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KMID : 1134820230520050531
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 5 p.531 ~ p.538
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Quality Characteristics of Korean Commercial String Cheeses
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Hong Seul-Gi
Kim In-Yong
Jeong Sun-Yoon
Ha Jung-Heun
Jeong Yoon-Hwa
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Abstract
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This study investigated the nutritional, physicochemical, microbiological, and consumer acceptance for 7 commercially available string cheeses in Korea. Nutritional values were determined by measuring the moisture contents (44.00∼52.33%), crude protein (20.15∼28.47%), crude fat (6.93∼22.29%), and crude ash (2.20∼3.22%). Moisture contents were relatively lower when the cheese contained either higher protein (C5) or fat (C5 and C6) contents. The calcium content in commercially available string cheese was determined to be in the range of 383.89∼1,136.42 mg/100 g, which differed greatly depending on the type of cheese. Colorimetric and textural properties were examined to assess the physicochemical properties of the 7 commercially available string cheeses. Overall, the color of cheeses expressed higher L values, with the highest L value (89.97) obtained in C1. In the texture assessment, C2 exhibited relatively greater hardness, cohesiveness, springiness, chewiness, gumminess, and resilience compared to other cheese types. Escherichia coli, Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes were not detected in any of the tested cheeses. In consumer acceptance, C5 was highly preferred with the highest scores obtained for savory, sourness, and overall acceptance, whereas C2 marked the lowest acceptance among all test items.
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KEYWORD
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commercial cheese, string cheese, quality characteristics
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