Characteristics of Gouda cheese supplemented with fruit liquors.
This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.
Imsil Institute of Cheese Science, Imsil-Gun, 566-700 Korea.
Hee Young
HY
Choi
Department of Animal Science and Technology, Sunchon National University, 255Jungang Ro, Suncheon, Jeonnam 540-950 Republic of Korea.
Chul Ju
CJ
Yang
Department of Food Science and Technology, Sunchon National University, 255Jungang Ro, Suncheon, Jeonnam 540-950 Republic of Korea.
Kap Seong
KS
Choi
Department of Animal Science and Technology, Sunchon National University, 255Jungang Ro, Suncheon, Jeonnam 540-950 Republic of Korea.
Inhyu
I
Bae
Flavonoids; Fruit liquor; Gouda cheese; Ripening