Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

• 발행기관: 한국축산식품학회
• 저자명: Minyu Song Won Seo Park Jayeon Yoo Gi-Sung Han Bu-Min Kim Pil-Nam Seong Mi-Hwa Oh Kyung-Woon Kim Ju
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제5호, 773~779쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.10.31

영문 초록

The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. B. longum KACC 91563 survived at a level of 7.58 Log CFU/g and did not have any negative effect on survival of the cheese starter. A sensory panel commented that the addition of B. longum KACC 91563 made Kwark cheese more desirable to consumers, and that the probiotic supplementation had no effect on perceived taste. Thus, B. longum KACC 91563 can be used for inclusion of probiotic bacteria in cheese.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusions