A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

• 발행기관: 한국축산식품학회
• 저자명: Jayeon Yoo Minyu Song Wonseo Park Sangnam Oh Jun-sang Ham Seok-geun Jeong Younghoon Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제2호, 255~265쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.04.30

영문 초록

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusions

키워드

Jersey Holstein fermented milk Mozzarella cheese Gouda cheese