Characteristics of Gouda cheese supplemented with fruit liquors

• DOI: 10.1186/s40781-015-0048-2
• Publication Date: 2015-04-16T15:49:06Z
• Authors: Hee Young Choi; Chul Ju Yang; Kap Seong Choi; Inhyu Bae
• Keywords: Rennet

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit during preparation. Changes chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored prepared ripened cheese. The electrophoresis patterns cheese proteins, functional component concentrations, flavonoid content also determined. addition did not affect (p> 0.05) appearance cheeses. Higher amounts crude ash, mineral, flavonoids (p< observed than control Findings from this suggest that wine could provide additional nutrients while maintaining flavor quality.