우유발효에 이용되는 Starter Culture와 그 특성

금종수 ( Jong Soo Keum ),김종우 ( Jong Woo Kim ) 한국유가공기술과학회 1996 Journal of Dairy Science and Biotechnology (JMSB) Vol.14 No.1

All over the world there is an increasing consumer awareness of the potential influence of various foodstuffs on our health. Today dairy products are expected to be more just food. They have to taste well, appeal and give pleasure, provide of well-being, provide specific health benefits and prevent disease. This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the new health promoting products which are now available. Meanwhile during the last decade a new generation of fermented milk products containing selected intestinal bacteria has been introduced to the markets. These are discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response and also describes some fermented milk products available, selection criteria for commercial starter cultures.

Lactase 첨가가 Cheddar Cheese 의 품질에 미치는 영향

금종수,김종우 ( Jong Soo Keum,Jong Woo Kim ) 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.1

虹彩 體質 分析에서 心腎結合組織의 虛弱 體質과 高血壓 家族歷과 관련성 硏究

金鐘牛,黃祐準,琴坰樹,李始炯,李宗淳,都金錄,趙在運,趙州掌,金鐘煜 한국전통의학연구소 2002 한국전통의학지 Vol.12 No.1

Iridology, developed more than 100 years ago, is the diagnosis of medical conditions through noting irregularities of the pigmentation in the iris The purpose of this study is to compare interrelation between CVA, hypertension family history and cardio-renal connective tissue in Iris Constitution through iris constitution examination. The subjects consist of 114 patients who were examined in Iris Constitution at Chonju Oriental Medicine Hospital attached to Wonkwang Univ. from September. 1St. 2000 to August. 31th. 2002. 1. In the distribution of Iris Constitution, among of 79cases, There are neurogenic type 13cases, abdominal connective tissue weakness constitution 31 cases, cardio-renal connective tissue weakness constitution 6 cases, cholesterol 7 cases and others 22 case in control group. 2. There are familial history of CVA and hypertention 32 cases, no familial history of CVA and hypertention1 3 cases, in 35cases of experimental group. These results imply that there is meaningfulness of interrelation between cardio-renal connective tissue weakness constitution and. CVA, hypertention.

단백질 및 지방 분해효소 첨가가 Cheddar cheese 숙성에 미치는 영향

김종우,진현석,금종수,정연도 한국낙농학회 1993 韓國酪農學會誌 Vol.15 No.2

본 실험은 cheese 원료유에 지방분해효소 및 단백질 분해효소를 첨가하여 Cheddar cheese 숙성과정중의 숙성촉진 효과를 질소화합물 분석, 전기영동, Sephadex G-100 column chromatogratphy, 조직특성 및 관능검사등을 통하여 확인하였다. 효소첨가에 의한 숙성과정중의 화학성분 변화는 거의 없었으나 질소화합물 (SN, NPN/TN, NCN/TN), 숙성도(SN/TN), S.R.I. value 및 가용성 tyrosine 함량은 대조구 및 지방분해효소 첨가 cheese와 비교시에 proteolytic enzyme 첨가 cheese에서 현저한 증가를 가져왔다. 가용성질소 분획의 Sephadex G-100 filtration 결과 CC 및 LPC cheese에서는 4개의 fraction, FAC cheese에서는 5개의 fraction으로 분별되었다. PAGE를 이용한 cheese casein의 전기영동에서 α_(sl)-casein 분획이 분명한 수준으로 분해가 일어난 것으로 나타났다. Cheese의 조직특성은 FAC cheese의 cohesiveness가 CC 및 LPC cheese 보다 높았고 hardness와 gumminess는 낮게 나타났다. 관능검사 결과 FAC cheese의 bitterness와 off-flavor가 Cheddar flavor 및 overall preference보다 낮았고 전체적인 관능면에서도 FAC cheese의 overall preference가 가장 높았다. 이상에서와 같이 proteolytic enzyme인 Flavor Age CP 첨가는 Cheddar cheese의 숙성기간을 단축시켰을 뿐만아니라 풍미 증진에도 양호한 결과를 나타내어 정상적인 cheese 숙성촉진의 가능성을 제시하였다. The acceleration effect of lipolytic and proteolytic enzymes on the ripening of a Cheddar cheese was studied by through investigation the various nitrogen fractions, the patterns of band in polyacrylamide gel electrophoresis, the fractions from Sephadex G-100 column chromatography, textural properties, and sensory evaluation. The enzymes added changed the chemical compositions after ripening. The values of nitrogen fraction(SN, NPN/TN, NCN/TN), S.R.I., and soluble tyrosine in cheese made with proteolytic enzyme(Flavor Age CP ; FAC) was significantly higher than those made in the control(CC) and lipolytic enzyme(Lipase Powder ; LPC) cheese. On gel filtration, 4, 4, and 5 kinds of soluble nitrogen fractions were identified from CC, LPC, and FAC cheese respetively. Polyacrylamide gel electrophoresis showed an appreciable breakdown of a_(sl)-casein in all cheeses. Cohesiveness of FAC cheese was higher than those of CC and LPC cheese but hardness and gumminess of FAC cheese were lower than those of CC and LPC cheese. When Flavor Age CP was added in cheese milk, scores of bitterness and off-flavor were lower than those of Cheddar flavor and overall preference, and panelist gave higher overall preference score to FAC cheese than to the CC and LPC cheese. Thus, these results indicated that Flavor Agg CP addition would be promlsing enzyme for accelerating ripening and flavor development of Cheddar cheese.

저지방 Cheese 제조용 원료유의 응고 특성

김종우,진현석,금종수 한국낙농학회 1996 韓國酪農學會誌 Vol.18 No.2

Cheddar Cheese 로 제조한 Sliceable Processed Cheese 의 이화학적 특성에 관한 연구 : 제 2 보 : 물성 및 미세구조 II. Rheological properties and microstructure

김종우,금종수,이조윤,배형철 한국낙농학회 1994 韓國酪農學會誌 Vol.16 No.3

가공치스 blend에 old(7 months)및 extra old(18 months) 체다치스 첨가가 치스의 물성 및 미세구조에 미치는 효과를 검토하였다. 조직특성은 hardness, gumminess 및 chewiness가 과숙성 체다치스 처리구에서 감소하였고 cohesiveness는 증가한 반면에 elasticity(springiness)는 현저한 차이를 보이지 않았다. 용융치스의 cheese-flow value로 표시한 melt ability는 control blend에서 152mm, 각 blend 별 치스의 용융범위는 58∼169mm 이었으며, 숙성치스의 첨가비율이 높은 blend일수록 용융성이 증가하였다. 그러나 green과 old 혹은 extra old 배합 또는 green과 young만의 배합같은 편중된 blend에서의 meltability는 낮았다. Scanning electron microscopy(SEM)에 의한 치스의 미세구조(microstructure)를 관찰한 결과 크기가 다양하고, 균일한 spherical shape의 지방구(지경 3∼15㎛ 범위)가 flat protein matrix 전체에 분산된 전형적인 가공치스의 image를 나타내었다. 숙성치스의 배합비가 증가할수록 미세구조상의 protein matrix network가 coarse(rough)하였고, 일부 blend에서는 불용성 유화염 또는 자연치스로부터 유래한 것으로 추정되는 Crystal 잔존물이 관찰되었다. The objective of this study was to evaluate the rheological characteristics and their microstructure in sliceable processed cheese, In body characterisitics, as the mixing ratio of extra old cheese increased, hardness, gumminess, and chewiness of processed cheese samples were decreased, but cohesiveness was increased and elasticity(springiness) was similar in all blend. The cheese - flow value(meltability) of control blend was 152 mm and experimental blends showed cheese-flow values ranging from 58mm to 169mm. Meltability of all blends increased as the mixing ratio of extra old cheese increased, but green & old or extra old, and green & young had poor meltability. All blends of processed cheeses consisted of a flat protein matrix in which fat globules were evenly distributed and fat globules were of uniform spherical shape ranging in diameter from 3 to 15㎛. As the mixing ratio of extra old cheese increased, protein matrix network of cheese was coarse(rough), and undissolved emulsifying salts and undissolved aggregates origined from natural cheese were evident.

저지방 Cheddar Type Cheese 의 제조특성과 수율

김종우,진현석,금종수 한국낙농학회 1997 韓國酪農學會誌 Vol.19 No.4

저지방 Cheddar Type Cheese 의 숙성에 관한 연구 : I. 이학적 특성 및 숙성도 I. Physical Characteristics and Ripening Degree

김종우,금종수 한국낙농학회 1997 韓國酪農學會誌 Vol.19 No.4

Cheese 숙성지표로서(熟成指標)의 신속(迅速) 단백질 분해도 측정방법에 관한 연구

김종우,박승용,진현석,금종수 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.2

本 實驗은 cheese의 熟咸度를 測定하는 Shilovich method, Formol titration method 및 dialysis method의 適合性을 確認하고 이들 方法의 實際的인 應用을 위한 基礎資料를 얻고자 實施하였다. Cheddar cheese와 Mozzarella chreese, Gouda cheese 및 Processed cheese의 蛋白質 分解度를 水溶性 室素化合物(WSN) 및 非케이신態 窒素化合物(NCN) 含量과 Shilovich ripening index(S.R.I), Formol ripening index(F.R.I) 및 dialysis ripening index(D.R.I) value와 比較評價하였다. S.R.I value와 WSN(r=0.9653), F.R.1(r=0.9888) value 및 NCN(r=0.9128), F.R.I value와 WSN(r=0.9596), D.R.I value와 NCN (r=0.9409) 사이에 현저한 정의 상관관계가 인정되었고, D.R.I value와 WSN(r=0.7933)간의 상관도는 다소 낮게 나타났다. 간결법인 3가지 方法은 各各의 cheese variety에 대한 熟成度를 評價하는데 있어서 適合하면서도 特徵的인 指數를 提示하여 주었다. 따라서 cheese의 蛋白質 分解程度를 評價하는데 있어 간단하면서도 신속한 이들 3가지 方法을 使用할 수 있을것으로 본다. This experiment was carried out to evaluate the suitability and practical utility of Shilovich method, Formol titration method and dialysis method for measuring cheese ripening. Proteolysis in Cheddar cheese(2 to 200 days old), Mozzarella cheese(4 and 167 days old), Gouda cheese(38 days old) and Processed cheese(157 to 203 days storage) was assessed by the contents of water soluble nitrogen(WSN), non casein nitrogen(NCN) and by Shilovich method(S.R.I), Formol titration method(F.R.I) and dialysis method(D.R.I). The S.R.I values obtained were significantly correlated with the WSN(r=0.9653), F.R.I(r=0.9888) and NCN(r=0.9128). The F.R.I values obtained were significantly correlated with the WSN(r=0.9596). The D.R.I values obtained were significantly correlated with the NCN(r=0.9409) but showed a little lower correlationship with the WSN(r=0.7933). The 3 methods also provided suitable index on the evaluation of cheese ripening with the cheese varieties. It is suggested to use these simple and rapid tests for estimating the extent of proteolysis during cheese ripening.

살균방법 및 pH 조건에 따른 Bovine Apo - Lactoferrin 의 항균성 변화에 관한 연구

김종우,금종수,이조윤,유대열 한국낙농학회 1997 韓國酪農學會誌 Vol.19 No.3