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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 1 - 13 (13page)
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This study was conducted in order to evaluate the quality characteristics of Gouda cheesessupplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor wassupplemented to Gouda cheeses during preparation. Changes in chemical composition, lacticacid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysiswere monitored in the prepared ripened cheese. The electrophoresis patterns of cheeseproteins, fruit liquor functional component concentrations, and the flavonoid content of thecheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) theappearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral,and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the controlcheese. Findings from this study suggest that wine supplemented Gouda could provideadditional nutrients while maintaining flavor and quality.
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참고문헌 (22)
참고문헌 신청
AOAC / 1990 / Official methods of Analysis / Association of official Analytical Chemists : 125 ~ 139
Butikofer M / 1993 / Determination of nitrogen fractions in cheese : evaluation of a collaborative study / Lebensm Wiss Technol 26 : 271 ~ 275
Charles Thom / 1981 / The book of cheese : 183 ~
Hill AR / 2007 / Cheese Science and Cheese making Technology / Yuhan Munhwa Publ : 58 ~ 66
Hull ME / 1947 / Studies on milk protein colorimetric determination of the partial hydrolysis of the proteins in milk / J Dairy Sci 30 : 881 ~ 884
Butikofer M / 1993 / Determination of nitrogen fractions in cheese : evaluation of a collaborative study / Lebensm Wiss Technol 26 : 271 ~ 275
Charles Thom / 1981 / The book of cheese : 183 ~
Hill AR / 2007 / Cheese Science and Cheese making Technology / Yuhan Munhwa Publ : 58 ~ 66
Hull ME / 1947 / Studies on milk protein colorimetric determination of the partial hydrolysis of the proteins in milk / J Dairy Sci 30 : 881 ~ 884
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