheese: Chemistry, physics and microbiology, volume 2: major cheese groups. Elsevier. NL USA (2004)
Hong YH. Importance of ripening during natural cheese making. J. Dairy Sci. Biotechnol. 31: 195-200 (2013)
Kim KH, Park DE, Oh S. Effects of heat treatment on the nutritional quality of milk: II. destruction of microorganisms in milk by heat treatment. J. Dairy Sci. Biotechnol. 35: 55-72 (2017)
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