치즈 제품의 조직특성 및 규격연구

Chese consumption in Korea has continuously increased for the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese and 17 process cheeses were obtained from market and analysed. All the cheeses except I soft cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid can`t be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as `Powder`, `Slice`, `Spread`, and 'Portion`. Rule for 25~34% milk solid content of products should be prepared in standard for animal products as `Process cheese products` for the promotion of development and consumption of cheese.