Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Processing Conditions on the Sensory Properties of Cheddar Cheese

체다치즈의 제조조건이 관능특성에 미치는 영향

  • Yoon, Hee-Nam (Foods R&D Center, Cheil Foods & Chemicals Inc.) ;
  • Um, Ki-Won (Department of Food Science and Nutrition, University of Missouri) ;
  • Bailey, M.E. (Department of Food Science and Nutrition, University of Missouri)
  • 윤희남 ((주)제일제당 가공식품개발센터) ;
  • 엄기원 (미국 미주리 주립대학교 식품영양학과) ;
  • 엠이 베일리 (미국 미주리 주립대학교 식품영양학과)
  • Published : 1991.12.01
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Abstract

The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1$13^{\circ}C$ resulted in positive effects on sensory attributes compared to ripening at $8^{\circ}C$. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.

체다치즈 풍미의 인지 함도를 치즈 제조공정 조건과 관능검사요원 형태별로 조사하였다. 훈련 되지 않은 관능검사원의 치즈관능치가 훈련받은 관능검사원들에 비해 높은 수치를 나타내었으며, 6개월과 8개월 숙성한 치즈의 관능치는 서로 상이 하였다 $13^{\circ}C$에 서의 치즈즉성 이 $8^{\circ}C$에서의 숙성보다 더 효과적 이었으며, starter culture로서 lactobacilli를 첨가해 주는 것이 체다치즈의 숙성취를 증가시키고, 쓴맛을 감소시켜 주었다. 치즈의 숙성취와 쓴맛은 높은 상관관계를 나타냈으며, 치즈의 산도는 산패취와 과일향에 대해 부의 상관관계를 보여주었다.

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