Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

  • Yoo, Jayeon (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Song, Minyu (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Park, Wonseo (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Oh, Sangnam (Department of Functional Food and Biotechnology, Jeonju University) ;
  • Ham, Jun-sang (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Jeong, Seok-geun (Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Younghoon (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University)
  • Received : 2019.01.17
  • Accepted : 2019.03.12
  • Published : 2019.04.30
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Abstract

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

Keywords

References

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