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KMID : 1024620030230010070
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.70 ~ p.74
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Studies on the Textural Characteristics and the Standard for Cheese Products
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Ham J. S.
Jeong S. G.
Kim Hyun-Soo
Hong Kyung-Hyun
Cho Eun-Jung
Ahn Chong-Nam
Lee Jong-Moon
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Abstract
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Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but ’unripened cheese’ was not different from ’soft cheese’ in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as ’Powder’, ’Slice’, ’Spread’, and ’Portion’. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as ’Process cheese products’ for the promotion of development and consumption of cheese.
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KEYWORD
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natural cheese, process cheese, standard for cheese
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