Characteristics of Gouda cheese supplemented with fruit liquors
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참고문헌
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초록
This study was conducted in order to evaluate the quality characteristics of Gouda cheesessupplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor wassupplemented to Gouda cheeses during preparation. Changes in chemical composition, lacticacid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysiswere monitored in the prepared ripened cheese. The electrophoresis patterns of cheeseproteins, fruit liquor functional component concentrations, and the flavonoid content of thecheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) theappearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral,and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the controlcheese. Findings from this study suggest that wine supplemented Gouda could provideadditional nutrients while maintaining flavor and quality.
Abstract
This study was conducted in order to evaluate the quality characteristics of Gouda cheesessupplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor wassupplemented to Gouda cheeses during preparation. Changes in chemical composition, lacticacid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysiswere monitored in the prepared ripened cheese. The electrophoresis patterns of cheeseproteins, fruit liquor functional component concentrations, and the flavonoid content of thecheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) theappearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral,and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the controlcheese. Findings from this study suggest that wine supplemented Gouda could provideadditional nutrients while maintaining flavor and quality.
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