모짜렐라 치즈의 신전성 향상에 관한 연구

• 발행기관: 한국축산식품학회
• 저자명: 박희경 최수임 허태련
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제24권 제2호, 156~163쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

This study was carried out to investigate the improvement of stretchability in Mozzarella cheese based on the influence of various factors such as starter type, fat content, salt content and stretching temperature. To do this study, stretchability, meltability, fat leakage and the change of soluble nitrogen compound were measured during storage of the Mozzarella cheese at 4℃ for 10 weeks. When L bulgaricus starter was added, stretchability of the cheese was excellent and cheese manufactured with starter of L bulgaricus and L bulgaricus : Str. thermophilus = 1 : 2 improved meltability because of high soluble nitrogen compound. When salt content of cheese was 0.5%, this resulted in extreme deterioration of quality in regard to stretchability, meltability and fat leakage at five weeks and when salt content of cheese was 0.5, 1.0 and 1.5%, soluble nitrogen compound was 4.49, 4.45 and 2.61% at one week and 19.71, 19.44% and 17.07% at eight weeks, respectively. Stretchability was good at high stretching temperature, and cheese with stretching at 60℃ showed poor meltability at the first stage, but this cheese had good meltability in process of time because increase in soluble nitrogen compound was high at low stretching temperature.

키워드

L. bulgaricus Str. thermophilus Mozzarella cheese stretchability meltability