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
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.10 No.3
- 발행연도
- 2005.9
- 수록면
- 231 - 238 (8page)
이용수
초록· 키워드
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A standard 1% w/v solution of CM-chitosan made from squid pen was added to milk at levels of 0.5~3% (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than 3% (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to 2% by 11 to 42% and 17 to 38% respectively, compared to control cheese. Whey protein losses were decreased by 11 to 42% and thus accounted for all of the increase in yield. Anomalous results were obtained at the 0.8% level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the 0.5% level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CMchitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (31)
참고문헌 신청
Kwon HY, Lee BO, Kwon YJ. 1989. Factor to increase the yields of cheese. Korean J Dai Sci 11: 232-242.
Mehaia MA. 2002. Manufacture of fresh soft white cheese (Domiati-type) from ultrafiltered goats-milk. J Food Chem 79: 445-452.
Kong JY. 1988. A study on recovery of protein concentrated from cheese whey solution by the continuous ultrafiltration. J Korean Soci Food Nutri 17: 365-370.
Mistry VV, Pulgar JB. 1996. Use of high milk protein powder in the manufacture of Gouda cheese. Inter Dai J 6: 205-216.
Dickinson E. 1998. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Food Sci & Technol 9: 347-354.
Mehaia MA. 2002. Manufacture of fresh soft white cheese (Domiati-type) from ultrafiltered goats-milk. J Food Chem 79: 445-452.
Kong JY. 1988. A study on recovery of protein concentrated from cheese whey solution by the continuous ultrafiltration. J Korean Soci Food Nutri 17: 365-370.
Mistry VV, Pulgar JB. 1996. Use of high milk protein powder in the manufacture of Gouda cheese. Inter Dai J 6: 205-216.
Dickinson E. 1998. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Food Sci & Technol 9: 347-354.
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UCI(KEPA) : I410-ECN-0101-2009-511-018080521