Advances in dairy Research
Open Access

Agricultural Research Station, Fort Valley State University, Fort Valley, GA 31030, USA, and Formally Affiliated with Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA

Publications

• Research Article   
  Physicochemical Properties of Rice Powder Added Camembert Cheese during 4 Weeks Ripening
  Author(s): Myoung Soo Nam*, Joong Hyeon Nam, Hyung Churl Bae, Gereltuya Renchinkhand and Young W. Park
  
  The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert cheeses (RPACC) with those of non-supplemented control Camembert cheese (NSCCC) during 4 weeks ripening period. The viable lactobacillus bacteria (LAB) counts after 4 weeks ripening in NSCCC, 1%, 3% and 5% RPAC cheeses were: 1.0 × 108 ± 0.12, 1.3 × 108 ± 0.26, 1.02 × 108 ± 0.15 and 1.02 × 108 ± 0.17 CFU/ml, respectively, indicating that 1% RPACC cheese had the highest viable LAB counts among all RPACC and NSCCC. The level of water soluble nitrogen was also the highest (115.69 μg/g) in 1% RPACC among all cheese groups at 4 weeks aging. Organic acids in all treatment groups decreased as ripening period advanced. Protein degradation occurred most significantly.. View More»
  DOI: 10.35248/2329-888X.19.7.229

  Abstract HTML PDF