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Studies on the Development of Natural Cheese Product
TAE, RYEON HEO,Lee,Hyang Hee 한국식품위생안전성학회 1990 한국식품위생안전성학회지 Vol.5 No.1
For the improvement of quality of cheese, and extension of the consumption of a natural cheese, we made the favorable semi-hard cheese through the studies about, the effects of the changes of cheese making process on the final cheese property. In the heat treatment method, the pasteurization effect was the most efficient at 72℃/16 sec. In order to develop specific acidity, two starter were added in the pasteurized milk. In this case the mesophilic starter spent more time than the thermophilic starter did. In the pasteurized milk, 1.5% added starter was the most effective. When the acidity was progressed above to 0.160% due to the starter, heat-treated milk was coagulated into a degree to be cut easily in 35 minutes with the addition of 0.0025% rennet, at 33℃ without addition of the calcium chloride. In the different heating method, time and curd treatment, it was indicated that four type cheeses A, B, C, D were different in pH and acidity of final curd.
Effect of Skim Milk-Alginate Beads on Survival Rate of Bifidobacteria
Yu, Won-Kyu,Yim, Tae-Bin,Lee, Ki-Yong,Heo, Tae-Ryeon The Korean Society for Biotechnology and Bioengine 2001 Biotechnology and Bioprocess Engineering Vol.6 No.2
In this study, an attempt was made to increase the survival rate of bifidobacteria entrapped in alginate in the gastrointestinal tract, and to investigate the potential industrial applications, for example lyophilized capsules and yogurt. First, the protective effect of various food additives on bifidobacterial survivability was determined after exposure to simulated gastric juices and bile salts. The additives used in this study were skim milk (SM), polydextrose (PD), soy fiber (SF), yeast extract (YE), chitosan (CS), $\kappa$-carageenan ($\kappa$-C) and whey, which were added at 0.6% concentration (w/v) to 3% alginate-bifidobacterial solution. In the simulated gastric juices and bile salts, the protective effect of 0.6% skim milk-3% alginate (SM-A) beads on the survival rate of bifidobacteria proved to be higher than the other additives. Second, the hydrogen ion permeation was detected through SM-A vessel without bifidobacterial cells at different SM concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%). There were no differences in terms of the pH decrease in SM-A vessels at 0.6%, 0.8%, and 1.0% (w/v) SM concentrations. The survival rate of bifidobacteria in SM-A beads would appear to be related to the SM buffering capacity against hydrogen ions and its tendency to reduce the pore size of bead. In this experiment, the survival rate of bifidobacteria entrapped in beads containing 0.6% SM showed the highest viability after exposure to simulated gastric juices for 3h, thereby indicating that 0.6% SM is the optimum concentration fir 3% alginate bead preparation. Third, the effect of SM-A beads on the freeze-drying and yogurt storage for 10 days was investigated. SM-A beads were found to be more efficient for freeze drying and yogurt storage than untrapped cells and the alginate bead. Consequently, the survival rate of bifidobacteria entrapped in SM-A beads was increased in simulated gastric juices, bile salts and probiotic products, such as lyophilized capsules and yogurt, SM-A beads can be expected to produce high value probiotic products.