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Mü,ge Urgu,Aylin Tü,rk,Sevcan Ü,nlü,tü,rk,Figen Kaymak-Ertekin,Nurcan Koca 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.1
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat whitebrined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%–20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reducedfat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.
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Mü,ge Urgu,Sevcan Unluturk,Nurcan Koca 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%–25% excluding ES) and ES concentrations (0%–3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.
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Becoming Greek: A Model to Explain Early Hellenization of a Local Community in Archaic Sicily
세바스티안 뮐러(Sebastian Mü,ller) 한국세계문화사학회 2020 세계 역사와 문화 연구 Vol.0 No.57
지중해 중부 시칠리아의 지역 사회는 그리스 식민화 (기원전 8-6 세기) 과정에서 이른바 그리스의 물질문화와 관습을 문화적으로 동화될 만큼 흡착하였다. 그러나 그리스화 라는 용어로 잘 알려진 이 정체성의 전환 즉, 시칠리아인이 그리스화되는 과정이 여전히 세부적으로 이해되지 않고 있다. 시칠리아 지역 사회 속에 녹아있는 풍부한 그리스적인 요소에 대한 영향은 역사적 및 고고학적 자료를 통해볼 때 이해할 수 있지만, 이들이 문화와 관습을 수용하고 그리스화된 실제 이유와 이들이 지역 사회에 미친 구체적인 영향에 관하여는 활발히 논의되지 않았다. 시칠리아 사회의 다양성에 비추어, 잠재적으로 광범위한 범위를 지닌 시칠리아인, 그리스인 및 페니키아 정착민의 당대의 만남을 다루는 본 연구를 함에 있어 과거의 상황을 충분히 반영할 수 있는 사례 별 연구가 필요하다. 본고에서는 고고학적으로 잘 기록된 역사적 도시인 모르칸티나와 그 고분을 시칠리아 지역민의 정체성 전환 구조를 설명하기 위한 모델 개발의 견본으로 사용한다. 지배계층을 구별하는 사회적 현상이 그리스화를 증가시킨 원동력이라고 주장하는 바이다. 더욱이 본고에서 제안하는 모델은 시칠리아 및 다른 지역 사례를 평가하기위한 기초자료가 될 수 있다. In course of the so-called Greek colonization (8th-6th century B.C.) the local communities of the central Mediterranean island of Sicily adopted Greek material culture and customs to such a degree that they became almost culturally assimilated. This identity transition, also known as Hellenization in later times, is a phenomenon which is well-known in its basics, but not well understood in its details. Although the growing influence of Greek elements is comprehensible in light of the historical and archaeological sources, the actual reasons for their adoption and the concrete impact they had on the local communities is usually not discussed. The diversity of the communities in Sicily and their potentially wide spectrum of responses to the encounter with groups of Greek and Phoenician settlers requires a case-by-case study instead of generalizations that might not be suitable for reflecting the past situation. In the present article the archaeologically well-documented historical city of Morgantina and its cemeteries are taken as a template for the development of a model that aims to explain the mechanisms of identity transition of the city’s local population. It is being argued that the social phenomenon of elite distinction was the driving force behind the steadily growing degree of Hellenization, which resulted ultimately in the identity transition of the local community. The suggested model is intended to be a starting point for further discussions and might serve as a basis for evaluating other cases in Sicily and elsewhere.
ScienceON
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