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Choi HY, Yang CJ, Choi KS, et al. Characteristics of Gouda cheese supplemented with fruit liquors. J Anim Sci Technol. 2015;57:15doi: 10.1186/s40781-015-0048-2.
Choi, H. Y., Yang, C. J., Choi, K. S., & Bae, I. (2015). Characteristics of Gouda cheese supplemented with fruit liquors. Journal of animal science and technology, 5715. https://doi.org/10.1186/s40781-015-0048-2
Choi, Hee Young, et al. "Characteristics of Gouda cheese supplemented with fruit liquors." Journal of animal science and technology vol. 57 (2015): 15. doi: https://doi.org/10.1186/s40781-015-0048-2
Choi HY, Yang CJ, Choi KS, Bae I. Characteristics of Gouda cheese supplemented with fruit liquors. J Anim Sci Technol. 2015 Mar 25;57:15. doi: 10.1186/s40781-015-0048-2. eCollection 2015. PMID: 26290735; PMCID: PMC4540260.
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J Anim Sci Technol. 2015 Mar 25;57:15. doi: 10.1186/s40781-015-0048-2. eCollection 2015.

Characteristics of Gouda cheese supplemented with fruit liquors.

Journal of animal science and technology

Hee Young Choi, Chul Ju Yang, Kap Seong Choi, Inhyu Bae

Affiliations

  1. Imsil Institute of Cheese Science, Imsil-Gun, 566-700 Korea.
  2. Department of Animal Science and Technology, Sunchon National University, 255Jungang Ro, Suncheon, Jeonnam 540-950 Republic of Korea.
  3. Department of Food Science and Technology, Sunchon National University, 255Jungang Ro, Suncheon, Jeonnam 540-950 Republic of Korea.

PMID: 26290735 PMCID: PMC4540260 DOI: 10.1186/s40781-015-0048-2

Abstract

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.

Keywords: Flavonoids; Fruit liquor; Gouda cheese; Ripening

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