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유자연 ( Ja-yeon Yoo ),박원서 ( Won-seo Park ),한기성 ( Gi-seong Han ),송민유 ( Min-yu Song ),정석근 ( Seok-geun Jeong ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.1
There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from 43℃ to 37℃ and 40℃. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.
유자연(Ja Yeon Yoo),함준상(Jun-Sang Ham) 한국산학기술학회 2024 한국산학기술학회논문지 Vol.25 No.1
In this study, the Halloumi cheese containing Baromi 2 rice flour was manufactured to increase production yield. Halloumi cheese was produced by adding 1% or 2% rice flour to raw milk before pasteurization. Production yields, pH values, compositions, textures, and sensory preferences of Halloumi cheese with added rice flour and control Halloumi cheese were compared. Product yield and cheese moisture content increased as the amount of rice flour added increased. Halloumi cheese containing 2% rice flour had the highest moisture content and lowest hardness. Sensory preference was lowest for cheese containing 2% rice flour, but no significant difference was found between cheese containing 1% rice flour and control cheese. These results show that adding rice flour increases cheese yield but that further research is needed to improve sensory preference.