海洋深層水を添加した原料乳によるゴーダチーズ及びヨーグルトの性質(予報)(Preliminary study on the quality of Gouda cheese and yogurt made from raw milk mixed with deep seawater)
- 海洋深層水を添加した原料乳によるゴーダチーズ及びヨーグルトの性質(予報)(Preliminary study on the quality of Gouda cheese and yogurt made from raw milk mixed with deep seawater)
- 田村 吉史, 田中 常雄, 佐々木 章晴, 渡邉 徹, 高松 賢一(Yoshifumi TAMURA, Tsuneo TANAKA, Akiharu SASAKI, Tohru WATANABE, Kenichi TAKAMATSU)
- P 51-57
Around Rausu Town, where deep seawater (DSW) has been pumped since 1995 (in fullscale since 2005), local brand of cheese production has been traditionally popular because cattle breeding is a big business. As application of DSW has producedmany characteristic products (particularly fermented ones such as soy been sauceor paste) in other DSW- facilitated areas, the authors made Gouda cheese and yogurt from low milk with deep seawater (DSW) or concentrated DSW (c-DSW) and compared their qualities with DSW-free products. In Gouda cheese, four kinds of products were made with the combinations of low milk or that mixed with DSW (to 2% ofthe total volume) x c-DSW or saltwater as brine. All of the products were vacuum-packed and ripened for 25 days in 4°C and 42 days in 10°C. Among the four products, no significant difference was detected in the percentage of water soluble nitrogen per total nitrogen. When (c-) DSW was added to both low milk andbrine, the free amino acid content was higher than DSW-free product. Surface of the cheese with a brine of c-DSW melt. Yogurt was made by mixture of a lactobacillus starter and fermentation at 42°C for 6 hours after adding DSW (to 0, 2, or 4% of the total volume) to sterilized and chilled 10% skim milk solution. Yogurt containing DSW showed some trends of decrease in pH, increase in acidity andthe number of lactobacillus. Regretfully, little improvement was achieved by adding DSW to both Gouda cheese and yogurt in sensory test. Particularly c-DSW madethe product bitter when it was used as brine.