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The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk
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 Title & Authors
The Development of Imitated Cheese Using Whole Milk Powder and Fermented Milk
Jo, Ae-Ri; Noh, Hae-Won; Kim, Kee-Sung; Chung, Keun-Hee; Jeon, Woo-Min;
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 Abstract
Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural cheese. The moisture content of the imitated cheese was 40.27% one day after being produced. The cheese was ripened using two different methods; at with vacuum sealing and at and 95% RH with a spray of Penicillium camemberti. The lactose content decreased rapidly from 24.64 to 5.43% at the wk of ripening when it was ripened with Penicillium camemberti. The degradation of protein by mold ripening in the imitated cheese was more rapid than that of vacuum sealing. The flavor and body texture were optimal at the wk ripening. The noncasein nitrogen and nonprotein nitrogen content increased from 28.10 to 54.05, and from 6.58 to 23.06 mg/mL, respectively, when ripened with P. camemberti. When the cheese was ripened at , 95% R.H with P. camemberti after 4 wks, all free amino acids increased significantly except asparagines. The total free amino acid and bitter amino acid concentrations increased from 8.40 to 34.87, and from 1.53 to 10.02 nmol/mg, respectively. When the imitated cheese was prepared, the protein degradation and flavor of the cheese was better when ripened with P. camemberti.
 Keywords
imitated cheese;fermented milk;whole milk powder;non-casein nitrogen;non-protein nitrogen;
 Language
Korean
 Cited by
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