http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju
최희영,양철주,최갑성,김회경,Delores H. Chambers,배인휴 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.
Characteristics of Gouda Cheese Supplemented with Korean Traditional Yakju
Choi, Hee-Young,Yang, Chul-Ju,Choi, Kap-Seong,Kim, Hoi-Kyung,Chambers, Delores H.,Bae, In-Hyu Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.6
The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.