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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, wate...

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Detalles Bibliográficos
Autores principales: Choi, Hee Young, Yang, Chul Ju, Choi, Kap Seong, Bae, Inhyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4540260/
https://www.ncbi.nlm.nih.gov/pubmed/26290735
http://dx.doi.org/10.1186/s40781-015-0048-2
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author Choi, Hee Young
Yang, Chul Ju
Choi, Kap Seong
Bae, Inhyu
author_facet Choi, Hee Young
Yang, Chul Ju
Choi, Kap Seong
Bae, Inhyu
author_sort Choi, Hee Young
collection PubMed
description 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.
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spelling pubmed-45402602015-08-19 Characteristics of Gouda cheese supplemented with fruit liquors Choi, Hee Young Yang, Chul Ju Choi, Kap Seong Bae, Inhyu J Anim Sci Technol Research 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. BioMed Central 2015-03-25 /pmc/articles/PMC4540260/ /pubmed/26290735 http://dx.doi.org/10.1186/s40781-015-0048-2 Text en © Choi et al. 2015 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research
Choi, Hee Young
Yang, Chul Ju
Choi, Kap Seong
Bae, Inhyu
Characteristics of Gouda cheese supplemented with fruit liquors
title Characteristics of Gouda cheese supplemented with fruit liquors
title_full Characteristics of Gouda cheese supplemented with fruit liquors
title_fullStr Characteristics of Gouda cheese supplemented with fruit liquors
title_full_unstemmed Characteristics of Gouda cheese supplemented with fruit liquors
title_short Characteristics of Gouda cheese supplemented with fruit liquors
title_sort characteristics of gouda cheese supplemented with fruit liquors
topic Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4540260/
https://www.ncbi.nlm.nih.gov/pubmed/26290735
http://dx.doi.org/10.1186/s40781-015-0048-2
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