title: Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder.
abstract: The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheoni 540-950, Korea.
authors.forename: Jai-Sung
authors.initials: JS
authors.lastname: Lee
authors.affiliation: Imsil Institute of Cheese Science, Imsil 566-700, Korea.
authors.forename: Hee-Young
authors.initials: HY
authors.lastname: Choi
authors.affiliation: Imsil Institute of Cheese Science, Imsil 566-700, Korea.
authors.forename: Kyoung-Hee
authors.initials: KH
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sunchon National University, Suncheon 540-950, Korea.
authors.forename: Soon-Sil
authors.initials: SS
authors.lastname: Chun
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheoni 540-950, Korea.
authors.forename: Inhyu
authors.initials: I
authors.lastname: Baen
keywords: appenzeller cheese; ripening; shrimp powder