[식품미생물학] 치즈의 숙성

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목차

1. introduction

2. General manufacturing process of cheese
1) Processing of feedstock
2) Solidification of milk
3) Lactic acid bacteria starter
4) Rennet
5) Formation and processing of curd
6) Ripening of cheese

3. Classification of cheese by ripening
1) Hard cheese
2) Semi-hard cheese
3) Semi-soft cheese
4) Pot cheese

4. Stipulation of Cheese ripening
1) Temperature rise
2) Enzyme addition
3) Changed starter
4) Slurry method

5. Cheese ripening administration
1) temperature
1) temperature
2) Humidity
3) Disturbance of poisonous microorganism
① Peniciliun
②Cladosporium
③Mucor
④Aspergillus

6. Change of cheese ripening
1) Waste reduction of cheese
2) Chemical change of cheese compositions
① Change of milky opalescence
② Change of butterfat
③ Change of lactose
④ Creation of flavor
⑤ Formation's change

본문내용

Ⅰ. General manufacturing process of cheese

1) Processing of feedstock
The most important element that dominate quality of cheese is quality of milk. Usually, cheese uses cattle according to kind, a sheep, horse, buffalo, udder of camel. General fresh milk moisture content is 88% and solid content is 12% before and behind, and pH 6.5, parturient canal is below 0.16%. Milk proteins and lactose of ingredients of milk are main solid content. Usually, cheese manufacture milk does pasteurization at a low temperature heat treatment to control microbial nature. Excessive sterilization is disadvantageous in cheese manufacture becoming solidification action by rennet rennet deficiently because denaturalize milk protein.

참고 자료

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