Objective Measurements of Textural and Rheological Properties of Cheese

이미령,Lee, Mee-Ryung Korean Society of Milk Science and Biotechnology 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.2

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

오뜨 꾸뛰르 패션과 메이크업 표현경향 연구

이미령(Lee Mee Ryung) 한국인체미용예술학회 2001 한국인체미용예술학회지 Vol.2 No.1

The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses : a Review

Mee-Ryung Lee(이미령) 한국콘텐츠학회 2019 한국콘텐츠학회논문지 Vol.19 No.4

이 총설의 목적은 도포 숙성 치즈와 곰팡이 숙성 치즈의 제조 공정의 차이를 살펴보고 이들의 관능적 특성 차이에 관하여 비교 분석 하는 것이다. 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성은 치즈의 품질 평가에서 가장 중요한 요소이다. 도포 숙성 치즈는 부드럽고 잘 부스러지는 질감을 가지고 있다. 그리고 블루 치즈와 비교하여 짠맛과 신맛이 강한 편이다. 반면에 블루 치즈 (곰팡이 숙성 치즈)는 산양유로 만들었을 때 더 부드럽고 크림과 같은 질감이 나며 냄새가 좀 더 강한 편이다. 블루 치즈는 좀더 산도와 짠맛, 쓴맛이 도포 숙성 치즈에 배하여 강한 편이며 좀 더 신선한 맛이 나는 것이 특징이다. 또한 도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성, 예를 들면 냄새, 맛, 질감 등은 치즈의 품질 평가에 아주 중요한 요소로 작용할 것이라 사료된다. The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

미술의상과 메이크업의 표현경향에 관한 연구

이미령(Lee Mee Ryung) 한국인체미용예술학회 2000 한국인체미용예술학회지 Vol.1 No.2

  In art-to-wear, costumes itself is not the purpose but the means to express art. "Shaped canvas" or "soft sculpture" is often reffered to define the concept of art-to-wear. The theme of it is the human body and there is almost no limit in material and techniques of it. It is the art for body, costume as body, that is to say, it is a three dimentional work characterized by the image of human body. Make-up, hair design and body paintings as well as other three dimentional works applied to the human body can make far better effect when coworked with art-to-wear.<BR>  Art-to-wear in 1990 is not a fine art in view of its material, rather it has led a leading role to express the demand and social problems of the times.<BR>  Expansion of techniques and materials has made artists renew and gain free techniques, and also revised recognition toward art-to-wear has offered changes of new ideas about material to develop, and shows the direction to go for the flow of modem fashion. Costumes these days presented through various fashion-shows introduce many art fashion works with rather relative weight on art-to-wear, therefore to convey much effectively the concept and the image of the designers, the fashion designers try to coordinate hair-design, total make-up and body-paintings with art-to-wear.<BR>  However, co-operation between artists on fiber-art attending to art-to-wear and make-up artists is not so well carried out. This is because followers of make-up field and art-to-wear do their jobs separately without co-operation to harmony. But the thing to put emphasis on is that make-up followers should accompany costumes with their make-up work and also art-to-wear followers who perform their art works based on the human body should pursue their works in the harmony of make-up, hair-design and body-paintings and in consequences they can express their works with higher satisfaction.<BR>  To set make-up and hair-design off to advantage, they should be backed up by the costumes in the confirmity of characteristics. Other way round, art-to-wear can have ascending effect(in both sides of art-to-wear and make-up / hair-design) if they are well designed in accordance with the same theme in conveying and expressing the artists intended theme.<BR>  But currently, artists and beauty art followers are not closely linked with in their jobs. They are only doing their jobs independently to our sorry.<BR>  They carry on the parts in which they are not specialized without any help from the specialists.<BR>  In working out fashion-shows(ordinary and precedent types of fashion-shows), famous fashion designers often present the shows with the help of make-up designers and hair-designers, while art wear artists usually are not in the condition of above-mentioned coordination. This is partly because they are not properly linked with the field of beauty arts as well as the artists in art-to wear are not fully aware of the importance of beauty art.<BR>  In haute couture fashion shows recently presented in Paris, the designers who introduce art-to-wear costumes make good use of colors and forms in make-up irrespective of ordinary make-up to make good expression of their intention together with the same particularity in hair-design.<BR>  These tendencies seem to prevail with vitality throughout the world and fashion shows are in the stream of separate presentation, that is art-to-wear fashions and practical fashions.<BR>  Especially in fashion shows of art-to-wear, co-existence of costumes and make-up is more necessary than ever before. Thus, exhibitions of art-to-wear and various contests or seasonal campaign of beauty art can enjoy prosperity and advantage in both parts with such co-working and it will appreciate the value of each part.

Erratum to: 치즈 물성의 객관적 측정을 위한 고찰

이미령 ( Mee-ryung Lee ) 한국유가공기술과학회 2018 한국유가공기술과학회지 Vol.36 No.3

치즈의 숙성과정중 치즈조직의 변화연구

이미령 ( Mee Ryung Lee ),이원재 ( Won Jae Lee ) 한국유가공기술과학회 2008 Journal of Dairy Science and Biotechnology (JMSB) Vol.26 No.2

산양유 단백질 분해물/키토올리고당 나노 전달체 제조 및 물리화학적 특성연구

하호경,김진욱,한경식,윤숭섭,이미령,이원재,Ha, Ho-Kyung,Kim, Jin Wook,Han, Kyoung-Sik,Yun, Sung Seob,Lee, Mee-Ryung,Lee, Won-Jae 한국유가공학회 2017 한국유가공기술과학회지 Vol.35 No.3

본 연구에서는 산양유 단백질 분해물과 키토올리고당을 이용하여 약 138~225 nm 크기를 지니는 구형의 나노 전달체를 성공적으로 제조하였다. 제조된 나노 전달체는 소수성 건강기능성 물질인 DHA와 레스베라트롤을 각각 ~22 mg/100 mL와 ~4.5 mg/100 mL 씩 포집가능하며, 제조 공정요인(예, TPP 농도, 산양유 단백질 분해물 농도, 키토올리고당 농도) 조절을 통해 입자 크기, 표면전하등과 같은 나노 전달체의 물리화학적 특성과 소수성 건강기능성 물질의 포집 효율을 조절할 수 있음을 알 수 있었다. 또한 산양유 단백질 분해물/키토올리고당 나노 전달체는 동결건조를 통해 분말화가 가능하기 때문에 식품 적용성이 뛰어나다. 결론적으로 본 연구에서 food-grade 물질인 산양유 단백질 분해물과 키토올리고당을 이용하여 제조한 나노 전달체는 저지방 및 무지방 유식품에 적용 가능한 무지방 기반(non-fat based)의 소수성 건강기능성 물질 전달체로 이용될 수 있을 것으로 기대된다. The aims of this study were to manufacture a hydrolyzed goat milk protein (HGMP)/chitosan ologisaccharide (CSO) nano-delivery system (NDS) and to investigate the effects of production variables, such as sodium tripolyphosphate (TPP), HGMP, and CSO concentration levels, on the formation and physicochemical properties of the NDS. An HGMP/CSO NDS was produced using the ionic gelation method at pH 5.5. Transmission electron microscopy and a particle size analyzer were used to determine the morphological and physicochemical properties of NDSs, respectively. The size of the HGMP/CSO NDS decreased from 225 to 138 nm as HGMP and CSO concentration levels decreased. The NDS had a positive surface charge, with a zeta-potential value of +23 mV. The encapsulation efficiency (EE) of docosahexaenoic acid was enhanced as the HGMP concentration level increased. Additionally, increasing the concentration level of CSO resulted in an increase in the EE of resveratrol. The HGMP/CSO NDS exhibited good physical stability during freeze-drying. Thus, our findings showed that the HGMP/CSO NDS was successfully manufactured and that HGMP and CSO concentration levels were key factors affecting the physicochemical properties of the NDS.

케이신 포스포펩티드/키토올리고당 나노 복합체 형성과 특성 연구

백윤서 ( Yun-seo Baek ),하호경 ( Ho-kyung Ha ),이지홍 ( Ji-hong Lee ),이미령 ( Mee-ryung Lee ),이원재 ( Won-jae Lee ) 한국유가공기술과학회 2018 한국유가공기술과학회지 Vol.36 No.3

본 연구에서는 CPP와 CSO를 사용하여 약 187∼282 nm 크기의 균일한 구형의 나노 복합체를 성공적으로 제조하였다. 나노 복합체는 제조 공정 요인인 CPP 농도와 pH 조절을 통해 입자 크기, 다분산지수, 그리고 표면 전하와 같은 나노 복합체의 물리화학적 특성을 조절할 수 있음을 확인하였다. 또한 CPP/CSO 나노 복합체의 분말화 공정을 통해 분말화 된 나노 복합체의 식품 적용성을 증진시킬 수 있음을 알 수 있었으며, food-grade 물질인 CPP와 CSO를 사용하여 제조한 나노 복합체는 향후 잠재적인 칼슘 전달체로써 식품 산업에 이용될 수 있을 것으로 기대된다. The objectives of this study were to manufacture casein phosphopeptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes and to investigate the impacts of manufacturing variables, such as CPP concentration and pH, on their morphological and physicochemical characteristics. Transmission electron microscopy (TEM) and particle size analysis were used to assess the morphological and physicochemical properties of the CPP/CSO nanocomplexes, respectively. Based on the images obtained by TEM, the spherical shapes of the CPP/CSO nanocomplexes ranged from 50 to 150 nm. As the concentration of CPP was increased and the pH was decreased, the average particle size of the nanocomplexes significantly (p<0.05) increased. The CPP/CSO nanocomplexes had a highly uniform distribution with a polydispersity index value of less than 0.3. In addition, they had a negative surface charge with a zeta-potential value between ―17 and ―26 mV. The CPP/CSO nanocomplexes showed good stability during the freeze-drying process. In conclusion, CPP/CSO nanocomplexes were successfully manufactured, and the CPP concentration and pH were found to be key factors that affected their morphological and physicochemical properties.

효과적인 메이컵을 위한 색채연구

류영미,이미령 한국미용학회 2000 한국미용학회지 Vol.6 No.1

In modren age, we come to recognize that a color affects us psychologically and physiologically controlling our emotion and behavior thus having a lot to do with our dailiy life. We feel a color through our environment and that feeling changes according to our past individual experience. A color plays a great role in make-up. A color, a harmony of color and the change of color by illumination are important factors of effective make-up. A color takes an important part in creating the beauty of external unification. The purpose of this study is to learn the sense of color needed for make-up by understanding the languages and theories expressed by color, by comprehending the characteristics of the other colors also and by considering the change of color caused by the lighting and the feeling on things. Because the psychological effects of a color might be variable due to many affecting factors, it's hard to conclude it only with the study from one aspect.