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The objective of this study was to characterize the lactate metabolism and lipolysis in Emmental cheese made of Korean raw milk throughout the ripening periods; 14 d at 10℃, 42 d at 23℃, and 30 d at 4℃. Emmental cheese was made using a commercial starter culture with propionic acid bacteria (PAB) and without PAB as a control on the pilot plant scale. Changes in the contents of five organic acids (citric, lactic, formic, acetic, and propionic acid) and individual free fatty acids (FFAs) were measured using HPLC/PDA and GC/FID. As a result of propionic fermentation by PAB, the concentration of acetic acid and propionic acid increased up to 1.5 and 6.1 g/kg, respectively and the most dramatic increased occurred when incubated in the hot room (23℃). Lactic, citric, and formic acid contents were 2.6, 2.5 and 0.8 g/kg at the end of ripening, respectively. As a result of lipolysis, the amount of total FFAs was 6,628.2 mg/kg. Compared to the control, levels of individual FFAs from butyric (C6:0) to linoleic (C18:2) acids increased significantly (p<0.05) during the ripening period. Especially, 65.1% of total FFAs was released in the 23℃ room and the most abundant FFAs were palmitic (C16:0), stearic (C18:0) and oleic acid (C18:1). These results demonstrated that the lipolysis of Emmental cheese was strongly affected by bacterial lipase from PAB.

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참고문헌 (17건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Beresford, T. and Williams, A. (2004) The microbiology ofcheese ripening. In: Cheese: Chemistry, physics and microbiology.3rd ed, General Aspects. Vol. 1. Fox, P. F., McSweeney,P. L. H., Cogan, T. M., and Guinee, T. P. (eds) Elsevier, AcademicPress, London, UK, pp. 287-318. 미소장
2 Beuvier, E. and Buchin, S. (2004) Raw milk cheese. In:Cheese: Chemistry, physics and microbiology. 3rd ed, GeneralAspects. Vol. 1. Fox, P. F., McSweeney, P. L. H., Cogan,T. M., and Guinee, T. P. (eds) Elsevier, Academic Press, London,UK, pp. 319-345. 미소장
3 Freezing low moisture Mozzarella cheese: changes in organic acid content 네이버 미소장
4 Chamba, J. F. (1982) Le salage de l’Emmental. PhD thesis,Universite de Lorraine, France, p. 211. 미소장
5 Contribution of propionic acid bacteria to lipolysis of Emmental cheese 네이버 미소장
6 Choi, J. Y., Lee, T. S., Park, S. O., and Noh, B. S. (1997)Changes of volatile flavour compounds in traditional kochujangduring fermentation. Korean J. Food Sci. Technol. 29,745-751. 미소장
7 Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening. 네이버 미소장
8 Dupuis, C. (1994) Activités protéolytiques et lipolytiquesdes bactéries propioniques laitières. Thèsis de doctorat no9420, Ecole Nationale Supérieure Agronomique de Rennes. 미소장
9 Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses 네이버 미소장
10 Fox, P. F., Law, J., McSweeney, P. L. H., and Wallace, J.(1993) Biochemistry of cheese ripening. In: Cheese: Chemistry,physics and microbiology. 2nd ed, General Aspects, Vol1. Fox, P. F. (ed) Chapman & Hall, London, UK, pp. 389-438. 미소장
11 Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria. 네이버 미소장
12 Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review 네이버 미소장
13 Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum 네이버 미소장
14 Metabolism of lactate and sugars by dairy propionibacteria: A review 네이버 미소장
15 Rychlik, M., Warmke, R., and Groschf, W. (1997) Ripeningof Emmental cheese wrapped in foil with and without additionof Lactobacillus casei subsp. casei. III. Analysis of characterimpact flavor compounds, Lebensmittel-Wissenschaftund-Technologie 30, 471-478. 미소장
16 Relations between cheese flavour and chemical composition 네이버 미소장
17 식품공전 (2010) 제10. 일반시험법 1. 식품성분시험법. 1.1일반성분시험법. 미소장

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