韓國人의 Cheese 嗜好性에 관한 연구

국문 초록 (Abstract)

우리나라 國民의 cheese에 대한 嗜好性을 調査하기 위하여 Cheddar cheese, 香辛料 添加 Cheddar cheese, Mozzarellla cheese 및 process cheese에 대한 化學性分 分析 ,熟成度및 官能檢査를 實施한 結果는 다음과 같다.
1. 總窒素는 Cheddar cheese와 香辛料 添加 Cheddar cheese가 3.75-3.86%로 비슷하게 나타났으나 process cheese는 3.15% , Mozzarella cheese는 3.35%로 낮게 나타났고 5% NaCl 可溶性窒素는 Cheddar cheese가 3.23%로 가장 높았으며 TCA 가용성질소, SSA 可溶姓窒素 含量 및 숙성률도 비슷한 傾向을 나타내었다.
2. 電氣泳動 實施 結果 Cheddar cheese보다는 香辛料 添加 Cheddar cheese에서 分解度가 높았으며 Mozzarella cheese와 process cheese는 分解力이 낮게 나타났고 ａｓ₁,-casein이 β- casein 보다 分解度가 높았다 .
3. 官能檢査 結果 色澤에 있어서는 Mozzarella cheese 및 process cheese가 전체적으로 嗜好性이 높았으며 Cheddar cheesese는 30-40代와 50-60代에서 嗜好度가 높았고 10代 와 30-40代 에서는 마늘 添加 Cheddar cheese가 嗜好度가 높았다.
4. 香臭는 process cheese와 Mozzarella cheese가 전체적으로 嗜好性이 높았으며 香辛料 添加 Cheddar cheese는 10代에서 嗜好度가 높았다.
5. 組織은 process cheese와 Mozzarella cheese가 전체적으로 嗜好性이 높게 나타났으며 Cheddar cheese 또한 嗜好性 높았다.
6. 맛은 Mozzarella cheese, process cheese 및 Cheddar cheese가 嗜好性이 높았으며 香辛料 添加 Cheddar cheese는 30-40代에서 嗜好性이 높았으나 10代 및 20代에서는 더 높은 taste score를 나타내었다.

다국어 초록 (Multilingual Abstract)

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean.
The chemical composition and sensory testing of cheese were measured.
The results were summarized as follows;
1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similar level.
2. Spiced Cheddar cheeses were more breakdown than other cheese and α_s-casein breakdowns faster than β_s-casein.
3. Color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30’s-40’s and 50’s-60’s. The color score of 10’s and 20’s was high in Cheddar cheese made with garlic.
4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddaar cheeses was high in 10’s.
5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese.
6. Taste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10’s and 20’s than that in 30’s-40’s and 50’s-60’s.

목차 (Table of Contents)

• 목차
• I. 緖論 = 1
• II. 材料 및 方法 = 3
• 1. 試驗材料 = 3
• 1) 原料乳 = 3
• 2) 香辛料 = 3
• 3) Starter = 3
• 4) 凝乳酵素 = 3
• 5) 包裝劑 = 4
• 6) 供試 cheese = 4
• (1) Cheddar cheese와 香辛料 添加 Cheddar cheese = 4
• (2) Mozzarella cheese 와 process cheese = 4
• 2. 試驗方法 = 4
• 1) Cheddar cheese의 製浩 = 4
• 2) 香辛料 添加 Cheddar cheese의 製造 = 4
• 3) 窒素化合物 分析 = 6
• 4) 熱成率 = 6
• 5) 電氣泳動 = 6
• 6) 官能檢査 = 6
• III. 結果 및 考察 = 8
• 1. 窒素化合物 = 8
• 2. 熱成率 = 11
• 3. 電氣泳動 = 12
• 4. 官能檢査 = 13
• 1) 色澤 = 13
• 2) 香臭 = 14
• 3) 組織 = 15
• 4) 맛 = 17
• IV. 摘要 = 19
• 參考文獻 = 21
• Summary = 26