Lactase 添加가 Cheddar cheese의 品質에 미치는 影響

다국어 초록 (Multilingual Abstract)

This experiment was carried out to study the practical utility of hydrolyzed lactose milk by making Cheddar cheese.
The curing time, pH, and acidity of cheesemaking process and the conditions in the variations of chemical composition : water-soluble nitrogen, non-caseinic nitrogen, peptone-amino nitrogen, free amino acids, electrophoresis, and texture characteristics, were checked up with the sensory test and the cheese yields.
The results obtained by investigating the utility of hydrolyzed lactose milk were summarized as follows :
l. In cheddaring and milling, curing times of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese were 117 min. and 82 min. respectively.
Acidity of hydrolyzed lactose Cheddar whey at half whey off, cheddaring, and milling was higher 0.01%, 0.06%, and 0.05% than those of conventional Cheddar cheese. pH was decreased according to the acidity increasing.
2. Degree of lactose hydrolysis was 73.5%.
3. Conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese failed to show any significant difference in their yields of 10.0%
4. The contents of protein, fat, and ash in conventional Cheddar cheese gave lower value than hydrolyzed lactose Cheddar cheese did and with progress of ripening lactose decreased rapidly after 1 month and lactose of hydrolyzed lactose Cheddar cheese not detected after 1 month.
5. The ripening degrees of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese were from 9.93% to 11.13% and ripening degrees increased from 29.02% to 29.01% with progress of ripening.
The difference between the ripening degree of conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese was not recognized at 4 months.
6. NCN, NPN, and PAN were increased 67.31-87.74%, 27.53-25.44%, and 19.68-19.30% with progress of ripening.
7. Fifteen Free amino acids were detected and their amounts were increased progressively from 170.67㎎/100g to 464.49㎎/100g during 4 months of ripening periods in conventional Cheddar cheese and also from 178.64㎎/100g to 428.77㎎/100g during the same period in hydrolyzed lactose Cheddar cheese.
8. Polyacrylamide gel electrophoresis results indicate a greater degradation an αs- casein and β casein of hydrolyzed lactose Cheddar cheese than those of conventional Cheddar cheese.
In the 4 months of ripening, conventional Cheddar cheese kept some bands on the patterns compared with hydrolyzed lactose Cheddar cheese.
9. Hardness of hydrolyzed lactose Cheddar cheese was lower than those of conventional Cheddar cheese but cohesiveness of hydrolyzed lactose Cheddar cheese was higher than those of conventional Cheddar cheese.
Gumminess was similar to conventional Cheddar cheese and hydrolyzed lactose Cheddar cheese.
10. The results of the sensory test failed to show any difference in colour but hydrolyzed lactose Cheddar cheese show very higher palatability in texture and taste than conventional Cheddar cheese.

목차 (Table of Contents)

• 목차
• I. 緖論 = 1
• II. 材料 및 方法 = 2
• III. 結果 및 考察 = 6
• 1. 原料乳의 一般成分 = 6
• 2. 處理에따른 Cheddar cheese 製造工程中의 工程時間, 酸度 및 pH의 變化 = 6
• 3. 乳糖의 加水分解度 = 7
• 4. Cheddar cheese의 收率 = 8
• 5. 熟成期間中의 化學成分 變化 = 8
• 6 . 各種蜜素化合物의 變化 = 10
• 7. Cheese의 遊離아미노酸 組成 = 11
• 8. Cheese casein의 電氣泳動 = 12
• 9. Cheese의 組織特姓 = 13
• 10. Cheese의 官能檢査 = 14
• IV. 摘要 = 14
• 參考文戱 = 15
• Abstract = 17