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Mucor rennet 으로 제조한 Cheddar Cheese 의 숙성에 관한 연구 1 . 일반성분 및 질소화합물의 변화 .
김기성,김영교 ( Kee Sung Kim,Young Kyo Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.5
This experiment was carried out to study the practical utility of Mucor rennet by making Cheddar cheese with this enzyme and characterize the physio-chemical properties of it during the ripening. Better yield and higher solid content of Cheddar cheese was established by calf rennet than Mucor rennet and solid content of Cheddar cheese was increased during the ripening. pH of Cheddar cheese was increased during the ripening and it was higher in the Mucor rennet treated Cheddar cheese than that of calf rennet. Water soluble nitrogenous compounds, soluble nitrogenous compounds in 12% TCA and pH 4.6 of Cheddar cheese made with Mucor rennet was increased during the ripening. Higher levels of these compounds in the Cheddar cheese made with Mucor rennet than those of calf rennet was revealed.
Cheddar Cheese 숙성중 Casein 의 변화
김기성,강통삼,민병용,김영교 ( Kee Sung Kim,Tong Sam Kang,Byong Yong Min,Young Kyo Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.6
This experiment has been carried out to study the changes of caseins and peptides in the Cheddar cheese during the ripening. Cheese caseins were fractionated with Sephadex G-150 column and DEAF-cellulose column chromatography. Each fraction was evaporated and analyzed with polyacrylamide gel electrophoresis and compared each other with the rate of degradation. On Sephadex G-150 column chromatography, caseins obtained from the Cheddar cheese ripened about 10 days (initial of ripening) and 6 months were fractionated into 3 fractions and 4 fractions respectively. On DEAE-cellulose column chromatography, caseins of Cheddar cheese ripened about 10 days and 6 months were fractionated into 5 fractions and 7 fractions respectively. On the acrylamide gel electrophoresis of caseins of Cheddar cheese ripened about 10 days and 6 months, β-casein was highly resistant to the proteolysis but degradation of as-casein was widely expanded during the ripening.