|
| |
|
|
효소첨가한 체다치즈의 숙성촉진과 풍미향상
파일 
효소첨가한 체다치즈의 숙성촉진과 풍미향상.hwp
[Size :
2 Mbyte
]
효소첨가한 체다치즈의 숙성촉진과 풍미향상.hwp
[Size :
2 Mbyte
]
분량 10 Page
가격 1,000 원
×
링크주소가 복사 되었습니다.
원하는 곳에 붙혀넣기 하세요
원하는 곳에 붙혀넣기 하세요
카트
|
다운받기
|
 네이버 ID로 다운 받기  카카오 ID로 다운 받기  구글 ID로 다운 받기  페이스북 ID로 다운 받기 |
뒤로
|
자료설명
효소첨가가 체다치즈의 숙성촉진과 풍미향상에 주는 영향에 대해 연구한 자료입니다.
유가공레포트
유가공레포트
목차/차례
- Ⅰ. 서 론
- Ⅱ. 효소 첨가한 Cheddar cheese의 아미노산 함량 변화
- Ⅲ. 효소 첨가한 저지방 Cheddar cheese의 숙성 촉진
- Ⅳ. Lipase가 체다 치즈 풍미향상에 미치는 영향
- Ⅴ. Lipase를 첨가한 Cheddar cheese slurries의 숙성 촉진
- Ⅵ. 결 론
본문/내용
Cheddar cheese의 숙성 촉진을 위하여 P. fluorescens, A. niger, Porcine pancreas(돼지췌장), Calf(송아지)로부터 얻은 Lipase를 첨가한 Cheddar cheese slurries를 32℃에서 32주간 숙성 중의 shor chain fatty acids와 neutral volatile compounds의 함량 변화를 Tables 4, 5에 나타내었다(19).
유리지방산은 주요 치즈의 풍미 성분으로 중요한 C4, C6, C8, C10을 측정하였는데 저장기간이 증가하고 lipase를 첨가한 시료일수록 함량이 높게 나타났다. 특히 Calf lipase를 첨가한 moderate Cheddar cheese의 경우 숙성 3주째 600.81ppm으로 가장 높은 유리지방산 함량을 나타냈으며 Cheddar flavor 생산을 촉진할 수 있다고 사료된다.
Table 4. Concentration of short-chain FFA and lipolyzed odor scores of various lipase-treated cheese slurries during 3 weeks at 32℃(19)
중성 휘발성 향미 성분들은 methyl ketones, aldehydes, alcohols, esters와 sulfur compound이다. Methyl ketones는 2-butanone, 2-petanone, 2-heptanone, 2-octanone 그리고 2-nonanone이 확인되었는데 2-nonanone은 calf lipase 첨가한 Cheddar cheese에서는 …
유리지방산은 주요 치즈의 풍미 성분으로 중요한 C4, C6, C8, C10을 측정하였는데 저장기간이 증가하고 lipase를 첨가한 시료일수록 함량이 높게 나타났다. 특히 Calf lipase를 첨가한 moderate Cheddar cheese의 경우 숙성 3주째 600.81ppm으로 가장 높은 유리지방산 함량을 나타냈으며 Cheddar flavor 생산을 촉진할 수 있다고 사료된다.
Table 4. Concentration of short-chain FFA and lipolyzed odor scores of various lipase-treated cheese slurries during 3 weeks at 32℃(19)
중성 휘발성 향미 성분들은 methyl ketones, aldehydes, alcohols, esters와 sulfur compound이다. Methyl ketones는 2-butanone, 2-petanone, 2-heptanone, 2-octanone 그리고 2-nonanone이 확인되었는데 2-nonanone은 calf lipase 첨가한 Cheddar cheese에서는 …
참고문헌
Ⅶ. 참고 문헌
1. Marth, E. H. 1963. Microbiology and chemical aspects of Cheddar cheese ripening. Areviw. J. Dairy Sci. 46 : 869
2. Schirmuller, J. 1968. The chemistry and biochemistry of cheese ripening. Adv. Food Res. 16 : 231
3. Kwak, H. S. 1988. The impact of lipase specificity on Cheddar cheese flavor development during cheese ripening. Ph. D. Dissertation at Kansas Stater University, Manhattan, KS
4. Fernandez-Garcia, E. 1986. Maduracion acelerada del 볃내. Nuevas tendencias. Alimentacion, Equiposy Tech. Jul-Aug : 53~63
5. Hayashi, K., D. F. Revell, and B. A. Law. 1990. Effect of partially purified extracellular serine proteinases produced by Brevibacterium linens on the accelerated ripening of Cheddar cheese. J. Dairy Sci. 73 : 579~583
6. Davis, F. L., and B. A. Law. 1984. Advances in the microbiology and biochemistry of cheese and fermented milk. Elsevier Appl. Sci, Pub. LTD
7. Fedrick, I. A., and J. W. Aston, S. M. Nottingham, and J. R. Dulley. 1986. The effect of a neutral fungal protease on Cheddar cheese ripening. N. Z. J. Dairy Sci, Tech. 21 : 9
8. Arbige, M. V., P. R. Friund, S. C. Silver, and J. T. Zelko. 1986. Novel lipase for Cheddar cheese Flavor development, Food Tech. 40 : 91~97
9. Kwak, H. S., I. J. Jeon, and S. K. Perng. 1989. Statistiacal patterns of lipase activities on the release of short chain fatty acids in Cheddar cheese slurries. J. Food Sci. 54 : 1559~1564
10. Kosikowski, F. V., and T. Iwasaki. 1975. Change in Cheddar cheese by commercial enzume preparations, J. Dairy Sci. 58 : 963~970
11. Bech, A. M. 1992. Enzymes for the acceleration of cheese ripening. IDF Bulletin, 269 : 24~28
12. Law, B. A. 1981. Accelerated ripening of Cheddar cheese with microbial proteinases. Neth. Milk Dairy J. 35 : 313~317
13. Law, B. A. and A. Wigmore. 1982. Accelerated cheese ripening with food garde proteinases. J. Dairy Res. 49 : 137~146
14. Nelson, J. H. 1972. Enzymatically produced flavors for fatty systems. J. Amer. Oil Chem. Soc. 49 : 559
15. Lee, K. W., Suh, D. S. and Kwak, H. S. 1993. Impact of psychrotroph-originated enzyme in accelerated Cheddar cheese ripening-Ⅰ. Hydrolysis of casein. Food and Biotech. 2 : 111~116
16. Jeung, Y. D. 1991. Studies on accelerated cheddar cheese ripening treated with lipase and protease. M. S. thesis. Kyungpook National Univ. Daegu. Kor.
17. 금종수, 진현석, 김종우. 1997. 저지방 Cheddar cheese의 숙성에 관한 연구- Ⅱ. 단백분해 및 유리아미노산 조성. Kor. J. Food Sci. Ani. Resour. 17 : 190~200
18. Dacre, J. C. 1953. Amino-acids in New Zealand Cheddar cheese-Their possible contribution to flavor. J. Sci. Food Agric. 4 : 604~608
19. Kwak. H. S. 1990. Implication of lipase specificity on aged Cheddar flavor development. Kor. J. Dairy Sci. 12(1) : 68~81
20. Lin. J. C. C. 1986. Effects of commercial food grade enzymes in flavor and texture profiles in granular Cheddar cheese. Part Ⅲ. Effect of commercial food grade enzymes on the neutral volatile compound profile in granular cheese. Ph. D. Dissertation at Kansas State Univ. Manhattan. KS.
21. Walker, N. J., and Keen, A. R. 1974. Formation of methyl ketones during ripening of Cheddar cheese. J. Dairy Res. 14 : 73
22. Kwak, H. S., Jeon, I. J. and Perng, S. K. 1989. Statistical patterns of lipase activities on the release of short-chain fatty acids in Cheddar cheese slurries. J. Food Sci. 54(6) : 1559~1564
1. Marth, E. H. 1963. Microbiology and chemical aspects of Cheddar cheese ripening. Areviw. J. Dairy Sci. 46 : 869
2. Schirmuller, J. 1968. The chemistry and biochemistry of cheese ripening. Adv. Food Res. 16 : 231
3. Kwak, H. S. 1988. The impact of lipase specificity on Cheddar cheese flavor development during cheese ripening. Ph. D. Dissertation at Kansas Stater University, Manhattan, KS
4. Fernandez-Garcia, E. 1986. Maduracion acelerada del 볃내. Nuevas tendencias. Alimentacion, Equiposy Tech. Jul-Aug : 53~63
5. Hayashi, K., D. F. Revell, and B. A. Law. 1990. Effect of partially purified extracellular serine proteinases produced by Brevibacterium linens on the accelerated ripening of Cheddar cheese. J. Dairy Sci. 73 : 579~583
6. Davis, F. L., and B. A. Law. 1984. Advances in the microbiology and biochemistry of cheese and fermented milk. Elsevier Appl. Sci, Pub. LTD
7. Fedrick, I. A., and J. W. Aston, S. M. Nottingham, and J. R. Dulley. 1986. The effect of a neutral fungal protease on Cheddar cheese ripening. N. Z. J. Dairy Sci, Tech. 21 : 9
8. Arbige, M. V., P. R. Friund, S. C. Silver, and J. T. Zelko. 1986. Novel lipase for Cheddar cheese Flavor development, Food Tech. 40 : 91~97
9. Kwak, H. S., I. J. Jeon, and S. K. Perng. 1989. Statistiacal patterns of lipase activities on the release of short chain fatty acids in Cheddar cheese slurries. J. Food Sci. 54 : 1559~1564
10. Kosikowski, F. V., and T. Iwasaki. 1975. Change in Cheddar cheese by commercial enzume preparations, J. Dairy Sci. 58 : 963~970
11. Bech, A. M. 1992. Enzymes for the acceleration of cheese ripening. IDF Bulletin, 269 : 24~28
12. Law, B. A. 1981. Accelerated ripening of Cheddar cheese with microbial proteinases. Neth. Milk Dairy J. 35 : 313~317
13. Law, B. A. and A. Wigmore. 1982. Accelerated cheese ripening with food garde proteinases. J. Dairy Res. 49 : 137~146
14. Nelson, J. H. 1972. Enzymatically produced flavors for fatty systems. J. Amer. Oil Chem. Soc. 49 : 559
15. Lee, K. W., Suh, D. S. and Kwak, H. S. 1993. Impact of psychrotroph-originated enzyme in accelerated Cheddar cheese ripening-Ⅰ. Hydrolysis of casein. Food and Biotech. 2 : 111~116
16. Jeung, Y. D. 1991. Studies on accelerated cheddar cheese ripening treated with lipase and protease. M. S. thesis. Kyungpook National Univ. Daegu. Kor.
17. 금종수, 진현석, 김종우. 1997. 저지방 Cheddar cheese의 숙성에 관한 연구- Ⅱ. 단백분해 및 유리아미노산 조성. Kor. J. Food Sci. Ani. Resour. 17 : 190~200
18. Dacre, J. C. 1953. Amino-acids in New Zealand Cheddar cheese-Their possible contribution to flavor. J. Sci. Food Agric. 4 : 604~608
19. Kwak. H. S. 1990. Implication of lipase specificity on aged Cheddar flavor development. Kor. J. Dairy Sci. 12(1) : 68~81
20. Lin. J. C. C. 1986. Effects of commercial food grade enzymes in flavor and texture profiles in granular Cheddar cheese. Part Ⅲ. Effect of commercial food grade enzymes on the neutral volatile compound profile in granular cheese. Ph. D. Dissertation at Kansas State Univ. Manhattan. KS.
21. Walker, N. J., and Keen, A. R. 1974. Formation of methyl ketones during ripening of Cheddar cheese. J. Dairy Res. 14 : 73
22. Kwak, H. S., Jeon, I. J. and Perng, S. K. 1989. Statistical patterns of lipase activities on the release of short-chain fatty acids in Cheddar cheese slurries. J. Food Sci. 54(6) : 1559~1564
| 📝 Regist Info |
|
I D : zang******* Date : 2015-01-29 FileNo : 16170480 |
Cart  | |
| |