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韓牛 Pepsin 및 豚 Pepsin을 利用한 Cheddar Cheese의 製造에 關한 硏究
曺圭錫 충남대학교 대학원 1975 論文集 Vol.5 No.-
The bovine and swine pepsin were assessed as a substituted rennet for the manufactur of cheddar cheese. Rennet cheese and pepsin cheese were mixed in the different ratios and processed. The change in various chemical compositions, flavor and quality were examined in various storage period. The results of this study were as follows: 1. For the manufacture of the chedder cheese, rennet was the best, 11.20%, and bovine and swine pepsin gave lower curding ratio, 10.80% and 10.0%. 2. The moisture content of the rennet cheese was high, 43.31%, just after preparation. Those of the process cheese using bovine and swine pepsin also high 40.08% and 40.90% respectively. The moisture content of these cheese was about same as other cheeses after three months of storage. 3. The fat content of process cheese, 23.85∼27.94%, was lower than green cheese, 30.01∼31.05%. After prolonged storage, these difference was negligible. The fat content of process cheese using swine pepsin gave lower than from rennet and bovine pepsin. 4. The protein content of green cheese, 26.94∼28.83%, was higher than those of process, 20.11∼28.33%. But this content was about the same as the storage period goes on. Protein content has an increased storage ability since protein degreating enzymes in cheese were lost from heat treatment during the process of manufactu ring cheese and sterilization of microbials. 5. The flavor and quality of process cheese was getting better than those of green cheese as the storage period is prolonged. It seems to me that the development of process cheese is quite necessary in pepsin cheese which has many defect during processing period.