Korean Journal of Veterinary Service (한국동물위생학회지)

The Korean Society of Veterinary Service (한국동물위생학회)
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The survey on contents of preservative and general composition in cheese

치즈의 보존료 및 일반성분 함량 조사

  • Han, Hye-Jin (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Yoen-Joo (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Kyung-Hye (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Yun, Min (Food Safety Division of Seoul Metropolitan Government) ;
  • Kim, Young-Seob (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Ju-Hyoung (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 한혜진 (서울특별시 보건환경연구원) ;
  • 김연주 (서울특별시 보건환경연구원) ;
  • 이경혜 (서울특별시 보건환경연구원) ;
  • 윤민 (서울특별시 식품안전과) ;
  • 김영섭 (서울특별시 보건환경연구원) ;
  • 이주형 (서울특별시 보건환경연구원)
  • Received : 2014.07.30
  • Accepted : 2014.09.24
  • Published : 2014.09.30
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Abstract

This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preservatives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3~1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3~56.8%, 7.2~24.6% and 19.6~26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).

Keywords

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